STARTER

portobello arrosto with garlic, pesto and balsamic glaze

glazed goat’s cheese with toasted bread, pine nuts and balsamic drizzle

spicy polpette meatballs with pecorino cheese and arrabiata sauce

crostini ai fegatini – free-range chicken liver pâté with toasted bread, capers and onion chutney

slow roasted chicken wings seasoned with piri-piri and garlic aioli dip

shallow fried salt and pepper squid, served with garlic mayo dip

MAIN COURSE

tacchino saltimbocca – medallions of turkey breast topped with parma ham, sautéed with butter, cream and sage, served with vegetables and cranberry sauce dip

italian roast porchetta served with rich gravy, roast potatoes and snow peas

pan seared fillets of sea bass served with baby potatoes on a saffron and lemon sauce

aberdeen angus sirloin steak with champagne cheese fondue and patatine fritte (all steaks are served medium or well done)

half rotisserie chicken with lemon and herb or piri-piri seasoning, served with patatine fritte and assorted dips

risotto with fine young julienne vegetables and grana padano riserva

parmigiana di melanzane – ovenbaked aubergine layers with v vegan mozzarella and a mixed leaf salad

DOLCI

italian cheesecake • tiramisu • profiteroles