Our menus change to reflect the flavours of the season. Below you'll find a sample menu... but you'll always find exciting new dishes to seduce your palate. The Restaurant Menu runs throughout lunch and dinner.
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Zuppa del Giorno Homemade soup from traditional Italian recipes served with bread and butter Antipasto Misto A selection of Italian cured meats, Italian cheese, plump juicy olives, marinated vegetables and served with warmed ciabatta Fegatini di Pollo Chicken liver and orange pate served with baby leaf salad, warm ciabatta and chutney Crostini al Formaggio di Capra Toasted bread crostini with roasted goats cheese and balsamic red onions, drizzled with basil oil and served with a baby leaf salad Funghi del Bosco Mixed mushrooms with porcini cooked in garlic and white wine served with warmed ciabatta Ravioli Aurora Ravioli filled with Ricotta and asparagus in a creamy tomato sauce topped with mozzarella and oven baked until golden Tagliatelle Bolognese Traditionally made with minced beef in a herby tomato sauce Spaghetti Carbonara A classic Italian pasta with eggs, cream and pancetta Penne All’Arrabbiata Penne pasta in a tomato sauce with roasted peppers,chilies and black olives Risotto Pollo e Funghi Creamy risotto with chicken and mushrooms Tagliatelle Primavera Pasta with roasted Mediterranean vegetables in a tomato and basil sauce topped with Parmesan shavings Pizza Margherita Classic pizza with Mozzarella cheese and tomato Pizza Quattro Stagioni Cheese, tomato, salami, mushrooms, Mediterranean vegetables and artichokes Pollo alla Romana Breast of chicken topped with sage and Parma ham in a creamy Marsala sauce Pollo alle Erbe Chicken breast marinated in garlic, herbs and chillies, grilled and served on a Mediterranean salad Tournedos Rossini Fillet of beef in a rich red wine sauce with homemade pate and served upon toasted crostini Tournedos al Pepe Verde Fillet of beef in a creamy red wine sauce with green peppercorns and served upon a toasted crostini Tournedos ai Funghi Fillet of Beef in a creamy mushroom sauce and served upon a toasted crostini Bistecca alla Castellana Sirloin Steak with balsamic roasted red onion and dolcelatte cheese Scaloppine di Salmone Seared Salmon finished with a creamy white wine and prawn sauce served upon a bed of tagliatelle Filetto di Trota Pugliese Baked fillet of trout with red wine, grapes and garlic Melanzane alla Vastese Aubergines stuffed with garlic, herbs, cheese and breadcrumbs in tomato sauce topped with mozzarella and baked until golden Tiramisu Italian sponge biscuits marinated in Coffee topped with Mascarpone cheese Panna Cotta Lightly set chilled vanilla cream with fresh fruits and strawberries marinated in Sambuca Pere Ubriache Poached pears in white wine and cinnamon served with Champagne Sorbet and winter fruit berries Tartufo Nero Chocolate truffle ice cream dusted with chocolate and chopped nuts Pavlova Meringue with whipped cream, ice cream and mixed fruits Gelati Selection of Ice Creams Fromaggi misti Selection of Italian Cheese |
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