Italian Night • February 27th 2020 • £26.95pp

STARTERS

Minestrone Soup v
Traditional Italian vegetable soup served with bread.

Melanzane alla Parmigiana v
Oven baked layered aubergines, buffalo mozzarella, tomato sauce and basil. 

Bruschetta Con Caprino v
Baked goats cheese, on a bed of toasted ciabatta bread, roasted Romano peppers, extra virgin olive oil and basil.

Calamari Fritti
Deep fried calamari served with tartare sauce.

Carpaccio
Beef tenderloin carpaccio, oyster mushrooms, shavings of Parmesan, wild rocket, balsamic glaze.

MAINS

Branzino Asparagi e Zafferano
Oven roasted sea bass served with crushed new potatoes and asparagus on a bed of creamy saffron sauce.

Risotto Verde v
Arborio rice infused with spinach, asparagus and courgettes, topped with shavings of Parmesan.

Linguine allo Scoglio
Linguine cooked with king prawns, clams, mussels, cherry tomato, garlic, white wine and chilli.

Pappardelle al Ragù Bolognese
Fresh egg pappardelle tossed in the traditional Bolognese beef ragù.

Pollo alla Cacciatora
Breast of chicken cooked with tomato sauce, peppers and mushrooms, served with roasted baby potatoes.

Medaglioni ai Funghi
Char-grilled medallions of beef tenderloin flavoured with wild mushrooms and truffle cream sauce and served with triple cooked hand cut chips.

DESSERTS

Tiramisù
Italian trifle made with savoiardi biscuits, cream, coffee and Amaretto liqueur.

Panna Cotta
 Light and creamy custard dessert flavoured with mango and forest fruit.

Chocolate Profiteroles
Choux pastry balls filled with cream and garnished with rich chocolate sauce.