CHRISTMAS DAY

3 COURSES ONLY £49.95

STARTERS

FUNGHI TIMO E CREMA

A traditional northern Italian recipee of seasonal mushrooms sauted in garlic and cream. Served on ciabatta bread.

FUNGI E FEGATO

Sauteed diced chicken liver, mushrooms, bacon, red & green peppers & thyme, finished with garlic chilli butter & served with ciabatta bread.

ARANCINI RAGU

Golden crumbed beef risotto balls with a melted mozzerella centre served with house special tomato sauce.

ARANCINI

Golden crumbed vegetable risotto balls with a melted mozzerella centre served with house special tomato sauce.

POLPETTE ALFORNO

Chef's homemade beef meatballs cooked in rich tomato sauce, finished with mozzerella cheese and served with ciabatta bread.

GAMBERONI

Peeled prawns, saute'Ed with garlic, white wine lemon butter and a hint of chilli. Served with ciabatta bread.

CALAMARI FRITTI

Deep fried beer battered squid, served with tartare sauce & salad garnish.

GIANCHETTI

Deep fried whitebait served with tartare sauce & salad garnish.

MAINS

SALTIMBOCCA

Fillet of pork wrapped in parma ham, served with mashed potato, green beans, white wine and sage.

POLLO CON FUNGHI

Chargrilled, butterflied chicken breast with creamy mushrooms, thyme and roasted new potatoes.

STINCO DI AGNELLO (LAMB SHANK)

Slow oven-cooked lamb with celery, carrot, green beans and creamy mashed potato.

SALMONE AL PROSCUITO

Prime fillet of salmon wrapped in proscuitto ham with asparagus and creamy whitw wine sauce. Served with saulted potatoes.

TEGAMACCIO

King prawns, squid, mussels and salmon, sauteed with onion, garlic, mushrooms, red & green peppers and finished with chef's special tomato sauce. Served with ciabatta bread.

SPAGHETTI CHORIZO CARBONARA

A classic with a twist: Spaghetti in a cheesy carbonara sauce with pancetta and chrizo sausage.

LINGUINE PESCATORE

Linguine tossed with sauteed king prawns, fresh calamari, mussels and fresh clams in white wine, chilli, garlic and chef's special tomato sauce.

SEAFOOD TRILOGY

Pasta parcels filled with spinach & ricotta cheese with king prawns, calamari & salmon in creamy white wine sauce & fresh herbs.

VERDURE

Grilled asparagus on a risotto of broad beans, green beans, peas, spring onions, courgette, spinach, white wine and mint.

PENNE VEGETARIANA

Olives, mushrooms, mixed peppers, onions, sweetcorn and spinach in a tomato Napoletana sauce.

DESSERT

HOMEMADE TIRAMISU

Coffee-laced savoiardi biscuits, Amaretto, mascarpone mousse & dusted with cocoa powder.

PROFITEROLES

Choux pastry filled with chantilly cream covered in chocolate mousse finished with chocolate sauc

CHOCOLATE SOUFFLE

Warm chocolate cake, soft chocolate middle, vanilla ice cream & chocolate sauce.