Evening Menu

Appetisers

BASKET OF TRADITIONAL ITALIAN BREAD SERVED WITH OLIVE PATE, PESTO NISSANO AND A GARLIC AND HERB OIL

ADD AN EXTRA PATE, PESTO OR SICILIAN EXQUISITESSEN

Starters

QUALCOSA DI ZUPPA

CHEF'S SOUP

ROTOLINI DI FORMAGGIO DI CAPRA

CRISPY ROLLED GOAT'S CHEESE SERVED WITH GREMOLADE

INSALATA DI GAMBERONI GRIGLIATI

CHAR GRILLED PRAWNS ON A BED OF MIXED LEAVES, SERVED WITH A FRUIT SALSA AND SOUR CREAM

TORRETTA DI VEGETALI CON SCAMORZA AFFUMICATA

A TOWER OF CHAR GRILLED MEDITERRANEAN VEGETABLES TOPPED WITH GLAZED SMOKED ITALIAN CHEESE AND SERVED WITH ARTICHOKE HEARTS

CARPACCIO DI VITELLO CON FUNGHI E PARMIGIANO

MARINATED FILLET OF BEEF ON A BED OF WILD LEAVES, DRIZZLED WITH BALSAMIC DRESSING, GARNISHED WITH MUSHROOMS AND PARMESAN FLAKES

TORTINO DI PESCE FRITTO

SMOKED HADDOCK AND SALMON FISHCAKE ON A BED OF ROCKET, SERVED WITH TARTAR SAUCE

SARDINE ALLA GRIGLIA

GRILLED SARDINES ON A NEST OF SALAD, TOPPED WITH TOMATO CONCASSE, CAPERS AND BLACK OLIVES

Side Orders

HAND CUT CHIPS

INSALATA MISTA

PANACHE OF VEGETABLES

or NEW POTATOES

Pasta E Risotti

SPAGHETTI PEPPONE

SUN DRIED, CHERRY AND BEEF TOMATOES IN A BASIL OIL MARINADE, SERVED WITH DICED BABY MOZZARELLA AND SHREDDED PARMESAN

PENNE TOSCANNE

SAUTEED ARTICHOKES, SPICY SALAMI AND FRESH TOMATO CONCASSE, GARNISHED WITH ROASTED PINE NUTS, PARMESAN CHEESE AND COURSE BLACK PEPPER, FINISHED WITH WOODLAND PESTO

RISOTTO ALLA SCOGLIO

PEPPONNE'S SEAFOOD RISOTTO

RISOTTO ALLA CHAMPAGNE

CHAMPAGNE RISOTTO WITH STRIPS OF PARMA HAM GARNISHED WITH RAISINS AND PISTACHIO PESTO

Main Courses

FILETTO DI SPIGOLA CON CRUDO DI PARMA

PAN-FRIED SEA BASS FILLET ON A BED OF ROCKET AND ORANGE SALAD, DRIZZLED WITH NATURAL YOGHURT AND SESAME SEED DRESSING, TOPPED WITH CRISPY PARMA HAM

ANATRA AI TRE PEPI

PAN ROASTED BREAST OF DUCK ON A BED OF WHOLEGRAIN MASHED POTATO, SERVED WITH PINK, BLACK AND GREEN PEPPERCORN SAUCE

TOURNEDOUS ALLA ROSSINI

SEARED FILLET OF BEEF TOPPED WITH DUCK PATE AND SERVED WITH A BLACK TRUFFLE PERIGORDINE SAUCE

SOUTE DI FRUTTI DI MARE

FISH SOUP WITH KING PRAWNS SERVED WITH TOASTED CIABATA BREAD

CARRE D'AGNELLO IN CROSTA AROMATICA

WHOLE ROASTED RACK OF LAMB COATED WITH HERBED BREADCRUMBS, SERVED WITH PAN ROASTED PETI VEGETABLES AND ROSEMARY JUS

CONTROFILETTO MODENESE

GRILLED SIRLOIN STEAK SERVED WITH MEDITERRANEAN ROASTED VEGETABLES, POTATO WEDGES AND A WILD LEAF SALAD, DRIZZLED WITH AGED BALSAMIC VINEGAR

GAMBERONI ALL'AGLIO E OLIO

PAN COOKED KING PRAWNS WITH GARLIC CHILLI AND EXTRA VIRGIN OLIVE OIL. SERVED WITH SALSA PICANTE AND CIABATA DIPPING FINGERS

POLLO AI FUNGHI

PAN ROASTED CHICKEN BREAST SET ON A BASE OF POMME PURE, SERVED WITH A CREAMY MUSHROOM SAUCE