STARTERS 

 
Focaccia Azzima ai Pomodorini 5.95 
Sun dried tomato rubbed flat bread topped with grilled artichokes, served with 
cannellini beans, basil & chilli houmous.  
 
Frittelle ai Pomodorini e Origano 7.95 
Cherry tomato, fresh oregano & feta fritters with a peashoot & mint salad  
served with basil & garlic creme fraiche.  
 
MAIN COURSE 
 
Agnello Arrosto ai Piselli 18.95 
Oven roasted lamb rump sat on a pea puree with buttered rainbow chard, green beans, 
gnocchi & a porcini & red wine jus.  
 
Merluzzo Nero con Stufato ai Pesce 17.25 
Oven roasted pollock fillet served with a mussel, squid, tomato & tarragon stew.  
 
 
 
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