STARTERS 

Torta di Cipolle 7.95 
Oven baked goat's cheese & red onion jam in a puff pastry tartlet. 
 
 
 
Insalata di Prosciutto di Parma 9.95 
Sliced Buffalo mozzarella sat on a bed of rocket leaves, topped with 
Parma ham & figs & drizzled with a sweet honey dressing. 
 
 
MAIN COURSE 
 
Gnoccchi ai Pomodori Secchi 12.95 
Gnocchi & sundried tomatoes tossed through a creamy pesto sauce,  
finished with a nest of courgettes & topped with toasted pine nuts. 
 
 
 
Salmone ai Caperi 16.50 
Pan fried salmon fillet on a bed of oven roasted potatoes with a caper & rosemary sauce. 
 
 
 
 
 
 
 
 
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