MAIN COURSES

BRANZINO AL FORNO CON PUREA DI FINOCCHIO E FREGOLA SARDA

baked wild sea bass fillet, with fennel puree, Sardinian Fregola with tomato and spicy salame

£19.95

PESCE SPADA ALLA GRIGLIA CON BORLOTTI E CIPOLLA ROSSA

chargrilled swordfish steak, dressed with Masciarelli olive oil, with borlotti beans and balsamic red onion salad

£16.25

DUO DI FARAONA CON INVOLTINO DI ASPARAGI E PANCETTA

pan fried guinea fowl breast and leg confit in its own jus, with British asparagus wrapped in pancetta

£17.95

COSCIOTTO D'AGNELLO AL FORNO CON VERDURE ALLA GRIGLIA E PESTO ALLA MENTA

oven roasted rump of welsh lamb, served with grilled mediterranean vegetables and mint pesto

£19.95

BISTECCA DI MANZO CON POMODORI SECCHI E PATATE FRITTE

twenty days matured on the bone rib-eye Aberdeen Angus Steak, served Pink with sun dried tomato chutney and chunky chips

£19.95

COSTATA DI MAIALE ALLA PALERMITANA CON PATATE, FAGIOLINO E MELENZANE

Organic Shackleford pork cutlets in aromatic breadcrumbs, with potato & french beans in pesto dressing and aubergine caviar

£18.50