Every season brings with it a variety of different colours and flavours and we bring the best of these together culminating in delicious meals every day with a menu that changes with the seasons 4 times a year providing delicious, beautiful, quality cuisine.

head chef Valentino Gentile

We are going to introduce two different christmas menus available for lunch and dinner thoroughout december:

BUSINESS SET MENU 3 COURSE £27

STARTERS

ZUPPA DI CASTAGNE

a creamy chestnut and celeriac soup, served with olive oil and parmesan cheese

TOMINO ALLA GRIGLIA SU CARPACCIO DI BIETOLE ROSSE

grilled goats cheese, with oven roasted thin sliced beetroot and balsamic vinegrette

ROTOLO DI PANCETTA BRASATA CON LENTICCHIE E PUREA DI CAVOLFIORE

slow-cooked rolled organic pork belly, with braised lentils and cauliflower puree

FETTUNTA TOSCANA CON SALMONE MARINATO, ANETO E FOGLIE DI RUCOLA

home cured salmon on toasted ciabatta bread, served with fresh dill and wild rocket

MAIN COURSES

TORTELLI DI PATATE E FONTINA CON SALSA AI FUNGHI DI BOSCO

egg pasta parcels, filled with potato and cheese fondue, served with wild mushroom sauce

SPEZZATINO D'AGNELLO CON PUREA DI PATATE

slow cooked welsh lamb shank, served with lamb and rosemary jus and creamy mashed potato

FILETTO DI EGLEFINO CON CROSTA DI LIMONE E PREZZEMOLO

roasted haddock fillet, topped with a lemon and parsley crust, served with roasted root vegetables

SCALOPPINE DI MAIALE CON STUFATO DI VERDURE E PURE' DI PATATE

pan fried wild boar escallops, with "Vecchia Romagna" brandy flambe', served with autumn vegetable casserole and mashed King Edwards potato

DESSERTS

TIRAMISU

home made tiramisu

TORTA CAPRESE CON MOUSSE D'ARANCIA

Rich chocolate and almond torte with orange mousse

PANETTONE CON CREMA E MACEDONIA

Traditional Italian Christmas cake, served with creme patissiere and fresh fruit salad

BUSINESS SET MENU 3 COURSE £35

STARTERS

CARPACCIO DI MANZO CON SALSA VENEZIA

marinated scottish fillet of beef dressed with a Venetian sauce, served with wild rocket and garnished with parmesan flakes

RISOTTO AL NERO D'AVOLA CON CIPOLLA ROSSA E BRASATO DI PERNICE

red wine risotto served with caramelised red onion and partridge (braised leg and pan fried breast)

RAVIOLI D' ARAGOSTA CON IL SUGO DELLO STESSO E CAPPERETTI

lobster ravioli, served with lobster veloute, fresh dill and capers

SPADA MARINATO CON JULIENNE DI CETRIOLO

thin sliced swordfish, marinated in lemon and lime juice,chilli and gerlic, served with cucumber julienne

MAIN COURSES

FEGATO DI VITELLO CON CAVOLO NERO E ACETO BALSAMICO

pan fried calf's liver on a bed of sauted cavolo nero & pancetta, served with parsnip puree and aged balsamic jus

COSCIOTTO D'AGNELLO AL FORNO CON LENTICCHIE UMBRE

oven roasted rump of welsh lamb, served with braised italian lentils and rosemary jus

NOCETTE DI CAPRIOLO IN PADELLA CON STUFATO DI FUNGHI IN CROSTA

seared venison noisettes in red wine and juniper jus, served with cep and celeriac pie

ZUPPA DI CODA DI ROSPO E CROSTACEI CON CROSTONI ALL'AGLIO

sa rich monkfish, tiger prawn, scottish mussels and fresh squid casserole, in spicy tomato sauce, served with garlic-brushed crostini

DESSERTS

TIRAMISU

home made tiramisu

TORTA CAPRESE CON MOUSSE D'ARANCIA

Rich chocolate and almond torte with orange mousse

PANETTONE CON CREMA E MACEDONIA

Traditional Italian Christmas cake, served with creme patissiere and fresh fruit salad

PARMIGIANO E PECORINO CON COMPOSTO DI ARANCE E GRISSINI

24 month aged parmesan cheese and ewe's milk cheese served with spicy orange chutney and breadsticks