ANTIPASTI PASTA PIZZA CARNE

1 ANTIPASTIFOCCACIA (V) Rosemary and olive oil. (V) Marinated olives. BREAD (V) BREAD WITH TOMATO (V) BREAD WITH MOZZARELLA (V) BREAD WITH ANCHOVIES & CHILLI (V)Herb encrusted Italian ciabatta topped with fresh chopped vine tomatoes, basil & olive oil. BRUSCHETTAHerb encrusted Italian ciabatta with tomatoes, mushroom & balsamic, roasted peppers & feta. E FUNGHI FRITTI (V)Deep-fried mushrooms & mozzarella bread crumbed served with garlic aglio. MARINARAF resh mussels saut ed in a white wine & cream sauce. MINESTRONE (V)Traditional Italian vegetable soup. NAPOLIHome-made meatballs in a delicate Napoli sauce with a touch of chilli.

2 In our signature special BBQ sauce. DELLA PORADAHome-made chicken liver pate served with toasted ciabatta & caramelised red onion. ITALIANO - FOR 2 PEOPLEM ixed Italian hor-dourves & meats. TEMPURAG iant king prawns in a crisp tempura batter served with a sweet chilli sauce. OLIOKing Prawns Cooked with garlic, chilli & white wine served on a garlic encrusted ciabatta. FRITTIG olden fried fresh squid served with garlic aglio. SALMONE AFFUMICATO Herb encrusted Italian ciabatta topped with smoked salmon and a cream chive sauce. (V) Golden fried Camembert served with a cranberry sauce. King prawns, mussels, calamari in a rich tomato, garlic & chilli sauce, accompanied with a garlic rubbed ciabatta.

3 Thinly sliced fillet of beef dressed with vinaigrette topped with rocket & parmesan shavings. MISTO FOR 2 PEOPLE A mix of deep fried seafood consisting of king prawns, calamari, mussels, clams & scallops served with dips garlic, aglio & sweet chilli. SALADChar-grilled chicken on a bed of crisp mixed leaves with a drizzle of caesar dressing topped with parmesan shavings. GOATS CHEESE SALADR oasted goats cheese & fresh asparagus on a bed of slightly dressed salad. (V)Buffalo mozzarella, tomato & basil. ITALIANO Crisp mixed leaves topped with Parma ham, artichoke, buffalo mozzarella & Parmasan shavings.

4 AVOCADO & FETA SALAD Crisp mixed salad dressed with a vinegarette served with fanned avocado & feta cheese. S TAFUSILLI CON POLLO PRIMAVERAS piral PASTA tossed with char-gilled chicken, olive oil, pine kernels & a julienne of vegetables topped with parmesan shavings. BOLOGNESEA traditional favourite. TAORMINAL obster filled ravioli in a lobster taormina bisque. PUTTANESCAP enne PASTA tossed with anchovies, olives, tomato, garlic & chilli. ARAGOSTA Ribbon PASTA tossed in a creamy rich tomato & brandy infused with lobster ARRABIATAP enne cooked in a rich tomato sauce infused with chilli & onions served with or without Italian spicy chorizo.

5 SALMONER ibbon PASTA in a creamy smoked salmon & chive sauce. PESTO E POLLOS piral PASTA coated with a pesto sauce mixed in with chicken, pine kernels, sun-blushed tomatoes & chilli topped with parmesan shavings. MARINARAThin strips of PASTA in a classic Italian mixed seafood sauce consisting of king prawn, mussels, calamari, baby prawns with ahint of chilli & cherry tomatoes. CARBONARAS paghetti with a sauce of cream, smoked pancetta, egg, parmesan cheese & black pepper. baked pancakes stuffed with meat, spinach & mozzerella. ragu, tomato & basil. & ricotta filled tortelloni in a light cream sauce topped with goat cheese & rocket.

6 RUSTICAP enne in a tomato sauce tossed with courgettes, roast peppers, garlic & basil topped with fresh goats cheese. GAMBERONIL inguini tossed with king prawns, chilli & courgettes topped with rocket in a rich tomato sauce. CON POLLOA delicious blend of chicken, asparagus, mange tout & onion, cooked in a creamy white wine sauce topped with parmesan shavings. GAMBERETTI E ZAFFERANOI talian risotto cooked with baby prawns & king prawns in a creamy saffron sauce. ALFREDOG noocchi tossed with chargrilled chicken and mushroom in a cream sauce then gratinated with mozzarella. POLPETTES paghetti in a rich sauce mixed with our homemade meatballs & spicy chorizo.

7 Of aubergine resting on tomato & parmesan baked in the oven then gratinated with mozzarella. PORADAP enne PASTA cooked with olive oil, capers, olives, garlic, chorizo, baby prawns and king prawns with a touch of chilli. AMATRICIANAP enne PASTA tossed together with smoked pancetta, cherry tomatoes, fresh chilli & garlic in a rich tomato sauce. VESUVIOT opped with pepperoni, mushroom & fresh chilli. CALZONEF olded traditional PIZZA filled with mushrooms, onions, ham & salami, topped with tomato or bolognese. PIZZA FRUTTI DI MAREKing prawns, mussels, calamari & baby prawns, garlic, chilli & parsley. MARGHERITA (V)Tomato, mozzarella & oregano.

8 CAPRICOSSAA rtichoke, Parma ham & mushrooms. ARCOBALENOS pinach, red onion, goats cheese& a free range egg. CARNEMeat lovers PIZZA with meatballs, ham, pepperoni & sausage. NDUJAI talian nduja spicy sausage, buffalo mozzarella, chilli & rocket QUATTRO STAGIONIM ushroom, peppers, ham & salami, topped with a free range egg. ITALIANOB uffalo mozzarella, Parma ham, basil and fresh rocket drizzled with garlic oil. PESCEFish PIZZA with tuna, prawns, anchovies, red onion & black olives. VEGETARIANA (V)Topped with mixed peppers, courgettes, mushrooms and onions. POLLO PICCANTEChar-grilled chicken, fresh chilli, red onion& garlic oil.

9 GAMBEROLeek, crayfish, mozzerella & garlic. STEAKAll served with seasonal vegetables or hand cut chips. FILETTO ROSSINIF illet steak cooked to your liking on a crouton topped with chicken liver pate and a sweet marsala wine jus. E GAMBERONIP rime 8oz fillet steak cooked to your liking accompanied with grilled King prawns. Served with a choice of sauces. AL DOLCELATTEP rime 8oz fillet steak cooked to your liking topped with melted dolcelatte. (8oz) Served with a choice of sauces. (9oz) Served with a choice of sauces. peppercorn sauce. DIANA SAUCEB randy, cream and mushroom. AGLIO BURROG arlic and parsley served with seasonal MILANESEB read crumbed veal escalope served with spaghetti Napoli.

10 ROMAGNAM edallions of veal topped with sage & parma ham in a marsala wine sauce. CACCIATORAJ ullienne of chicken breast cooked with peppers, mushrooms and red onion in a spicy tomato sauce topped with roasted chillies on a bed of saffron risotto. DI POLLOR olled chicken breast filled with fontina cheese& asparagus wrapped in parma ham witha white wine and dill sauce. AI FUNGHIC hicken breast cooked in a white wine cream & wild mushroom sauce. D ANATRADuck breast with a honey, mustard & chilli glaze. BRASATOM arinated lamb shank cooked with a rich rosemary & mint jus. ALLA GRIGLIAG rilled skewered king prawns.