Toasted ciabatta bread topped with cherry to- matoes, fresh basil and garlic with extra- virgin olive oil
Gamberoni alla Diavola
King prawns shell on, cooked in a spicy white wine garlic sauce with racket salad gamish
Classic panfried baby squid rings with lemon and aioli and salad gamish.
lnvoltino di Melenzana
Buffalo mozzarella and Parma ham, wrapped in aubergine, with balsamic reduction, parmesan shavings and racket salad
Carpaccio di Manzo
Prime fillet ojScottish beif Caryaccio drizzled with extra virgin olive o il and lemon toppeCi with parmesan shavings and racket salad
Merluzzo alla Pizzaiola
Prime Cod in a cheny tomatoes sauce, with capers and black olives, on a bed of crushed potatoes mixed with leeks
lnvoltino di Pollo
Chicken breastwrapped in pancetta,filled with cheese and spinach in a cherry tomato sauce and served with sautéed potatoes
Anatra al Mango
Pan roasted prime fillet of male duck breast, topped with a mango, sweet chilli and honey sauce and served on a bed of sautéect potatoes and spinach.
Spaghetti pasta with fresh dams and cooked in a succulent white wine and cheny tomato sauce
Medaglioni ai Porcini
Primefillet of 100% Scottish beif, in a rich porcini sauce and accompanied with sautéed potatoes.
Veal escalopes cooked in a rich mushroom and Marsala wine sauce , served on a bed of sautéed potatoes mushroom
Salmone al Forno
Baked salmonfillet on a bed of spinach dressed with extra virgin olive o il balsamic vinegar reduction, on a bed of crushed potatoes mixed with leeks
Tiramisu or Limoncello
Panna Cotta or Black Cherry Crème Bruleè
A discretionary 10% service charge will be add to your bill. Due to the high number of ingredients in our menu we are unable to guarantee any dish from nut traces. Please discuss any dietary require-ments with the restaurant manager.
Our food is prepared using the best fresh, natural ingredients, where possible from Italy, therefore some dishes might not always be available, we apologize for any inconvenience.