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Buffalo mozzarella tomato basil
Beef carpaccio in black pepper crust served with rocket salad and parmesan
Grilled mixed vegetables marinated in olive oil extra virgin and a touch of garlic
Vegetables consomme soup and fresh tyme
Potato gnocchi with butter rosemary and truffle oil
Baby spinach salad with bacon croutons and Waldorf dressing
Grilled tuna steak with rocket leaves, cherry tomatoes and lemon dressing
Ravioli filled with pumpkin butter, sage and amaretti
Tagliatelle with lean beef hand cut ragout and porcini mushrooms
Egg pasta filled with ricotta and spinach, gratineted with parmesan and touch tomato
Grilled paillard of chicken breast served with spinach and rosemary potatoes
Boiled beef served with mixed vegetables and green salsa
Linguine with squid and fresh tomato ragout
Pan fried fillet of sea-bream with French beans and new potato salad
Risotto "Vialone nano" with peas, potatoes rocket butter parmesan
Choice of Italian ice creams and sorbets
Chocolate and hazelnut tart and vanilla ice cream
Chesnut semifreddo with cream of cassis
Slightly smoked buffalo mozzarella with wine tomato and basil
Steamed asaparagus with poached egg, crispy pancetta and mustard dressing
Grilled octopus salad with rocket, carrots and balsamic
Deep fried prawns and squid with a sweet and sour spicy sauce
Wild boar bresaola with fresh baby artichoke and pecorino cheese
Red tuna tartar with cucumber, julienne of vegetables and citronette
Consomme of mushrooms and vegetables
Linguine with clams, chili, garlic and parsley
Risotto with artichoke, squid and extra virgin olive oil
Conchiglie with fresh broad beans and peas, fresh tomato and wild oregano
Basil ribbon pasta with chopped tomato, buffalo mozzarella and parmesan shavings
Ravioloni filled with braised guinea fowl with beetroot butter and tyme
Shaped pasta with scallops, asparagus and tarragon
Roast duck breast with Swiss-chard and candied apple in balsamic
Angus beef tagliata with rocket, parmesan shavings and rosemary roast potatoes
Char-grilled spring lamb cutlets with cannellini beans, sage and salsa verde
Slow cooked fillet of cod with capers, olives, chopped tomato, fresh oregano, and served with spinach
Roast fillet of monk fish in basil crust served with cream of pumpkin
Wild sea-bass roasted with runner beans, shallots and dill
Selection of Italian cheese with home made walnut bread
Cannoli filled with cream Chantilly and cream of pistachio, strawberry compote
Choice of homemade ice cream and sorbets
Panna cotta scented with espresso coffee
Chocolate and hazlenuts fondant with vanilla ice cream
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