This was the menu for March 2013
To Start
Ribollita – A traditional Tuscan country soup with vegetables, tomatoes and greens
Funghi Ripieni di Ricotta – A baked field mushroom filled with riccota cheese, chilli, lemon zest and oregano,topped with Parmesan
Torta di Cipolla con le Olive – Onion flan, flavoured with olives, anchovies and garlic
Linguine alla Vongole – Linguine with clams, fresh diced tomatoes, garlic, white wine and parsley
Reni Saltati con Marsala – Pan fried kidneys flavoured with Marsala, thyme and garlic, finished with sour cream
Main Courses
Bistecca de Pesce Spada con Salsa Giovanni – Swordfish steak dressed with Salsa Giovanni (lemon juice, garlic, mint, oregano and olive oil)
Pollo Milanese – Chicken breast coated with Parmesan breadcrumbs and a tomato, caper and basil dressing
Filetto di Maiale con Proscuitto, Pinoli e Funghi – Pork fillet stuffed with Italian ham, toasted pine nuts, garlic, parsley and Parmesan, coated with a rich red wine and tomato sauce
Stufato di Manzo e Porcini – A hearty beef stew, flavoured with wild mushrooms, herbs, tomatoes and red wine
Risotto de Zucca Arrosto e Spinaci – Roasted butternut squash risotto with sage, pine nuts and spinach
Deep fried courgettes, mixed roasted vegetables and oven braised potatoes, flavoured with fresh herbs and tomatoes are being served with the main courses
DESSERTS
Chocolate Marsala Cake with Coffee Latte sauce
Florentine Rice Tart served with Orange Creme Fraiche
Panna Cotta with a Raspberry and Mint dressing
or a platter of Italian Cheeses
£26 (10% discount for parties of 6 or more)