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Guest Chefs Recipe
 

STARTERS

 

PARMIGGIANA FILANTE DI MELANZANA AL PATE DI OLIVE E POMODORINI

Cold Aubergine salad served with olive tapenade, and a marinade of cherry tomatoes and parmiggiano  

£7.95

 

CREMA ALLA ZUCCA DOLCE CON CROSTINIE PINOLI

Butternut squash soup served with croutons and pine kernels 

£6.95

 

MINESTRONE CALDO ALLA CIOC1ARA

Fresh minestrone soup served with toasted garlic croutons and parmesan cheese  £6.95

 

ANTIPASTO MISTO DI MONTAGNA con VERDURE ALLA GRIGLIA

Cold selection of traditional Italian charcuterie served with grilled vegetables and toasted bread

£8.95

 

PROSCIUTTO CRUDO DOLCE con MELONE E FICHI SECCIH

Traditional sweet parma ham and melon salad with sliced semi-dried figs

££8.95

 

INVOLTINO DI GAMBERONIE PROSCIUTTO CRUDO ALL'AROMA D' AGLIO

Fresh tiger prawns wrapped in parma ham served hot with a parsley and garlic based sauce

£8.95

 

insalata calda di calamari con asparagi e fagiolevi

Warm calamari salad cooked with olive oil and garlic sauteed with fresh asparagus and beans

£8.95

 

IMPEPATA DI COZZE ALLA NAPOLETANA CON   AGLIO E PEPACCHIO

Neapolitan style sauteed mussels cooked with fresh tomatoes, garlic, white wine and lemon juice

£7.95

 

INSALATA FREDDA DI PESCE ALLA AMALFITANA

Fresh seafood salad with lemon, sliced oranges and olive oil served on a bed of mixed lettuces

£9.95

 

S4LMONE AFFUMICATO CON SALSA ALL'ACETO BALSAMICO E PREZZEMOLO

Sliced Scottish smoked salmon served with rocket salad and a balsamic vinaigrette

£8.95

 

 

PASTA

 

SPAGHETTI AL POMODORINO FRESCO ALLA NAPOLETANA                                                   

Traditional spaghetti with fresh Neapolitan style tomato, garlic, basil sauce

£6.95

 

SPAGHETTI AL SUGO DI RAGU                                                                                                           

Spaghetti served with Welsh minced beef and fresh tomato sauce

£6.95

 

SPAGHETTI ALLA CARBONARA CON SALSICCIA DI MAIALE                                                       

Traditional Roman spaghetti with egg, bacon, sausage and cream sauce

£7.55

 

SPAGHETTI CON CALAMARETTIE PREZZEMOLO E LIMONE                                                      

A traditional Sicilian style pasta with fresh calamari, plenty of parsley and lemon zest

£8.45

 

PENNE ALL'ARRABIATA                                                                                                                      

Penne with fresh tomato, garlic, chilli and parsley sauce

£6.95

 

PENNE AL SALMONE AFFUMICATO E ASPARAGI                                                                           

Veronese style penne with smoked salmon and fresh asparagus in a light creamy sauce

£8.95

 

PENNETTE AL SUGO D'AMATRICIANA                                                                                                

A traditional "Roman" penne dish cooked with smoked pancetta, red wine, chilli, and fresh tomatoes

£7.95

 

PENNETTE ALL NORMA                                                                                                                       

From the city of "Palermo", a traditional penne dish with grilled aubergine, garlic and fresh tomato sauce

£7.05

 

TAGLIATELLE alla "BAVOSA" CON GAMBERONIE VEGETALI ARROSTITI                                                   

Tagliatelle pasta cooked with fresh tiger prawns and mixed vegetables, "chillies" can be added

£9.55

 

TAGLIATELLE "DEL BUREVO" A MODO DEL SIGNOR ALFREDO                                                                      

Traditional roman tagliatelle cooked with bacon, beans and mushrooms served in a cream sauce

£8.45

 

RISOTTO ARBORIO DI PIACENZA CON CANNELLINIE LARDO DI COLONNATA                                          

Traditional Piemontese risotto with cannellini beans, onion jiulienne and fresh sage

£8.95

 

LASAGNA"TRADIZIONALE"                                                       .                                                                   

Tradional home-made lasagna with lean welsh beef mince, fresh tomato sauce and parmesan

£6.95

 

CANNELLONI VEGETARIAN IRIPIENI CON RICOTTA E SPINACI                                                                    

Oven baked cannelloni stuffed with ricotta, spinach and parmesan, served with fresh tomato sauce

£6.95

 

FISH/PESCE

 

SPIGOLA ALL'INFERNO CON POLENTINA IN PADELLA (Sicily)                                        

Fresh Sea bass cut into steaks and pan fried with extra virgin olive oil, garlic, and dry white wine. Served on a bed of grilled Polenta slices with "salsa al salmoriglio" based on fresh lemon juice, parsley and extra virgin olive oil

£15.95

 

SPIGOLETTA IN UMIDO ALL'ACQUA PAZZA (Campania)                                                     

Fresh whole sea bass poached in salty water with fresh garlic, chillies, bay leaves and chopped fresh parsley. Served whole with a reduction from the sauce used for the cooking and some lemon slices and fresh cherry tomatoes.

£15.95

 

FILETTO DIBRANZINO AIFERRI con TRICOLORS DI VERDURE GRIGLIATE (Puglia)  

Fresh fillet of Sea bass marinated with extra virgin olive oil, garlic, parsley and lemon juice. Grilled and served with roasted vegetables, tricolore style.

£17.95

 

PESCESPADA ALLA GRIGLIA CON SALSA DI POMODORINI SECCHI (Calabria)              

Fresh grilled swordfish steak seasoned with fresh herbs, garlic and white wine, served with cold sun-dried tomatoes and olive oil pesto.

£15.95

 

PESCESPADA IN PADELLA CON SALSA BIANCA DI OLIVE E CAPPER! (Veneto)            

Fresh swordfish steak, pan-fried with extra virgin olive oil, black olives, capers and a splash of dry white wine. Served with mini bruscherta of marinated cherry tomatoes

£15.95

 

BACCALA AL ROSMARINO SU CREMA DI FAGIOLIE PINOLI (Liguria)                           

Fresh cod steak pan fried in olive oil and rosemary, garlic and fresh chilli. Served on a bed of cannellini beans and roasted pine kernels

£15.95

 

 

COROLLA DI BACCALA ALLA GAVOTTI (Liguria)                                                                  

Fresh cod medallions coated with parmesan cheese and pan fried with extra virgin olive oil and salt. Oven baked until golden crisp and served on a bed of carrots and courgettes julienne

£15.95

 

SOGLIOLA DORATA AL SUGO DI LIMONE   (Venezto)                                                           

Fresh lemon sole coated with egg and breadcrumbs, pan fried until golden and slowly baked in a hot oven. Garnished with sauteed young spinach leaves and served with a reduction of lemon, parsley and white wine

Sauce

£17.95

 

CODA DI GAMBERO CON VINAIGRETTE DI PEPERONCINO DOLCE (Lazio)                    

Fresh tiger prawn tails pan-fried with olive oil garlic butter and fresh herbs, served in a hot vinaigrette of sweet chilli pepper, olive oil and lemon juice.

£15.95

 

GAMBERONI ALLE ERBE DEL MEDITERRANEO (Abruzzi)                                                 

Fresh head on tiger prawns cooked with leeks julienne, olive oil and chopped garlic. Finished with a splash of vecchia romagna brandy and freshly chopped fresh herbs, butter and flat leaves parsley. Served on a tower of saffron risotto.

£15.95

 

GAMBERI AL SUGO D'ARANCIAE DATTERI (Sicilia)                                                             

Pan fried fresh tiger prawns coated in flour, cooked with salted butter, garlic and sweet wine, finished with fresh orange juice. Served on sliced grilled oranges and fresh rocket leaves and whole medijol dates

£15.95

.

CALAMARI AL VERMENTINO CON FOGLIE DI SPINACI (Sardegna)                                   

Fresh calamari tubes cooked with sliced leeks, butter and extra virgin olive oil, served with a vellute of white vermentino wine, baby spinach leaves and parsley sauce.

£16.95

 

CALAMARI IN PADELLA CON LIMONE E PANGRATTATO (Campania)                               

Pan fried squid cooked with extra virgin olive oil, then baked in the oven with breadcrumbs and lemon slices finished with a splash of "limoncello" and flat parsley

£16.95

 

GRIGLIATA MISTA DI PESCE BIANCO (Campania)                                                                    

Mixed grilled fish of the day served with sauteed green beans and borlotti beans.

£19.95


CARNE/MEAT
 

SELLA DI CONIGLIO MARINATO ALLA GRIGLIA O IN PADELLA (Veneto)                     

Fresh saddle of wild rabbit marinated in fresh lemon juice, chestnut honey, rosemary, garlic, olive oil salt and pepper. Pan fried and then finished in a hot oven with a splash of dry white wine. Served with-sauteed new potatoes, (allow 20 to 25 minutes for this dish)

£16.95

 

MEDAGLIONI DI FILETTO DI CERVO CON SALSA AIFUNGHI DI BOSCO (Friuli)          

Medallion of venison fillet pan fried in butter and cooked with wild mushrooms, fresh parsley and white wine served in "salsa bruna" con pancetta

£17.95

.

AGNELLO RIPIENO ALL'ORTICA E PECORINO DI GUBBIO (Umbria)                               

Stuffed medallion of welsh lamb with "ortica", pecorino cheese and chopped chilli pepper. Pan fried in olive oil, fresh cherry tomatoes and garlic, served with grilled courgette and tomato penne

£15.95

 

PETTO DI POLLO DI NONNA "FANGITTA" (Puglia"                                                              

Pan fried chicken breast with crushed garlic, capers and black olives. Cooked in fresh tomato sauce, red wine and parsley topped with parmesan cheese and grilled.

£13.95

 

FILETTO AL GORGONZOLA (Piemonte)                                                                                  

Welsh fillet of beef, grilled and then finished in a pan with white wine, butter, parsley and sweet gorgonzola cheese. Served on a bed of sauteed spicy spinach.

£17.95

 

FILETTO ALLA ROSSINI (Lombardia)                                                                                      

Welsh fillet of beef pan fried with olive oil, butter, and red wine. Finished with fresh tomato sauce and served on toasted bread and duck orange pate.

£17.95

 

FILETTO DI MANZO CON FUNGHI DI BOSCO E CREMA (Veneto)                                        Welsh fillet of beef grilled and then sauteed with wild mushrooms, dry white wine and cream.

£17.95

 

SALTIMBOCCA ALLA ROMANA (Lazio)                                                                                   

Veal escalope cooked with sage and parma ham. The rest is top secret.

£15.95

 

INVOLTINO DI VITELLO RIPIENO CON PROSCIUTTO (Lazio)                                           

Stuffed veal escalope with cooked ham and buffalo mozzarella. Cooked in a pan with olive oil, garlic and salted butter and served with a fresh tomato sauce.

£15.95