The following set menu below is available on Wednesday 14 February 2018. Our full A La Carte and kids' menus (bring the kids too- fine with us!) are, of course, available at all times every single day we are open.

 

Please note that for bookings made for an arrival time of before 7pm we strictly require our tables back  within 2 hours so that we can accomodate our later booking commitments which are equally as important to us as yours. Dont't wish for an out-time? - PLEASE SIMPLY BOOK FOR 7PM OR LATER THEN! In any event, we assure that 2 hours would provide you with ample time for a 3-course meal and coffee/ further drink and it also allows us to plan our busy evening and accommodate our great many booking requests.

 



VALENTINE'S CELEBRATION MENU

Available all day on Wednesday 14 February 2018 (last food orders at 10pm)

 

£19.95 per person for all 3 courses

 

Starter selection from:

ZUPPA DEL GIORNO

(Today's freshly-made soup of the day served with our daily-made Italian bread)

MINESTRONE ALL'ITALIANA (V)

(Freshly-made seasonal mixed vegetable soup served with our daily-made Italian bread)

CROSTINI MISITI

(Trio of oven-baked freshly-made Italian garlic bread topped with 1. sauteed freshly-sliced mushrooms 2. D.O.C. quality Parma Ham and 3. sauteed freshly-sliced sweet mixed peppers dressed in freshly-chopped garlic, extra virgin olive oil and mixed Italian-style herbs)

MOZZARELLA FRITTA (V)

(Golden-fried breaded mozzarella fingers served with a side dip of sweet blended tomato and chilli sauce and small mixed salad garnish)

GAMBERETTI IN SALSA ROSA

(Baby freshwater prawn cocktail served over mixed leaf lettuce served with a side portion of our daily-made Italian bread)

SALMONE AFFUMICATO

(Quality Scottish Loch Fyne smoked salmon slices simply dressed with capers and extra virgin olive oil and served with a side portion of our daily-made Italian bread)

PROSCIUTTO & MELONE

(D.O.C. quality Parma Ham served over freshly-sliced honeydew melon with red berry coulis)  

PATÉ DELLA CASA

(Smooth freshly-made chicken liver pate (cooked through) served cold with oatcakes, hard melba toast shards, red berry coulis and small mixed salad garnish)

 

Main Course selection from:

RISOTTO VERDE (V* contains parmesan)

(Traditional Italian Arborio rice dish with sautéed seasonal  greenvegetables, a touch of green pesto- contains pine nuts- and Parmiggiano Reggiano cheese)

CANNELLONI (V)

(Oven-baked fresh egg pasta cylinders densely packed with creamy ricotta cheese and fresh spinach leaf and served in an abundance of béchamel and Napoli sauce)

SEABASS PROVENCALE

(Filleted North-Atlantic seabass poached in an abundance of blended tomato, oregano and fresh cream sauce and served with sticky Arborio rice)

POLLO ALLA CONTADINA

(Pan-seared strips of fresh chicken breast finished in and served in a sauce of sautéed sweet mixed peppers, blended tomato, mixed Italian herbs and touch of fresh cream. Served with mixed seasonal vegetables and potatoes)

LASAGNE AL FORNO

(Oven-baked Scotch beef mince and béchamel lasagne made to a traditional recipe topped with generous ladles of Bolognese and Napoli sauce)

PIZZA OF YOUR CHOICE

(Stone-baked thin base 10” Roman-style pizza made with our own freshly prepared dough. Choose up to any 3 fresh toppings)

PENNE ALLA PAESANA

(Penne pasta served  with our own recipe Italian-style sausage made with pork, cinnamon, crushed dried chillies and fennel seed and served in a blended tomato and fresh chopped garlic sauce)

FILETTO AL PEPE VERDE (£6 SUPPLEMENT)

(Prime grilled 8oz Scottish fillet steak finished in and served in our house speciality sauce of Vecchia Romagna© brandy, fresh cream and green peppercorns. Also available plain grilled if requested at time of order. Served with mixed seasonal vegetables and potatoes. Please note our cooking definitions in advance: - rare = red and bloody interior; medium = pink and succulent juicy interior; well-done = grey-brown & dry/chewy/tough interior (inevitable as you will have requested us to cook the meat’s natural juices out however we shall tenderise/flatten the fillet before cooking it well done to try and reduce the cooking time and attempt to keep it as tender as possible) and charred on the outside)

 

Dessert selection from:

LEMON AND BISCUIT CHEESECAKE slice topped with sponge cubes, whipped cream and served with red-berry coulis

PROFITEROLES served with whipped cream & chocolate sauce

TORTA NOCCIOLA – sliced hazelnut & vanilla layered sponge served with crushed biscotti & chocolate sauce

TIRAMISU slice with cocoa powder and chocolate sauce

AFFOGATO – classic Italian treat: espresso coffee shot served over a large scoop of Italian vanilla ice-cream