Antipasti  
  Pasta  
  Pesce  
  Carne  

 

Avocado al Forno Gratinato Con Granchio e Parmigiano
Avocado with crab, baked in lobster sauce, cream, brandy, tomato & parmesan cheese.

Cozze all’arrabiata
Fresh mussels in a spicy tomato sauce with chilli & garlic

Mozzarella in Carrozza
Mozzarella in deep fried bread with garlic and anchovy sauce.

Antipasto Romano
Traditional roman antipasti of salami, parma ham, artichoke, olives and fried pecorino cheese.

Pasta e Fagioli
Tuscan borlotti bean and pasta soup.

Totellini In Brodo
Stuffed pasta in chicken broth.

Bresaola Della Valtellina
Cured sliced beef with rocket, topped with shavings of parmesan, olive oil and lemon juice.

Avocado Bernado
Avocado with lobster, scampi & prawns, served with cocktail sauce

Melanzane al Forno
Baked sliced eggplant, with parmesan cheese & tomato sauce

Salmone Affumicato Con Granchio
A mixture of squid, prawns & octopus marinated in extra virgin olive oil, garlic & lemon juice.

Cozze & Vongole
Fresh mussels & clams in white wine, cherry tomato, garlic, rosemary & parsley.

Asparagi Dorati
Fresh asparagus, gratinated with hollandaise sauce

Gamberoni Salsa Piccante
Grilled prawns served with tomato sauce chilli & a dash of cream.

Garganelli Salsiccia e Porcini
Special pasta with Italian bite with a spicy sausage especially imported from Calabria with porcini mushrooms & a light tomato sauce

Spaghetti Lobster
Signor Sassi’s most famous dish.

Gnocchi Con Scampi
Scampi with dumplings made of 50/50 potatoes & flour in fresh tomato, brandy, garlic & cream sauce

Tagliolini Con Granchio
Very thin egg pasta with hand-picked Cornish crab, sweet Sicilian cherry tomatoes, saffron & a touch of cream.

Spaghetti alle Vongole
Spaghetti with baby clams,tomato sauce & garlic

Zitoni Toscanini
Long pasta tubes, favourite of the great Maestro Toscanini. made with Tuscan spiced sausage, extra virgin olive oil, fresh tomatoes & Tuscan pecorino

Fettucine Alfredo
The original recipe for this fettuccine pasta, imported from Rome, tossed with butter, cream & parmesan cheese. A unique experience

Lemon Sole Carlo
Grilled & served in a white wine & mushroom sauce

Branzino
Sea bass grilled or filleted with lime sauce

Halibut
Grilled or with lobster sauce

Gamberoni e Capesante
Giant prawns & scallops in garlic, chilli, lime & lemon

Pescatrice Trevisana
Monk fish with white wine & tomato sauce radicchio

Lobster
Thermidor or grilled with garlic butter

Frittura di Pesce Portofino
Deep fried calamari, prawns, scampi & scallops served with tartare & sweet chilli sauce

Gamberoni Diavola
Mediterranean prawns, with fresh chilli, garlic, white wine & olive oil

Fegato burro e Salvia
Calves liver pan fried with butter and sage.

Filetto al Dolcelatte
9oz pan fried fillet steak, served with Port wine & dolcelatte sauce, topped with melted dolcelatte cheese

Filetto al Pepe Verde
9oz fillet steak served with creamy brandy & green pepper corn sauce.

Tagliata di Filetto di Manzo
Sliced prime Scottish fillet of beef, with balsamic, brandy flambé & rocket leaves

Ossobuco
Ossobuco con Risotto allo Zaferano - Traditional dish of Lombardia. Veal knuckle, slow cooked & served with saffron risotto

Saltinbocca alla Romana
Sliced veal with ham, cooked in white wine & sage

Medaglioni di Agnello
Noisettes of lamb, with mint sauce.

Scaloppine al Limone
Veal cooked in butter and lemon.

Cotoletta di Vitello
Veal cutlet in butter and sage.

Scaloppa alla Milanese
Veal escalope pan fried in bread crumbs.

Pollastrino Diavola
Baby chicken grilled with rosemary, chilli and garlic.

Pollo Marinato alla Carbonella
Charcoal grilled, marinated breast of chicken in Tuscan extra virgin olive oil with garlic, crushed black peppercorns, capers & lime juice

Abbacchio Ligure
Baked rack of lamb with red wine & mixed herbs

Fegato alla Veneziana
Thinly sliced strips of calves liver, in white wine & onion sauce served with grilled polenta

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