Christmas 2014
Christmas Lunch Menu 19.95 Available 18th November until 8th January Zuppa di Natale (v) Homemade fennel, leek and lentil soup, served with our crusty bread and butter Fegatini croccanti Breadcrumbed chicken livers, fried until golden and served with a rich creamy chicken and herb veloute Sgombro affumicato Fillet of smoked mackerel, on a salad of watercress, pomegranate, orange segments with our orange zest and black pepper dressing Rolled and stuffed turkey crown all Italiana with roast turkey gravy Merluzzo crostato Oven baked cod loin topped with parmesan and sage crust, and served in a lobster bisque sauce Risotto pere e cannella (v) Italian Arborio rice, gently cooked with cinnamon spiked pear nectar, and smooth gorgonzola cheese Christmas pudding served with a mandarin and nutmeg brandy sauce Tiramisu Homemade Italian classic Tiramisu
Christmas Evening Menu 25.95 Available 18th November until 8th January Zuppa di Natale (v) Homemade fennel, leek and lentil soup, served with our crusty bread and butter Fegatini croccanti Breadcrumbed chicken livers, fried until golden and served with a rich creamy chicken and herb veloute Sgombro affumicato Fillet of smoked mackerel, on a salad of watercress, pomegranate, orange segments with our orange zest and black pepper dressing Funghi all'uccelletto (v) Button mushrooms, sautéed with Italian cannellini beans and sage, served in a fiery tomato and chilli sauce Rolled and stuffed turkey crown all Italiana with roast turkey gravy Bistecca pepe verde Aged 8oz Sirloin steak grilled with green peppercorns, juniper berries and a brandy and gorgonzola cream Merluzzo crostato Oven baked cod loin topped with parmesan and sage crust, and served in a lobster bisque sauce Risotto pere e cannella (v) Italian Arborio rice, gently cooked with cinnamon spiked pear nectar, and smooth gorgonzola cheese Christmas pudding with orange brandy sauce Tiramisu Homemade Italian classic tiramisu
Christmas Day Menu 60 (Children 28) Bookings taken from 12noon till 4pm Zuppa di natale (v) Watercress, sweet potato, and radish soup, served with our crusty bread and butter Budino alle mele Chargrilled black pudding, served with braised plum, cinnamon and pancetta in a red wine reduction Tortino al caprino (v) Twice baked frittata, with goats cheese, thinly sliced potatoes, sultanas and roasted pine nuts, served on a bed of grilled courgettes and cranberry compote Spiedino coda di rospo Chargrilled skewers of monkfish and chorizo, dressed with a lemon juice, olive oil and chilli dressing Rolled and Stuffed turkey crown all Italiana with roast turkey gravy Branzino ai carciofi Grilled Seabass fillet, with sautéed mushroom and parma ham crisps, on a bed of Jerusalem artichoke veloute Bistecca Amarone Aged 8oz Sirloin Steak, with sautéed chicken livers, shallots and Amarone reduction Regalini di patate (v) Crispy gnocchi, tossed with caramelized red onions, sweet beetroot, feta and finished with a drizzle of honey Christmas Pudding served with a white chocolate and cranberry sauce Chocolate Brownie Delicious Belgium chocolate brownie served with vanilla ice cream
NewYearsEve 85 Bookings taken from 7:00pm, your table for the evening. Prosecco on arrival, DJ Late evening until early morning, Fireworks at midnight Prosecco Arrival with Canapés Trio di formaggi (v) A trio of our favourite cheese dishes; goats cheese crostino, topped with a pepper and balsamic vinegar reduction and roasted pine nuts; grilled smoked scarmoza served with poached pear and honey drizzle; Taleggio cheese, breadcrumbed and fried until golden, served with red onion and cranberry chutney Ravioli neri Black ink Ravioli filled with scallops, served with a cream of smoked salmon and avocado sauce. Finished with red and black caviar Carpaccio di anatra Thinly sliced cured duck breast served on a bed of peppery rocket and clementine salad, drizzled with extra virgin olive oil and balsamic reduction Gamberoni Reale King prawns sautéed with a mango, fresh ginger, red chilli and lime juice salsa Tra Corsi Sorbetto alla Pesca Peach and Prosecco sorbet Filetto capo d anno Prime fillet of British beef hung for 28 days, wrapped in smoked pancetta and served in a rich fois gras, chestnut and brandy sauce, and topped with gorgonzola, pear and walnut rarebit Capesante e porri Balsamic glazed pork belly and pan fried king scallops served on a bed of leek puree Anatra gialla e rossa Grilled Gressingham duck breast flambéed with Italian vecchia romangna brandy with caramelized red and yellow beetroot, juniper berries and honey glaze Torre di Portobello (v) Portobello mushrooms, spinach and pesto stacked and topped with a glazed goats cheese and poached egg, finished with a butter and sage dressing Trio Misto alla Lucianos Trio of the finest Lucianos desserts