ANTIPASTO DEL MONZU`

These traditional "stuzzichini" were designed to literally wet your appetite, it comprises hot &/or cold morsels of exquisite flavour combinations be meat, fish or vegetables

 

PANE GRIGLIATO CON LE SUE SALSINE

Wood fired bread grilled & served w` dips of braised cannellini pure`, wild mushroom tapenade, tomato & basil pesto & salsa verde

 

FRITTELLE DI CAVOLFIORE AL GORGONZOLA

Cauliflower fritters shallow fried in x.v.o.o served on grilled roma tomato w` a creamy gorgonzola veloute` finished w` muscatels

 

CALAMARI CON POMODORINI ESSICCATI AL SOLE D'AGOSTO

Lightly flouered baby calamari flash fried then tossed w` wilted cos lettuce & imported sun semi-dried tomatoes

 

COZZE DI SCOGLIO AFFOGATE AL SUGO NAPOLETANO

Crystal Bay black mussels drowned in Frascati w` roast garlic & fresh tomato pieces, finished w` a touch of tomato sugo & served w` a charred wood-fired crostone

 

LINGUINE AL CARTOCCIO

Linguine tossed w/ fresh seafood melange of shelled green king prawns, calamari, vongole, & pippies, poached in Pinot Grigio w` fresh tomato pieces

 

FUSILLI AVELLINESI CON CLASSICO RAGU` NAPOLETANO

Hand -made short spiral pasta folded w` a rich pork & veal ragu finished w` fresh ricotta buds

 

GNOCCI IN SALSA DOLCELATTE CON RUCOLA E FUNGHI

Hand-made potato gnocchi pan-tossed w` smooth creamy dolcelatte, served w` lemon dressed wild rocket leaves & finished trifled mushrooms & fresh chilli

 

SCALOPPINE DI VITELLO AL LIMONE

Veal escalopes w' lemon sauce, sauteed mushrooms, french green beans & rosemary roast chats

 

AGNELLO SCOTTADITO

Sourdough crumbed lamb cutlets shallow fried in x.v.o.o served w' sweet roasted peppers, olives, capers & whipped pommes

 

PESCE DEL GIORNO

Blue Eye Cod poached in a ginger, saffron broth w' blistered cherrie tomatoes & zucchine scapece