Christmas Bookings

Breaded, crisp-fried goat cheese with balsamic reduction, diced poached pear, and beetroot purée.

Smooth duck and orange liver pâté, San Daniele Parma, crispy salad, toasted ciabatta, and caramelised red onion marmalade.

An Italian favourite soup made with cannellini beans, vegetable stock, cabbage, potato, zucchini, carrots, celery, plum tomatoes, and Tuscan style sausages.

Oak wood chip-smoked Atlantic salmon, ripe avocado, and fresh crab meat with chilli, dill and mayonnaise.

Spinach & ricotta-filled cannelloni, oven-baked in a béchamel & tomato sauce.

Baked layers of aubergine with tomato, basil, and mozzarella cheese.

Grilled beef fillet medallions wrapped in Parma ham with a cream & brandy peppercorn sauce.

Supreme of chicken with mixed peppers, onion, garlic, chilli, sun-blushed tomatoes, white wine, and spicy tomato sauce.

Creamy Arborio rice with leeks, pecorino, creamed peas, asparagus, and white truffle oil.

Slow-braised lamb shank with winter vegetable ragout and mashed potatoes.

Pan-fried sea bass fillets with shallots, garlic, parsley, cream, and Scottish rope-grown mussels.

Hand-carved turkey breast with dried sage & onion stuffing, chipolata sausages. Served with roast chicken dripping gravy.

Cheerful red beetroot dough ravioli filled with vegetables and mildly sweet chickpeas, delivering a round and full all-vegetable flavour. Served with vegetable broth and cream.

Soft choux pastry filled with vanilla chantilly cream, covered with chocolate cream.

Classic Italian creamy dessert with sponge soaked in Sambuca Amaretto liqueur and espresso, layered with mascarpone cheese and cream.

Creamy baked cheesecake on a crunchy digestive biscuit base, drizzled with berry coulis.

Nougat ice cream with cream, covered in crushed nougat and hazelnut praline.