Menu 35 euro/ choose a dish from each section
| Antipasti/ Starters | |
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Involtino di radicchio, prosciutto Toscano, caprino e marmellata di fichi Radicchio parcel of Tuscan prosciutto, goat cheese and Helen Gee's fig jam |
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Bruschetta con pesto, caprino e peperoni (v) Bruschetta with home made pesto, goat cheese and char grilled peppers |
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Minestrone di verdure (v) (vg) Hearty home made vegetable and Tuscan bean soup |
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| Pasta/Secondi | |
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Tagliolini con ragu'di manzo irlandese (e) Tagliolini with intense slow cooked ragu' of Gilligan's Hereford Irish beef |
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Dunne & Crescenzi spaghetti all'amatriciana squisita (e) Fresh spaghetti with tomato, guanciale and pancetta, black pepper and Pecorino Romano DOP, hint of balsamic from Modena |
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Panzerotti con funghi, fonduta di Grana Trentino DOP e olio tartufato (V) (e) Panzerotti ravioli filled with forest mushrooms dressed with Grana Trentino DOP fonduta and truffle olive oil |
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Scalop pine di pollo all'arancia Escallopes of Gilligan's Co. Mayo Irish chicken, orange reduction, fennel insalatina, served with rosemary roast potatoes |
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Filetto di manzo Irlandese alla griglia con crema di Gorgonzola DOP e noci tostate (extra 7 euro) Chargrilled fillet of Gilligan's Irish Hereford beef, gorgonzola DOP cream and toasted walnuts. Served with rosemary roast potatoes |
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| Dolce/Dessert | |
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Tiramisù al Vinsanto Tiramisu' prepared with aged Tuscan Vinsanto dessert wine |
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Panna cotta classica con frutti di bosco (GF) Vanilla panna cotta with berry jus |
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(v) suitable for vegetarian s (e) fresh pasta contains egg
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