2 courses 26 euro / 3 courses 30 euro choose a dish from each section
| Antipasti / Starters | |
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Minestrone di verdure (v) (vg) Hearty home made vegetable and Tuscan bean soup |
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Involtino di radicchio, prosciutto Toscano, caprino e marmellata di fichi Radicchio parcel of Tuscan prosciutto, goat's cheese and Helen Gee's fig |
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Bruschetta con pesto, caprino e peperoni Bruschetta with home made pesto, goat cheese and char grilled peppers (v) |
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| Pasta / Secondi | |
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Parmigiana di melanzane (v) (e) Delightful layers of oven baked aubergines with mozzarella from Campania, tomato and Grana Trentino DOP |
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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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| Dolci / 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 vegetarians (e) fresh pasta contains egg
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