– DINNER PARTY MENU EXAMPLE –
[ COST OF CHEF FOR THE EVENING £150 ]
[ 2 courses £25.00 3 courses £35.00 4 courses £45.00 5 courses £55.00 ]
Maximum choice of 3 starters, 3 main courses and 2 desserts.
Minimum 10 diners
Service included – for larger numbers of diners,
there will be further staffing costs.
Please contact us for other requirements.
A
N
T
I
P
A
S
T
O
Family-style, big selection of salami, salsiccia, olives, sundried tomatoes, fresh mozzarella
and balsamic baby onions served with homemade rosemary Focaccia bread.
[ vegetarian alternative to the cured meats includes: feta cheese, artichokes & feta-stuffed peppers ]
S
T
A
R
T
E
R
S
ARANCINI TRIO
Pea & mint, mushroom and tomato & basil Arancini (all with mozzarella), served with a basil & tomato sauce and salad. (gluten-free)
FUNGHI CON GORGONZOLA E PROSCIUTTO
Grilled mushrooms stuffed with gorgonzola cheese and wrapped in
prosciutto ham served with a red wine sauce and salad.
FRESH-BREADED KING PRAWN AL BACIO
Fresh herby breadcrumbed King Prawns & mozzarella, fried and served
with a cherry tomato, black olive & basil sauce.
ZUPPA DI COZZE
Fresh mussels cooked with garlic, cherry tomatoes, white wine & light broth served with fresh bruschetta.
PEPERONE IMBOTTITO
Crispy, breaded red bell-pepper, stuffed with potato, parmesan, mozzarella & herbs. Served with a basil and tomato dip.
CARPACCIO OF BEEF
Thinly sliced beef fillet marinated with a caper & thyme citronette and topped with rocket salad & parmesan petals.
M
A
I
N
S
PASTA & RICE DISHES
TAGLIATELLE AI PORCINI
Fresh Tagliatelle pasta served with a porcini mushroom, garlic, parsley, white wine, butter & parmesan cheese sauce.
LINGUINE CON GAMBERETTI
Linguine sautéed with prawns, garlic, parsley, white wine, extra virgin olive oil and cherry tomato sauce.
PAPARDELLE AL CONIGLIO ALLA CACCIATORA
Wide papardelle pasta with a rich and tender boneless rabbit ragù sauce.
FREE RANGE MEAT
[ Served with potatoes and seasonal vegetables ]
VENISON LOIN
Venison loin, pan-seared with herbs and garlic and served with a mushroom & red wine reduction.
PORK TENDERLOIN ALLA SALVIA
Pork Tenderloin medallions in a fragrant white wine and sage sauce.
POLLO ALLA ROMANA
Fillet of chicken breast sautéed with artichokes & black olives, in a thyme, white wine and butter sauce.
M
A
I
N
S
FRESH FISH
[ served with potatoes and seasonal vegetables ]
GARNARD MARECHIARA
Sauteéd in a light cherry tomato broth with garlic, extra virgin olive oil, mussels, white wine and parsley.
SEA BASS O'SOLE MIO
Fresh fillet of sea bass, cooked with artichokes, sundried tomatoes, garlic, parsley, white wine and a lemon butter sauce.
VEGETARIAN
AUBERGINE RISOTTO PARCELS
Courgette & parmesan risotto wrapped with battered aubergine and baked with a tomato & basil sauce.
All the meat that we use in our cooking is local, high-quality and is also butchered by Stefano. The game is also local and sourced by Stefano himself as well. We endeavour to use as many locally sourced ingredients as possible in our cooking and never compromise on quality.
D
E
S
S
E
R
T
S
Tiramisù
Italian Raspberry Cheesecake
Italian Gelato
Bakewell Almond Tart [ gluten-free ]
C
H
E
E
S
E
B
O
A
R
D
[ may also be chosen instead of Dessert ]
West Country Cheeseboard & Biscuits
*minimum 4 persons
PLEASE NOTE
Some dishes can be cooked Gluten-free and we can also cater for Vegan diets – please contact us for more details, including further information about allergens in our cooking.