This week's specials

Bresaola di Cinghiale

Thin slices of Tuscan wild boar soaked in Barolo wine and served

with rocket and shavings of Parmesan.

Cozze e Vongole Verace con Vino Bianco e Timo

West Coast mussels and clams from the Adriatic Sea served in a

white wine and thyme sauce.

Peperoni Ripieni con Zucchini

Stuffed peppers with courgettes and Tomini cheese with shavings

of Parmesan cheese.

Secondi

Lasagne con Frutti di Mare

Handmade pasta with a mix of seafood in a light pomarola sauce.

Scaloppine di Maiale

Meddalions of pork shallow fried in olive oil and butter with a

white wine and lemon sauce served with chef’s choice of vegetables.

Risotto con Asparagi

This is an elegant risotto with Italian green asparagus.

Pesce Spada al Sicilliana

Grilled wild swordfish steak from the region of Sicily served

with vine tomatoes, olives, capers and sultanas.