With a blend of cheese, baked ham, onions and fresh herbs, dressed with breadcrumbs, deep fried and served over a mixed salad leaves with garlic mayonnaise.
Potted Prawns (House Speciality)
Sauteed in butter with finely chopped onions, garlic, mushrooms, dry sherry, freshly grounded white pepper, demi-glace and cream. (Served hot with grissini – bread sticks)
Terrine of Pate
Our homemade pâté is made with chicken, duck liver, with onions, garlic, fresh herbs, sherry, blended with cream. Served with warm toast and garnished with seasonal leaves.
Mussels Alla Marinara
Mussels cooked in extra virgin olive oil with onions, garlic, white wine, black pepper and parsley.
Trio of Mushrooms, Mozzarella and Onion Rings
Mushrooms, mozzarella cubes and onion rings dressed in breadcrumbs, deep-fried, garnished with a crispy salad, served with garlic mayonnaise.
Carpaccio
Fine slices of row prime scottish fillet of beef marinated in lemon juice, olive oil, a hint of garlic, served with flakes of parmesan cheese and rocket salad leaves.
Melon with Fruit or Melon with Parma Ham, Mascarpone Cheese and Honey
Grilled Tiger Prawns (Peeled and Shell Free)
With herb’s salad, chilli and hollandaise sauce.
Tempura of Seafood (Fritto Misto)
Calamari, scampi, prawns, queen scallops dressed in light batter, deep fried and served over mixed salad leaves with tartare sauce.
Insalata Caprese
Mozzarella di bufala campana, vine tomatoes, basil, balsamic dressing and extra virgin olive oil.
Soups
Zuppa Della Fattoria
Farmhouse cream of vegetable soup. A blend of broccoli, onions, peas, lentils, garlic, carrots, cauliflower, celery, fresh herbs and topped with croutons.
Pappa Al Pomodoro
This thick, tasty soup, once the porridge of tuscany and it is made with tomatoes, fresh basil, leeks, chilli peppers, whole wheat bread, olive oil and salt and pepper.
Pasta E Fagioli
Classic farmer’s soup dish from tuscany made with potatoes, pasta, onions, celery, carrots, garlic, mixed fresh vegetables, best end cured italian ham, fresh herbs and borlotti beans. Served with “fettunta” bread on a side dish. Delicious!
Minestrone Soup
Traditional italian vegetable soup.
Cappelletti in Brodo
Tortellini filled with parma ham, cooked in a beef and chicken consomme. Served with parmesan cheese.
Main Courses
Scaloppine Al Funghetto
Escalopes of veal fillet sauteed in extra virgin olive oil with onion, mushroom, a hint of garlic, demi-glace, white wine and cream sauce. Fully garnished.
Scaloppine Di Vitello Alla Milanese
Escalopes of veal fillet dressed in light breadcrumbs, pan fried and served over linguine al pomodoro with baby roast potatoes and vegetables.
Escalopes of Chicken Breast Novo Mondo
Sauteed in extra virgin olive oil with onions, garlic, parma ham, chilli, dry sherry, red and green peppers, tomatoes, fresh herbs and cream(optional). Served over saffron rice, with baby roast potatoes and cauliflower au gratin.
Escalopes of Chicken Breast and Pancetta
Sautéed in extra virgin olive oil with fresh sage leaves, rosemary, a hint of garlic, white wine and pancetta (italian cured ham). Served over a tossed fine egg pasta noodle with cherry tomatoes and zucchini.
Caesar Salad with Char-Grilled Chicken Breast
Strips of marinated char-grilled chicken, served over little gem lettuce, with crispy italian smoked bacon, parmesan shavings, garlic croutons and original caesar dressing.
Seared of Chicken Breast (Capri)
Sauteed in extra virgin olive oil with a hint of chilli, garlic, basil, white wine and tomato sauce. Served over spinach with baby roast potatoes and saffron rice.
Duet of Scallops and King Prawns
Cooked in extra virgin olive oil, white wine, a hint of garlic, little chilli pepper, broad beans, basil, spinach, cherry tomatoes, freshly ground white pepper and served with fine egg noodle pasta.
Grilled Fillet of Lemon Sole
Served with vegetables and potatoes. With basil, pesto, pine nuts and prawns.
Sea Bass
Fillet of sea bass grilled or baked with fresh rosemary, garlic, white wine, served over a mould of spinach and sauteed potatoes, fresh vegetables and garnished with seasonal salad.
Grilled Seafood Platter (Chef's Speciality)
Grilled scallops, king and tiger prawns, mussels, monkfish and sea bass then sauteed in onions, white wine, garlic, black pepper, parsley and saffron rice.
Flambée (Minimum for Two)
Cooked in the dining room at a table near you
Classic Steak Diane Per Person
Thin fillet steak sauteed in butter and extra virgin olive oil, flamed in brandy with onions, mushrooms, red wine, french mustard, lea and perrins and tomato sauce, freshly grounded
Tagliolini Ai Gamberoni Per Person
Fine egg pasta noodle tossed in extra virgin olive oil with three varieties of prawns (king, tiger and north atlantic) flamed in brandy, chilli, garlic, white wine, fresh basil, tomato sauce and cream.
Medallions of Prime Scottish Fillet Beef “Piccolo Mondo” Per Person
Sauteed with extra virgin olive oil with onions, garlic, mushrooms, demi-glace, red wine, flamed with brandy, flavoured with tomato and pepper sauce and blended with cream.
Special desserts flambee minimum for two
Cooked in the dining room at a table near you
Crepes suzette, banana or ananas for two 15.00
Vegetarian Main Courses
All vegetarian dishes are served with a side salad with italian dressing.
Tortelloni
Pasta filled with spinach and ricotta cheese, sauteed in extra virgin olive oil, a hint of garlic, parmesan cheese, tomato sauce and basil.
Baked Pasta Al Forno
Short pasta mixed with onions, red and green peppers, mushrooms, low fat cheese, a hint of garlic, fresh herbs, nutmeg, blended with béchamel, topped with tomato sauce and mozzarella cheese then baked in the oven
Risotto All’ Ortolana
Rice cooked in extra virgin olive oil with vegetable stock, onions, mushrooms, garlic, zucchini, mixed peppers, petit pois, parmesan cheese, fresh herbs and sunflower seeds.
Crespelle (Crepes)
Baked homemade crepes filled with creamy spinach and ricotta cheese and topped with a tomato and cream sauce. (Deliziose!)
Penne Arrabbiata Alla Caprese
Pasta quills in spicy tomato sauce and mozzarella cheese.