DEEP FRIED WHITE BAITS

ZUPPA DI ASPARAGI E CAROTE
Cream of asparagus and carrot soup

CARPACCIO DI BRESAOLA
Very thinly sliced fillet of beef dressed with lemon and olive oil, topped with parmesan savings and rocket salad

PATE DELA CASA
Sorrentohome-made prime pate, served with tasted bread and salad garnish

BRUSCHETTE DI SALMONE
Toasted slice of Ciabatta bread topped with smoked salmon and orange zest ricotta 


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BISTECCA AL CHIANTI
28 days aged Sirloin Stake (approx. 8oz) in Chianti reduction and fine mushroom sauce

LAMB SHANK
Slow cooked lamb shank with a rich red wine and rosemary sauce

FILETTO DI SALMONE
Pan fried fresh salmon filet, mussels meat in creamy saffron and champagne sauce toped with a tiger prawn

POLLO CORDON BLEU
Fresh filet of chicken roulade, with prosciutto, cheese and beetroot and rose wine sauce

RISOTTO ALA ROSE 
Arborio rice with fresh beetroot and butternut squash, touch of cream and topped with Grana Padano cheese and rose petals


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HOMEMADE VANILA CREME BRULE 

HOMEMADE AMARETO TIRAMISU

PROFITEROLE SCURO
Soft choux pastries filled with a superb chantilly cream, all covered with chocolate cream, Severed with cream 



MIXED CONTINENTAL ICE CREAM







SELECTION OF GRAND ITALIA COFFEE
the Italian inspired blend created using the finest beans precision roasted for a sweet, rich and rounded coffee in the classic Roma style
VALENTINES MENU
 THREE COURSE: £23.95