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Baked Large, sweet Sicilian red Pepper stuffed with Sicilian aubergines, fresh basil pesto, bread and Parmigiano

Burrata cheese from Puglia (mozzarella with creamy centre), marinated anchovy fillets, marinated aubergine, olive oil, garlic, oregano and a kiss of chilli

Charcoal grilled Italian Pork sausage baked Neapolitan traditional frittata filled with braised white onions and Parmigiano.

Large parcels of fresh egg pasta with a filling of the day (please ask), tossed with butter, fresh sage and nutmeg sprinkle

Fresh pasta tossed with vegetable ragu (aubergine, sweet Sicilian peppers, San Marzano tomato Passata and provola smoked cheese

Monkfish tail bites in the rich Guazzetto (hot pot) of Italian cannellini beans, Vesuvian Piennolo tomatoes, garlic and fresh herbs

Slow-cooked rare breed Scottish pork cheeks with Mixed mushrooms, cherry tomatoes, basil and garlic Served with a side of vegetables and potatoes

Neapolitan baked “sandwich” layered with zucchini, cured ham from Parma, Provola (smoked cheese), egg and Parmigiano. Baked till cheese gooey

Vanilla panna cotta topped with Pistachio cream

Lemon sponge cake topped with limoncello infused mascarpone cream and finished with fresh berry

Festive dessert served in a jar! Dessert ricotta infused with vanilla, cinnamon, flower essence, Italian grano and layered with butter biscuit

Coffee and kahlua liquore pudding finished with amaretto biscuit

Selection of Italian cheeses (taleggio, fontina, pecorino, provolone piccante) served with biscuits or fresh bread

Vanilla ice cream served with a shot of Neapolitan Kimbo coffee Add Baileys, Frangelico or other liquor

Pan di Stelle Italian biscuit crema (Infused with Chocolate and hazelnut) layered with Dark chocolate sponge

Large Neapolitan stuffed meatloaf (rare breed Scottish pork and beef) with ham, mozzarella and basil drowned In a rich San Marzano tomato passata and basil sugo

Buffalo mozzarella from Campania DOP, Steamed Scottish cod bites, crème of panzanella (Tuscan bread salad)

Burrata from Puglia (mozzarella with creamy centre), Smoked salmon from Orkney, and crème of artichokes finished with pistachio crumble.

Pan-seared Scottish calf’s liver with braised white onions, white wine, and bay leaves

Neapolitan large potato croquette filled with mozzarella on the, served with red sweet Sicilian pepper gazpacho

Fresh porcini mushroom and dolcelatte-filled frittata baked till golden

Italian brown lentil soup with cherry tomatoes, fresh rosemary and garlic

Paccheri tubes of fresh pasta tossed with rich Seafood ragu (crab meat, lobster, calamari) slow-cooked in a rich San Marzano ragu

Linguine pasta tossed with fresh Scottish mussels, baby clams, large prawns, langoustine, squid, garlic, white wine, a kiss of chilli and fresh herbs

Fusilli lunghi long pasta from Avellino area tossed with crème of aubergine, and provola (smoked mozzarella)

Orecchiette pasta from Puglia tossed with rich tomato, lamb shoulder, basil, garlic, and olive oil ragu.

Strascinati pasta from Cilento,tossed with braised white onions, shin of beef, basil, white wine and Parmigiano.

Ravioli parcels of fresh pasta with a filling tossed with butter, fresh sage and nutmeg sprinkle

Sauteed seafood feast! Fresh mussels, prawns, baby clams, langoustines, scallops, and squid in a light crustacean sauce with olive oil, garlic, a kiss of chilli and white wine Served with grilled fresh bread

Melody of Charcoal grilled fish and crustacean Filleted fish selection (please ask about today’s available) served with crustaceans (langoustine, scallop and prawn) All charcoal grilled and finished with lemon-infused extra virgin olive oil, sea salt sprinkle, pepper, and lemon wedge served with a side salad or potatoes and vegetables.

Braised shin of Scottish Beef from Peelham farm drowned in a rich cacciatora sauce (Vesuvian cherry tomatoes, olive oil, garlic, white wine and kiss of chilli) Served with a side of roasted vegetables and potatoes.

Slow-cooked rabbit legs with Sicilian peppers, white wine, garlic, basil and Taggiasca olives Served with roasted potatoes and vegetables

Oven baked Two aubergines “shoes” stuffed with fior di latte cheese, San Marzano tomato Passata garlic, basil and Parmigiano Reggiano