L'Antipasto Restaurant

Homemade layers of sponge fingers , soaked in coffee and brand with cocoa and mascarpone cheese

Homemade tower of creamy vanilla dessert , drizzled with chocolate sauce

Homemade creamy chocolate mousse

A traditional baked vanilla cheese cake , New York style seved with a raspberry coulis

A slice of vanilla and chocolate ice cream with a cream and candied fruit centre

Sabayon semifreddo and gianduia geiato coated with crushed hazelnuts and dusted with cocoa powder

Real Italian Ice cream sorbet - choose from Vanilla, chocolate, strawberry and Lemon Sorbet

Selection of Cheese & Biscuits

Traditional Italian dessert wine served with biscotti biscuits

Toasted ciabatta with plum tomatoes

Sliced aubergine baked in the oven with plum tomatoes and mozzarella

Fresh grilled sardines marinated in herbs and olive oil

Mozzarella, plum tomatoes and avocado in a fresh pesto dressing

Freshly prepared soup made daily

Sliced raw fillet of beef with rocket and Parmesan shavings, with a mustard and pepper crust

Avocado filled with prawns and a light Marie Rose sauce

Charcuterie board – mixed cured meats served with olives, artichokes, sundried tomatoes and toasted ciabatta

Calamari, king prawns and fried courgette strips served with a tartar sauce

Spaghetti served with a rich meat and tomato sauce

Linguine made with fresh basil pesto

Rigatoni served with broad beans, pancetta and mushrooms in a cream sauce

Mixed seafood linguine served in a cherry tomato sauce

Fettucine served with salmon in a cream sauce

Spaghetti served with beef meatballs in a tomato sauce

Pasta parcels filled with ricotta and spinach, served in a light creamy tomato sauce

Linguine served with king prawns, cherry tomatoes and fresh chilli

Orrechiette pasta served with broad beans and slices of Tuscan sausage

Layers of fresh pasta baked in the oven with a meat, béchamel and tomato sauce

Creamy porcini and chestnut mushroom risotto served with a white truffle oil glaze

Breast of chicken sautéed in breadcrumbs, served with spaghetti in a tomato sauce

Veal escalope sautéed in breadcrumbs, served with spaghetti in a tomato sauce

10oz Ribeye steak served with a green pepper or tarragon sauce, accompanied by sautéed potatoes and vegetables of the day

Fresh grilled baby calamari cooked with chilli and herbs, accompanied by baby boiled potatoes and vegetables of the day

Fresh king prawns sautéed in garlic, herbs and a white wine sauce, served with risotto rice

Grilled salmon fillet, accompanied by baby boiled potatoes and vegetables of the day

Lamb cutlets with a vegetable caponata, served with sautéed potatoes and a mint gravy

Lightly fried strips of courgette