Ristorante Da Gino

This elegant and full bodied wine, produced from one of the oldest indigenous grape varieties native to this region boasts a rich, well balanced and spicy character

Made from Gavi grapes this wine has light, green tones, A crisp flavor of fruits and flowers and a good structure and body

Red, White or Rosé – available by the bottle or glass. Value for money, an opening to a sheer elegance of good wine

Round full without being heavy Well balanced and refreshing

Candied fruit aromas with a hint of honey – the palate is round and soft with buttery tones

A famous and the oldest Tuscan white wine, medium dry, straw-yellow in colour, with a light bitter almond taste

This Pinot Grigio presents itself with a light pale colour, an intense perfume and rich fruity taste

A particular rich and aromatic wine with a persistent, fruited bouquet of roses, linden musk and apricots

A lovely, well balanced, fresh wine with a delicate fruited bouquet of apple and acacia flowers

A crisp wine with a straw-green colour, noted for its fruity and persistent floral fragrance

An important wine with an intense and spicy bouquet of green peppers and sage

Straw-yellow in colour with a fruity bouquet of overtones of lime Leaf, vanilla and apple. The palate is sapid, with good structure and an elegant, persistent finish with flavour of white currant, grape variety-100% greco di tufo

A ripe Chablis with good weight and intensity - green apple and pear emerge on the finish

Enticing, herbaceous aromas lead to a crisp and elegant palate of apple, melon and a lingering, refreshing finish

This wine gets its pomegranate colour from gentle pressing of its grapes. It balances a fresh, fruity flavor with a good, after tasting

Thanks to a special method of fermentation, this Pinot Grigio results a unique wine. It presents itself with a copper-colour and a rich perfume with a clear taste

Made from Montepulciano and Sangiovese grapes, this red presents itself with an intense, deep purple colour and a winey flavor with a spicy scents finish

A soft wine of a deep-red colour and a rich, fruity, bouquet, reflected in its well-balanced flavor

A jewel of wine with a decisive and soft flavor, thanks to ageing in oak casks. It has a deep colour and flavours of spices and dry fruits, Refined in barriques for one year

Made from Sangiovese and Primitivo grapes. Deep ruby red with rich brown tones. Ripe red fruits are evident on the nose with an intense and rich taste and soft, sweet tannins

A deep, dark and deliciously complex velvety wine. A long period of ageing in oak casks gives it orange hues and releases intriguing scents and flavor

As soon as you sip this Chianti you will recognise the pleasant scent of violets on the nose and mature fruits on your palate. A real Tuscan flavour

Made in Tuscany from the same grapes and area as the Brunello of Montalcino, it has a ruby-red colour with purple overtones, a bouquet with hints of cherry and prunes and a full soft body with a long lasting flavor

This wine is obtained using Corvina and Molinara grapes which are re-fermented (ripasso) with a part of the dregs from Amarone grapes, which gives it some of the typical and unique Amarone qualities

A full fruit on the nose is highlighted with nuances of violets and fruits of the forest that follow through in the mouth

Deep pomegranate colour, powerful, intense wine with opulent plum and black cherry aromas leaving the palate rich and plenty fruit

A soft, juicy red from the Rhōne valley. This is a mellow wine which slips down easily, with mulberry and blackcurrant flavours, and a subtle note of toffee and spice

Excellent St Emilion that displays cherry and red fruit flavours, the weight is full and charismatic with good structure

Richly fruity with a flowery, delicate fragrance and finely balanced long lasting finish

This sparkling rosé is made from Pinot Noir grapes, using the Spumante method. Its colour and scents recall those of rose petals

Probably the best known Champagne. It is fresh, fruity and elegant with a fine degree of balance, enhancing its reputation for quality and excellence

The Champagne of the "season". The mousse is flattering and velvety. The flavour is elegant with a fruity aftertaste that leaves the fine aroma in the mouth

The most popular rosé wine, renowned for its finesse, delicate colour and fruity bouquet

Round full without being heavy Well balanced and refreshing

Fresh Melon

Thinly sliced Parma Ham with fresh melon

Vine tomatoes, fresh Buffalo mozzarella with olive oil

Avocado served with prawns and Marie rose sauce

Chicken liver pate with toasted bread

Freshly made soup of the day

Flat mushrooms filled with grilled vegetables topped with goats cheese

Spaghetti with savoury, rich minced beef sauce

Pasta tubes finished with a rich tomato chilli sauce, garlic and shallot sauce

Beef Meatballs in a base of tomato, Finished with parmesan and mozzarella

Today's roast served with all the trimmings

Escalope of Pork filet topped with Parma Ham and fresh sage cooked in light butter and white wine sauce

Breast of Chicken in a white wine and Mushroom cream sauce

Breast of Chicken in a white wine and garlic sauce

Catch of the day - the freshest fish available, served with a choice of sauces

Pasta tubes filled with ragu of Veal and Chicken, baked with a tasty tomato and Béchamel sauce, topped with melted Mozzarella cheese and parmesan

Layers of pasta and ragu Bolognese, with lashings of Mozzarella and Béchamel sauce

Crepes filled with spinach and cheese and baked with tomato sauce, finished with parmesan cheese

Arborio rice with Chicken and tomato sauce

Seabass fillets with garlic, white wine, lemon juice and chilli flakes (£3.95 supplement)

Grilled fillet of salmon served on a bed of mix leafs, drizzled with olive oil and balsamic vinegar (£3.95 supplement)

Sirloin steak with mushrooms and cream sauce (£4.95 supplement)

Medallions of beef filet in a pepper corn sauce (£5.95 supplement)

Fresh Melon with orange segment drizzled with a fruit colie

Italian mixed leaves salad with olive oil dressing

Vine tomatoes and fresh buffalo mozzarella with extra virgin olive oil and fresh basil

Cup mushrooms filled with pate, served with garlic mayonnaise

Italian toasted bread topped with tomato and basil, finished with Parma ham and olive oil

Italian toasted bread with garlic and cheese

Freshly made soup of the day

Golden crispy whitebait, lemon and tartare sauce

Pasta tubes filled with chicken and veal meat, baked with tomato and béchamel sauce, finished with cheese

Spaghetti tossed with garlic, olive oil and chilli

Spaghetti with fresh mix fish, olive oil, garlic, touch of chilli, tossed with a touch of white wine

Crepes filled with spinach and cheese, baked with tomato sauce, parmesan cheese

Traditional home-made Lasagne from the Bologna region

Freshly prepared risotto with mixed mushrooms, finished with parmesan

Risotto with Parma Ham, mushrooms, asparagus and tomato sauce

Flat egg omelette with spinach and cheese

Catch of the day - the freshest fish available, served with a choice of sauces

Chicken breast in a lemon and white wine sauce

Breast of chicken in a white wine and mushroom cream sauce

Breast of chicken in a spicy tomato sauce

Medallions of pork pan-fried, cooked with wild mushrooms in a white wine sauce

Medallions of beef filet in a Stilton cheese sauce (£6.95 supplement)

Sirloin steak topped with Parma Ham, tomato and cheese (£5.95 supplement)

Seabass with a light Italian mustard, brandy and cream sauce (£5.95 supplement)

Homemade soup – Chef's creation, made from the freshest Ingredients seasonally

Ripe fresh melon with thin layers of Parma Ham

A corn of Smoked Salmon filled with prawns, served on a bed of mixed leafs with extra virgin olive oil

Chicken pate served with toasted bread

Mushrooms filled with mixed vegetables and topped with goats cheese

Our traditional homemade Lasagna from the Bologna region

Crepes filled with spinach and cheese and baked with tomato sauce finished with parmesan cheese

Traditional roast of the day

Breast of chicken topped with Parma Ham and mozzeralla served with a touch of tomato sauce

Fresh salmon steak cooked in a light champagne and brandy cream topped with prawns

Wild filet of Seabass in a garlic, butter, white wine and chilli flakes

Finest Sirloin steak in a sublime sauce made from green peppercorns and red wine lightly finished with demi-glace and cream

Ravioli filled with aubergine and Italian smoked cheese in a light tomato, mushroom sauce Finished with dust Parmesan

Homemade layers of sponge soaked with liqueur and coffee, zabaglione dusted with a cocoa powder

Soft choux pastries filled with a superb chantilly cream, all covered with chocolate sauce

Chocolate mousse, set on a chocolate sponge base, with chocolate sweets and chocolate shavings

A selection of delicious continental cured meats

Slices of Parma ham served with melon

Slices of cured beef, rocket salad with olive oil and shavings of parmesan cheese

Chilled melon

Avocado pear with prawns, topped with Marie-rose sauce

Sliced buffalo mozzarella, tomato, olive oil and fresh basil dressing

Peeled prawns topped with Marie-rose sauce

Slice Scottish smoked salmon

Smooth pate served with toasted bread

Traditional vegetable soup made with a variety of fresh vegetable in season

Stuffed cup mushrooms with Dolcelatte, served in a cheese sauce

Pan-fried mushrooms with garlic and herbs served in a filo pastry basket

Fresh asparagus spears wrapped with Parma ham and served with Parmesan shavings

Golden crispy whitebait, lemon and tartare sauce

Fresh, plumb king prawns sauteed in garlic and chilli

Squid rings dusted with seasoned flour, deep fried served with homemade tartar suce

Crispy jumbo scampi in sizzling chilli and garlic sauce

Fresh king scallops cooked in brandy, cream, finished under the grill dusted with Parmesan

Grilled butterfly tiger prawns with garlic and chilli

Pasta ribbons with mushrooms, cream and fresh asparagus

Short pasta tubes with a rich tomato, chilli, garlic and shallot sauce

Spaghetti with smoked pancetta (bacon), Parmesan & egg, finished with cream

Old-time favourite - spaghetti with a rich tomato and beef sauce

Crepe filled with spinach and cheese, finished with cream and tomato sauce

Layers of pasta and ragu Bolognese, with lashing of mozzarella and bechamel sauce

Pasta tubes, filled with minced chicken, veal, onions - baked with tomato, bechamel sauce, mozzarella and Parmesan cheese

Pasta parcels filled with aubergines and scamorza (smoked mozzarella) and served with a delicate sage butter sauce

Pasta ribbons with salmon strips cooked in a splash of white wine, a touch of tomato sauce and cream

Thin ribbon of pasta with a variety of fresh shellfish in a tomato, garlic and chilli sauce

Arborio rice with Parma ham, mushrooms, asparagus and tomato sauce

Arborio rice with Porcini mushrooms - a vegetarian dream

Arborio rice seafood (shellfish) risotto, garlic, chilli and a touch of tomato sauce

Grilled filet of seabass with lemon and extra virgin olive oil

Fresh filet of sea bass on a bed of potatoes which have been seasoned with garlic and saffron and sealed with sizzling extra virgin olive oil and a dash of white wine

Fresh filet of sea bass, grilled with extra virgin olive oil and finished with savoury tomato sauce

Monkfish tail cooked in a cream, brandy and grape sauce finished with caviar

Halibut steak - fresh as fresh can be - lightly grilled and served with a little melted butter or garlic butter (if you prefer)

Jumbo scampi cooked in a sauce of garlic, tomato, olive oil and white wine, served with savoury rice

Crispy jumbo scampi cooked in a cheese sauce, sprinkled with grated Parmesan cheese and finished under the grill - served with rice

Fresh king scallops cooked in brandy and cream, finished with Parmesan under the grill

Dover sole - king among fish - grilled with a little butter or garlic butter (if you prefer)

Half lobster served with pasta ribbons in a cream, white wine and caviar sauce finished with brandy

Grilled whole lobster with light butter and garlic chilli sauce

Whole lobster cooked in a brandy, Dijon mustard and cream sauce finished with Parmesan cheese

Supreme chicken breast in a cheese sauce, served on a bed of spinach

Supreme chicken breast, in a white wine, cream and mushroom sauce

Supreme chicken breast cooked in a sauce of garlic, dry sherry with hint of tomato and chilli

Supreme chicken breast, pan fried in olive oil, topped with tomato sauce made with onions, garlic, mushrooms, white wine and Mediterranean herbs

Supreme chicken breast, topped with Parma ham and mozzarella, served with a touch of tomato sauce

Tender fillet steak, grilled on the charcoal - simply tell us how you would like it cooked

Chargrilled fillet steak in a sublime sauce made from green peppercorns and red wine, lightly finished with demi-glace and cream

Finest beef fillet steak cooked in Madeira wine and demi-glace, and served with a crouton base and topped with pate

Flattened fillet of beef cooked in the classic sauce Diana - with brandy, Madeira wine, demi-glace as its base and then mushrooms, cream and a blend of mustards

Medalions of beef fillet in a Stilton cheese sauce

Strips of best beef coated with paprika, panfried and cooked with mushrooms in a creamy beefy sauce and a dash of brandy, accompanied with rice

Sirloin steak in a garlic tomato and wine sauce

Sirloin steak cooked in a rich mushroom, with white wine and cream sauce

Escalope of veal panfried in butter and cooked in Marsala wine sauce and seasoned

Escalope of veal topped with Parma ham and fresh sage and cooked in light butter and white wine sauce

Escalope of veal, pan fried in olive oil and topped with tomato sauce made with onions, garlic, olives, capers and Mediterranean herbs

Escalope of veal in rich, wine-based cream and blue cheese sauce

Roast rack of lamb - pure and simple - cooked to pink, unless otherwise requested, in its own pool of high-class gravy made from its own juices

Best lamb cutlets - charcoal grilled

Mixed Olives in a homemade marinade

Mediterranean Mixed Salad

Sauteed sliced Mushrooms

French Fries

Tomato and Onion Salad

Courgette lightly battered and deep fried

Spinach in garlic butter

Chef's homemade soup created with the freshest seasonal ingredients; guaranteed to satisfy!

Chilled melon with a fruit coulis

A cone of Smoked Salmon filled with prawns, Drizzled with extra virgin olive oil

Authentic Italian Parma ham with Buffalo mozzarella cheese

King Prawns and Scallops cooked in extra virgin olive oil, white wine, tomato, garlic and chili

Confit of tender and delicious duck, cooked slowly in the oven served on a bed of rocket salad and balsamic vinegar

Crepes filled with spinach and cheese, baked in the oven with a tomato and béchamel sauce

Traditional roasted turkey breast with all the trimmings; Chipolata sausages, chestnut stuffing and cranberry sauce, accompanied with rich gravy

Fresh fillet of Sea bass with olive oil, garlic, touch of chilli and white wine, topped with a King Prawn

Supreme breast of chicken pan-fried with a touch of tomato, white wine, cream, cheese and Parma Ham

Nosiettes of lamb and nosiettes of venison cooked in a rich red wine, wild mushroom sauce, served with a Panccioti Ravioli

Flattened Sirloin steak 9oz cooked in the classic sauce Diana-with brandy, Madeira wine, demi-glace as its base, mushrooms, cream and a blend of mustards

Pasta parcels filled with aubergines and scamorza (smoked mozzarella) and served with a delicate sage butter sauce

With brandy sauce

Home-made, delicious layers of liqueur soaked sponge and creamy sweet filling, dusted with chocolate powder

Soft choux pastries filled with Chantilly cream topped with chocolate sauce

Dessert of the day - please ask your waiter

Chef's homemade soup created with the freshest seasonal ingredients; guaranteed to satisfy!

Chilled melon with a fruit covlis

Golden crispy whitebait, lemon and tartar sauce

Roasted Portobello Mushrooms filled with mixed vegetables, topped with goats' cheese

Sliced Mozzarella with slice vine tomato, finished with olive oil and fresh basil

Served with toasted bread, and red onion Chutney

Toasted bread with garlic and topped with tomatoes and Parma Ham

Short pasta tubes with salmon strips cooked in a splash of white wine, a touch of tomato sauce and cream

Cannelloni tubes filled with a veal and cheese filling baked with a béchamel and tomato sauce

Traditional roasted turkey breast with all the trimmings; Chipolata sausages, stuffing and cranberry sauce, accompanied with rich gravy

Confit of Duck served on a bed of mix leafs, drizzled with Balsamic vinegar or orange sauce

Pork Fillet pan fried with Parma Ham, sage and a touch of white wine

Catch of the day- the freshest fish served with a choice of sauces; Ask your server for today tempting options!

Supreme breast of chicken pan-fried with a touch of tomato, white wine, cream, cheese and Parma Ham

A hearty helping of Italian rustic rice with a medley of mushrooms in white wine and parmesan cheese

Homemade lasagne layers of pasta and meaty Bolognese ragu' sauce, complemented with tasty tomato sauce creamy béchamel sauce, finished with melted mozzarella and parmesan

Crepes filled with spinach and cheese, baked in the oven with a tomato and béchamel sauce

Mushrooms in a cream, red wine and paprika, served with rice

£4.95 supplement. Fresh fillet of salmon roasted in a light cream, touch of tomato, white wine, topped with baby prawns

£4.95 supplement. Escalope of veal in a rich wine-based cream and blue cheese

£5.95 supplement. Prime Sirloin Steak served with pepper sauce or mushroom sauce

With brandy sauce

Homemade, delicious layers of liqueur soaked sponge and creamy sweet filling, dusted with chocolate powder

Homemade traditional italian dessert, made with fresh cream and vanilla, topped with caramel sauce

Chef's wild mushroom soup, created with the freshest seasonal ingredients; guaranteed to satisfy

Fresh melon with thin layers of Parma ham

A cone of Smoked Salmon filled with prawns, drizzle extra virgin olive oil and Marie-rose sauce

Slow cooked confit of duck in an aromatic sauce, served on a bed of rocket salad and balsamic dressing

King Prawns and Scallops cooked in extra virgin oil, white wine, tomato, garlic and chili

Crepe filled with spinach and cheese, finish with cream and tomato sauce

Supreme Breast of Chicken in a mushroom and cheese sauce

Half roasted Gressingham Duckling with an orange and Gran Marniere sauce

Grilled fillet of Sea Bass in a cream and brandy champagne sauce topped with baby prawns

Rack of Lamb served with Barolo wine and fresh Rosemary sauce

Finest Scotch Beef Fillet steak cooked In Madeira wine and demi-glace, and served with a crouton base and topped with pate

Panzerotti, Penne ai funghi, Melenzane parmigiana

Homemade traditional Italian dessert, made with fresh cream, vanilla, topped with caramel sauce

Soft choux pastries filled with Chantilly cream topped with chocolate sauce

Homemade, delicious layers of liqueur soaked sponge, creamy sweet filling, dusted with chocolate powder

Cheeseboard selection

Finest Parma Ham served with Mozzeralla

Traditional Prawn Cocktail with Marie-rose sauce

Chicken Liver Pate served with toasted bread

Chef's speciality homemade Leek and Potato soup

Portobello mushrooms filled with mix roasted vegetables topped with goats cheese

Pasta tubes, filled with minced chicken, veal, onions-baked with tomato, béchamel sauce, mozzeralla and Parmesan cheese

Traditional Roast Breast of Turkey in a rich gravy white wine sauce

Supreme chicken breast in a cheese sauce, served on a bed of spinach

Grilled fillet of Sea bass with lemon and extra Virgin Olive Oil

Pan roasted fresh Salmon cooked in a light creamy champagne sauce, pink peppercorns, topped with baby prawns

Medalions of beef fillet cooked in a wild mushroom sauce, Barolo wine reduction, finished off with a touch of cream

Homemade crepes filled with spinach and ricotta, finished with béchamel and tomato sauce

Chocolate Mousse set on a chocolate sponge base – A chocoholics dream

Homemade classic Italian Tiramisu, with coffee and Amaretto Liqueur

Soft choux pastries filled with Chantilly cream, covered with chocolate sauce