Dinner Party Menu

PRICES

COST OF CHEF FOR THE EVENING £150
2 courses £25.00     3 courses £35.00    4 courses £45.00
Maximum choice of 3 starters, 3 main courses and 2 desserts.
Minimum 10 diners – please contact us for other requirements.

Service included – for larger numbers of diners, there will be further staffing costs.

ITALIAN ANTIPASTO

Minimum 4 Persons

Family-style, big selection of salami, salsiccia, olives, sundried tomatoes, fresh mozzarella
and balsamic baby onions served with homemade rosemary Focaccia bread.

STARTERS

Mixed grilled vegetable antipasto

Locally grown (where possible, seasonally) vegetables marinated in extra Virgin olive oil,
garlic and fresh herbs. Grilled and served warm with a herb balsamic vinaigrette.

 Funghi con gorgonzola e prosciutto

Grilled mushrooms stuffed with gorgonzola cheese and wrapped in
prosciutto ham served with a red wine sauce and salad.

Fresh-Breaded King Prawn al bacio

Fresh herby breadcrumbed King Prawns & mozzarella, fried and served
with a cherry tomato, black olive & basil sauce.

Zuppa di Cozze

 Fresh mussels cooked with garlic, cherry tomatoes, white wine & light broth served with fresh bruschetta.

 Involtini di melanzane

Slices of aubergine pan-fried in extra virgin olive oil, rolled and stuffed with
mozzarella, black olives and capers. Baked to perfection in a basil tomato sauce.

 Carpaccio of Beef

Thinly sliced beef fillet marinated with a caper & thyme citronette and topped with rocket salad & parmesan petals.

MAIN COURSES

PASTA AND RICE DISHES

Scialiatelli ai Porcini (Vegetarian)

Fresh Scialiatelli pasta served with a porcini mushroom, garlic, parsley, white wine, butter & parmesan cheese sauce.

Linguine con gamberetti

Linguine sautéed with prawns, garlic, parsley, white wine, extra virgin olive oil and cherry tomato sauce.

Papardelle al Coniglio alla Cacciatora

Wide papardelle pasta with a rich and tender boneless rabbit ragù sauce.

FREE RANGE MEAT
Served with potatoes and seasonal vegetables.

Venison Loin (seasonal)

Venison loin wrapped with Parma Ham, seared and cooked in a mushroom, herb & red wine reduction.

Pork Tenderloin alla Salvia
Pork Tenderloin medallions in a fragrant white wine and sage sauce.

Pollo alla romana

Chicken breast sautéed with dry-cured pancetta in an extra virgin olive oil with a sage, white wine and butter sauce.

Agnello Spezziato al forno
Herb-crusted loin of lamb, slow-roasted and served with a red wine and shallot sauce

MAIN COURSES

FRESH FISH
Served with potatoes and seasonal vegetables.

Garnard Marechiara

Sauteéd in a light cherry tomato broth with garlic, extra virgin olive oil, mussels, white wine and parsley.

Wild Sea Bass Gratinata

Fresh fillet of wild sea bass, lightly baked with fresh breadcrumbs and herbs crust

in a lemon butter and white wine sauce.

Calamari Piccanti

Tenderly-cooked calamari with chorizo, garlic, potato & a hint of chilli in a white wine, fresh parsley & tomato sauce.

VEGETARIAN

Aubergine Risotto Parcels

Courgette & parmesan risotto wrapped with battered aubergine and baked with a tomato & basil sauce.

DESSERT

 Tiramisù

Vanilla & White Chocolate Cheesecake

Apple Tart served with West Country cream

West Country Cheeseboard & Biscuits (minimum 4 persons)

Some dishes can be cooked Gluten-free and we can also cater for Vegan diets – please contact us for more details, including further information about allergens in our cooking.