Homemade Chicken Liver Pate with Pancetta - served with a red onion marmalade and crusty bread. £6.50
Fresh Mussels Rossetti - cooked in garlic, white wine, parsley, tomato sauce and fresh chilli. Or if you prefer, with a garlic, onion, white wine, parsley and cream sauce.
Bruschetta con Buffalo Mozzarella - grilled ciabatta bread rubbed with fresh garlic and olive oil, topped with basil and fresh tomato. Served with a buffalo mozzarella and artichoke salad. Served with fresh basil pesto and olives. V £6.95
Portobello Gratinati – flat Portobello mushrooms baked with garlic and thyme. Topped with sunblushed tomatoes, breadcrumbs and crispy pancetta with a mustard cream sauce. (Can be served without pancetta as a vegetarian option.)
Gamberi al’aglio – King prawns simply cooked with olive oil, garlic, white wine and flat leaf parsley. Served with crusty bread and dressed salad leaves. Simple but delicious. £7.95
Involtini di Capra – Goats cheese wrapped in Parma Ham and Filo Pastry. Deep Fried and served with salad leaves, red onion marmalade. £7.95
Antipasto con Cingiale – Parma Ham, wild boar cured sausage, fresh mozzarella, slow roasted tomatoes, artichokes and olives and fresh melon. Served with crusty bread and basil pesto and balsamic glaze. £8.50
Foccacia – with fresh rosemary, sunblush tomatoes and sea salt - £4.50 Pizza style garlic bread -£4.20 Pizza style garlic bread & tomato & basil- £4.50 Rocket salad - £3.95 Mixed leaf salad - £3.50 Deep fried zucchini (courgettes) - £4.50 FriesMain Courses
Spaghetti Rossetti - with chestnut mushrooms and pancetta, bound in a bolognese ragu with a touch of chilli. Simply delicious.
Spaghetti Carbonara the Authentic Way - With garlic, pancetta, olive oil and egg yolks (If preferred we can add cream.) £11.50
Spaghetti with Vongole - with fresh live Palourde clams cooked in garlic, parsley and white wine with a few cherry tomatoes. Simply the best seafood spaghetti. (Limited availability.) £13.95
Seafood Risotto (or with spaghetti if preferred) - with mussels, squid, clams, monkfish, king prawns. Cooked in a white wine, garlic and tomato and fresh parsley sauce. Topped with a langoustine. £13.50
Risotto ai Funghi Salvaggi – a simple wild mushroom risotto, flavoured with thyme, garlic and a touch of white wine and bound with taleggio cheese. V £12.95
Agnolotti alla Gorgonzola e Rucola – handmade pasta parcels filled with spinach and ricotta. Cooked in a rich blue cheese sauce with mushrooms, bound in wilted rocket. V £13.95
Gnocchi Casareccia al Forno - baked gnocchi, with a Valdostana recipe from Val d’Aosta. With Italian sausages and fontina cheese cooked with a pancetta and tomato ragu. A hearty and satisfying dish. Chilli recommended.
Rigatoni rustici pancetta e cime di rappe - Rigatoni tossed with grilled pancetta, broccoli stems with sunblush tomatoes and a pesto dressing. Chilli highly recommended. (Can be served without pancetta as a vegetarian dish)
Rigatoni alla Matriciana - a simple short tubed pasta, cooked in a matriciana sauce originating from the Abruzzo region of Italy. An enduring Italian favourite. Best pancetta sourced in a rich tomato sauce with onions, garlic and fresh basil. £11.50
Tagliatelle al salmone e asparigi - Tagliatelle simply tossed with smoked salmon, cream, onions and fresh asparagus and topped with crispy leeks.
Tagliolini al Fegato – delicate handmade fine ribbons of pasta with chicken liver and wild mushrooms. Flavoured with sage, a hint of butter for richness and served with parmesan shavings. Simple but delicious. £13.50
Pollo Gorgonzola e Funghi Porcini – chicken breast in a creamy blue cheese sauce with Porcini mushrooms. Served with roasted potatoes and wilted spinach. £16.95
Pollo Rossetti – chicken breast in a simple white wine, garlic and rosemary sauce, topped with Parma Ham and melted fontina cheese. Served with roast potatoes and fagiolini in umido (beans in ragu a home recipe please ask for details.) £17.50
Medaillioni di Maile alla Marsala - Pan fried fillet of pork with sage, onion and marsala wine and a touch of cream and peppercorns. Served with spinach and a compote of garlic and rosemary roast potatoes, flavoured with peppers and chorizo. £18.50
Spezzatino di agnello - chunks of lamb rump, braised to total tenderness with peas in a garlic and white wine rosemary sauce. Served with roast potatoes and cavolo nero or equivalent greens and topped with deep fried crispy leeks.
Vitello Rossetti - breaded veal escalope, topped with Parma Ham and Taleggio cheese. Served with a pepperonata sauce. (Tomato with roasted peppers ragu.) With roast potatoes and asparagus. £19.50
Char grilled T-bone steak - simply grilled and served with salad, French fries and garlic mayonnaise. £27.50
Filetto Rossetti – grilled beef fillet served on a grilled ciabatta base, topped with pate or dolcelatte as preferred. Served with a wild mushroom and bone marrow red wine reduction. With Roast potatoes and fagiolini in umido (beans in ragu a home recipe, please ask for details.) £27.50
Coda di Rospo - pan fried monkfish and king prawns, with a few mussels cooked in a garlic, white wine sauce with a touch of tomato and flat leaf parsley. Served with new potatoes and grilled ciabatta bread. £21.50
Our meat is supplied by Padbury Meats, from Padbury, Buckinghamshire