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 bound in wilted rocket. V £13.95
Gnocchi Casareccia al Forno - baked homemade 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 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
Rigatoni all Melanzane and Compagni - from the Umbrian region a simple pasta cooked with melanzane, ricotta cheese, sunblushed tomatoes. Flavoured with pesto. V £11.50
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
Tagliolini con l’aragosta - delicate handmade fine ribbons of pasta with fresh bite size lobster pieces, cooked with olive oil, flat leaved parsley and white wine and baby plum tomatoes. Lobster lovers paradise. (Limited Availability.) £14.95
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