This is a small sample from our varied menu. The menu is adapted seasonally and we hope this selection gives you a good illustration of the type of choices available.

Starters

• Goat cheese and parma ham spring roll - goats cheese and parma ham wrapped in filo pastry, served on a bed of salad leaves with reduced balsamic dressing.
• Fresh mussels Rossetti - cooked in garlic, white wine, parsley, tomato sauce and fresh chilli.
• Spiedini - thin slices of beef rolled with prosciutto, cooked in a tomato and red wine sauce, garnished with pesto and pecorino shavings.

Fish Dishes

• Zuppa di pesce - a feast of fish, king prawns, mussels, clams, squid and monkfish cooked in a light white wine, tomato and garlic sauce with langoustine and parsley and a touch of chilli if desired. Served with crusty bread, side salad and new potatoes.
• Seabass - Grilled sea bass, laid on a warm bed of new potatoes, green beans, pancetta, artichoke, cherry tomatoes and chargrilled courgettes. Bound in a caper and walnut dressing.
• Wild Halibut - Simply grilled supreme of halibut served with a compote of peppers, new potatoes and spinach flavoured with garlic and chorizo sausage and dressed with salsa verde.

Meat dishes

• Medallions of beef fillet with wild mushroom and pate - grilled medallions topped with pate, with a wild mushroom and red wine sauce. Served with roast potatoes and seasonal vegetables
• Pollo Rossetti- pan fried chicken breast and a garlic, white wine and rosemary sauce topped with grilled pancetta and melted fontina cheese. Served with grilled Mediterranean vegetables and potato wedges and a spicy tomato dip.
• Duck breast - served with savoy cabbage flavoured with chorizo sausage, and roast potatoes and finished with a juniper berry and port sauce.

Pasta, risotto and speciality dishes

• Spaghetti with vongole- with fresh live paulourd clams cooked in garlic, parsley and white wine with a few cherry tomatoes. Simply the best seafood spaghetti.
• Penne Romana -Short tube pasta cooked with pancetta, garlic, mushrooms and chicken strips bound in a tomato and basil sauce. Chilli is recommended
• Peperoni vestiti - peppers stuffed with strips of chicken breast and pork fillet cooked with garlic, white wine, mushrooms, rosemary and cherry tomatoes. Baked with melted fontina cheese and served with a rich tomato sauce.