Lunch Menu. 12.00 - 15.00 pm

Starters
Bruschetta alla Romana (v)
Traditional Roman style bread opped with fresh chopped tomato, garlic, basil and olive oil
Impanata di Mozzarella Fritta (v)
Freshly sliced mozzarella coated with egg, Parmesan cheese and chopped parsley, then coated with breadcrumb. Panfried and served warm on a bed of lettuce and a traditional lemon based Sicilian salad.
Minestrone di Verdure con Straccetti (v)
A winter soup traditionally cooked in the Lazio region using fresh vegetables of the season, olive oil, salt and pepper, with a final touch of fresh egg pasta cut into small strips and cooked in the sauce, served with Parmesan cheese.
Funghi Ripieni al Dolcelatte (v)
Stuffed mushroom filled with garlic, breadcrumb, parsley and sweet latte cheese sprinkled with Parmesan cheese and baked in the oven. Served hot with garlic butter sauce.
Pate di Pollo con Crostini
Homemade chicken liver pate' served with toasted bread and fresh rocket salad.
Cozze alla Napoletana
Fresh mussel cooked following an old tradition of the people of Naples. The mussels are cooked in a deep pan together with freash chopped tomato, chilli, garlic and white wine. With toasted croutons added at the bottom of the plate to allow to enjoy the sauce.

Main Courses
Rovioloni del Mediterraneo (v)
Fresh egg pasta filled with basil and ricotta cheese. Sautéed in a butter, sage and sundried tomato sauce.
Rigatoni all'Ortolana
Short wheat pasta sautéed with sliced grilled vegetables, garlic and white wine and served in a light creamy sauce.
Risotto Arborio con Gamberoni e Zucchine
Piemontese style risotto sautéed with chopped onion and parsley. Then blended together with diced king prawns, courgette and saffron, served hot with sprinkled Parmesan cheese.
Pollo agli Spinaci
Fresh breast of chicken stuffed with chopped spinach. Baked in the oven and served in a parmesan and cream sauce.
Lasagnetta di Manzo
Freash homemade beef lasagna.
Branzino alle Erbe con Salsa al Limone
Fresh fillet of Bass coated with fresh herbs and salt, baked in the oven and served with a lemon and parsley sauce.

Extra Course
Choice of dessert from our menu