Sample Daily Menu
You will find sumptuous regional Italian dishes from Puglia and Piedmont amongst the delicious traditional Italian food using fresh seasonal ingredients.
Our menu will feature many customer favourites as well as daily and seasonal special dishes, especially prepared by the chef using the finest ingredients.
Here’s just a sample of the dishes we will be offering;
Cozze allo Zafferano £ 8.50
Best roped Shetland mussels, steamed with garlic,white wine, parsley, with a hint of fresh chillies and saffron cream.
Burrata Pugliese (V) £ 8.95
This speciality from Giacomos ‘ hometown is produced following traditional artisan methods. The skin made from stretch sheets of mozzarella, is shaped into a pouch to hold a rich buttery centre then lightly smoked. Served with warm mixed grilled vegetables,figs and chilli jam.
Calamari Fritti al Peperoncino £ 8.50
Scottish squid gently coated in flour, deep fried until crispy with roasted chilli dressing.
Prosciutto di Parma con pera £ 9.00
To subdue its saltiness and enjoy its taste we offer the best cured San Daniele Ham with poached William pear in Moscato wine and vin cotto dressing.
Fritto Misto della Grotta Azzurra (for two to share) £16.50
Squid, King prawns,whitebait, scampi,mussels and sea bass gently coated in flour, deep fried untill golden and crispy served with Tartare Sauce.
Carpaccio was invented in Harry’s Bar in Venice when the Countess of Amalia Nani Moncenigo in 1950 informed the bars owner that her doctor recommended she only eat raw meat and fish. The dish was named Carpaccio by the owner of the bar, Giuseppe Cipriani, in reference to the Venetian painter Vittore Carpaccio because the colours of the dish reminded him of paintings by Carpaccio and subsequently this wonderful dish was created.
Carpaccio di Manzo alla Crema di Formaggio al Tartufo £ 10.00
Thin slices of beef on a bed of rocket and shaved Parmesan with a drizzle of Dolcelatte cheese and truffle oil dressing.
Orecchiette di Altamura £9.95
“Little Ears” shapes of homemade pasta typical of the Puglia Region made of semolina flour with wild mushrooms,sweet cherries tomatoes,pecorino cheese and rocket.
Lasagne Bologna £ 13.50
Meat Lasagna,authentic recipe from Emilia Romagna
Bavette al Cartoccio £16.50
King prawns,clams,mussels,calamari with sweet cherry tomatoes, garlic, fresh herbs, chillies then baked in paper to capture all the flavours.
Melanzane alla Parmigiana (V) £ 13.50
Slices of Fresh Aubergines are fried then layered together with Smoked Buffalo Mozzarella, Parmesan, Fresh Basil and Napoli Sauce, then baked in the oven.
Branzino Grigliato £16.50
Grilled fillets of sea bass with Sicilian dressing and braised fennels.
Gamberoni all’Aglio £22.50
Large prawns simply pan fried with chilli, lemon,garlic butter and Prosecco Wine.
Fritto di Mare alla Barese £16.50
Giacomo’s hometown mixed seafood platter. Squid, King prawns, whitebait, scampi and sea bass gently coated flour, deep fried until golden and crispy served with Tartare sauce.
Piccantina al Marsala £15.95
Veal escalope pan fried with wild mushrooms and Marsala Wine with Broccoli.
Fegato alla veneziana £14.95
Calf`s liver pan fried with sage,onions,white wine on a bed of creamy mash with crispy pancetta.
Châteaubriand (for two) £ 58.00
Roasted Fillet of beef recommended medium rare, served with onion rings, French fried and Barbera Jus.
Like all our steaks, the Chateaubriand is sourced from selected West Country Farms and matured for 28 days
Filetto alla Stroganoff £ 22.00
Strips of fillet of beef cooked at your table with wild mushrooms,onions,gherkins,Djion mustard,paprika, Worcester sauce, flambéed with brandy and served with saffron rice.
Chilli e Garlic Spinach £3.00
French Beans £2.00
Zucchine Fritte £3.00
Ripe Tomato & Onion Salad £3.00
Rocket, Parmesan and Pine Nut Salad £3.00
Gluten Free and Diary Free Dishes are available, please ask when making your order or ask at the time of booking.