Homemade soup of the day.

Oven baked mushrooms filled with garlic, parsley, black pepper and butter, finished with a drizzle of lemon.

Three slices of Italian bread topped with: Peppers, olives and garlic sauce. Mushrooms, chilli, fresh tomatoes, garlic and rosemary sauce. Smoked salmon, mayonnaise and chives. Vegetarian option available with mozzarella and tomato. (V) - Make It Grande £11.50

Sautéed chicken livers in garlic, red onions, chilli, rosemary, marsala wine, finished with a touch of tomato, served on crostini bread.

Layers of aubergines and courgettes in a rich tomato pesto and parmesan sauce, baked in a lasagne style. - Mains £12.50

Wrapped aubergines filled with sun dried tomatoes, onion, garlic, rosemary, chilli, pecorino cheese, served with a tomato and chilli sauce. - Make It Grande £11.50

Deep fried goat cheese served on a bed of caramelised apple and balsamic dressing.

Deep fried squid and king prawns, served with mixed leaves, a wedge of lemon and tartar sauce. - Make It Grande £11.50

A traditional dish from Naples. Fresh mussels, cooked in a simple tomato sauce with herbs, garlic and chilli. - (When Available)

The finest Italian Parma ham & mozzarella, served with rocket salad and cherry tomatoes.

Selection of traditional Italian cured meats & cheese. - Make It Grande £11.50

King prawns gently sautéed in garlic, herbs, tomato, white wine and a touch of chilli.

Chicken breast served in a rich creamy sauce of onions, courgettes, mushrooms and diced pancetta.

Oven baked chicken breast topped with mozzarella cheese and Parma ham in a light tomato, garlic and rosemary sauce.

Chicken breast cooked in garlic, chilli, sun-dried tomatoes, mushrooms and finished in a red wine and tomato sauce.

Chicken breast cooked in a marsala wine, dolcelatte cheese, topped with Parma ham in a delicious creamy sauce.

Tender breast of chicken cooked in garlic, peppers, black olives and tomato sauce finished with white wine.

Escalope of pork, topped with Parma ham, sage and finished in a light white wine sauce.

Escalope of pork cooked with onions, mushrooms and a sweet marsala wine and a touch of cream.

Escalope of pork cooked with garlic, olives, white wine and finished with a tomato and oregano sauce.

Escalope of pork, topped with Parma ham, sage and finished in a light white wine sauce.

Oven baked cut of beef, topped with Parma ham and mozzarella, cooked in a garlic tomato and red wine sauce.

Best cut of beef, in a splendid sauce of pink peppercorns, French mustard, cream and a splash of brandy.

Strips of fillet, gently sautéed with garlic, mushrooms, English mustard, cream and touch of brandy served with rice.

Surf n’Turf, combination of prime cut beef, with fresh escallops and king prawns in a simple garlic and white wine sauce.

Fresh salmon fillet cooked with mushrooms, prawns and king prawns in white wine and deglazed cream sauce and a touch of tomato.

King prawns, calamari, courgettes, peppers, all deep fried and served with tartar sauce and lemon wedges. A favourite for a Neapolitan Sunday lunch!

King prawns cooked with garlic, white wine, parsley and finished with a cream sauce.

Fillet of seabass cooked in garlic, red onions, tomato sauce and finished with white wine.

Fillet of seabream pan fried in garlic, pink pepper corns, fennel, served on a bed of sautéed potatoes and baby spinach.

An amazing platter of grilled sea bass, sea bream, squid, salmon, king prawns, served with a combo of tartar and tomato, garlic and chilli chutney sauce. Accompanied with crostini bread.

Fresh marinated olives.

Handmade fries

Mushrooms cooked in a garlic and chilli oil.

Tomato and onion salad.

Mixed Salad

Garlic bread with cheese and tomato.

Cherry tomato, rocket and fresh grana cheese salad.

Spinach with sautéed potatoes and onions.