Secondo Piato 
(Main Courses) 
Filetto alla Rossini 
(Prime Scottish fillet served on a crouton with pate & rich Port wine sauce)  
Filetto al Pepe 
(Prime Scottish fillet with crushed black pepper & red wine sauce)  
Bistecca alla Boscaiola  
(Prime Scottish fillet steak with onions, mushrooms, mustard, red wine, brandy & cream) 
Petto di Pollo Valdostana  
(Chicken breast topped with Parma ham, gruyere cheese & white wine sauce)  
Pollo alla Cacciatore 
(Chicken pieces cooked in tomatoes, peppers, onions, mushrooms & wine)  
Anatra al Pepe Rosata  
(Breast of duck with pink peppercorn sauce)  
Bistecca alla Griglia  
(Grilled prime Scottish fillet steak)  
Scallopine di Vitello ai Funghi  
(Escalope of veal with mushrooms, Marsala wine & cream) 
Scallopine di Vitello alla Milanese  
(Breaded escalope of veal with Spaghetti Napoletana) 
Saltinbocca alla Romana 
(Escalope of veal, pan fried with Parma ham & sage)  
Fegato alla Veneziana  
(Calves liver with bacon, onion & red wine sauce)  
Maiale Ripieno 
(Loin of Pork with sun-dried tomato & basil stuffing, served with a light cream & tomato sauce) 
All main courses served with seasonal vegetables 
Calamari Fritti  
(King Prawns, garlic & white wine) 
All Fish Dishes Served With Salad 
Please see blackboard for today's selection of fish dishes 
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