A n t i p a s t i. Pacchetti di alici fritte con provola affumicata Pouches of anchovies filled with smoked Provola cheese, glazed with egg and fried

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1 A n t i p a s t i Pacchetti di alici fritte con provola affumicata Pouches of anchovies filled with smoked Provola cheese, glazed with egg and fried Fritto Misto di Mare Mix of calamari rings and prawns fried in flour Carosello di crudità di mare marinati A delicious blend of marinated and smoked anchovies, swordfish, tuna and salmon 1 Carpaccio di polpo su rucola e pomodorini Carpaccio of octopus finely sliced dressed with citronette, parsley, wild rocket and cherry tomatoes Composta di Insalata di Mare con cozze, vongole e gamberetti Mix of octopus, calamari, prawns and other seafood. Steam cooked and dressed with olive oil, lemon and parsley Gamberoni grigliati Grilled king prawns in a hot garlic sauce Patè Rossini Home made chicken liver pâté Tavolozza di Salumi del Norciere A tasty selection of Italian cured meats Bresaola di rucola e pomodorini Dry cured beef with wild rocket and cherry tomatoes Parmigiana di melenzane classica alla Napoletana Baked slices of aubergine with San Marzano tomatoes, mozzarella, Parmesan cheese and basil Misto vegetale alla griglia con tre varianti Grilled aubergines, courgettes and peppers Avocado tricolore Avocado with buffalo mozzarella and tomatoes Mozzarella caprese Caprese salad, salad of Capri made with buffalo mozzarella, tomatoes, basil and oregano

2 P r i m i Scialatielli ai Frutti di Mare Traditional hand made pasta from the Amalfi coast served with mixed shellfish, white wine, parsley, garlic and olive oil 12.00/14.00 Trofie con code di mazzancolle e ratatouille Pasta with prawns, courgettes, aubergines, cherry tomatoes, garlic and parsley in a clear fish sauce Calamarata con pesce spada e pesto di agrumi Pasta with swordfish cooked in a citrus sauce. Paccheri alla Rossini Pasta in a tower shape filled with a mix of fish in a pink sauce Linguine all`aragosta Linguine pasta with lobster and bisque of prawns with a hint of brandy 13.50/15.00 Spaghetti alle vongole Spaghetti with baby clams, garlic in a white wine sauce Gnocchi al limone e gamberetti Gnocchi with prawns, lemon juice and spring onions Fusilli con melenzane, pancetta e pomodorini Fusilli with aubergines, pancetta, cherry tomatoes, basil and Parmesan cheese Tagliatelle alla Bolognese Pasta with home made Bolognese sauce Spaghetti alla Carbonara Pasta tossed with pancetta, egg yolk, and Parmesan cheese Spaghetti con verdure e pomodorini Pasta with cherry tomatoes and seasonal vegetables Penne al pomodoro Pasta with a home made tomato sauce and basil All pasta dishes can be served as a starter or a main

3 P e s c e Filetti di Branzino in crosta di Pistacchi Fillet of sea bass cooked with anchovies, olives, sundried tomatoes, pistachio and lemon zest Cernia al forno su letto di patate Grouper fish baked in the oven with potatoes, bay leaves, rosemary and brandy Langostine grigliate con Vinaigrette alla Menta Grilled Langoustines with mint vinaigrette served on the side Sogliola Grigliata ai Carboni dolci Grilled Dover sole Sogliola alla Mugnaia Dover sole cooked with butter, lemon, pepper and parsley Pesce Spada Grigliato al Salmoriglio Grilled swordfish served with olive oil, vinegar and parsley sauce Tonno in crosta di Sesamo Grilled tuna on sesame seeds, cooked with soya sauce with wasabi on the side Spigola in guazzetto Fillet of sea bass cooked in crazy water with cherry tomatoes, onions, peppers and mixed herbs All main courses are served with potatoes, carrots, broccoli and fine green beans Other side dishes are available in Contorni e Insalate section

4 C a r n i Supreme di pollo scaloppata con uvetta e Marsala Supreme of chicken cooked with raisins, Marsala wine and rosemary Supreme di pollo al Montasio dorato Supreme of chicken cooked with Montasio cheese, chard and lemon Scaloppina Piccata al Vin Santo Escalope of veal cooked in Vin Santo, extra virgin olive oil and parsley Scaloppina Piccata in Parmigiana Escalope of veal cooked with smoked Scamorza cheese and sage Scaloppina Piccata all Arancia Escalope of veal cooked in juniper berries, rum and orange juices Filetto di manzo con Tartufo e pate / Rossini Tender fillet steak on a crouton topped with pâté and cooked in a Madeira sauce Filetto al Gorgonzola Tender fillet steak served with a blue cheese, cream and brandy sauce Filetto al Cartoccio Tender fillet steak cooked with ham, onions and porcini mushrooms Fegato alla Veneziana Strips of tender calf s liver cooked with onions and white wine Fegato alla Griglia Strips of tender calf s liver grilled with sage All main courses are served with potatoes, carrots, broccoli and fine green beans Other side dishes are available in Contorni e Insalate section

5 C o n t o r n i e I n s a l a t e Fried zucchini Home made chips Mixed salad Green salad Tomato and onion salad Local asparagus Wild rocket and Parmesan cheese 3.00 each D o l c i Home made selection of desserts of the day 5.50 Home made Zabaione and Irish Coffee 6.00 C a f f è Espresso Espresso ristretto Espresso macchiato Espresso corretto Cappuccino Latte Americano Brandy, Grappa, Whiskey, Cocktails, Digestifs and special after dinner selections are also available