Buck's Fizz, bread basket and mixed olives on arrival, and a glass of Prosecco at midnight
Starters
- Fantasia
Smoked salmon, smoked halibut, peeled prawns and Marie Rose sauce
- Pera e Caprino
Pear cooked in red wine, topped with goat's cheese gratin, finished with balsamic glaze
- Gamberoni Diavola
Peeled king prawns in tomato, garlic and hot chilli sauce
- Carpaccio
Thinly sliced raw fillet steak served on rocket leaves, Parmesan shavings, olive oil and lemon dressing
- Tortelli
Pasta parcels filled with spinach and ricotta cheese in tomato and basil sauce. As a starter or as a main course
Main Courses
- Medaglioni
8oz medallions of fillet steak with onions, mixed mushrooms, mustard and brandy sauce. Served with sautéed potato and vegetables
- Misto di Pesce
Sea bass, salmon, swordfish and king prawns with garlic sauce. Served with chips and mixed salad
- Lamb al Rosmarino
Lamb cutlets with garlic and rosemary sauce. Served with sautéed potato and vegetables
- Fegato
Calf's liver with bacon and onion sauce. Served with sautéed potato and vegetables
- Monk Fish Positano
Monkfish medallions with peeled prawns, brandy and lobster sauce. Served with mashed potato and vegetables
Dessert
Choose one
- Chocolate Fondente
With ice cream
- Trio
Tiramisu, profiterole and ice cream
- Mixed Cheese and Biscuits