Avocado al Forno
Avocado with crab, baked in lobster sauce, cream, brandy, tomato and parmesan cheese.

Cozze e Vongole
Mussels & Clams in white wine, cherry tomato, garlic, rosemary and parsley.

Mozzarella in Carrozza
Mozzarella in deep fried bread with garlic and anchovy sauce.

Antipasto Romano
Traditional roman antipasti of salami, parma ham, artichoke, olives and fried pecorino cheese.

Pasta e Fagioli
Tuscan borlotti bean and pasta soup.

Totellini In Brodo
Stuffed pasta in chicken broth.

Bresaola Della Valtellina
Cured sliced beef with rocket, topped with shavings of parmesan, olive oil and lemon juice.

Avocado Bernado
Avocado with lobster, scampi and prawns.

Melanjzane Piccanti con Burrata
Grilled Sicilian aubergine and burrata with a calabrian dressing of oil, mint, garlic and hot chilli.

Tonno Scottato con Finocchi
Seared tuna with sautéed fennel and citrus dressing.

Culatello
The finest Italian ham with fried pecorino cheese.

Guazzetto di Capesante
Scallops, baby clams and prawns on toasted bread.

Calamari alla Griglia
Grilled squid with chilli and lemon.

Garganelli Salsiccia e Porcini
Calabrian sausage, porcini mushrooms and a light tomato sauce.

Spaghetti Lobster
Signor Sassi’s most famous dish.

Gnocchi Con Scampi
Italian dumplings with scampi, brandy, tomato, garlic and cream.

Tagliolini Con Granchio
Thin egg pasta with hand picked Cornish crab, sweet Sicilian cherry tomatoes, saffron and a touch of cream.

Spaghetti alle Vongole
With baby clams, tomato & garlic.

Zitoni Toscanini
Long pasta tubes made with Tuscan spiced sausage, tomato and pecorino.

Fettucine Alfredo
The orginal recipe for this famous pasta dish from Rome. Fettucine tossed with butter, cream and parmesan.

Branzino
Grilled whole sea bass.

Halibut
Grilled or with lobster sauce.

Gamberoni e Capesante
Giant prawn and scallops in garlic, chilli, lime and lemon.

Pescatrice Trevisana
Monkfish with white wine, tomato and radicchio.

Lobster Themidor
Whole lobster, with brandy, béchamel, shallots, English mustard and cheese.

Frittura di Pesce Portofino
Deep fried calamari, prawns ,scampi & scallops.

Gamberoni Diavola
Mediterranean prawns with fresh chilli, garlic, white wine and olive oil.

Lemon Sole Carlo
Grilled and served with a white wine, butter and mushroom sauce.

Fegato burro e Salvia
Calves liver pan fried with butter and sage.

Filetto Dolcelatte
9oz pan fried fillet steak with port and dolcelatte cheese.

Filetto al Pepe Verde
9oz fillet steak served with a cream, brandy and green peppercorn sauce.

Tagliata di Filetto di Manzo
Sliced prime scottisg fillet of beef with balsamic dressing and rocket.

Ossobuco Con Risotto Milanese
Slow cooked veal knuckle with saffron risotto.

Saltimbocca Romana
Sliced veal with parma ham, pan fried with butter and sage.

Scaloppine al Limone
Veal cooked in butter and lemon.

Cotoletta di Vitello
Veal cutlet in butter and sage.

Scaloppa Milanese
Veal fried in breadcrumbs.

Pollastrino Diavola
Baby chicken grilled with rosemary, chilli and garlic.

Pollo Marinato alla Carbonella
Charcoal grilled marinated breast of chicken in garlic, crushed peppercorns, capers and lime juice.

Abbacchio Ligure
Baked rack of lamb with chianti and mixed herbs.

Fegato Veneziana
Thin strips of calves liver sautéed with white wine and onions with grilled polenta.