Piccolo Mondo

Made‎‎‎ w/ a blend of crab, cod fillet & prawns. Sauteed in extra virgin olive oil, w/ shallots, a hint of garlic, white wine, mild cheese, seasoned, dressed in breadcrumbs, pan fried. Served over a bernaise sauce.

Classic dish from tuscany made w/ spices in a special sauce w/ sage, garlic, blended w/ tomato sauce & served w/ garlic bread.

Our homemade pate is made w/ chicken, duck liver, spicy pork meat w/ onions, garlic, fresh herbs, sherry, blended w/ cream & served w/ warm toast & garnished w/ seasonal leaves.

A fine, assorted selection of italian cured meat like parma ham, salami & baked ham etc. Garnished w/ olives & grilled vegetables.

Traditional italian vegetable soup.

Classic farmers soup dish from tuscany made w/ potatoes, pasta, onions, celery, carrots, garlic, mixed fresh vegetables, best & cured italian ham, fresh herbs & borlotti beans. Served w/ “fettunta” bread on a side dish. Delicious!

Chef’s speciality. A bouillabaisse type of this classic tuscan seafood dish made w/ langoustines, calamari, three different type of prawns, mussels, fillet of monkfish sauteed in finely chopped onions, garlic, fresh herbs, chilli, red wine & plum tomatoes. Served w/ “fettunta” bread on a side dish.

Fillet of grilled salmon in a bernaise sauce. Fully garnished w/ vegetables & potatoes.

Traditional‎‎‎ lasagne w/ bolognese, bechamel & tomato sauce.

Tossed in a sauce made w/ fillets of chicken breast, parma ham, white wine, petit pois, fresh tomatoes, garlic, basil & cream.

Arborio rice cooked in extra virgin olive oil, butter, finely chopped shallots, vegetable consomme, basil, parmesan cheese & truffle oil.

Marinated escalope’s of chicken breast dressed in breadcrumbs, pan fried & served over linguine al pomodoro & baby roast potatoes

Strips of pork fillet sauteed in butter w/ onions, mushrooms, red wine, a hint of garlic, mustard, & paprika. Flamed w/ brandy, blended w/ demi-glace sauce & cream. Served on a bed of rice.

Slices of roasted topside of Aberdeen angus beef in a peppercorn sauce made w/ butter, demi-glace, red wine & cream.

Served hot w/ vanilla ice cream & cream.

With‎‎‎ vanilla ice cream.

Classic‎‎‎ dish from tuscany made w/ spices, italian sausage & borlotti beans in a special sauce w/ sage, garlic, blended w/ tomato sauce.

Mushrooms stuffed w/ cheese, ham, onions, herbs, dressed bread crumbs, deep-fried & served w/ garlic mayonnaise.

Our homemade pate is made w/ chicken, duck liver, spicy pork meat w/ onions, garlic, fresh herbs, sherry, blended w/ cream & served w/ warm toast & garnished w/ seasonal leaves.

Mussels cooked in onions, garlic, white wine, black pepper, tomatoes & parsley.

Made w/ a blend of crab, cod fillet & prawns. Sauteed in extra virgin olive oil, w/ shallots, a hint of garlic, white wine, mild cheese, seasoned, dressed in breadcrumbs, pan fried. Served over a bernaise sauce.

This thick, tasty soup was once the porridge of tuscany. Made w/ tomatoes, fresh basil, leeks, chilli peppers, wholewheat bread, olive oil & salt & pepper.

Chef’s speciality. A bouillabaisse type of this classic tuscan seafood dish made w/ langoustines, calamari, three different type of prawns, mussels, fillet of monkfish sauteed in finely chopped onions, garlic, fresh herbs, chilli, red wine & plum tomatoes. Served w/ “fettunta” bread on a side dish.

Fillet of grilled salmon in a bernaise sauce. Fully garnished w/ vegetables & potatoes.

Traditional‎‎‎ lasagne w/ bolognese, bechamel & tomato sauce.

Tossed in a sauce made w/ fillets of chicken breast, parma ham, white wine, petit pois, fresh tomatoes, garlic, basil & cream.

Arborio rice cooked in extra virgin olive oil, butter, finely chopped shallots, vegetable consomme, basil, parmesan cheese & truffle oil.

Marinated escalope’s of chicken breast dressed in breadcrumbs, pan fried & served over linguine al pomodoro & baby roast potatoes

Strips of pork fillet sauteed in butter w/ onions, mushrooms, red wine, a hint of garlic, mustard, & paprika. Flamed w/ brandy, blended w/ demi-glace sauce & cream. Served on a bed of rice.

Slices of roasted topside of aberdeen angus beef in a peppercorn sauce made w/ butter, demi-glace, red wine & cream.

Served hot w/ vanilla ice cream & cream.

With‎‎‎ vanilla ice cream.