A selection of fresh seafood and crustaceans sauteed with cherry tomatoes and finished with lobster bisque and white wine, served with home made bread
Gamberoni all’aglio gf
$33.50
King prawns in a garlic and butter sauce finished with white wine and lemon juice, served with a delicate rice pilaf
Filetto di Pesce alla Griglia gf
$35.50
Fish of the day grilled and served on Sardinian traditional bread and sautéed vegetables
Carne
Bistecca gf
$35.50
Grilled fillet steak in a tasty sauce of fresh peppercorns and mushrooms, deglazed with brandy, Worcestershire and a little cream
Involtini alla Sarda gf
$35.50
Tender medallions of veal wrapped around Sardinian cheese, mushrooms and herbs. Then braised and server on a bed of spinach.
Scaloppine con funghi gf
$35.50
Pan-cooked tender veal scaloppine, previously marinated in olive oil, lemon juice, mushrooms, salt and pepper.
Scaloppine di Vitello Scotta Dito gf
$35.50
“Scotta dito” in Italian means burnt finger. This dish is prepared in an unusual way- tender veal is seared in a frying pan and finished in the oven with ham, cheese, tomatoes, fresh herbs and olive oil.
Vitello Parmigiana
$31.50
Tender veal crumbed, deep fried and finished in the oven with napolitana sauce and mozzarella cheese
Pollo
Pollo Marengo gf
$33.50
Chicken breast in a sauce of mushrooms, garlic, basil, cherry tomato and prawns. Served on a pane caserecio abrustolito. This recipe is a creation of Napoleon Bonaparte’s chef. In June 1800 at the end of the battle of Marengo (in Alessandria region) been fare way from the wagon with all the supply, the chef create this dish with the available ingredients: chicken, mushroom, garlic, basil, and imported frozen prawns from!!! To garnish. We use local.
Pollo Diavola gf
$33.50
According to the legend of Ischia the devil liked his chicken “COSI” (like this) half a chicken cooked on a very hot grill and finished in a frying pan with a very piquant sauce of olive oil, sage, and chillies from hell.
Pollo Parmigiana
$31.50
Tender chicken breast delicately coated in fresh breadcrumbs and parmesan cheese then finished in the oven with napolitana sauce and mozzarella cheese.
