Minimum of two courses £21.00 – Three courses £25.00 – Four courses £29.00

Starters and Salads

Scottish salmon tartar with yogurt dressing, pomegranate & quail’s eggs
Vegetarian primavera tart, Brent Eleigh garden mixed salad frills V
Ricotta, spinach and courgette Genovese style tart, Brent Eleigh garden mixed salad frills V
Brent Eleigh garden mixed salad frills, Parmesan shavings
Selection of seasonal vegetables from the display V
Sautee of fresh mussels with chilli, garlic and Altamura bread crostoni
Sliced paprika marinated ox tongue, salsa verde and quail’s eggs
New Deep fried baby red mullet, prawns, squid and courgette flowers with tartar sauce
Grilled baby cuttle fish with rocket salad from Lazio and datterino tomatoes


Spinach and buffalo ricotta “gnudi” with slow cooked tomato from Foggia V
Coralli pasta with veal ragout and fresh peas
NewHomemade green tagliatelle with Bolognese sauce
New Risotto with smoked salmon, keita caviar and Brent Eleigh courgettes flowers
New Fresh tagliolini with crab meat rocket and datterino tomatoes
Potatoes gnocchi with Italian sausage and fresh broad beans
Sardinian potato bread Caprese style or with vegetables V

Main courses & Pizza

New Grilled whole baby plaice with crudaiola sauce and Brent Eleigh mixed salad frills
New Roast sea bream fillet from Mediterranean sea with fresh borlotti beans and sage
Grilled Scottish salmon fillet served with spinach
Calf’s liver “Venetian style” and potatoes mash
New Porchetta from “Ariccia” D.O.P
New Grilled Italian sausages with roast vegetables and salmoriglio sauce
Pizza with burrata, roasted aubergines, pesto and fresh tomatoes V
Pizza with rocket and Parma ham

Dessert of the day

Tiramisu, Meringa cake

Wimbledon Live
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