STARTERS 

 
Cozze alla Nduja 7.95 
Whole mussels in a fiery Nduja sausage, chilli and cream sauce, served with warm foccacia. 
 
Pecorino fritto ai pomodorini 6.50 
Breaded goats cheese served with tomato, basil and basil chutney, 
finished with fresh pea shoots. 
 
MAIN COURSE 
 
Pollo ai funghi selvatici 14.50 
Oven roasted chicken breast sat on a wild mushroom risotto, served  
with mustard and buttered greens.  
 
Calzone alle verdure marinate 12.50 
Roasted Mediterranean vegetable calzone with spinacg and goats cheese, served with a tomato and basil sauce. 
 
 
 
 
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