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Main Dishes

MAIN DISHES

 

Crespelle Orchard 12.90
folded pancakes filled with chicken, ham and spinach, finished in a creamy cheese sauce

Saltimbocca alla Romana 16.90
escallops of pork, topped with speck in a cream, sage and brandy sauce

Stroganoff 18.90
tender beef strips in a cream, paprika, mushroom, onion and red wine sauce, served with rice

Calves Liver Veneziana 18.90
strips of calves liver cooked with onions and balsamic vinegar, served with spring onion mash

Pollo Alla Valdostana 17.50
chicken breast cooked in a tomato and cream sauce, topped with San Daniele ham and melted mozzarella

Pollo Alla Crema 16.90
chicken breast cooked with onions, mushrooms, white wine and fresh cream

Pollo Diane 16.90
chicken breast cooked with onions, mushrooms and French mustard, finished with brandy, cream and wine

Pollo Boscaiola 16.90
chicken breast cooked with tomato, mushrooms, onion, peppers, garlic, wine and herbs

Pollo Milanese 17.90
thinly pounded chicken breast coated in breadcrumbs and served with a twist of spaghetti napoli


Braised Duck Leg 17.90
legs of corn-fed Goosnargh duck served in an orange and apricot sauce

Steak Diane 19.50
thin pounded sirloin cooked with onions, mushrooms and French mustard, finished with brandy, cream and wine

Sirloin Steak 19.90
served with choice of peppercorn, diane or port and stilton sauce

Lamb Shank 19.50
slow cooked in a rich rosemary and red wine sauce

Lamb Shank 19.50
slow cooked in a rich rosemary and red wine sauce

Medaglioni Stilton 21.00
medallions of beef fillet cooked in a rich port sauce, topped with stilton

Nodino di Vitello 22.90
prime veal chop cooked with white wine, brandy, butter and sage

All appropriate main dishes will be served with potatoes and vegetables of the day

House Salad 3.90

Rocket and Parmesan Salad 4.20

French Fries 3.50

San Marco Fries 3.90
with parmesan and truffle oil

(V) denotes dishes which are vegetarian

FOR FISH AND OTHER SPECIALITIES PLEASE SEE OUR SPECIALS MENU
SERVICE AT CUSTOMERS DISCRETION, PLEASE NOTE ALL GRATUITIES ARE DIVIDED AMONGST THE STAFF