Some of our seasonal changing menu...
Agnello con Finocchio al Marsala
Tender lamb cutlets partnering with fennel and marsala.
Ragu con tagliatelle
Beef slowly cooked in tomato and red wine sugo served with Nino's home made fresh pasta.
Stufato di fagioli alla Toscana
Tuscan bean casserrolla made with spelt, borlotti beans and pancetta served with Nino’s focaccia.
Stracotto con pastinaca
Tender beef, pot-roasted and slowly cooked in a mirepoix of finely chopped vegetables, crushed tomatoes and red wine. Served with mashed parsnips
.
Lasagne alla Liguria con insalata (Vegetarian)
Layers of fresh home pasta sheets layered with a tasty homemade pesto mixed with ricotta and grana padano cheese served with a garden salad.
Osso Bucco
Veal slowly cooked in a mirepoix of vegetables and white wine served with a risotto and a gremolata.
Melanzane al forno
Finely sliced eggplant layered with a rich tomato sugo baked in the oven. (This is a deliciously rich dish that will leave you wanting more)
Pollo e Porcini con Polenta
Free range chicken breast which has been slowly cooked in a reduction of homemade chicken stock, porcini mushrooms and white wine, served on a bed of polenta.
Morzeddu di Agnello delle Putiche di Catanzaro
Morsels of lamb slow cooked in a sugo of oregano, chilli, wine and onions. The lamb is so tender that it ‘melts’ into a thickened sauce in which you dip Nino’s homemade focaccia.
Casseruola di Lenticchie con miale e finocchio
Lentils slowly simmered with pork and fennel accompanied by a homemade rosemary and sea salt focaccia.
Zuppa di pesce all gallipolina
Tender seafood “soup” cooked in a tomato sugo served over garlic focaccia.
Stracotto Pugliese con pastinaca
Tender beef, pot-roasted and slowly cooked in a mirepoix of finely chopped vegetables, mushrooms, crushed tomatoes and red wine. Served with mashed parsnips
Polpettine Napolitano con tagliatelle
Large Neapolitan meatballs slowly simmered in a traditional tomato sugo, served on a bed of fresh homemade tagliatelle.