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| Starters |
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| MOZZARELLA
DI BUFALA CON CARCIOFI (v)
Buffalo Mozzarella presented with grilled Artichokes and
rocket salad.
Liberally
drizzled with extra Virgin Olive oil and cracked black pepper.
PATE DI FEGATINI DI POLLO
Chicken liver pate, served with fingers of toast.
CALAMARI IN SALSA PICCANTE
Calamari in a sweet and chilli peppers sauce. Served hot.
PENNE
CON ZUCCHINI (v)
In
a cream, Dolcelatte cheese sauce with courgette batons
and sun-dried tomatoes
ZUPPA
DEL GIORNO
Chef's
soup of the day, just ask the waiter.
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| Main Course |
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CRESPOLINE
FIORENTINA (V)
Feather light crepes, filled with Ricotta cheese and spinach,
baked in cream
ant tomato sauce. Served with side salad.
SCALOPPINE DI POLLO ALLA CREMA
Escalopes of Supreme
of chicken in a cream and mushroom sauce.
SALMONE DELLA CASA
Salmon fillet in a delicate smoked salmon, cream and dill
sauce.
TACCHINO ROMANA
Escalope of turkey topped with Parma ham and Mozzarella
cheese,in a light white wine sauce with a whisper of sage.
ARROSTO
DI MANZO
Traditional
roast Aberdeenshire beef, Yorkshire pudding.
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| Desserts and Coffee |
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MONTENERO
First we drench the sponge in Marsala... then we add a generous
portion of delicious vanilla ice cream... over this we pour
a
rich chocolate sauce. Truly scrumptious
TIRAMISU'
The
favourite sweet in Italian restaurants! Layers of bisquits
soaked
in coffee, Mascarpone cheese, sprinkled with
chocolate sauce.
DOLCE DI NATALE
Traditinal
Christmas pudding and Custard sauce.
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CAPPUCCINO or ESPRESSO COFFEE |
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Festive
Season's Dinner 08/09
£
24.00
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Starters
ANTIPASTO
VEGETARIANO (V)
A generous
platter of vegetarian Hors d'Oeuvres
PATE DI
FEGATINI DI POLLO
Chicken
liver pate, served with fingers of toast.
PROSCIUTTO
E MELONE
Prosciutto
ham with fresh, juicy Galia Melon
GAMBERONI
ALL'AGLIO
Grilled
King Prawns with garlic butter.
ZUPPA DEL
GIORNO
Chef's
soup of the day, just ask the waiter.
Main course
CRESPOLINE
SPINACI E RICOTTA (v)
Crepes,
filled with Ricotta cheese and spinach, baked in a cream and tomato
sauce. Served with a side order of mixed salad.
SOGLIOLA
CERTOSINA
Lemon
sole fillets, pan-fried with prawns, white wine, garlic, finished
with
a touch of tomato sauce and cream.
TACCHINO
ROMANA
Escalope
of Turkey topped with Parma ham, Mozzarella cheese, in a light
white wine sauce and a whisper of sage.
VITELLO
PIZZAIOLA
Tender
slices of veal with tomato concassee', olives and garlic.
MEDAGLIONI
AL PEPE
Medallions
of top quality beef with green peppercorns, pan-fried, flamed
with
Brandy
and finished with cream.
Sweets
DOLCI DAL
CARRELLO
Sweets
from the trolley, worth every calorie.
MONTENERO
First
we drench the sponge with Marsala... then we add a generous
portion
of
Vanilla ice cream.. over this we pour our rich chocolate sauce.
SORBETTI
DI FRUTTA
Light,
very refreshing sorbets, made from fresh and tangy fruit juices.
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CAPPUCCINO
OR ESPRESSO COFFEE
Please
feel free to phone us on 01224 647777
to make a booking
or
email us at: poldinos@btinternet.com
for further details.
Sorry,
we are unable to take e.mail bookings at the present time.
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