RUGBY MENU 2021
3 COURSE DINNER
ZUPPA DEL CONTADINO (V)
Fresh homemade minestrone soup, served with seasoned croutons.
Mushrooms cooked in a butter and garlic sauce.
FUNGHI E POLLO
Garlic mushrooms and marinated chicken cooked with garlic butter and white wine sauce.
BRUSCHETTA POMODORO (V)
Toasted bread with marinated tomatoes, red onion, garlic, fresh basil, and olive oil.
TORTINO DI PESCE
Pan-fried Fish cake served with homemade tartare sauce.
Golden-fried tender squid, served with homemade tartare sauce.
PENNE ARRABBIATA (V)
Penne pasta with tomato sauce, fresh basil, and chilli.
Penne pasta served with diced fillet beef, mushrooms, and tomato sauce.
RISOTTO FUNGHI (V)
Slowly cooked Arborio rice with mushrooms and tomato sauce.
Spaghetti pasta served with king prawns, tomato, garlic and basil sauce.
BISTECCA NERA (£ 3.95 extra charge)
10oz Rib-eye steak with black pepper sauce.
Tender grilled chicken breast cooked with red wine, peppers, mushrooms, and tomato sauce.
COSCIOTTO DI AGNELLO
Slowly cooked Lamb shank in a homemade mint sauce served with vegetables and potatoes.
Pan-fried fillet of sea bass in an olive oil, garlic, and rosemary sauce, served with seasonal vegetables and roasted potatoes.
Selection of Italian desserts