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Our Menu

Starters

Appetizers

HOMEMADE ITALIAN BREAD (v)
4

Fresh homebaked bread

MIXED MARINATED OLIVES (v)(gf)
4

Our delicious Olives to start

GARLIC BREAD (v)
5.5

with mozzarella cheese

BRUSCHETTA AL POMODORO (v)
6.5

Toasted rustic Italian bread topped with vine tomatoes, garlic, basil & virgin olive oil

BRUSCHETTA RUSTICA (v)
7.5

Toasted bread with sun-dried tomato tapenade, buffalo mozzarella, rocket and balsamic glaze

BRUSCHETTA AVOCADO E PARMA
8

Toasted bread with avocado, parma ham, mascarpone and lemon and olive oil dressing

FOCCACIA ROSMARINO (v)
6.5

Seasoned pizza bread with fresh garlic, rosemary and sea salt

ANTIPASTO ITALIANO (TO SHARE)
17

Selection of the finest Italian cured meats and cheeses, pickled vegetables, sun-dried tomatoes, olives, and toasted sourdough bread

RABBIT PARFAIT (gfa)
11

Rabbit parfait, chestnuts, red beetroot and raspberry vinegar chutney, glazed pearl onions and toasted rye bread

SCALLOPS (gf)
15

Pan fried scallops, roasted fennel puree, pickled samphire, grilled cherry tomatoes and lemongrass sauce

GAMBERONI (gf)
13

Grilled tiger prawns, grilled courgette, white martini sauce and tarragon oil

CALAMARI
11

Lightly floured and deep fried squid with roasted garlic and lemon mayo

SALMON TARTARE (gfa)
12

Cured salmon tartare marinated with lime and pumpkin seed oil, rice and sesame crisp, salmon roe, marinated cucumber, nasturtium leaves, apple and oil dressing

GRILLED COURGETTES (v)(vg)(gfa)
10

Grilled courgette, roasted tomato sauce, dried black olives, crispy leeks and salmoriglio dressing

PORK ROULADE (gf)
12

Roasted pork fillet wrapped with speck, filled with fennel sausage and mushrooms, roasted celeriac, grilled apple puree and brandy sauce

The Main Event

MAIN COURSES

DUCK BREAST (df)(gf)
22

Sous vide duck breast glazed in a blood orange sauce, roasted Jerusalem artichokes and sauteed wild mushrooms

LAMB STEAK (gf)
24

Pan fried lamb leg steak, celeriac millefeuille, pea puree and demi glace

FILLET STEAK
30

Chargrilled 8oz fillet steak served with French fries and peppercorn sauce

HAKE (gfa)
22

Hake fillet, sauteed pak choi, dried black olives, fried capers, crispy leeks, marinara sauce and polenta crisp

STONEBASS (gfa)
24

Stonebass fillet served with grilled fennel, steamed cauliflower and mussels in a light bisque sauce, topped with a sun-dried tomato crumb

Pasta Dishes

MONKFISH RAGU
17

Orecchiette (round pasta shell) with monkfish cheek ragu, cherry tomatoes, fried capers, chilli and garlic

PESCATORA
18

Scialatelli (thick ribbon pasta) with mussels, clams, red prawns and calamari in a light tomato sauce with chilli and garlic.

LINGUINE CALAMARI E VONGOLE
17

Linguine pasta with fresh baby squid, clams, garlic, chilli, parsley and toasted breadcrumbs

RISOTTO AL GAMBERI
18

Red prawn risotto topped with burrata cheese and lime zest oil

SALSICCIA E CARCIOFI
16

Mezze Rigatoni (short tube pasta) with fennel pork sausage and artichokes in a cream sauce

PAPPARDELLE DELLO CHEF
17

Long ribbon pasta with classic Calabrian ragu of pork ribs, lamb shank and beef shin topped with caciocavallo cheese

ORTOLANA
15.5

Large penne pasta with fried courgettes, peppers and carrots, cherry tomatoes in a tomato sauce

RAVIOLI ALLA NORMA
16

Homemade ravioli filled with aubergine and ricotta, tomato and basil sauce topped with cured ricotta

LASAGNA
14.5

Layers of pasta with slow cooked beef and pork ragu and béchamel sauce.

CARBONARA
14.5

Spaghetti with Guanciale (cured pork cheek), egg and parmesan

BOLOGNESE
14.5

Tagliatelle with homemade traditional minced meat ragu

GLUTEN FREE PASTA AVAILABLE

Pizza

MARGHERITA
11

Finest Italian tomato, mozzarella and basil

DIAVOLINA
13

Tomato sauce, mozzarella, spicy Italian sausage, peppers and fresh chilli

PARMA E BUFALA
15

Tomato sauce, mozzarella, parma ham, buffalo mozzarella, rocket and balsamic dressing glaze

CAPRICCIOSA
14

Tomato sauce, mozzarella, artichokes, mushroom, ham and black olives

SPECK E FUNGHI
14

Tomato, mozzarella speck, mushrooms and truffle oil

CRUDAIOLA
13

Tomato, mozzarella, rocket, cherry tomatoes, parmesan shavings and balsamic glaze

TOSCANA
14

Tomato, mozzarella, fennel salami, red onion and goats cheese

MONTANARA
15

Tomato, mozzarella, Italian sausage, rosemary potatoes and provolone cheese

PIZZA POLLO
14

Tomato, cheese, chicken, spicy sausage and ventricina (roman spicy sausage)

MARINARA
14

Tomato, mozzarella, capers, anchovies, olives, garlic and origano

NDUJA E MASCARPONE
15

Tomato, mozzarella, nduja (spreadable spicy sausage), mascarpone, spicy sausage and onion

VEGETARIANA
14

Tomato, mozzarella, artichokes, onion, peppers, mushroom and smoked ricotta

CALZONE
14

A folded pizza filled with tomato, mozzarella, ham and mushroom topped with parmesan shavings

SIDES

ROAST POTATOES (gf)
4

With rosemary, lemon and parmesan

FRIED SWEET POTATO SPAGHETTI
4

Lightly floured and fried sweet potato spaghetti topped with garlic and smoked paprika

FRENCH FRIES
4
WARM GREEN BEAN SALAD (gf)(v)(n)
4.5

Sauteed green beans and potatoes, raspberry vinegar reduction, toasted almonds and parmesan shavings

GOATS CHEESE SALAD (gf)
4.5/7.5

Rocket, pea shoot, chargrilled red peppers, goats cheese, basil dressing and toasted sunflower seeds

MIXED GREEN SALAD (gf)
4/7

With fennel, olives, cherry tomatoes, onion, carrots and homemade balsamic dressing

Sweet dreams

Desserts

ALMOND CAKE (n)
7.5

On an amaretto cookie base, lemon cremeux and lemon coulis. Dessert wine pairing: DONNAFUGATA Kabir Moscato di Pantelleria 2017.

WHITE CHOCOLATE PARFAIT (n)
7.5

With crunchy sweet dough and liquorice gelato. Dessert wine pairing: RECIOTO DI SOAVE Rocca Sveva

DARK CHOCOLATE MOUSSE (gfa)(n)
7.5

With honey and milk ganache, cocoa nibs, black cherry coulis and honey tuille. Dessert wine pairing: CORTE GIARA Recioto della Valpolicella 2015.

CHEESECAKE (n)
7.5

Ricotta and spiced pear cheesecake with vanilla and hazelnut biscuit. Dessert wine pairing: RECIOTO DI SOAVE Rocca Sveva

RUM AND RAISIN TART
7.5

Sweet pastry shell filled with a rum and raisin custard topped with a lime meringue foam. Dessert wine pairing: RECIOTO DI SOAVE Rocca Sveva.

VEGAN CHAMOMILE AND COCOA CAKE (gf)(v)
7.5

Served with strawberry coulis, dark chocolate soil and rose petal sorbet. Dessert wine pairing: DONNAFUGATA Kabir Moscato di Pantelleria 2017.

AFFOGATO
7.5

Vanilla gelato served with espresso and amaretto

HOMEMADE GELATO (3 SCOOPS)
6

CHOOSE FROM: Vanilla, strawberry, cherry ripple, chocolate, ferrero rocher, tiramisu, cookies & cream, lemon sorbet or liquorice

FORMAGGI MISTI
13

A selection of the finest cheeses with homemade chutneys and crackers

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The Main Course,
40 Main Street Gullane
+441620842234,
Open 7 Days: 12:00pm-10:00pm

Outdoor Seating: 12:00 – 10:00pm