This week’s Menu Extras

*Wednesday 8th to Saturday 11th October*

ALFORNO (baked from the oven)
Riso con Ragu e Piselle (gf) | 36
Truly a comfort food for these cooler evenings, Arborio rice (our risotto) baked with bolognese ragu, chorizo, peas and mozzarella cheese.

Cannelloni Toscana | 36
Freshly made pasta tubes stuffed with chicken, ricotta, spinach, sundried tomato, and provolone cheese, baked with white sauce, mozzarella & finished with freshly grated parmesan and lemon and herb infused pangrattato (breadcrumbs)

Salmone e Zucchini Lasagna | 36
Freshly made pasta sheets, layered with smoked NZ salmon, zucchini, bechamel and mozzarella, baked to a rich goodness with herbed tomato cream sauce.

CLASSIC LINGUINE | 27
Pollo e Fungi | Kiwi favourite, chicken, mushrooms with cream sauce and parmesan                           
Arrabbiata | Napoletana sauce, bacon, hot salami & chilli with grated parmesan
Limone (v) | Lemon, capers, garlic & cream with grated parmesan
Montenara | Bacon, mushroom, tomato & cream with grated parmesan
Puttanesca | Napoletana sauce, olives, capers & anchovy with grated parmesan
Vegan | Our vegan mushroom ragu topped with seasoned breadcrumbs

GOURMET LINGUINE
Linguine Pescatore | 39
a seafood delight, tiger prawns, clams, mussels, scallops, calamari and baby octopus, tossed with linguine and a spicy nduja garlic butter.

DESSERT
Panna Cotta (cooked cream) | 14
A classic Italian custard made inhouse, served with balsamic infused blueberries compote and lemon cookie crumb.

(gfi) (v) (df) - All care is taken regarding allergen and dietary requirements however all ingredients may not be listed so please ask. (gfi) meals are made with gluten free ingredients but we do work with fine Italian flour in our kitchen so exclusion of any trace elements cannot be guaranteed.

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