Bruschetta croutons, cherry tomatoes, peppers, olives, red onions, sun-blushed tomatoes, drizzled with basil olive oil (C,D,SD)

Thick Italian winter bean soup with chestnuts and topped with pesto (N)

Classic style prawn cocktail, spicy Marie Rose sauce on shredded gem lettuce. Served with carasau bread (CR,D,G,SD)

Tre Ciccio's very own chicken liver pâté with brandy and cranberries. Served with red onion chutney and carasau bread (SD,G,D)

Free range and locally reared turkey breast, battened, breadcrumbed and shallow fried in butter, garlic and lemon. Served on a bed of garlic roast potatoes topped with Gran Moravia cream, chives, crispy capers and a lemon wedge (E,D,G,SD)

Italian cooked ham, salami Napoli, spicy Calabrian 'nduja, smoked pancetta, San Marzano tomato sauce and fior di latte cheesee (G,D)

Panfried seabass fillet served with crisp Parmentier potatoes, cherry tomatoes finished with lemon, saffron and chilli butter (D,F)

Potato dumplings in a creamy gorgonzola (blue) cheese sauce with red pepper coulis, topped with wood fired walnuts, toasted flaked almonds and rocket (G,D,SD,N)

with salted caramel sauce (G,SD)

with meringues, fruit compot and double cream (D,SD,E)

the classic pick me up of sponge fingers dipped in strong coffee with amaretto, brandy and mascarpone cream and candid fruit, dusted with cocoa powder (G,E,D,N)

Tre Ciccio's very own pistachio and honey cream filling (G,E,D,N)

Vanillia, chocolate and strawberry ice cream (G,D,E,N)