Fabio Chef's Specials Menu

Please check for availability
Fabio's Special Starters
Avocado & Gamberetti £6.95
Avocado pear fan sliced, served with peeled prawns topped with Marie Rose sauce and salad garnish.
Gamberoni Fritti £6.95
Butterfly king prawns coated with breadcrumbs, deep fried, served with salad garnish and garlic mayonnaise
Melanzane Alla Parmiggiana £6.95
Sliced aubergine baked in layers of tomato, mozzarella cheese and Parmesan cheese
Prosciutto & Melone £6.95
Italian cured ham served on top of seasonal melon
 
 
Cozze £6.95
Shell on mussels cooked either in a cream, onion and white wine sauce or in tomato, garlic and white wine sauce
 

 
Fabio's Special Fish DIshes
Salmone All’ Arlecchino £15.95
Fillet of salmon cooked with mixed peppers, garlic, butter and olive oil, served on a bed of baby spinach leaf with drizzle of balsamic vinegar reduction giving a nice contrast to the peppers.
Filetto di Pagello £15.95
Fillet of red snapper cooked in a cream, tomato sauce and white wine, served with peeled prawns and mussels.
 
 
Spigola £15.95
Fillet or whole sea bass plain grilled with a drizzle of extra virgin olive oil or cooked in a murniere sauce with capers, white wine and lemon juice.
Filetto Di Coda Rospo £18.95
Fillet of monk fish wrapped up with Parma ham, cooked with a touch of garlic, butter and olive oil, served on a bed of baby spinach leaf.
 
Cappesante £15.95
Fish scallops cooked in a rich cream sauce with a touch of garlic and served with rice or individually wrapped with Italian pancetta and cooked with a touch of butter and garlic, served on a bed of rocket salad, olive oil and reduction of balsamic vinegar
 

 
 
Fabio's Special Meat Dishes
Filetto al Gorgonzola £17.45
Fillet of beef cooked in a rich cream sauce with Italian blue cheese
Fegato Alla Veneziana £14.95
Calves liver cooked with julienne chopped onions in a white wine and demi-glace sauce
Anitra Alle Cigliegie £14.95
Breast of duck cooked in a cherry and port sauce.
 
Medallione Diane £14.95
Medallion of beef fillet steak cooked in a red wine, onion, French mustard and mushroom sauce.