Main Menu

Hearty lentil and pearl barley soup with sweet potatoes, infused with bay leaf and thyme served with homemade Tuscan bread.

Buffalo Burrata with a smooth beans puree paired with a borlotti & semidried tomato salad served alongside homemade Tuscan bread.

Homemade focaccia with confit cherry tomatoes. (ve)

Golden mushroom arancini filled with Fior di Latte cheese, finished with truffle mayo and 24months aged Parmigiano Reggiano. (V)

Bruschetta with juicy fresh local prawns, lemon chive mayo and lemon zest. (G)

Fresh mussels cooked in white wine with cherry tomatoes, parsley and a touch of lemon, served with homemade Tuscan bread. (G)

Selection of homemade focaccia and Tuscan bread. (Ve) Add, Thyme butter (V) 1.5£ - Olive oil & vinegar (Ve) 1.5£ - Olive taponade (Ve) 2£

Hand-slice salame milano, served with olives tapenade and creamy buffalo stracciatella cheese. (GF)

Freshly cut pistachio mortadella paired with a smooth bean cream and creamy buffalo burrata. (n,GF)

Chicken liver pate’ infused with cognac, bay leaf and orange zest served with homemade Tuscan bread. (G)

Creamy mushroom risotto finish with micro thyme. (V, GF)

Homemade butternut squash ricotta served with butter sage sauce with a hint of blue cheese and crumble of amaretti biscuits . (V, N)

Homemade fettuccine, rich San Marzano tomato, chilli and garlic sauce. (VE, G)

Homemade spaghetti, crispy Guanciale, egg yolk, Pecorino and grated Parmigiano. (G)

Homemade spaghetti, pan fried fresh prawns with a cherry tomato and prawn bisque. (G)

Homemade linguine, with San Marzano tomato sauce, olives, garlic with hint of basil and marinated swordfish. (G)

Homemade ravioli filled with creamy ricotta and spicy 'Nduja sausage, served with sage infused butter and semidried tomato.

Homemade fettuccine, with sausage and porcini mushroom ragu. Finished with 24months Parmigiano Reggiano. (G)

Homemade pappardelle served with a slow cooked rich beef ragù. (G)

18hr slow cooked short ribs lasagna.

Breaded Aubergine, served with San Marzano tomato sauce and topped with melted smoked Scamorza cheese. (V)

A tender swordfish steak paired with a smooth roasted red pepper sauce, fresh gremolata and crispy roast potatoes.

Chicken escalopes served with sage garlic and rosemary sauce, with sauteed green beans.

Breaded chicken breast stuffed with spicy nduja and creamy ricotta. Served over a roast peppers and tomato sauce alongside Vito’s signature frittes.

Slow cooked rosemary beef with potatoes onion and carrots served with homemade Tuscan bread. Reggiano sauce and a side of our Vito’s Signature frittes.

Beef Patty topped with Scamorza cheese, semi-dried tomato, smoked garlic mayo and caramelised red onions. Served with Vito’s signature frittes.

10z sirloin steak, served with Vito’s frittes and a choice of peppercorn, blue cheese or garlic butter sauce.

Fresh lettuce with Caesar dressing, toasted breadcrumb and Parmigiano Reggiano. (GF, V)

Sauteed green beans with garlic and white wine vinegar. (VE)

Pan Fried Tendestem Broccoli with 24 months aged Parmigiano Reggiano.

Vito's signature frittes with rosemary mayo. (V)

Rosemary sautéed potatoes. (Ve, GF)

Combinng the flavours of espresso soaked Savoyard and velvety Tia Maria infused mascarpone cream, finished with a dusting of rich coco powder. (V)

Raspberry jelly Panna cotta infused with frangelico, served with roasted hazelnut brittle and frangelico syrup (GF,n).

Caramelised pecan tart with a hint on vanilla, served with creamy homemade blueberry ice cream. (V,n)

Homemade ice cream, Vanilla, Chocolate, Blueberry (V,GF), Coconut (Ve,GF)