Bella Sicily Edinburgh

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Mixed sourdough bread served with EVOO balsamic glaze. (v)

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Handmade garlic bread topped with marinated diced tomatoes. (v)

Tempura battered king prawns with garlic and nduja mayo.

Scottish mussels cooked in a light white wine, tomato sauce and oregano.

Scottish mussels cooked in a light white wine and garlic sauce. (GFOA)

Selection of the finest cured meats, cheeses, sun dried tomatoes, roasted peppers, roasted courgette and artichokes. (GFOA)

Rice balls with tomato sauce.

Buffalo mozzarella, tomato and basil with olive oil drizzle. (GFOA)

Crispy calamari rings served with chilli and spring onion and chilli garlic dip.

Breaded haggis bon bons served in a whisky sauce.

Served with portobello mushroom and fries or creamy mash. (GF)

Whole lobster butterflied and filled with cream, onion and parmesan cheese.

Tender braised beef cheek cooked in red wine on a bed of polenta.

Breaded chicken fillet served with spaghetti Napoli.

Corn fed chicken stuffed with a wild mushroom and chestnut mousse.

Served with portobello mushroom and fries or creamy mash. (GF)

Onions, olives, red peppers and fresh Italian sausage.

Nduja sausage and fresh mascarpone.

Fresh mushrooms, fresh mascarpone, parma ham and truffle oil.

Cherry tomatoes, mushroom and speck.

Red onions, spinach, calabrese and oregano.

Parma ham, rocket and shavings of parmesan.

Fresh plum tomatoes, fior di latte, chicken, pepperoni and ham.

Red onions, tuna, fresh chilli and marinated olives.

Fresh plum tomatoes and Fior di latte mozzarella.

Meatballs, ham, pepperoni, chicken and chilli oil.

Blue cheese, onions, cream, white wine, walnuts.

Fresh clams in the shell, garlic, olive oil and a touch of chilli.

Tagliatelle with mussels, clams, langoustine, prawns in a light tomato sauce with chilli and garlic. (GFOA)

Fennel Tuscan sausage, chilli, brandy, tomato and cream. (GFOA)

Large pasta ribbons in a slow cooked beef ragu. (GFOA)

Lobster filled ravioli in a cherry tomato and white wine sauce.

Lobster tail, cherry tomato, garlic, chilli, parsley and finished with a touch of brandy, fish, cream and garlic butter.

Wild porcini and assorted mushrooms infused with white wine and topped with taleggio cheese.

Langoustine risotto in a rich prawn, tomato and cream sauce.

Spaghetti with pancetta, cream, egg and parmesan. (GFOA)

Traditional homemade layered pasta with rich beef ragu and bechamel sauce.

Spaghetti with homemade minced meat ragu. (GFOA)

Rigatoni in a rich sauce with pancetta, garlic and pecorino cheese. (GFOA)

Seabass fillet with Jerusalem artichoke purée, buttered baby leeks and confit potatoes topped with crispy artichokes. (GF)

Wrapped monkfish, slow cooked new white asparagus, basil oil, roasted new potatoes and chard. (GF)