First CourseMeat dishes are not as a rule light going. The following starters include several light dishes as well as some old time favourites not often found on more progressive menus. | |
| Soup of the Day | |
| Linguine al Nero di Seppia | €6.45 |
| Linguine with a typical cuttlefish black ink sauce | |
| Fettucine al Ragu | €6.45 |
| Fettucine pasta served with a rich and tasty meat ragu | |
French Onion Soup  | €6.65 |
| With a flaky pastry top | |
| Peppered Beef Carpaccio | €13.75 |
| Slivers of raw prime beef served with parmesan cheese shavings and cracked black pepper. | |
| Rabbit Livers | €11.35 |
| Pan seared with port wine and thyme, served with an orange salad. | |
| Piquant Wings | €7.95 |
| Fried Chicken wings covered with our piquant sauce, served with yoghurt and mint dip. | |
| Selection of Cold Cuts | €7.85 |
| Borsotto all'Aglio, Salame Finocchiona, Arista di Maiale, Lady Coppata. | |
| Ravioli di Ricotta con Burro e Salvia | €5.95 |
| Traditional ricotta filled ravioli, simply tossed in butter and sage | |
| Smoked Tuna Involtini | €6.95 |
| With a feta cheese, fennel and pine nut filling. | |
| Polpette in Umido | |
| Little beef patties braised in red wine, tomato and oregano sauce | |
| Spinach and Ricotta Pulpetti | €6.65 |
Little patties of fresh ricotta and spinach, flavoured with nutmeg, rolled in semolina and deep fried. | |
| Funghi Trifolati | €6.35 |
Fresh local mushrooms, pan-simmered with garlic, lemon juice, white wine and parsley. | |
| Lardo delle Apuane | €7.85 |
Thinly sliced, treated pork fat from Northern Tuscany, known there as “il Re Bianco”. | |
| Chophouse Chicken Salad | €9.85 |
Grilled slices of succulent chicken breast marinated with sumac, lemon and rosemary. Served with char- grilled red bell peppers, caramelised onions and creamy goats' cheese. | |
| Fritturi tal-Moħħ | €8.45 |
| Lamb or pork brains dipped in batter and fried crisp. | |
| Duck Liver Paté | €8.85 |
| Wrapped in bacon with caramelised onions centre. Served with toasted Maltese bread and honey. | |
Main Courses | |
Salads, Vegetables and PotatoesMay be ordered seperately | |
| Roast Potatoes | €2.25 |
| with fennel and onion | |
| Mashed Potatoes | €2.25 |
| with a hint of nutmeg | |
| Steakhouse Chips | €2.25 |
| Fresh Vegetables | €3.35 |
| Whatever is in season. Al dente with lemon juice and herbs. | |
| Fagiolini Toscani | €2.25 |
Typical Tuscan Cannellini beans simmered gently with a little garlic, rosemary and olive oil. | |
| Funghi Trifolati | €5.85 |
Fresh local mushrooms, pan simmered with garlic, lemon juice, white wine and parsley. | |
| Mixed Leaf Salad | €4.45 |
| Rucola Salad | €4.95 |
| Tomato and Basil Salad | €€3.45 |
From the Grill | |
| Chicken Breast | €9.95 |
| Chicken breast simply rubbed with smoked paprika and grilled | |
| Chicken Shish Kebab | €14.25 |
| Chicken breast marinated with sumac and tarragon, grilled on a kebab stick with green peppers and onions. | |
| Ribs and Wings | €14.95 |
| 1/2 BBQ pork ribs and 6 hot chicken wings, served with honey mayo coleslaw. | |
| Sausage Platter | €13.95 |
| Grilled sausages, (Maltese, Calabrian, Merguez) served with caramelised shallots and toasted Maltese bread | |
| Chophouse Burger | €15.75 |
250g of pure, succulent minced beef served in a grilled rosemary focaccia, with lettuce, onions and sliced tomatoes. | |
| Pork Fillet Churrasco | €16.25 |
Marinated with juniper berries, garlic, thyme and apple cider | |
| Pork Kafta | €12.65 |
| Succulent pork mince skewer with lemon | |
Other | |
| Fenek Imtektek | €13.85 |
| Traditional local recipe. Fried with garlic and simmered in white wine and bay leaf. | |
| Offal | |
We always cook one or two offal dishes. Our waiter will inform you of today’s offering. | |
| Pre-orders | |
Suckling Pig, Local Lamb or Kid can be ordered 3 days in advance for a minimum of 6 persons. | |
BeefAll our beef steaks are cooked with a light brushing of olive oil, sea salt and served with a wedge of lemon. Main course dishes do not come with vegetables and potatoes. These are listed above and may be ordered seperately.Your steak may be cooked to various degrees. We feel it may help to inform you what we understand by: Blue (Extra Rare): Very red and cool interior Rare: Red interior and soft meat Medium Rare: Lighter red centre and slightly firmer Medium: Pink interior and firm meat Medium Well: Just a hint of pink Well Done: Grey-brown throughout, very firm. | |
| Heart of Rump Steak (350g) | €16.95 |
| Served as a Tagliata with Rucola and Parmesan shavings. | |
| Black Angus Fillet Medallions (300g) | €28.75 |
| Prime Steer Hereford Angus Rib-eye (350g/450g) | €22.75/28.95 |
| New York Striploin (350g) | €21.95 |
| Prime Steer Limousin Fillet (250g/350g) | €21.85/29.85 |
| T-Bone alla Fiorentina (1-1.2kg - for 2 persons) | €55.45 |
| Traditionally, for a Bistecca alla Fiorentina, the beef must come from the Chianina or Maremmina cattle indigenous to Tuscany. This is hard to come by even in Italy today. We therefore substitute with similar prime cuts. We recommend medium cooking for this cut. | |
| Churrasco Beef | €20.85 |
| Typical Argentinian flat cut. Marinated with olive oil, garlic and parsley. | |
| Churrasco Veal | €23.45 |
| Typical Argentinian flat cut. Marinated with olive oil, garlic and parsley. | |
| Sauces | |
Our meats may be served with thyme or parsley and garlic butter. A selection of mustards and our own barbeque sauce. | |
| Fish of the Day | |
Grilled and served simply with lemon and salsa verde. Your server will inform you of what is available on the day.
| |
