ANTIPASTI STARTERS

Minestrone alla Milanese con borlotti freschi e riso £9.00
Traditional Milanese minestrone with fresh borlotti beans, seasonal vegetables and rice (Lombardy)

Antipasto Pugliese £9.25
Fava bean puree with grilled, marinaded and pickled vegetables (Puglia)

Spiedino di rognoncini d’agnello con pancetta, misticanza e nocciole £9.75
Skewer of lamb’s kidney wrapped in pancetta, herb salad, pecorino praline, toasted hazelnuts (Puglia/Piedmont)

Seppia cruda marinata agli agrumi con panzanella di pane d’Altamura £10.75
Raw cuttlefish marinaded in citrus fruit, with Altamura bread salad of tomato, cucumber and red onion (Puglia/Tuscany)

Fiori di zucchine farciti con mozzarella di bufala e pizzaiola £10.75
Deep-fried courgette flowers filled with buffalo mozzarella, pizzaiola sauce (Campania)

Capesante scottate con pure’ di ceci e panella, salsa al peperoncino e zenzero £13.50
Seared scallops, chick pea puree and fritters with ginger, garlic and chilli dressing (Puglia)

Petto d’anatra affumicato, insalatina di stagione, aceto di lamponi e crema di rafano £11.75
Smoked breast of duck with summer leaves, raspberry dressing and horseradish (Trentino)

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REGIONAL PASTA AND RISOTTO

Risotto con fiori di zucchine e zafferano £12.50/£15.50
Risotto with courgette flower and saffron (Lombardy)

Ravioli di melanzane, mozzarella di bufala, pomodorini datterini e pecorino ragusano £12.50/£15.50
Ravioli filled with aubergine and buffalo mozzarella, baby plum tomato and shaved pecorino (Sicily)

Cannelloni al nero di seppia ripieni di branda cujun e salsa di peperone giallo £13.50/£16.50
Black cannelloni filled with Norwegian dried skrei cod brandade and yellow pepper salsa (Liguria/Piedmont)

Pappardelle con ragu’ d’anatra battuta a coltello £12.50/£15.50
Wide tagliatelle with duck ragout (pieces of duck simmered in red wine, thyme and a touch of tomato) (Tuscany)

Spaghettini con granchio, pomodori, peperoncino, aglio e rucola £12.50/£16.50
Spaghettini with fresh crab, fresh tomato, garlic, chilli and rocket (Campania)

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SECONDI PIATTI MAIN COURSES

Zuppetta di gallinella con vongole veraci, seppia e fregola £19.50
Traditional soup of gurnard with “vongole veraci” clams, cuttlefish and Sardinian fregola (Sardinia)

Rombo chiodato in crosta di patate con insalata di salicornia £27.50
Roast fillet of turbot wrapped in potato with samphire, olive and caper salad, fresh tomato coulis (Liguria)

Hamburger di fegato di vitello alla Veneziana, insalata di borlotti e cipolla rossa £21.50
Calves liver veneziana in toasted Altamura bread, fresh borlotti bean salad, crisp red onion rings (Veneto)

Coniglio arrosto e brasato, avvolto in lardo di Colonnata con peperonata £21.75
Roast rabbit filled with pistachio and rosemary and wrapped in lardo di Colonnata with braised rabbit and a trio of pan-roasted peppers (Tuscany/Piedmont)

Agnello biologico arrosto con melanzane affumicate e zucchine scapece £27.50
Organic salt marsh lamb saddle, slow-cooked belly and sweetbread, warm smoked aubergine, courgette scapece (Campania)

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SIDE DISHES

Veg: Spinach, Green beans, Sautéed potato £4.25 Deep-fried courgette £4.75
Vegetable selection £4.75
Salads: Mixed, Green, Marinda tomato, tomato and onion £4.50
Rocket and parmesan £5.25
Starter Salad: £7.85

12.5% optional service will be added to the bill
suggested wine available by the glass

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Lunch Menu Dinner Menu Dessert Menu