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ANTIPASTI STARTERS
Antipasto vegetariano £7.50
Platter of mediterranean vegetables grilled and marinated, with fava bean puree
Sardine ripiene con spinaci, pinoli, parmigiano e basilico £7.50
Breaded and pan-fried sardine filled with spinach, pine nuts, parmesan and basil,
served with caramelised orange zest
Mozzarella di bufala con zucca arrosto, mandorle tostate e pomodori secchi £8.50
Salad of buffalo mozzarella, roasted pumpkin, sun-dried tomato and toasted almond
Carpaccio di merluzzo marinato con insalata di rinforzo e alghe di mare £8.50
Carpaccio of cured fillet of cod with Neapolitan cauliflower salad and seaweed
Carciofi gratinati con mollica di pane, uovo fritto in crosta di parmigiano £9.50
Gratinated artichoke hearts with herbed breadcrumbs, parmesan-coated deep-fried egg
Insalata di petto d’oca affumicata con barbabietole rosse e cavolo cappuccio £9.50
Salad of smoked goose prosciutto with beetroot, marinated white cabbage
and castelrosso cheese
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PASTA/RISOTTO
Risotto al vino rosso, radicchio trevisano e taleggio £11.50
Risotto with red wine, radicchio and taleggio cheese
Orecchiette con cavolfiore romanesco, peperoncino, aglio, olive e pecorino £11.50
Home made orecchiette with romanesco cauliflower, garlic, chilli, olives and pecorino
Cannelloni di patate e funghi di bosco con burro e salvia £12.50
Cannelloni filled with potato and wild mushrooms, creamy béchamel, butter and sage
Agnolotti piemontesi con tartufo e sugo d’arrosto £14.50
Piemontese agnolotti filled with veal and truffle, roast veal sauce
Spaghetti con polpa di granchio, pomodorino di Pachino, rucola e peperoncino £15.50
Spaghetti with fresh crab, caramelised cherry tomato, rocket, chilli and garlic
(Pasta as a starter will be charged £2.00 less)
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SECONDI PIATTI MAIN COURSES
Cappesante con zuppa di cannellini al rosmarino e radicchio trevisano £21.50
Seared diver caught scallops with cannellini bean sauce, rosemary olive oil and radicchio trevisano
Coda alla vaccinara con puree di sedanorapa £18.50
Braised oxtail – Roman style – with celery, tomato and white wine, celeriac puree
Petto d’anatra con cavolo rosso, prugne avvolte in pancetta, salsa al ginepro £19.50
Breast of duck with braised red cabbage, prunes wrapped in pancetta, juniper berry sauce
Carre d’agnello con bieta, capperi e olive, patate schiacciate e carciofi £20.50
Roast rack of salt marsh lamb with swiss chard, olives and capers, crushed potato and artichoke
Filetto di vitello con cannelloni di pizzocheri e salsa al marsala £21.50
Fillet of veal wrapped in speck with buckwheat cannelloni filled with
cabbage, potato and fontina cheese, dry marsala sauce
SIDE DISHES
Side Vegetable £3.50
Mixed/Green/rocket salad £3.50
Rocket and parmesan salad £4.50
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12.5% optional service will be added to the bill
This menu takes its inspiration from the northern, central and southern regions of Italy which take full advantage of the autumn seasonal produce
Veneto, Marche, Tuscany, and Sicily
Set Lunch £14.50 for 2 courses £17.50 for 3 courses
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