A La Carte

Food Dishes

ANTIPASTI STARTERS 

’NCAPRIATA   
Broad bean puree, asparagus chicory and new season ogliarola olive oil    Puglia  V / *    13.00

BURRATA D’ANDRIA    
Apulian burrata, with char-grilled artichokes, wild garlic, rocket and white endive    Puglia    V / *    16.00

CROSTONI DI SARDINE E PECORINO
Pan fried sardines on toast with pecorino, garlic and parsley, cime di rapa, spiced datterini tomato    Puglia      13.00

CARPACCIO DI MANZO
Seared organic beef carpaccio, new season broad beans and pecorino    Veneto/Lazio    *    15.50

LINGUA DI BUE    
Ox tongue, celery, carrot and spring onion salad, quails egg, tuna salsa verde    Lombardia    *    15.00

CALAMARI SCOTTATI    
Seared squid, chick pea puree, giardiniera salad and chilli dressing    Campania     * 15.00




PASTA AND RISOTTO

RISOTTO CON CARCIOFI
Risotto with artichokes and mint, pecorino fonduta  Lazio     * 15.50 /19.50

PANSOTI CON BORAGINE    
Pansoti filled with borage, ricotta and parmesan, walnut sauce    Liguria    V    14.50 / 18.50

ORECCHIETTE CON CACIORICOTTA    
Homemade orecchiette with cacioricotta, fiaschetto tomato and basil sauce    Puglia    V    13.50 /17.50

PAPPARDELLE AL RAGU’ D’ANATRA    
Pappardelle with duck ragout simmered in red wine and herbs    Toscana    15.50 / 19.50

SPAGHETTI CON GRANCHIO     
Spaghetti with fresh crab, tomato, garlic, chilli and rocket    Campania    17.50 / 21.50




SECONDI PIATTI MAIN COURSES

MERLUZZO CON FRITEDDA    
Fillet of lightly salted cod with Sicilian fritedda (broad beans, peas, spring onion and artichoke)    Sicilia    * 26.00

ROMBO CON GUAZZETTO DI VONGOLE    
Roast brill, clam guazzetto, lemon and rocket risotto    Veneto    * 32.00

CONIGLIO IN TRE MODI CON BARBA DI FRATE    
Rabbit 3 ways:  roast saddle “in porchetta”, leg polpetta, ragout stuffed raviolone, barba di frate     Marche     25.00   

PETTO D’ANATRA CON SALSA GHIOTTA    
Roast breast of free range duck, Swiss chard with pine nuts and raisins, salsa ghiotta    Umbria    * 28.00

CONTROFILETTO DI MANZO  CON SALSA PEPOSA
40 days dry-aged beef sirloin with black cabbage, salsa peposa, Controne beans all’uccelletto     Toscana    * 32.00   

 



SIDE DISHES

Veg: Spinach, Sautéed potato/ Green beans 5.50 - Deep-fried courgette 6.00 - Vegetable selection 6.00

Salads: Mixed, Green, Tomato 5.00 - Rocket and parmesan 6.00 – Olives: 3.50

Starter salad: 8.50

V = Vegetarian

12.5% optional service will be added to the bill


Opening Times

Monday - Thursday,   Lunch 12.00 - 14.30,   Dinner 18.30 - 22.30
Friday & Saturday,   Lunch 12.00 - 14.30,   Dinner 18.30 - 23.00