ANTIPASTI STARTERS

Insalata di rucola e parmigiano £6.50
Salad of rocket and parmesan

Fave e foglie £7.25
Broad bean puree with catalogna chicory, cime di rape, Altamura bruschetta and organic olive oil

Merluzzo affumicato mantecato, insalata di cavolfiore, crostini di polenta £7.75
Smoked haddock mantecato with cauliflower salad, polenta crostini, olive pesto, red pepper preserve

Petto di quaglia avvolta in pancetta, insalata di radicchio e fagioli £8.25
Roast quail wrapped in pancetta, warm salad of radicchio and cannellini beans

Carciofi al forno con fonduta di uovo e parmigiano fritto £8.25
Baked artichoke heart with deep-fried parmesan fonduta and Shetland black potato crisps

Lonza di maiale organico arrosto in porchetta con insalata di finocchio £9.00
Salad of roast Rhug Estate organic pork loin, fennel shavings, crunchy vegetable salad, blood orange

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PASTA/RISOTTO

Risotto vegetarian con radicchio, vino rosso e fonduta di stracchino £10.50
Risotto with radicchio, red wine and stracchino cheese fonduta

Gnocchi di patate e olive, passata di pomodoro artigianale, cavolfiore e olio biologico £ 9.50
Potato and olive gnocchi with cauliflower florets, Apulian plum tomato and organic olive oil

Ravioli ampezzani con barbabietole rosse e ricotta, burro e semi di papavero £10.50
Ravioli filled with beetroot and ricotta, butter and poppy seed sauce

Pappardelle all’aretina con ragu d’anatra £11.75
Wide tagliatelle with duck slow-cooked in red wine, prosciutto and a touch of tomato

Fedelini con granchio, ceci, peperoncino e rucola £14.50
Fedelini with fresh crab, garlic, chilli and rocket

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SECONDI PIATTI MAIN COURSES

Seppia brasata con ceci e tria £11.50
Cuttlefish braised in white wine with chick peas, laganelle and deep-fried pasta

Filetto di rombo al forno con patate e carciofi £17.50
Fillet of brill baked with potato, artichokes and burrata with basil

Coniglio arrosto e brasato con rosmarino e aglio, cavolo bianco e canederli £15.50
Roast and braised rabbit with rosemary and garlic, white cabbage, speck dumplings

Coda alla vaccinara con puree di sedano rapa £14.75
Braised oxtail-Roman style-with pine nuts and raisins, celeriac puree

Petto d’anatra arrosto, lenticchie de Castelluccio al tartufo, cavolo nero £17.50
Breast of duck, Castelluccio lentils with truffle, black cabbage, duck liver crostino

Tagliata di manzo Angus organico, midollo arrosto e cime di rape ammolicato £21.50
Grilled Rhug Estate organic rib-eye of Angus beef, roasted bone marrow,
Turnip greens with toasted breadcrumbs

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SIDE DISHES
Side vegetable £3.25
Vegetable selection £4.25
Side salad £3.25
Rocket and parmesan £4.25

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

The inspiration for this winter menu comes from Veneto, the central regions of Lazio and Tuscany and the southern region of Puglia