Lunch a la carte


STARTERS


Parmesan “from the valley, hills, mountain” selected and aged by Spigaroli, with walnut and celery (Emilia Romagna) V / * 16.00

Broad bean puree, roasted peppers, grilled courgettes and aubergines, homemade pickles (Puglia) V / * 13.50

Charred baby artichokes with stracciatella cheese and wild garlic (Puglia) V / * 16.50

English asparagus with parmesan-coated deep-fried organic egg (Puglia) V / * 16.50

Seared squid, pearl spelt, giardiniera salad, spicy pepper preserve (Toscana) 18.00

Seared scallops with lardo Spigaroli and fresh new season peas (Veneto) * 20.50

Organic beef carpaccio with fresh broad beans and Pecorino Bocca d’oro cheese (Veneto) * 16.50

Parma ham “24 months artisan made” with homemade pickles (Emilia Romagna) * 25.00

Cured meats –Parma ham, capocollo, black pig lardo con magro black pig Salame antico, homemade rye toast and pickles (Emilia Romagna) 25.00

 


 

PASTA-RISOTTO


Risotto with new season peas, broad beans, artichoke, asparagus, carrot (Veneto) V / * 15.50/19.50

Pansoti filled with borage, ricotta and parmesan, walnut sauce (Liguria) V 14.50/18.50

Orecchiette with organic “Saragolla” semola, fiaschetto passata and cacio ricotta cheese (Puglia) V 14.50/18.50

Agnolotti filled with braised shin of rose veal, butter, saffron and fresh peas (Lombardia) 15.50/19.50

Pappardelle with “Senatore Cappelli” semolina, Pekin duck ragout (Toscana) 15.50/19.50

Spaghetti with fresh crab, baby plum tomato, barba di frate, chilli and garlic (Campania) 21.50/25.50



MAIN COURSES


Fillet of lightly salted cod with artichoke, spring onion, peas and broad beans (Sicilia) * 27.00

Fillet of line-caught sea bass with datterini tomato, white wine and barba di frate, focaccia bread (Campania) 34.00

Roast breast of guineafowl, sausage leg, peara’ sauce and grilled endive (Veneto) 27.00

Pan-fried calves liver with butter and sage, Swiss chard, potato mash, pine nuts and raisins (Lazio) * 27.00

Braised goat kid with artichokes and potatoes (Sardinia) * 28.00

Pan-fried English rose veal cutlet, roasted peppers, tomato and anchovy (Piemonte) * 35.00


 

SIDES

Wilted spinach / Green beans / Sauteed potato 5.50

Deep-fried courgette 6.00

Salads: Green / Mixed / Tomato / Rocket 5.00

Rocket and parmesan 6.00


V Vegetarian * Non-gluten containing ingredients Please advise us of any allergies

 

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