Dinner a la carte

Food Dishes


ANTIPASTI STARTERS 


FAVE E CICORIA
Broad bean puree with asparagus chicory Puglia V / * 13.50

BURRATA CON SCAROLA
Apulian burrata, scarola endive, seared datterini tomato, olives, anchovy and capers Campania * 15.50

CARCIOFO AL FORNO
Baked artichoke heart with deep-fried egg and parmesan carbonara Lazio 16.50

SARDINE SU PANE TOSTATO CON CIME DI RAPE
Sardines on toasted rye bread with pecorino, garlic and parsley, cime di rape, datterini tomato and chilli Puglia 13.50

CALAMARI SCOTTATI
Seared squid, Colfiorito lentils, giardiniera salad and pepper preserve Toscana * 16.50

VITELLO TONNATO
Thinly sliced roasted rose veal with tuna salsa, green bean and potato salad, caper leaves Piemonte * 16.50

PROSCIUTTO DI PARMA SPIGAROLI CORTE PALLAVICINA
30 month aged Parma ham with homemade pickles Emilia Romagna * 24.00

SALUMI ARTIGIANALI CORTE PALLAVICINA E MARTINA FRANCA

Cured meats – Parma ham, salame antico, coppa from Martina Franca, black pig lardo con magro, rye bread toast, homemade pickles Emilia Romagna 24.00





PASTA AND RISOTTO


RISOTTO CON FUNGHI DI BOSCO
Risotto with wild mushrooms Piemonte V / * 15.50 /19.50

RAVIOLI DI CASTAGNE

Ravioli filled with chestnut and ricotta, butter and thyme sauce Toscana V 14.50 / 18.50

PIZZOCCHERI DELLA VALTELLINA

Homemade buckwheat pasta, potato, cabbage, Swiss chard, Bitto cheese Lombardia V 14.50 / 18.50

AGNOLOTTI DEL PLIN
Agnolotti filled with roasted meats and spinach, butter and sage Piemonte 14.50/18.50 (Truffle supp)

PAPPARDELLE AL RAGU’ D’ANATRA

Homemade pappardelle with Pekin Devon duck ragout, simmered with red wine and herbs Toscana 15.50/19.50

SPAGHETTI CON GRANCHIO
Spaghetti with fresh crab, tomato, garlic, chilli and rocket Campania 20.00 / 24.00





SECONDI PIATTI MAIN COURSES


BACCALA’ CON ROMANESCO
Fillet of lightly salted cod, pan-roasted Romanesco cauliflower, olives and datterini tomatoes Campania * 26.00

BRANZINO CON CARCIOFI

Fillet of line-caught sea bass, roasted artichoke, deep-fried fennel, fennel puree Veneto 34.00

FARAONA CON RADICCHIO TARDIVO
Roast breast of guineafowl, leg sausage, radicchio tardivo, peara’ sauce Veneto 25.00

FEGATO DI VITELLO
Pan-fried calves liver, borettane onions in balsamic, roast pumpkin puree Emilia Romagna * 24.00

STINCO DI VITELLO INGLESE
Slow-cooked shin of English rose veal, celeriac puree, roasted root vegetables Lombardia * 24.00

CERVO CON SPAETZLE

Seared fillet of venison and braised shoulder, wild mushrooms, spaetzle, homemade crauti Alto Adige 34.00

 




CONTORNI SIDE DISHES


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

Salads: Mixed, Green, Tomato 5.00 - Rocket and parmesan 6.00 – Starter salad: 8.50

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