Dinner a la carte


ANTIPASTI STARTERS 


PARMIGIANO REGGIANO SPIGAROLI “DI PIANURA, COLLINA, MONTAGNA”
Parmesan “from the valley, hills, mountain” selected and aged by Spigaroli, with walnut and celery Emilia Romagna V / * 16.00

PUREE DI FAVE E PEPERONI

Organic Apulian broad bean puree with roasted Sicilian red and yellow peppers and tomato Puglia V / * 13.50

BURRATA CON FICHI

Apulian burrata, black figs, toasted almonds, red chicory drizzled with olive oil and balsamic Puglia V / * 16.50

ROGNONCINI DI VITELLO TRIFOLATI

Calves kidneys sauteed with garlic and parsley, scarola, pine nuts and raisins, lemon dressing Toscana * 15.50

SARDINE CON SPINACI E PECORINO

Pan-fried sardines filled with spinach and pecorino, fresh tomato coulis, crunchy vegetables, pistachio nuts Sicilia * 13.50

CALAMARI CON CECI
Pan-roasted squid, Colfiorito chick pea with chick pea puree, red pepper preserve Puglia * 17.50

CARPACCIO DI MANZO BIOLOGICO
Seared organic beef carpaccio, pickled girolle mushrooms, cheese fonduta Piemonte * 16.50

24 MESI PROSCIUTTO DI PARMA SPIGAROLI CORTE PALLAVICINA

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

SALUMI ARTIGIANALI CORTE PALLAVICINA
Cured meats –Parma ham, capocollo, black pig lardo con magro black pig Salame antico, homemade rye toast and pickles Emilia Romagna 25.00





PASTA AND RISOTTO


RISOTTO CON FUNGHI GALLETTI
Risotto with girolle mushrooms Piemonte (V) / * 17.50 /21.50

RAVIOLI DI PORRI E PATATE

Ravioli with leek, potato and fontina cheese, butter and sage Lombardia V 14.50 / 18.50 (£6 truff supp)

ORECCHIETTE POMODORO E CACIO RICOTTA
Orecchiette with organic fiaschetto tomato passata, cacio ricotta cheese and basil Puglia V 14.50 / 18.50

AGNOLOTTI DEL PLIN
Agnolotti filled with roasted organic meats, roasted veal jus sauce Piemonte 15.50 / 19.50

PAPPARDELLE CON RAGU’ D’ANATRA
Pappardelle with “Senatore Cappelli” semolina, Pekin duck ragout Toscana 15.50 / 19.50

SPAGHETTI CON GRANCHIO
Spaghetti with fresh crab, rocket, chilli and garlic, lemon zest Campania 26.50





SECONDI PIATTI MAIN COURSES


MERLUZZO BORLOTTI E GALLETTI

Fillet of lightly salted cod with borlotti beans, girolle mushrooms and pancetta Spigaroli Veneto * 28.50

SAN PIETRO VONGOLE E LENTICCHIE

Fillet of John Dory with clams, Colfiorito lentils and pan-roasted cauliflower Toscana * 34.50

FARAONA PEARA’ ED ENDIVIA

Roast breast of guineafowl, sausage leg, gratinated endive and peara’ bread sauce Veneto 26.50

FEGATO DI VITELLO

Calves liver with borettane onion, balsamic, roasted pumpkin puree Emilia Romagna * 26.50

AGNELLO E CAPONATINA
Roast rack of lamb, Sicilian caponatina, homemade crisps Sicilia ( *) 32.50

STINCO DI VITELLO INGLESE

Slow-cooked shin of English rose veal, celeriac puree, green cabbage Lombardia * 25.50

 




CONTORNI 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 – 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