Dinner a la carte

Food Dishes

ANTIPASTI STARTERS 

FAVE CON PEPERONI
Broad bean puree, Sicilian yellow and red peppers, roasted vine tomatoes   Puglia V / * 13.00

BURRATA D’ANDRIA
Apulian burrata, black figs, toasted almonds, red chicory drizzled with olive oil and balsamic       Puglia V 14.50

FUNGHI GALLETTI, UOVO BIOLOGICO
Scottish girolle mushrooms, organic poached egg, parmesan crisp Toscana V * 15.50

INSALATA DI BACCALA’
Warm salad of lightly salted cod, potato, cucumber, red onion, tomato, samphire and fresh herbs   Campania * 14.00

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

CARPACCIO DI MANZO
Seared organic beef carpaccio, baby capers, parsley, quail’s eggs, Parmigiano, anchovy “Agostino Recca”    Piemonte * 16.00

CULATELLO DI ZIBELLO ANTICA CORTE PALLAVICINA

Dry-cured pork topside from Antica Corte Pallavicina with homemade pickles   Emilia Romagna * 24.00




PASTA AND RISOTTO

RISOTTO CON BARBABIETOLE
Risotto with beetroot and Langhe goat’s cheese Veneto V * 14.50 /18.50

RAVIOLI DI MELANZANE
Ravioli filled with Sicilian aubergine and ricotta, tomato and smoked scamorza cheese   Sicilia V 13.50 / 17.50

LINGUINE AL PESTO CON MERLUZZO
Linguine di Gragnano with basil pesto, lightly salted cod, potato and samphire    Liguria 13.50 / 17.50

AGNOLOTTI TOSCANI
Homemade agnolotti pasta filled with organic braised meats, butter and sage sauce    Toscana 14.50/18.50

MACCHERONI ALLA CHITARRA
Square spaghetti with slow-cooked rabbit and olive ragout   Abruzzo 14.50 / 18.50

SPAGHETTI CON GRANCHIO
Spaghetti with fresh crab, tomato, garlic, chilli and rocket   Campania 18.00 / 22.00




SECONDI PIATTI MAIN COURSES

SAN PIETRO ARROSTO CON CAPONATINA
Roast John Dory with with Sicilian caponatina
(aubergine, onion, celery, tomato, olives, capers, pine nuts and raisins)    Sicilia * 29.00

ROMBO CHIODATO AL FORNO
Roast fillet of turbot with olives and tomato, samphire salad    Veneto * 32.00

FARAONA CON PISELLI
Roast breast of guineafowl, braised leg ravioli, English peas and spring onion, peverada salsa Veneto 24.00

FEGATO DI VITELLO BURRO E SALVIA
Calves liver with butter and sage, herb salad with guanciale and balsamic dressing    Lazio 24.00

SELLA D’AGNELLO E ZUCCHINE
Roast saddle and slow-cooked belly of lamb, courgette scapece    Campania * 29.00

COSTATA DI VITELLO INGLESE
English rose veal cutlet, fresh borlotti beans all’uccelletto, celery salad    Toscana * 34.00

 



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 – 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