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 VERDURE ALLA GRIGLIA
Broad bean puree, roasted peppers and tomato, grilled courgettes and aubergines, homemade pickles 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 AGNELLO
Seared lamb’s kidneys wrapped in pancetta with pecorino and mint, herb salad Abruzzo * 14.50

SGOMBRO MARINATO
Mackerel marinaded with dill, black pepper and orange, tomato, apple, cucumber and cipolotto salad * Sicilia 14.50

CAPESANTE SCOTTATE
Seared scallops, fresh borlotti, red chicory and new onion salad Veneto * 20.50

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

24 MESI PROSCIUTTO DI PARMA SPIGAROLI CORTE PALLAVICINA
Parma ham “24 months artisan made” with melon Emilia Romagna * 25.00

SALUMI ARTIGIANALI CORTE PALLAVICINA
Cured meats –Culatello, capocollo, black pig pancetta, black pig Salame antico, homemade rye toast and pickles Emilia Romagna 25.00

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PASTA AND RISOTTO

RISOTTO CON STRACCHINO E TARTUFO ESTIVO
Risotto with summer truffle and stracchino cheese Lombardia (V) / * 17.50 /21.50

RAVIOLI DI MELANZANE
Aubergine ravioli, fiaschetto tomato sauce, basil and ricotta salata Sicilia V 15.50 / 19.50

TRENETTE AL PESTO
Homemade trenette with Saragolla semolina, basil pesto, samphire and smoked haddock Liguria (V) 14.50 / 18.50

SCAPINASH
Pasta parcels of organic chicken and beef, butter, sage and parmesan sauce Lombardia 15.50 / 19.50 (£6 truff supp)`

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

LINGUINE ALL’ASTICE
Linguine with fresh Cornish lobster, datterini tomato, garlic and chilli Campania 28.50

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SECONDI PIATTI MAIN COURSES

CODA DI ROSPO, BORLOTTI E FINFERLI
Fillet of monkfish with borlotti beans and girolle mushrooms Veneto * 29.50

ROMBO CHIODATO CON PATATE E OLIVE
Roast turbot (on the bone) with tomato and olives, potato roasted with pecorino and garlic Puglia * 36.00

CONIGLIO ALLA STIMPIRATA
Roast and braised rabbit with carrot, onion, celery, olives, capers, pine nuts and tomato Sicilia * 26.50

FEGATO DI VITELLO
Calves liver with butter and sage, apple puree, Tropea cipollotti and caraway seeds Trentino * 26.50

AGNELLO BRODETTATO
Braised organic salt marsh lamb with egg, lemon, parmesan, Spring vegetables, deep-fried courgette flower Abruzzo 29.50

BISTECCA DI VITELLO INGLESE
Pan-fried English rose veal sirloin with rosemary, Piedmont peppers with tomato and anchovy Piemonte * 35.00

 

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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