VALENTINE’S 2019



3 courses £58.50

Broad bean puree with cime di rape, garlic, chilli and bay leaf V *

Apulian burrata, roasted Spinoso artichoke, seared datterini tomato V *

Sardines filled with pecorino and parsley, Swiss chard with pine nuts and raisins *

Seared scallops, salad of Controne beans, radicchio tardivo, pancetta Spigaroli (£3 supp) *

Seared carpaccio of organic beef, asparagus chicory, anchovy, quail’s egg, parmesan *

* * *

Risotto with radicchio tardivo, Recioto della Valpolicella, Asiago cheese V *

Pasta parcels filled with beetroot and ricotta, candied beetroot, butter and poppy seed sauce V

Orecchiette (organic “Saragolla” semola), turnips tops broccoli, anchovy, garlic, chilli, toasted breadcrumbs

Pappardelle with veal shin ragout simmered in white wine, saffron and herbs

Spaghetti with fresh crab, tomato, garlic, chilli and rocket

* * *

Fillet of lightly salted cod baked with potato and tomato, baccala’ Ascolana olives

Fillet of line-caught sea bass, vongole veraci guazzetto, fennel parmigiana (£4 supp) *

Roast and braised rabbit wrapped in speck, canederli and white cabbage

Slow-cooked ox cheek, polenta gnocchi, roasted root vegetables, fontina fonduta *

Pan-fried English rose veal cutlet with rosemary, Controne beans all’uccelletto, cavolo nero puree (£4 supp) *

* * *

Classic tiramisu with mascarpone cream and coffee

Lemon sponge cake, limoncello cream and confit zest

Baba’, strawberry and rhubarb compote, ginger pannacotta

Crunchy milk and white chocolate, caramel and pistachio cream slice

A selection of traditionally made Italian farmhouse cheeses served with walnut bread and homemade preserves


 

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