Lunch a la carte

SEPTEMBER LUNCH TO SHARE “OR NOT”

Warm olives marinated with citrus zest and fennel seed V/* 6.00

Colfiorito lentil and girolle mushroom soup with seared datterini tomato (Tuscany) 9.50

Warm salad of girolle mushrooms, organic poached egg, parmesan crisp (Lazio) V/* 9.50/14.00

Buffalo mozzarella, roasted pepper and tomato, basil, toasted sourdough croutons (Puglia) V 8.50/12.50

Lightly salted cod fishcakes with deep fried courgettes and pepper preserve (Abruzzo) 11.50/17.50

Black ink squid risotto (Veneto) * 113 13.00/17.00 Spaghetti with clams (Campania) 13.00/18.00

Orecchiette made with organic Saragolla semolina, cauliflower, olives, garlic, chilli, toasted breadcrumbs (Puglia) V 11.00/15.00

Candele di Gragnano with ragu’ Napoletano alla Genovese (Campania) * 16.00



STARTERS

Parmesan “from the valley, hills, mountain” selected and aged by Spigaroli, with walnut and celery (Emilia Romagna) V / * 16.00

Organic Apulian broad bean puree with roasted Sicilian red and yellow peppers and tomato (Puglia) V / * 12.50

Apulian burrata, black figs, toasted almonds, red chicory drizzled with olive oil and balsamic (Puglia) V / * 15.50

Calves kidneys sautéed with garlic and parsley, scarola, pine nuts and raisins, lemon dressing (Toscana) * 14.50

Pan-fried sardines filled with spinach and pecorino, fresh tomato coulis, crunchy vegetables, pistachio nuts (Sicilia) * 12.50

Pan-roasted squid, Colfiorito chick pea with chick pea puree, red pepper preserve (Puglia) * 16.50

Seared organic beef carpaccio, pickled girolle mushrooms, cheese fonduta (Piemonte) * 15.50

Prosciutto di Parma Corte Pallavicina – Parma ham with homemade pickles (Emilia Romagna) * 24.00

Cured meats Corte Pallavicina – prosciutto di Parma, capocollo, black pig lardo con magro, black pig Salame antico, homemade rye toast and pickles (Emilia Romagna) 24.00


 

PASTA-RISOTTO

Risotto with girolle mushrooms (Piemonte) (V) / * 19.50

Ravioli filled with leek, potato and fontina cheese, butter and sage (Lombardia) V 16.50 (£6 truff supp)

Orecchiette with organic fiaschetto tomato passata, cacio ricotta cheese, basil (Puglia) V 16.50

Agnolotti filled with roasted organic meats, roasted veal jus sauce (Piemonte) 17.50 (£6 truff supp)

Pappardelle with “Senatore Cappelli” semolina, Pekin duck ragout (Toscana) 17.50

Linguine with fresh Cornish lobster, datterini tomato, garlic and chilli (Campania) 24.50



MAIN COURSES

Fillet of lightly salted cod, borlotti beans, girolle mushrooms and pancetta Spigaroli (Veneto) * 26.50

Fillet of John Dory with clams, Colfiorito lentils and pan-roasted cauliflower (Toscana) * 32.50

Roast breast of guineafowl, sausage leg, endive and peara’ bread sauce (Veneto) 24.50

Calves liver with borettane onion, balsamic, roasted pumpkin puree (Emilia Romagna) * 24.50

Roast rack of lamb, Sicilian caponatina, homemade crisps (Sicilia) (*) 30.50

Slow-cooked shin of English rose veal, celeriac puree, green cabbage (Lombardia) * 23.50



SIDES

Wilted spinach / Green beans / Sauteed potato 5.50 / Deep-fried courgette 6.00
Salads: Green / Mixed / Tomato / Rocket 5.00 / Rocket and parmesan 6.00

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