Lunch a la carte

TO SHARE “OR NOT”

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

Pasta e Fagioli: Maltagliati pasta with Sarconi beans, scarola endive and tomato (Basilicata) V 9.50

Cicoria, Cacio e Uova: Steamed omelette with catalogna chicory and parmesan (Puglia) V/* 9.50/14.50

Buffalo mozzarella with beetroot and poppyseed dressing V/* 8.50/12.50

Sardine in Saor: Deep-fried sardine pickled with braised onion, vinegar, pine nuts and raisins, rye bread (Veneto) 9.50/14.50

Saffron risotto with parmesan fonduta (Lombardia) * 132 13.00/17.00 Spaghetti with clams (Campania) 13.50/18.50

Orecchiette made with organic Saragolla semolina, organic fiaschetto tomato and cacioricotta (Puglia) V 11.00/15.00

Candele di Gragnano with organic beef ragout “alla Genovese” (Campania) 13.50/17.50




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 steamed turnips tops broccoli, garlic, chilli and bay leaf (Puglia) V / * 12.50

Apulian burrata with baked artichokes and datterini tomatoes (Puglia) V / * 16.50

Calves sweetbread with spinach, raisin and pine nuts, Marsala sauce (Sicilia) * 17.50

Pan-fried sardines filled with pecorino, garlic and parsley, fennel and orange salad (Puglia) 12.50

Seared scallops, radicchio tardivo salad, Controne bean puree (Veneto) * 19.50

Homemade organic beef bresaola with puntarelle, Castelmagno cheese, egg bottarga (Piemonte) * 15.50

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

Cured meats Corte Pallavicina – 24 months aged Parma ham, capocollo, black pig pancetta, black pig Salame antico, homemade rye toast and pickles (Emilia Romagna) 24.00


 

PASTA-RISOTTO

Risotto with radicchio tardivo and Amarone Lenguin (Veneto) V / * 19.50

Ravioli filled with beetroot and ricotta, butter and poppyseed sauce (Veneto) V 16.50

Organic “Saragolla” semolina orecchiette with cime di rapa, olive oil, garlic and anchovy, toasted breadcrumbs (Puglia) 16.50

Agnolotti filled with braised rose veal shin, Brussel sprouts, roasted veal jus sauce (Lombardia) 17.50

Pici “Saragolla” semolina pasta strings with wild boar ragout (Toscana) 17.50

Spaghetti with fresh crab, baby plum tomato, rocket, chilli, garlic and lemon zest (Campania) 23.50



MAIN COURSES

Fillet of monkfish with Sarconi beans, tomato and basil and Spigaroli Parma ham (Campania) * 32.50

Turbot roasted with potato, olives and datterini tomatoes (Veneto) * 35.50

Braised rabbit and roast loin wrapped in speck, spetzle and cumin white cabbage (Trentino/Alto Adige) 26.50

Braised featherblade of organic beef, polenta ravioli and roasted root vegetables (Lombardia) * 26.50

Roast breast of Pekin duck, confit leg, liver crostino, cime di rapa, orange and date puree (Toscana) 29.50

English rose veal loin with butter and sage, pizzoccheri cannelloni filled with potato and Swiss chard, Bitto cheese fonduta (Lombardia) 35.50



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