Lunch a la carte

TO SHARE “OR NOT”

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

Pumpkin and chestnut soup with parmesan croutons (Toscana) V/* 9.50

Organic egg pan fried with polenta taragna (Lombardia) V/* 9.50/14.00

Buffalo mozzarella with Neapolitan cauliflower salad (Campania) V/* 8.50/12.50

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

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

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

Linguine di Gragnano carbonara with guanciale (Campania) 12.00/16.00



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 catalogna chicory, extra virgin olive oil (Puglia) V / * 12.50

Apulian burrata with red, yellow and candy beetroot, poppyseed puff (Puglia) V / (*) 15.50

Calves kidneys sautéed with garlic and parsley, polenta taragna (Lombardia) * 14.50

Pan-fried sardines filled with pecorino, garlic and parsley, cime di rapa, datterini tomato salsa, breadcrumbs (Puglia) (*) 12.50

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

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

Culatello Corte Pallavicina – Culatello with homemade pickles (Emilia Romagna) * 24.00

Cured meats Corte Pallavicina – Culatello, capocollo, black pig pancetta, black pig Salame antico, homemade rye toast and pickles (Emilia Romagna) 24.00


 

PASTA-RISOTTO

Risotto with artichoke, mint and pecorino cheese (Lazio) V / * 17.50

Ravioli filled with pumpkin, parmesan, amaretti, and fruit mustard, butter and toasted hazelnuts (Emilia Romagna) V 16.50

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

Agnolotti filled with roasted organic meats, roasted veal jus sauce (Piemonte) 17.50

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

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



MAIN COURSES

Fillet of lightly salted cod, Cannellini beans, mussels and Brussels sprouts (Campania) * 26.50

Fillet of line caught sea bass, roasted artichoke and fennel, olives, roasted tomatoes and olive pesto (Toscana) * 32.50

Roast breast of guineafowl, leg polpette, roasted radicchio Tardivo and peara’ sauce (Veneto) 26.50

Roast rack of lamb, slow cooked shoulder, heritage carrots, cavolo nero (Toscana) * 32.50

Slow-cooked shin of English rose veal, celeriac puree, green cabbage (Lombardia) (*) 27.50

Roast and braised venison, polenta Valdostana and red cabbage (Val d’Aosta) (*) 32.50



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