Dinner a la carte


ANTIPASTI STARTERS 


PARMIGIANO REGGIANO SPIGAROLI “DI PIANURA, COLLINA, MONTAGNA”

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

PUREE DI FAVE E CIME DI RAPA
Organic Apulian broad bean puree with steamed turnips tops broccoli, garlic, chilli and bay leaf Puglia V / * 13.50

BURRATA E CARCIOFI
Apulian burrata with baked artichokes and datterini tomatoes Puglia V / * 17.50

ANIMELLA DI VITELLO AL MARSALA
Calves sweetbread with spinach, raisin and pine nuts, Marsala sauce Sicilia * 18.50

SARDINE PECORINO E FINOCCHIO
Pan-fried sardines filled with pecorino, garlic and parsley, fennel and orange salad Sicilia 13.50

CAPESANTE E FAGIOLI DI CONTRONE

Seared scallops, radicchio tardivo salad, Controne bean puree Veneto * 20.50

BRESAOLA PUNTARELLE CASTELMAGNO
Homemade organic beef bresaola with puntarelle, Castelmagno cheese, egg bottarga Piemonte * 16.50

PROSCIUTTO DI PARMA SPIGAROLI CORTE PALLAVICINA
24 months aged Parma ham with homemade pickles Emilia Romagna * 25.00

SALUMI ARTIGIANALI CORTE PALLAVICINA

Cured meats –24 months aged Parma ham, capocollo, black pig pancetta, black pig Salame antico, homemade rye toast and pickles Emilia Romagna 25.00





PASTA AND RISOTTO


RISOTTO RADICCHIO E AMARONE
Risotto with radicchio tardivo and Amarone Lenguin Veneto V / * 17.50 /21.50

CASUNZIEI ALL’AMPEZZANA
Ravioli filled with beetroot and ricotta, butter and poppyseed sauce Veneto V 14.50 / 18.50

ORECCHIETTE E CIME DI RAPA
Organic “Saragolla” semolina orecchiette with cime di rapa, olive oil, garlic and anchovy, toasted breadcrumbs Puglia 14.50 / 18.50

AGNOLOTTI DI STINCO DI VITELLO
Agnolotti filled with braised rose veal shin, Brussel sprouts, roasted veal jus sauce Lombardia 15.50 / 19.50

PICI AL RAGU’ DI CINGHIALE
Homemade “Saragolla” semolina pasta strings with wild boar ragout Toscana 15.50 / 19.50

SPAGHETTI CON GRANCHIO

Spaghetti with fresh crab, rocket, chilli and garlic, lemon zest Campania 21.50 / 25.50





SECONDI PIATTI MAIN COURSES


CODA DI ROSPO CON PROSCIUTTO SPIGAROLI
Fillet of monkfish with Sarconi beans, tomato and basil and Spigaroli Parma ham Campania * 33.50

ROMBO CHIODATO, PATATE E OLIVE
Turbot roasted with potato, olives and datterini tomatoes Veneto * 36.50

CONIGLIO ALLA TRENTINA
Braised rabbit and roast loin wrapped in speck, spetzle and cumin white cabbage Trentino/Alto Adige 27.50

CAPPELLO DEL PRETE BRASATO
Braised featherblade of organic beef, polenta ravioli and roasted root vegetables Lombardia * 27.50

ANATRA IN TRE MODI
Roast breast of Pekin duck, confit leg, liver crostino, cime di rapa, orange and date puree Toscana 30.50

BISTECCA DI VITELLO INGLESE

English rose veal loin with butter and sage, pizzoccheri cannelloni
filled with potato and Swiss chard, Bitto cheese fonduta Lombardia 36.50

 




CONTORNI SIDE DISHES


Vegetables
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


 

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