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 FOGLIE
Organic Apulian broad bean puree with catalogna chicory, extra virgin olive oil Puglia V / * 13.50

BURRATA E RAPA ROSSA
Apulian burrata with red, yellow and candy beetroot and poppyseed puff Puglia V / (*) 16.50

ROGNONCINI DI VITELLO TRIFOLATI

Calves kidneys sauteed with garlic and parsley, polenta taragna Lombardia * 15.50

SARDINE PECORINO E CIME DI RAPA

Pan-fried sardines filled with pecorino, garlic and parsley, cime di rapa, datterini tomato salsa, breadcrumbs Puglia (*) 13.50

CALAMARI E CECI
Pan-roasted squid, Colfiorito chick pea with chick pea puree, red pepper preserve Puglia * 17.50

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

CULATELLO SPIGAROLI CORTE PALLAVICINA

Culatello with homemade pickles Emilia Romagna * 25.00

SALUMI ARTIGIANALI CORTE PALLAVICINA

Cured meats –Culatello, capocollo, black pig pancetta, black pig Salame antico, homemade rye toast and pickles Emilia Romagna 25.00





PASTA AND RISOTTO


RISOTTO CARCIOFI MENTA
Risotto with artichoke, mint and pecorino cheese Lazio V / * 15.50 /19.50

RAVIOLI DI ZUCCA
Ravioli filled with pumpkin, parmesan, amaretti and fruit mustard, butter and toasted hazelnuts Emilia Romagna V 15.50 / 19.50

ORECCHIETTE E CIME DI RAPA

Organic “Saragolla” semolina orecchiette with cime di rapa, olive oil, garlic and anchovy Puglia (V) 14.50 / 18.50

AGNOLOTTI DEL PLIN
Agnolotti filled with roasted organic beef, roasted veal jus sauce Piemonte 15.50 / 19.50

PAPPARDELLE CON RAGU’ D’ANATRA
Pappardelle with “Senatore Cappelli” semolina, Pekin duck ragout Toscana 15.50 / 19.50

SPAGHETTI CON GRANCHIO

Spaghetti with fresh crab, rocket, chilli and garlic, lemon zest Campania 21.00 / 26.50





SECONDI PIATTI MAIN COURSES


MERLUZZO CANNELLINI E COZZE
Fillet of lightly salted cod with cannellini beans, mussels and brussel sprout Campania * 28.50

BRANZINO CARCIOFI E FINOCCHIO
Fillet of line-caught sea bass, roasted artichoke and fennel, oven-roasted tomato, olive pesto Liguria * 35.50

FARAONA RADICCHIO TARDIVO
Roast breast of guineafowl, sausage leg, roasted radicchio tardivo and peara’ bread sauce Veneto 28.50

STINCO DI VITELLO INGLESE
Slow-cooked shin of English rose veal, saffron and bone marrow risotto, gremolata Lombardia (*) 29.50

AGNELLO, CAROTE E CAVOLO NERO

Roast rack of lamb, slow-cooked shoulder, heritage carrots, cavolo nero Toscana (*) 34.50

CERVO VALDOSTANA

Roast and braised venison, polenta Valdostana and red cabbage Val d’Aosta * 34.50

 




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