Dinner a la carte

Food Dishes


ANTIPASTI STARTERS 


FAVE E CIME DI RAPE
Broad bean puree with cime di rape, garlic, chilli and bay leaf Puglia V / * 13.50

BURRATA CON CARCIOFO SPINOSO
Apulian burrata, roasted Spinoso artichoke, seared datterini tomato Puglia V / * 17.50

SARDINE RIPIENE
Sardines filled with pecorino and parsley, Swiss chard with pine nuts and raisins Sicilia * 14.50

CAPESANTE SCOTTATE
Seared scallops with salad of Controne beans, radicchio tardivo and pancetta Spigaroli Veneto * 20.50`

ROGNONE DI VITELLO
Calves kidney sautéed with garlic and parsley, polenta taragna Lombardia * 16.50

SALUMI ARTIGIANALI CORTE PALLAVICINA E MARTINA FRANCA

Cured meats – Salame antico Martina Franca, culatello, black pig coppa, black pig lardo con magro from Corte Pallavicina,
homemade rye toast and pickles Emilia Romagna 24.00





PASTA AND RISOTTO


RISOTTO CON RADICCHIO TARDIVO
Risotto with radicchio tardivo, Recioto della Valpolicella, Asiago cheese Veneto V / * 17.50 /21.50

CASUNZIEI ALL’ AMPEZZANA
Pasta parcels filled with beetroot and ricotta, butter and poppy seed sauce, candied beetroot Veneto V 14.50 / 18.50

ORECCHIETTE CON CIME DI RAPE
Orecchiette with organic “Saragolla” semola, turnips tops broccoli, anchovy, garlic, chilli, toasted breadcrumbs Puglia 14.50 / 18.50

RAVIOLI DI ANATRA
Duck ravioli with cavolo nero, thyme and duck jus Toscana 14.50 / 18.50

PAPPARDELLE CON RAGU’ DI VITELLO

Pappardelle with veal shin ragout, simmered in white wine, saffron and herbs Toscana 15.50 / 19.50

SPAGHETTI CON GRANCHIO
Spaghetti with fresh crab, tomato, garlic, chilli and rocket Campania 20.50 / 24.00





SECONDI PIATTI MAIN COURSES


BACCALA’ CON OLIVE ALL’ASCOLANA
Fillet of lightly salted cod baked with potato and tomato sauce, baccala’ Ascolana olives Marche 26.00

BRANZINO CON PARMIGIANA DI FINOCCHI

Fillet of line-caught sea bass, vongole veraci guazzetto, fennel parmigiana Campania * 34.00

GUANCIA DI MANZO
Slow-cooked ox cheek, polenta gnocchi, roasted root vegetables, fontina fonduta Lombardia 24.00

CONIGLIO E CANEDERLI
Roast and braised rabbit wrapped in speck, canederli and white cabbage Trentino 26.00

ANATRA CON PEVERADA
Roast breast of duck, crispy confit leg, peverada salsa, braised radicchio tardivo, caramelised orange sauce Lombardia * 28.00

COSTATA DI VITELLO INGLESE
Pan-fried English rose veal cutlet with rosemary, Controne bean all’uccelletto, cavolo nero puree Toscana * 34.00

 




CONTORNI SIDE DISHES


Veg: Spinach, Sautéed potato/ Green beans 5.50 - Cime di rape / 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