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

CARCIOFI ALLA BRACE E STRACCIATELLA

Charred baby artichokes with stracciatella cheese and wild garlic Puglia V / * 16.50

CALAMARI E FARRO
Seared squid, pearl spelt, giardiniera salad, spicy pepper preserve Toscana 18.00

CAPESANTE SCOTTATE
Seared scallops with Spigaroli pancetta and fresh new season peas Veneto * 20.50`

CARPACCIO DI MANZO
Organic beef carpaccio with fresh broad beans and Pecorino Bocca d’oro cheese * 16.50

24 MESI PROSCIUTTO DI PARMA SPIGAROLI CORTE PALLAVICINA
Parma ham “24 months artisan made” with homemade pickles Emilia Romagna * 25.00

SALUMI ARTIGIANALI CORTE PALLAVICINA
Cured meats –Parma ham, capocollo, black pig lardo con magro black pig Salame antico, homemade rye toast and pickles Emilia Romagna 25.00





PASTA AND RISOTTO


RISOTTO E VERDURE DI PRIMAVERA

Risotto with new season peas, broad beans, artichoke, asparagus, carrot Veneto (V) / * 15.50 /19.50

PANSOTI CON BORAGINE
Pansoti filled with borage, ricotta and parmesan, walnut sauce Liguria V 14.50 / 18.50

ORECCHIETTE CON POMODORO FIASCHETTO E CACIO RICOTTA

Orecchiette with organic “Saragolla” semola, fiaschetto passata and cacio ricotta cheese Puglia V 14.50 / 18.50

AGNOLOTTI CON STINCO DI VITELLO

Agnolotti filled with braised shin of rose veal, butter, saffron and fresh peas Lombardia 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, tomato, garlic, chilli and barba di frate Campania 20.50 / 24.00





SECONDI PIATTI MAIN COURSES


BACCALA’ E FRITTEDDA
Fillet of lightly salted cod with artichoke, spring onion, peas and broad beans Sicilia 27.00

BRANZINO ALL’ACQUA PAZZA
Fillet of line-caught sea bass with datterini tomato, white wine and barba di frate, toasted focaccia bread Campania * 34.00

FARAONA CON PEARA’
Roast breast of guineafowl, sausage leg, peara’ sauce and grilled endive Veneto 27.00

FEGATO DI VITELLO
Pan-fried calves liver with butter and sage, Swiss chard, potato mash, pine nuts and raisins Lazio 27.00

CAPRETTO, PATATE E CARCIOFI
Braised goat kid with artichokes and potatoes Sardinia * 28.00

COSTATA DI VITELLO INGLESE
Pan-fried English rose veal cutlet with rosemary, cime di rape, garlic, anchovy and chilli, Controne beans 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