Dinner

Aperitivo
Strawberry  Bellini – Prosecco Frizzante with fresh strawberry juice   7.50

Antipasti
Marinated Black Olives 3.50
Spring Leaf Salad with Parmesan 6.00
Antipasto Misto - Mozzarella di Bufala, Lenticchie al Vino Rosso and Fagiolini al Prezzemolo 8.50
Radicchio Frittelle with Stracchino cheese and Lemon 6.50
Bruschetta of Braised Rabbit with Nutmeg, Pancetta and Parmesan 9.00
Smoked Haddock Carpaccio with Baby San Marzano Tomatoes, Crème Fraiche and Rocket 8.00
Asparagus with Fried Egg, Parmesan, Butter and Balsamic 8.50
Pan-fried Scallops with Anchovy, Rosemary, Lemon and Rocket 11.50

Primi
Lemon and Basil Risotto with Mascarpone                                      8.00
Ribollita - Tuscan soup with Tomato, Cannellini Beans, Swiss Chard, Bread and Parmesan 6.50
   
Linguine alla Zafferano col Trito di Vitello - Veal, Saffron, Cream and Parmesan 8.00
Fusilli with Tomato, Basil and Parmesan 8.50

Secondi
Branzino Arrosto – Whole Roast Seabass (on the bone) with wild garlic leaves, White Wine, Lemon and Mixed leaves 17.00
Maiale al Latte - Milk Braised Gloucester Old Spot Pork Loin with Lemon, Sage, Garlic, Spring Carrots and Olive Oil Mash 17.00
Bistecca Tagliata ai Ferri - Grilled Scottish Sirloin Steak with Black Pepper and Lemon Butter, Rocket and Patatine Fritte 21.00
Polenta Fritta – Polenta Fritters with Tomato, Spinach and Parmesan 12.50
Salmone alla Stimpirata - Pan fried Salmon with Capers, Celery, Oinions and Vinegar with Purple Sprouting Broccoli 16.50
Scaloppine alla Milanese - Pan Fried Breaded Veal Scallopine with Fagiolini Prezzemolo and Spring Leaves 18.00
Agnello Arrosto – Pan-roast Welsh Lamb Rump (served pink) with Braised Onions, Tomatoes, Mint and Roast Aubergine Puree 17.50
Faraona con Limone - Sicilian Style Roast Guinea Fowl with Lemon, Wild Garlic Leaves and Spring Greens 17.00 

  

 

 

 

All Dishes May Contain Traces of Nuts
Service Not Included
(An optional service charge of 12.5% will be added to tables of 6 people and over)

 

(Updated on 1 June 2010)