Dinner
Aperitivo |
|
| Double Grape Martini with Absolut Vodka, Sauvignon Blanc, Sugar Syrup and White Grapes | 7.50 |
Antipasti |
|
| Italian Gaeta Olives | 3.50 |
| Mixed Leaf Salad with Balsamic and Parmesan | 6.00 |
| Pan-fried Scallops with Cauliflower Mash, Roasted Almonds, Parsley and Lemon | 11.50 |
| Artichoke Fritti with Lemon | 8.00 |
| Mozzarella di Bufala with Squashed Tomato Bruschetta and Black Olives | 8.50 |
| Smoked Haddock Carpaccio with Pea Shoots, Chilli, Cherry Vine Tomatoes and Creme Fraiche | 9.50 |
| Bresaola with Goats Cheese Dressing, Rocket Cress and Lemon | 9.00 |
| Asparagus and New Potatoes with Anchovy and Lemon Butter and Parmesan | 8.50 |
Primi |
|
| Spinach and Lentil Soup with Creme Fraiche and Pancetta | 6.00 |
| Lemon, Basil and Mascarpone Risotto | 8.50 |
| Beef, Tomato and Black Pepper Ravioli with Butter and Parmesan | 9.00 |
| Fusilli with Tomato, Basil and Parmesan | 8.50 |
Secondi |
|
| Whole Roast Seabass (on the bone) with Cockles, Wild Garlic Leaves and Olive oil Mash | 18.50 |
| Pan-fried Tuna Puttanesca (Tomato, Black Olives, Chilli, Anchovy and Capers) with Rocket | 18.00 |
| “Brasato di Maiale con Aceto”: Braised Pork Shoulder with Chianti Classico. Red Wine Vinegar, Bay and Black Pepper Corns, Green Beans and Pan Roast Potatoes | 17.50 |
| Grilled Irish Angus Ribeye Steak with “Funghi e Porcini in Umido” and Pan Roast Potatoes with Rosemary | 23.50 |
| Breaded Calve's Liver with Lemon, Asparagus and Spinach | 19.50 |
| Polenta Fritters with Tomato, Spinach and Parmesan | 14.00 |
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)