Starters
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FRICCO
Sautéed wild and field mushrooms with melted asiago cheese and new potatos.
VITELLO TONNATO
Thinly roast loin of veal in a creamy tuna sauce.
MARINATO DI VERDURE e BURRATINA
Marinated aubergines, courgettes, roast peppers and mozzarella.
INSALATINA DI MARE e AGRETTI
Red Sicilians prawns, squids and octopus and monk’s beard salad.
CRUDO DI MARE
Marinated thinly sliced raw tuna and swordfish with lemon and olive oil.
TOTANETTI AL GRANCHIO
Stewed baby squids stuffed with Cornish crab in a light tomato sauce.
Pasta
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PLIN DI VITELLO IN TARTUFATA
Fresh pasta filled with veal in a creamy truffle sauce.
MANDILLI DE SEA CON PESTO DI PRA
Wide sheets of pasta with basil and pine kernels sauce .
TAGLIOLINI NERI CON SCAMPETTI E CAPESANTE
Black noodles with langoustines and scallops.
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Main courses
AGNELLO A SCOTTADITO AI FUNGHI SELVATICI
Best end of lamb with wild mushrooms.
TAGLIATA DI MANZO CON RUGHETTA E AGLIO
Grilled sliced beef filet with wild rocket and garlic.
CINGHIALE E POLENTA
Slow cooked wild boar in Chianti with polenta.
LINGUINE ALL’ARAGOSTA
Linguine with lobster, wine, tomato, garlic and a touch of chilli.
AFFOGATO DI MOSCARDINI E VONGOLE
Baby octopus and clams cooked in wine, tomatoes and chilli.
PESCE SPADA CON POMODORINI E OLIVE
Grilled sword fish with baby tomatoes, olives and capers.
BRANZINO
A whole sea-bass baked or grilled with fresh herbs.
SPIEDINO DI MARE
A skewer of prawns, monkfish and scallops on Fregola Sardinian pasta.
GUAZZETTO DI CROSTACEI suppl. £ 10.00
Lobster, langoustines and prawns cooked in wine, tomatoes and herbs.
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The Dessert menu will be presented after the main course.
CAFFE O TE CON DOLCINI
Coffee or Tea with mini pastries
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TWO COURSE £ 34.50
All prices including Vat
12.5% service will be added at your discretion
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This menu does not list all the ingredients. If you have any specific dietary requirements or intolerances,
please ask a member who staff who will be happy to assist you