Aperitivi
Prosecco San Simone, Veneto
- GlassGBP 7.00
- BottleGBP 31.00
Malvasia Il Casello 'La Malva' Emilia Romagna
- GlassGBP 8.00
- BottleGBP 33.00
NegroniGBP 8.00
Gin, Vermouth, Campari
Negroni SpagliatoGBP 8.00
Prosecco, Campari, vermouth
CamparinoGBP 8.00
Cherry marnier, campari, pink grapefruit
Aperol SpritzGBP 7.00
Aperol, prosecco, soda
Martini AmalfitanoGBP 11.00
Grey goose, lemon, fresh basil
Birre Italiane
Birra Moretti 4.9%GBP 4.50
Amarcord Gradisca 5.2%GBP 5.50
Baladin Isaac (Weissbier) 5%GBP 7.10
Baladin Nazionale Ale
Affettati & Charcuterie
With homemade Piadina Emiliana, fresh figs & Modena balsamic reduction
Culatello Di Zibello*GBP 14.00
Taken from the finest rump, cured for between 24 and 36 months & produced in a tiny area of Parma, Culatello is considered the finest of Salumi
Affetati di ParmaGBP 11.50
24 Month aged Prosciutto di Parma (leg) & Spalla Cruda* (shoulder)
Affetati di PiacenzaGBP 11.50
Coppa* (neck) & Pancetta Piacentina* (belly)
Antipasti
Mortadella*GBP 10.50
mousse with Mariola Salame* & Piadina flat bread
Zuppetta di Pesce con Crostini all' AglioGBP 9.00
Light monkfish and seafood soup
Tomino Caldo*GBP 10.00
Grilled Tomino cheese with walnuts and wild honey
Calamari Mari e MontiGBP 11.50
Grilled fresh squid, chilli, garlic & oyster mushrooms
Gamberoni aglio OlioGBP 12.00
King prawns with fresh chilli, garlic & white wine reduction
Primi
available as a main course or starter
Pisarei e Faso*GBP 15.00
Handmade pasta dumplings, borlotti beans, tomato and prosciutto
Anolini in Brodo*GBP 16.50
Handmade pasta filled with 24 month Parmigiano Reggiano, veal jus, & served in homemade capon broth
Cappellacci di ZuccaGBP 16.50
Cappellaci with butternut squash and cheese, butter & sage
Gramigna OrtolanaGBP 15.50
Fresh Pasta spirals served with autumnal vegetables
Crespelle PiacentineGBP 15.50
Baked savoury pancakes with ricotta, Parmigiano and spinach
Risotto PorciniGBP 17.00
Risotto with hand picked Porcini & white truffle oil
Tagliatelle al Vero Ragu di BolognaGBP 16.50
Fresh tagliatelle with pork belly ragu
Spaghettini alle VongoleGBP 16.50
Spaghettini, fresh Normandy clams, chilli and garlic
Secondi
Cotechino Emiliano*GBP 17.50
Slow roasted salame from Modena, lentils and puree potatoes
Stinco d'agnelloGBP 17.00
Shank of Kent lamb, wild mushrooms, Barolo and puree potato
Nodino di VitelloGBP 25.50
Veal Chop (T-bone) of veal. White wine and rosemary jus
Fegato burro e salviaGBP 16.75
Pan-fried calves liver, butter and sage
Scaloppine PorciniGBP 17.50
Veal escallops with wild Porcini mushrooms
Scaloppina alla MilaneseGBP 16.50
Veal Milanese, fresh rucola and heritage plum tomatos
Galletto al mattoneGBP 17.00
Roasted free range poussin, garlic, chilli and rosemary
Orata al finocchioGBP 16.50
Fresh Sea bream with roasted fennel and pink peppercorns
Sogliola alla grigliaGBP 27.50
Grilled Dover sole
Contorni e Insalate
Zucchinie FritteGBP 3.50
SpinaciGBP 3.50
Fine French BeansGBP 3.50
Patate (Sautéed or Mashed)GBP 3.50
Rucola e ParmigianoGBP 5.50
Plum Tomato and Red OnionGBP 4.50
Mixed SaladGBP 4.50
