Antipasti — Starters

Olive Miste (VG) 3pp Mix Olives in Oil and Herbs

Pane, Olio e Balsamico (VG) 4.5pp Sourdough bread with X.V. Organic Olive Oil & Balsamic reduction

Polenta croccante con salsa all’Arrabbiata e al Gorgonzola (V) (GF) 16 House made crispy Polenta chips served with Arrabbiata and Gorgonzola sauce

Salumi misti all’ Emiliana (serves 2) 28 Selection of Emilian Style cured meats including Mortadella, Ham, Lonza and Salame Casereccio.

Delizie di Parma (serves 2) 26 24 month aged Prosciutto di Parma and Organic Parmesan Cheese D.O.P with Biodynamic Balsamic of Modena

Insalate & Contorni — Salads & Sides

Insalta di Inverno 14 Rocket Fennel and Walnut salad with house made Balsamic Reduction (VG)

Verdure Bio di Stagione (VG) 14 Organic baked winter vegetables

Caprese con Mozzarella di Bufala e Pomodoro fresco (V) 24 Italian Caprese salad with Buffalo mozzarella and Organic fresh Tomato Or winter alternative

Patata Arosto (V) 10 Roast Potato with Rosnay organic Olive Oil

Ingredients may be subject to seasonal change. Groups attract a 10% surcharge

Primi —

Pisarei e Faso 28 Short spelt and durum gnocchetti with hearty tomato and Borlotti bean sauce

Spaghetti Verdi all’Aglio, Olio e Peperoncino (VG) 26 Our Spinach with Chilli, Garlic and X.V. Olive Oil

Strozzapreti al Ragú 28 Strozzapreti pasta with Organic slow cooked Beef Ragú

Fettuccine alla Carbonara Emilia 32 with Organic 24 months Parmesan and crispy Prosciutto di Parma

Linguine alle Vongole 34 with small clams, Organic garlic, chilli and white wine

Tortelli di Zucca & di Erbette alla Crema di Tartufo (V) 32 Pumpkin and Ricotta & Spinach Tortelli served with Truffle cream sauce

Tortelli di Rapa rossa e caprino alla Salsa Verde e Rucola Fresca (V) 34 Beetroot and Chevre tortelli with Parsley, Lemon Zest and fresh Rocket

Tortelli di Granchio e Gamberetti all’Arrabbiata 36 Crab and Prawn tortelli with Chilli and Tomato sauce

Tortelli di Anatra e Tartufo con Burro alle erbe 36 Duck and Truffle tortelli with Burnt Sage butter

Secondi — Mains Please check the black board or ask waiter for weekly bakes and roasts

Ingredients may be subject to seasonal change. Groups attract a 10% surcharge