Dinner a la carte (SAMPLE MENU)

ANTIPASTI STARTERS

PARMIGIANO REGGIANO SPIGAROLI “DI PIANURA, COLLINA, MONTAGNA” Parmesan “from the valley, hills, mountain” selected and aged by Spigaroli, walnut and celery Emilia Romagna V / * 16.00

PUREE DI FAVE E CIME DI RAPA Organic Apulian broad bean puree with steamed turnips tops broccoli, garlic, chilli and bay leaf Puglia V / * 13.50

BURRATA E CARCIOFI Apulian burrata with baked artichokes and datterini tomatoes Puglia V / * 17.50

ANIMELLA DI VITELLO AL MARSALA Calves sweetbread with spinach, raisin and pine nuts, Marsala sauce Sicilia * 18.50

SARDINE PECORINO E FINOCCHIO Pan-fried sardines filled with pecorino, garlic and parsley, fennel and orange salad Sicilia 13.50

CAPESANTE E FAGIOLI DI CONTRONE Seared scallops, radicchio tardivo salad, Controne bean puree Veneto * 20.50

BRESAOLA PUNTARELLE CASTELMAGNO Homemade organic beef bresaola with puntarelle, Castelmagno cheese, egg bottarga Piemonte * 16.50

PROSCIUTTO DI PARMA SPIGAROLI CORTE PALLAVICINA 24 months aged Parma ham with homemade pickles Emilia Romagna * 25.00

SALUMI ARTIGIANALI CORTE PALLAVICINA Cured meats –24 months aged Parma ham, capocollo, black pig pancetta, black pig Salame antico, homemade rye toast and pickles Emilia Romagna 25.00

PASTA AND RISOTTO

RISOTTO RADICCHIO E AMARONE Risotto with radicchio tardivo and Amarone Lenguin Veneto V / * 17.50 /21.50

CASUNZIEI ALL’AMPEZZANA Ravioli filled with beetroot and ricotta, butter and poppyseed sauce Veneto V 14.50 / 18.50

ORECCHIETTE E CIME DI RAPA Organic “Saragolla” semolina orecchiette with cime di rapa, olive oil, garlic and anchovy, toasted breadcrumbs Puglia 14.50 / 18.50

AGNOLOTTI DI STINCO DI VITELLO Agnolotti filled with braised rose veal shin, Brussel sprouts, roasted veal jus sauce Lombardia 15.50 / 19.50

PICI AL RAGU’ DI CINGHIALE Homemade “Saragolla” semolina pasta strings with wild boar ragout Toscana 15.50 / 19.50

SPAGHETTI CON GRANCHIO Spaghetti with fresh crab, rocket, chilli and garlic, lemon zest Campania 21.50 / 25.50

SECONDI PIATTI MAIN COURSES

CODA DI ROSPO CON PROSCIUTTO SPIGAROLI Fillet of monkfish with Sarconi beans, tomato and basil and Spigaroli Parma ham Campania * 33.50

ROMBO CHIODATO, PATATE E OLIVE Turbot roasted with potato, olives and datterini tomatoes Veneto * 36.50

CONIGLIO ALLA TRENTINA Braised rabbit and roast loin wrapped in speck, spetzle and cumin white cabbage Trentino/Alto Adige 27.50

CAPPELLO DEL PRETE BRASATO Braised featherblade of organic beef, polenta ravioli and roasted root vegetables Lombardia * 27.50

ANATRA IN TRE MODI Roast breast of Pekin duck, confit leg, liver crostino, cime di rapa, orange and date puree Toscana 30.50

BISTECCA DI VITELLO INGLESE English rose veal loin with butter and sage, pizzoccheri cannelloni filled with potato and Swiss chard, Bitto cheese fonduta Lombardia 36.50

CONTORNI SIDE DISHES

Vegetables Spinach / Sautéed potato / Green beans 5.50 Deep-fried courgette 6.00 Vegetable selection 6.00

Salads Mixed, Green, Tomato 5.00 Rocket and parmesan 6.00 STARTER SALAD 8.50 V Vegetarian * Non gluten-containing ingredients Please advise us of any allergies