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L'aperitivo Aperitifs ANTIPASTI Starters ZUPPE Soups PRIMI L’APERITIVO ZUPPE Aperitifs Soups + La Ribollita € 12 Our Florentine recipe for ‘re-boiled’ beans, vegetables and pasta soup Il Bellini € 9 Lo Spritz € 9 Il Buñueloni € 9 The Cipriani’s classic: The Venetian cocktail: From the great film-maker Zuppa di pomodoro € 13 Prosecco, peach puree Aperol, Prosecco Luis Buñuel: Roberto's tomato soup, crostini, basil ‘The King of Vermouth’, Gin, ‘Punt e Mes’ ...con le cappesante! € 17 Roberto’s tomato soup with two roasted sea scallops PRIMI ANTIPASTI Pastas Starters Le paste secche Penne alla Norma € 16 The most famous pasta dish from Catania in Sicily, named after Vincenzo Bellini’s opera: penne with fried aubergines, Antipastissimo € 24 tomato sauce and dried ricotta Our autumn collection of appetizers Spaghettini Martelli alle Vongole € 23 The world’s best spaghetti, Venus clams ‘vongole veraci’ Insalata mista Roberto’s from Chioggia, garlic, Calabria chillies, parsley Seasonal leaves, Cuore di Bue tomatoes, pine nuts, celeriac crisps, balsamic dressing Spaghettoni di Gragnano al pomodoro e basilico € 14 Your choice of: Spaghettoni from Gragnano with fresh tomatoes as prepared Grilled Tomino; cow & goat milk cheese € 14 by the great chef Alfonso Iaccarino in Massa Lubrense San Daniele ham € 16 Roasted sea scallops € 19 Le paste fatte in casa Culatello di Zibello € 26 Tagliolini € 13 A speciality from Parma: the most prized Italian ‘salumi’, Hand-made pasta with melted buffalo butter the heart of the ham cured in humid cellars for 15 months and 28-month aged Parmigiano Reggiano La Mozzarella di bufala Campana Add two grams of seasonal truffle € 19 Served with Cuore di Bue tomatoes, basil and organic olive oil from Marche ‘Casa Madaio Tradizionale’ € 21 The best mozzarella we have tasted, made with milk of the Cilento National Park buffaloes I fagottini Roberto’s € 21 Fagottini filled with Carbonara sauce ‘Affumicata’ € 20 A smoked mozzarella from Campania, strong and rich in taste La Burrata € 19 Ravioli al burro d’Astice € 28 A creamy soft cheese from the Puglia region Ravioli filled with lobster and eggplant, lobster-butter sauce served with Cuore di Bue tomatoes, basil and organic olive oil from Marche Raviolo aperto d’Autunno € 32 I due prosciutti: Parma e San Daniele € 25 Luca de Santis’ red and brown open raviolo A plate of the two most well known raw hams from Italy, for you to compare filled with scallops, porcini mushrooms ragout, pan-fried scallop topped with Italian Perle caviar Fritturina di mare € 23 Crispy fried fish and seafood, salsa verde, lemon Tortelli di zucca € 18 One of the most traditional dishes from the Mantovan cuisine: Tartara di vitellone al tartufo Umbro € 22 Pumpkin-filled pasta, butter and sage sauce, almond biscuit crumbs Hand chopped pink veal tartar, seasonal Umbrian truffle ‘Il Carpaccio’ Cipriani € 17 Thinly sliced Irish sirloin with classic sauce as created by Giuseppe Cipriani at Harry’s Bar in Venice in the 1950’s Risotto I salumi regionali € 13 Risotto Piemontese € 22 Emilia-Romagna: Lardo del Po, Strolghino di Culatello Carnaroli rice creamed with Raschera cheese fondue, veal gravy Tuscany: Finocchiona Friuli: San Daniele ham Add 2 grams of seasonal truffle € 28 Veneto: Speck Risotto ai due ori € 25 Le sette bruschette € 38 Gualtiero Marchesi’s signature dish: saffron risotto with gold leaf Tomato & basil, San Daniele ham, smoked mozzarella, veal tartar, scallops and caviar, prawns & Lardo, autumn mushrooms Please allow preparation time of 22 minutes IL PESCE LA CARNE Fish Main Courses Meat Main Courses Stufatino di calamaretti su ciambella di polenta € 28 Quaglie all’uva € 28 Stewed calamari, baked polenta cake Roasted quails wrapped in pancetta, stuffed with grapes, flambéed with Vecchia Romagna brandy, Tuscan black cabbage Tonno ai ferri € 33 Grilled yellow-fin tuna steak, herb oil, autumn vegetables Faraona tartufata € 37 Roasted guinea fowl with black Umbrian truffle, baked pumpkin Gamberoni in Umido € 39 Sautéed king prawns with a spicy tomato broth, boiled potatoes, mushrooms in grape leaves Tournedos Rossini € 42 The classic dish created in Paris by master chef Auguste Escoffier for composer Gioachino Rossini: Branzino al sale € 49 Tournedos, ethical foie gras, seasonal truffle, Madeira sauce Sea bass baked in a salt crust, your choice of side dishes Filetto di manzo ai sapori d’ Autunno € 36 Grilled fillet of beef, glazed chestnut, roasted shallot, La Sogliola di Dover in padella € 55 chestnut sauce, Tuscan black cabbage Pan-fried Dover sole, lemon butter sauce Carré d’agnello alla birra scura € 47 Whole roasted rack of lamb, dark Maranello beer sauce, polenta, spinach and Taleggio roulade VEGETARIANI Vegetarian Main Courses La Parmigiana € 23 Le verdure d’Autunno € 20 Sliced aubergine layered with buffalo mozzarella, Roasted autumn vegetables tomato sauce, basil CONTORNI Side dishes Insalata rucola e Parmigiano € 5 Spinaci saltati all’aglio e limone € 8 Rucola salad with 28-month aged Parmesan shavings Sautéed spinach with garlic and lemon Insalata verde € 6 Green salad, Roberto’s balsamic dressing Castagne glassate € 5 Glazed chestnuts Zucca al forno € 4 Baked pumpkin Verdure miste d’Autunno € 9 Mixed autumn vegetables Patate arrostite al rosmarino € 6 Roasted rosemary potatoes Rotolo di polenta, Taleggio e spinaci € 10 Polenta, Taleggio and spinach roulade Funghi selvatici in foglia di vite € 7 Wild mushrooms in grape leaves Cavolo nero all’ aglio e peperoncino € 7 Tuscan black cabbage sautéed with garlic and chillies For those with special dietary requirements or allergies who may wish to know about the food ingredients used, please ask for one of our colleagues .
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