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 al Forno (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 — Pasta 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 Spaghetti 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 Fettuccine with Organic 24 months Parmesan and crispy Prosciutto di Parma Linguine alle Vongole 34 Linguine with small clams, Organic garlic, chilli and white wine Tortelli di Zucca & Tortelli 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 .