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    • Sfizi

    • Crispy polenta

      12

      with bacala mantecato, chives and caviar

    • Ricotta crostini

      6

      with sicilian pistachios, lemon zest and mint

    • Clam crostini

      8

      with tesa, green garlic gremolata and creamy white bean

    • Warm marinated olives

      7

      with citrus & rosemary

    • Chicken liver crostini

      6

      with rhubarb and blood orange marmellata

    • Antipasti

    • House pulled stracciatella

      19

      with prosciutto di parma, snap peas, pine nuts and grilled sourdough

    • Misticanza

      13

      (local greens and early farmer's market vegetables, charred sweet onions and 'sapori di mare' maionese)

    • Spicy grilled octopus

      18

      with spring vegetables, charred sweet onions, and 'sapori di mare' maionese

    • Vitello tonnato

      17

      with salt packed capers, lemon and parsley

    • Market crudo

      21

      with cucumber, ginger, chilies, coriander and fresh citrus

    • Pasta 'dalla nostra tavola'

    • Spelt flour cavatelli

      23

      with house cured berkshire ham, snap peas, mint, marsala and cream

    • Tagliatelle

      27

      alla bolognese (traditional ragù with beef short rib, pancetta and chicken livers)

    • Strozzapreti

      26

      with tomato, pecorino, and house cured local pork belly

    • Pappardelle

      32

      with morel mushrooms, green asparagus, lemon, cream and mint

    • Potato and cheese raviolini

      25

      with green garlic, cipollini, black trumpets and spring onion crema

    • Fusilli e fagiole

      25

      (short rib ragu, treviso and horseradish)

    • Spaghetti ai frutti di mare

      30

      (fresh market seafood with tomato, oregano, breadcrumbs)

    • Torchio

      26

      with foraged mushrooms stracciatella, farm arugula and grana padano

    • Secondi

    • Grilled scottish salmon

      32

      with green asparagus, roasted mushrooms and white asparagus velutatta

    • Pan roasted halibut 'piccata'

      26

      with muscat grapes, rhubarb, capers and swiss chard

    • Mediterranean sea bream

      30

      with charred endive, fennel and fresh citrus olivada

    • Grilled half chicken

      28

      with spring vegetables, parsnip crema, hen of the woods mushrooms and umbrian lentils

    • Grilled prime sirloin

      45

      with black garlic bagna cauda, roasted cauliflowers and crispy potatoes

    • Dolci

    • Triple fruit spumone

      14

      with frosted raspberries, ricotta sponge and violet meringue

    • Strawberries & cream

      14

      with mascarpone sabayon, rosemary oat streusel, aged balsamic and strawberry gelato

    • Manjari dark chocolate budino

      14

      with orange blossom chevre, chocolate hazelnuts and black currant gelato

    • Rhubarb granita

      13

      with silken vanilla tofu, candied citrus and rose syrup

    • House chocolates & biscotti

      10
    • Gelati e sorbetti

      12