Starters

• -POLPETTINE DI POLLO CON MAIONESE AL MIELE-

  Deep fried chicken fritters, made with parmesan cheese, served with a honey mayo mustard

• -CARPACCIO DI POLPO CON RUCOLA E SCAGLIE DI PARMIGIANO-

  Fresh Mediterranean octopus carpaccio, served with Italian rocket, 24-month aged parmesan cheese shavings, and the chef’s lemon dressing

• -BURRATA CON POMODORINI MISTI E BASILICO-

  Fresh Italian creamy mozzarella, served with heritage mixed tomatoes EVO oil, and fresh basil

• -SALMONE AFFUMICATO CON CREMA DI FORMAGGIO E ANETO-

  Scottish smoked salmon, served with dill and creamy cheese mousse, homemade chives oil, and crispy Jerusalem artichokes

Mains

• -SPAGHETTI ALLA NERANO-

  Spaghetti with a creamy parmesan sauce, homemade vegetable stock, butter and sliced fried courgettes

• -PAPPARDELLE ALL’AGNELLO-

  Six hours braised neck of lamb ragu’, served with homemade pappardelle pasta cooked in lamb jus and fresh parsley

• -TORTINO DI MERLUZZO E PATATE-

  Homemade north Atlantic cod and potato fish cake, parsley and garlic served with bearnaise sauce

• -SALTIMBOCCA ALLA ROMANA-

  Pork fillet medallions covered with Parma ham and fresh sage served with fine green beans and Marsala wine sauce.

Desserts

• PASTIERINA NAPOLETANA

• SORBETTO AL LIMONE

• BABA’ NAPOLETANO

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  (Please inform the duty manager of any allergies or special dietary requirements)*

  (12.5% will be added to the final bill)*