Starters

• Polpette di Baccala’ Mantecato

  Fried Cod and potatoes croquettes, parsley, black pepper and the chef’s brandy sauce.

• Carpaccio di Salmone

  Scottish smoked Salmon served with thinly sliced fresh fennel salad, fried capers, parsley, garlic and a light mustard sauce .

• Carpaccio di Manzo

  28 days aged beef fillet carpaccio, rocket, parmesan shavings D.O.P. and truffle olive oil .

• Burratina e Caponata

  Burratina cheese served with a base of courgettes ,potatoes ,onions ,celery ,capers ,mixed olives ,raisins and a touch of white wine vinegar .

Mains

• Pappardelle all’Agnello

  Fresh home made flat egg pappardelle pasta with braised lamb ragu’ in Barolo wine, celery, carrots, onions and parsley.

• Spaghetto alla Nerano

  Spaghetti served with fried courgettes slices, cream of courgettes, garlic, white wine, chillies, extra virgin olive oil, black pepper and a touch of parmesan cheese.

• Ventresca di Maiale

  Slow cooked pork belly served with Savoy cabbage, pork and rosemary gravy

• Tartare di Salmone e Avocado

  Large Scottish fresh salmon tartare served with marinated avocado and roasted almonds.

Desserts

• Raspberry Cheesecake

  Oven baked cheesecake with fruits of the forest topping

• Delizia al Limone

  Italian delicious light lemon sponge cake

• Pastierina Napoletana

  Warm Neapolitan cake with ricotta cream filling

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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)*