| Cicchetti | |
|---|---|
|
Wood roasted olives with orange and rosemary |
6.00 |
|
Polenta Fries with herb and chili mayo |
6.00 |
|
Chicken wings braised with ‘nduja |
10.00 |
|
Mortadella meatballs, puttanesca sauce and taggiasche olives |
10.00 |
| Salumi | ||
|---|---|---|
|
Plate with Gubeen salumi, coppa Modena Prosciutto Massimo Spigaroli, mortadella Bologna |
||
| fennel salumi and house garnish | 14.00 | 26.00 |
| Plate of 24 month prosciutto Massimo Spigaroli with burrata | 18.00 | |
| Antipasti | |
|---|---|
|
Burrata with treviso chicory, grilled peppers and endive |
13.00 |
|
Bruschetta with aubergine caponata, rocket, sundried tomato pesto and buffalo mozzarella |
8.00 |
|
Braised octopus, rich red wine sauce, and herbed potatoes |
13.00 |
|
Thinly sliced veal with Asti’ style peppers |
13.00 |
|
Fritto misto with fresh seafood, seasonal vegetables, and mayo al verde |
14.00 |
| Pasta | |
|---|---|
|
Handmade ricotta gnocchi with wild mushrooms& sage |
19.00 |
|
Hand made ravioli with squash, ricotta, cockles, white wine, garlic, and fresh herbs |
22.00 |
|
Tagliatelle with ragu of Irish beef wagu and chilli |
22.00 |
| Secondi | |
|---|---|
|
Market fish with new potato, fennel, olive and saffron aioli |
25.00 |
|
Roast quail with potato, cavolo nero, pancetta and agrodolce red onion |
23.00 |
|
Rose Veal T-bone with rosemary & sage potato “tortino”, broccoli and balsamic onion |
32.00 |