Reduced A La Carte

Maximum 15 people

Please note that menu might vary accordingly to market availability


Burrata con peperoni e condimento all’aceto morbido

Burrata with roast peppers and sweet vinegar dressing

£15.00

 

Insalata di verdure di stagione

Seasonal vegetable salad

£14.00

 

Tomino fondente con speck, funghi trifolati e croccante di polenta

Melting tomino cheese with “speck”, sautéed mushrooms and polenta chips

£16.00

 

Bresaola della Valtellina con rucola e caprino

Thinly sliced cured beef with rocket and goat’s cheese dressing

£15.50

 

Insalata di granchio e avocado al succo di pomodoro fresco

Crab and avocado salad with fresh tomato dressing

£20.50

 

Vitello tonnato

Thinly sliced veal with tuna and caper sauce

£15.50

Ravioli di coda di bue con fonduta di parmigiano e pinoli

Oxtail ravioli with parmesan fondue and pine nuts

£19.00

 

Pappardelle ai funghi di stagione

Pappardelle with wild mushrooms

£19.50

 

Tonnarelli con fave, rucola e pecorino

Tonnarelli with broadbeans, rocket and pecorino cheese

£18.50

 

Branzino con piselli e pancetta

Pan-roasted seabass with pea and bacon casseroles

£38.00

 

Filetto di vitello con asparagi, salsa verde e mandorle

Roasted veal fillet with asparagus, green pesto and almonds

£42.00

 

Fegato alla Veneziana con pinoli e uvetta

Calf’s liver “Veneziana” with pine nuts and sultana

£27.50

Tiramisù

£8.50

 

Chocolat fondant

£12.00

 

Sorbetto del giorno

Sorbet of the day

£7.00


ZafferanoReduced A La Carte