Antipasti |
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Focaccia with Le Ferre estate olive oil | £4.5 |
Nocellara olives | £4.5 |
Salumi della Rosa | £10 |
Cobble Lane nduja arancini | £4 |
Chargrilled Norfolk quail and aioli | £13.5 |
Grilled ox tongue with radicchio, crispy capers and tarragon | £13 |
Burrata with marinated beetroot and marjoram | £14 |
Bruschetta of whipped cod's roe and roasted trevise | £13 |
Primi |
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Pappardelle with beef shin ragu | £15 | |
Tagliarini with pciked Dorset crab, Amalfi lemon and chilli | £15 | |
Fettuccine with Mangalitza leg and shoulder ragu | £15 | |
Pici cacio e pepe | £12 |
Oven |
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42 day aged Belted Galloway T-bone with crispy polenta and gorgonzola fonduta (for 2-3 to share) | £95 |
Turbot tranche with cannellini beans and anchovy and rosemary dressing | £40 |
Dorset lamb rump with Castelluccio lentils and salsa rossa | £32 |
Shetland monkfish tail with Amalfi lemon and parsley (for 2-3 to share) | £90 |
Rosemary farinata with Jerusalem artichoke, trevise, slow-cooked Italian greens and gorgonzola | £22 |
Sides |
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Bitter leaves | £6.5 |
Roseval potatoes | £6.5 |
Roast Floence fennel | £6.5 |
Dessert |
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Salted caramel ice cream | £4 | |
Amalfi lemon tart | £9 | |
Tiramisu | £9 | |
Pannacotta with grappa | £9 |
Cheese |
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Coolea (cow's milk) Cork | £13.5 | |
St Tola (goat's milk) Co Clare | ||
Cashel blue (cow's milk) Tipperary | ||
with rye crackers and damson jelly |
We are able to accomodate most dietary requirements if stated on booking. | |
Our menus change twice daily. This means they could look a little different by the time you reach us.
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An optional £1 donation to Mind Haringey will be added to your bill
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