Antipasti |
|||
---|---|---|---|
Sourdough with Le Ferre estate olive oil | £5.5 | ||
Nocellara olives | £5 | ||
Finocchiona salumi crocchette | £9.5 | ||
Lamb's lettuce with Victoria plum, tarragon and salted ricotta | £13.5 | ||
Mozzarella di bufala with pesto Genovese | £14.5 | ||
Bruschetta of goat's curd and black Italian figs | £14 | ||
Vitello tonnato | £17 |
Primi |
||
---|---|---|
Pappardelle with beef shin ragu | £15 | |
Fettuccine with Romana courgettes, parmesan and basil | £14.5 | |
Tagliarini with chopped St Austell mussels, chili and wild oregano | £17 | |
Pici with chilli and fennel sausage ragu | £15 |
Oven and Grill |
|
---|---|
Baked buffalo ricotta with roasted Italian peppers, rocket and crispy capers | £24 |
Shetland cod with coco blanc beans and anchovy rosemary dressing | £33 |
Dorset lamb rump with runner beans, San Marzano tomatoes and mascarpone | £36 |
Whole Brixham brill with courgette fritti and aioli (for 2-3 to share) | £74 |
45 day aged Aberdeen angus T-bone with Scottish girolles and rocket (for 2-3 to share) | £86 |
Sides |
|
Leaves | £6.5 |
Cornish Mids | £6.5 |
Dessert |
||
Amalfi lemon tart | £10 | |
Ricotta doughnuts with custard and blackcurrant | £11 | |
Tiramisu | £10 | |
Panna cotta with bitter caramel | £9 |
Cheese |
||
---|---|---|
Gorgonzola dolce with rye crackers and millefiori honey | £10.5 |
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.
|
An optional £1 donation to Mind Haringey will be added to your bill
|