£37.00

Aperitivo e Ostriche
A glass of Rosé Prosecco and 3 Rock oysters with a sharp shallot and chilli dressing
£8.00 supplement per person

Pane
Home made focaccia bread

Antipasti
Cocktail d’aragosta “Shambles”
The “Shambles” Fresh lobster cocktail - £5.00 supplement per person

Filetto d’agnello con rucola e patatine d’aglio
Grilled rare tender loin fillets of lamb, rocket and garlic crisp salad

Burrata con barbabietola (V)
Fresh burrata cheese from the mozzarella family
with sweet and sour beetroot and oregano

Insalata di finocchio con arancie sanguigno (V)
Thinly sliced raw wild fennel salad with Sicilian blood oranges and chives

Terrine di prosciutto di Praga con mostarda di frutta
Slow cooked ham hock terrine with celeriac, mustard fruit and toasted ciabatta

Moscardini e fregola
Spicy miniature squid with cherry tomatoes and fregola
(Durum wheat, Sardinian style couscous)

Secondi Piatti

Tagliata di manzo con cime di rapa e sformato di Gorgonzola
Grilled mature rib eye steak with spicy broccoli tops and a Gorgonzola potato parcel

Crespelle con ricotta e spinaci, zucca e burro salvia (V)
Baked pancakes, fresh ricotta, spinach, roasted butternut squash, sage butter

Involtini di Pollo con funghi di bosco e prosciutto
Roast corn fed chicken wrapped in Parma ham with wild mushrooms

Quaglia arrosto
Boneless stuffed quail with Italian pork sausage, apricots, Savoy cabbage
and a crispy potato cake.

Salmone alla griglia con barbabietola
Grilled Salmon with roasted beetroot and parsley sauce

Dolci

Tiramisu
“Pick me up”

“Eton Mess” con gelato al limoncello
Fresh berries and vanilla "Eton mess" with limoncello ice cream

Mele e pere con cannella
Baked apples and pears with cinnamon and puff pastry

Profiterôles
Profiterôles with hot chocolate sauce and toasted hazelnuts

Budino di riso con marmellata di tutti frutti
Coconut rice pudding with aronia berry tutti frutti compôte