STARTERS 

 
Crocchette alla Nduja 6.50 
Spicy Calabrian Nduja, chorizo & parmesan croquettes served with a rocket, radish, crispy  
chorizo & basil salad & a fresh basil aioli.  
 
Zuppa alla Zucca Gialla 5.95 
Roasted butternut squash & thyme soup topped with pickled wild mushrooms & salami piccanti, 
served with a goat's cheese & olive oil topped flat bread. 
 
MAIN COURSE 
 
Rombo ai Funghi 16.25 
Oven roasted turbot served with truffled pureed potatoes, smoked pancetta lardons, pickled girolle  
mushrooms & roasted shallots, finished with a caper, parsely & lemon butter sauce.  
 
Branzino al Finocchio 15.50 
Pan seared sea bass fillets served on a nest of linguini coated in a creamy creme fraiche, 
lemon zest, garlic, fennel & shaved courgette.  
 
 
 
 
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