STARTERS 

 
Cervo e budino nero 8.50 
Venison and black pudding sausage in a wild mushroom and spicy nduja sauce 
served with croutons and toasted pine nuts. 
 
formaggio frittelle 8.50 
Deep fried mixed cheese bechamel, sundried tomato and pancetta fritters  
served on a bed of rocket with a chilli chutney. 
 
Gamberetti taglioni 8.95 
Squid ink taglioni with baby prawns and samphire in a lemon butter sauce  
topped with a breadcrumbed scallop. 
 
 
MAIN COURSE 
 
Scaldino di inverno 13.95 
Slow braised ox cheek ragu served with black truffle infused tagliatelle 
topped with freshly grated parmasan.  
 
Agnello rosa 18.95 
Lamb rump cooked pink with a pea and mint puree,  
served with rosemary crused new potatoes topped with parsnip crisps.  
 
Pesce con Peroni 14.95 
Peroni beer battered cod loin with homemade fat cut chips 
pea puree and tartar sauce. 
 
 
 
 
 
 
 
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