STARTERS 

 
Capasante Tricolore 12.50 
South coast scallops with spicy Calabrian nduja sausage and pea puree  
 
Sgombro con barbabietola e arnciata 8.95 
Grilled mackerel with beetroot and gin puree, rocket salad and orange dressing 
 
 
MAIN COURSE 
 
 
Fesa d'agnello 17.95 
Roasted lamb rump stuffed with rosemary anchovies and garlic, sat on courgette and lemon gnocchi 
 
Pappardelle di manzo e funghi bosco 14.50 
Fillet of beef and wild mushroom ragu with pappardelle pasta and shaved parmesan  
 
Merluzzo all'urrelletto 16.50 
Oven baked cod loin with homegrown borlotti bean and cavolo nero casserole 
 
 
 
 
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