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 
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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