| Salume & Sourdough | |
|---|---|
|
Beef Sirloin 5 week aged on the bone, cured, lightly smoked (VVS) |
|
|
Salame Finocchiona Classic Northern Italian |
|
| Mortadella Pistachio di Bologna (IGP) | |
| Prosciutto di Parma (DOP) | |
| Primi | |
|---|---|
| Insalata di Pomodoro, Mozzarella, Basilico e Olive Nere | |
| Cured Duck, Mozzarella e Pesca | |
| Carpaccio Tonnata, Verdure Estive | |
| Zuppa di Piselli | |
|
Secondi All mains are served with a selection of sides for the table |
|
|---|---|
| Beef Ragu Bolognese | |
| Smoked Haddock, Gnocchi Provencale | |
| Spaghetti Vongole | |
| Ribeye, Spinaci e Aglio, Cipolle | |
| Dolce | |
|---|---|
| Lemon Tart | |
| Torta a Capo di Albicocca, Bourbon Caramel, Almond Ice Cream | |
| Strawberry, Chiacchere, Sheep’s Milk Mousse, Basil Ice Cream | |
Served with tea/coffee
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