| Antipasti / Starter | |
|---|---|
|
Caprese di Bufala con prosciutto (c) (v) Fresh buffalo mozzarella from Campania, vine tomatoes, basil, EVO oil and thinly sliced Parma ham |
8.85 |
|
Prosciutto di cervo e Occelli Venison ham and artisan Occelli cheese from Langhe with ligurian taggiasche olives and warm focaccia |
8.75 |
|
Tagliere "Italian Quarter" A great selection of artisan cured meats and cheeses, homemade grilled vegetables, breads olives and more… |
14.75 |
|
Gamberi bardati con spalla di maialino Gambas wrapped in cured ham shoulder, cream of black chickpeas with rosemary and polenta chips |
9.85 |
|
Burratina di Andria (v) Burrata cheese from Andria, aubergine cream, Cantabrian anchovy and rosemary flavoured black bread crust |
8.95 |
|
Fagottino (v) Baked goat cheese in pizza dough topped with cinnamon and tomato jam, with toasted pinenuts |
6.95 |
|
Tagliere "Italian Quarter" A great selection of artisan cured meats and cheeses, homemade grilled vegetables, breads, olives and more |
13.55 |
|
Rotolini Di Bresaola(c) Rolls of cured beaf from Valtellina, with artisan goat cheese, rocket, dressed with citronette |
8.95 |
| Primi / Paste ~ Risotti | |
|---|---|
|
Rigatoni di Gragnano all'Amatriciana Large artisan tube pasta with pancetta, tomato sauce, hint of chilli and pecorino cheese |
12.15 |
|
Spaghettoni di Gragnano alla Carbonara Thick artisan spaghetti with pancetta, fresh eggs, pecorino cheese and black pepper |
12.35 |
|
Paccheri con cozze, carciofi e "cucinci" Paccheri di Gragnano, mussels, globe artichokes, and "cucinci" capers from Pantelleria |
14.85 |
|
Ravioli di cinghiale Handmade wild boar ravioli with Piennolo tomatoes from Vesuvio and taggiasche olives |
13.75 |
|
Pappardelle di Camerino al ragu' di agnello Egg Pappardelle from Camerino with a slow cooked lamb ragu' |
14.25 |
|
Orecchiette al peperone crusco (v) Dried IGP peppers from Senise and organic flour orecchiette pasta with caciocavallo cheese and dehydrated seasonal vegetables |
13.95 |
|
Risotto alla crema di rape rosse (c) (v) Acquerello rice with creamed Verzin "Occelli" (artisan blue goat cheese) and diced pears |
13.95 |
| Secondi / Main Courses | |
|---|---|
|
Sella d'agnello (c) Lamb rump marinated in Garbagnina cherry Ale and cooked at low temeprature, roman artichokes, chard and Ciliegiolo wine caramel |
22.45 |
|
Spigola Panfried seabass, cream Castelluccio lentils from Norcia, shellfish foam and hazelnut oil |
17.85 |
| Add an extra side to your main | |
|---|---|
| Rosemary baby potatoes / Rocket, cherry tomatoes & Parmesan salad / endive with anchovies, taggiasch | 2.95 |
GLUTEN FREE PASTA AVAILABLE ON REQUEST/ (V) VEGETARIAN/ (C)
ALL BEEF 100% IRISH
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