Menus
“For me it’s about really good simple,
tasty food.”
Angela Hartnett
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Cicchetti
Toklas rosemary focaccia, Tenuta Fertuna olive oil
5
Primavera arancini, aged parmesan
7.5
Roasted Italian peppers & basil
12
Bruschetta with Vesuvio tomato & basil
10.5
Prosciutto di San Daniele, rosemary carta di musica
18
Antipasti
Vignarola of broad beans, peas & artichokes, fresh mint
15
Cured Chalk stream trout, samphire, orange dressing
18
Wye Valley green asparagus, cacio e pepe
18
Beef carpaccio, Italian rocket with 24 month parmesan
17
La Latteria mozzarella, aubergine caponata
16
Primi
Rigatoni, spicy Swaledale sausage & fennel, radicchio
18 / 26
Carnaroli risotto, cuttlefish, tomato & fennel
18 / 26
Tortelli filled with Westcombe ricotta & spring greens sage butter
17 / 25
Westcombe ricotta gnudi, lemon & brown butter
12 / 28
Secondi
Roasted monkfish tail with fennel & salsa verde
42
Chicken Milanese, rocket & balsamic salad, shaved parmesan
27
Cod, braised spinach & Trapanese pesto
34
Pork chop, green beans, shallots, mustard dressing
34
Contorni
Potato al forno
7.5
Summer leaf & herb salad (VG)
6
Braised Romano courgettes with lemon & basil
8.5
New potatoes with butter & black pepper
7
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