Antipasti |
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Sourdough with Le Ferre estate olive oil | £5.5 | ||
Nocellara olives | £5 | ||
Finocchiona salumi crocchette | £9.5 | ||
Decana pear with radicchio, ticklemore and walnuts | £14 | ||
Palourde clams with Marsala riserva and confit garlic | £15.5 | ||
Mozzarella di bufala with taggiasche olive dressing and pangrattato | £14 | ||
Hand-dived Paignton scallop carpaccio with bottarga | £17 | ||
Grilled Norfolk quail with Cobble Lane 'nduja | £14.5 | ||
Dexter beef carpaccio with fresh horseradish | £16.5 |
Primi |
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Pappardelle with beef shin ragu | £15 | |
Fettuccine with chicken livers, sage and marsala | £14.5 | |
Pici with golden garlic and marjoram | £14.5 |
Oven and Grill |
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Roast pied de mouton with new season soft polenta, roast trevise and purple olives | £27 |
Cornish skate wing with wilted spinach and brown crab | £30 |
Dorset lamb rump with fried Violetta aubergine, rocket and toasted almonds | £36 |
Brixham turbot tranche with lardo di Colonnata, Castelluccio lentils and salsa verde | £46 |
45 day aged Hereford bone-in ribeye with crispy polenta and gorgonzola fonduta (for 2-3 to share) | £98 |
Sides |
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Leaves | £6.5 |
Cornish Mids | £6.5 |
Dessert |
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Amalfi lemon tart | £10 | |
Ricotta doughnuts with custard and blackcurrant | £11 | |
Tiramisu | £10 | |
Panna cotta with bitter caramel | £9 | |
Dark chocolate sorbetto | £6 |
Cheese |
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Gorgonzola dolce with rye crackers and millefiori honey | £10.5 |
We are able to accomodate most dietary requirements if stated on booking. | |
Our menus change twice daily. This means they could look a little different by the time you reach us.
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An optional £1 donation to Mind Haringey will be added to your bill
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