Antipasti |
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Sourdough with Le Ferre estate olive oil | £5.5 | ||
Nocellara olives | £5 | ||
Salumi della Rosa | £11 | ||
Butterleaf with Italian peas, mint and pecorino | £13 | ||
La Latteria burrata with marinated Olasagasti anchovies | £15.5 | ||
Herefordshire asparagus with bottarga and Amalfi lemon | £17 | ||
Chopped Angus beef fillet with anchovy, rosemary dressing and crostini | £16 | ||
Bruschetta of calves brains, wild garlic and Marsala | £14 |
Primi |
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Pappardelle with beef shin ragu | £15 | |
Pici with golden garlic and marjoram | £13.5 | |
Tagliarini with cuttlefish ragu and 2023 Fontodi Estate olive oil | £16.5 | |
Fettuccine with pork and veal ragu | £15 | |
Spinach tagliarini with nettles, nutmeg and egg yolk | £17.5 |
Oven and Grill |
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Violetta artichokes alla giudia with borlotti beans, mozzarella di bufala and purple olive dressing | £26 |
Cornish cod with charred leeks and St Austell mussels | £35 |
Black Hampshire pork neck with wilted spinach and dragoncello dressing | £27 |
42 day aged Belted Galloway T-bone with crispy polenta and gorgonzola fonduta (for 2-3 to share) | £98 |
Sides |
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Leaves | £6.5 |
Ratte potatoes | £6.5 |
Dessert |
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Amalfi lemon tart | £9 | |
Chocolate tart | £9 | |
Vanilla panna cotta with roasted nespole and grappa | £9 | |
Tiramisu | £10 |
Cheese |
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Westcombe cheddar (raw cow's milk) Somerset | £13.5 | |
Devon Blue (cow's milk) Devon | ||
Riseley (goat's milk) Herefordshire | ||
with rye crackers and damson jelly |
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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