Tasting menu
Cape Sante - Scottish scallops with braised cima di rape, datterini tomatoes, chilli,
parsley and lentils di Castelluccio
Cappelletti di vitello - fresh pasta stuffed with slow cooked veal and pancetta
Costata di agnello - roast rack of new season’s Somerset lamb (pink) with wood roasted carrots, globe artichokes, fennel, beetroots and salsa d’erbe
or
Branzino al forno - wood roasted sea bass with datterini tomatoes, Taggiasche olives, capers, thyme, agretti and English asparagus
Il Formaggio - served with pear mostarda and home made crackers
Pecorino in Vinaccia - ewe’s milk cheese from Perugia which has been soaked in grape pressings Gorgonzola Naturale - rich, fruity, creamy blue cow’s cheese from Lombardy Taleggio Valsassia de Lecco - fruity cow’s milk cheese from Lombardy Robiola delle Langhe - cheese made from a blend of goat’s, cow’s and sheep’s milk from Piedmont Scimudin - smooth, creamy, cow’s milk cheese from Lombardy
Amalfi lemon tart
£60 per person
MAILING LIST
