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December dinner
STARTERS
Ricotta gnudi with smoky tomato sauce
7.5
Lomo with tardivo di Treviso, baked quince and toasted almonds
8.0
Chargrilled octopus, Venetian potatoes and salsa verde
8.5
Buffalo mozzarella with hazelnut dressing, caramelised salsify and parmesan crisp
8.0
Raw beef carpaccio with salsa rossa and flaked parmesan
8.5
Gnocchi with Byzantine-spiced crab sauce
8.5
Mortadella with gnocco fritto and gorgonzola fonduta
8.0
MAINS
Buffalo ricotta mezzaluna with brown butter and sage
14.0
Wood-roasted local skate with clementine & tarragon butter
17.0
Wood-roasted lamb shoulder and Jerusalem artichokes, cime di rapa and bagna cauda
19.0
Hake fillet with putarelle, Tuscan-style roast potatoes and aioli
17.5
Bucatini with Cornish mussels and seaweed-flecked butter sauce
15.0
Pheasant breast with soft polenta, chestnuts and quince
18.5
Pappardelle with venison ragù
17.0
DESSERTS, CHOCOLATE AND CHEESE
Gelati: two scoops of either roast hazelnut or salted caramel ice cream (will vary
7.5
Gelati, as above, affogato-style with a shot of espresso
9.0
Cinnamon-poached pear with cannoli stuffed with ricotta & candied fruits
7.5
Tiramisu - a real pick-me-up
8.0
Baron Bigod cheese, medlar jelly, linguette
9.5
NikoB's organic and artisan soft chocolate nougat (125g box) to share or take home
12.0