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December veggie-cum-vegan menu
VEGETARIAN STARTERS
Buffalo mozzarella, hazelnut dressing, caramelised salsify and parmesan crisp
8.0
Tardivo di Treviso, baked quince and toasted almond salad
7.5
Frittered Baron Bigod with medlar jelly
8.0
Ricotta gnudi with smoky tomato sauce
7.5
VEGETARIAN MAINS
Pappardelle with gorgonzola sauce and toasted pine nuts
13.0
Soft polenta, cavolo nero, chestnuts and quince
13.5
Buffalo ricotta mezzaluna with brown butter and sage
14.0
Fritto misto: courgettes, squash, mushrooms, carrots, onions, etc
15.0
Bucatini with seaweed-flecked butter sauce
13.0
VEGAN STARTERS
Caramelised salsify and Jersusalem artichokes with hazelnut dressing
7.0
Tardivo di Treviso, baked quince and toasted almond salad
7.0
Gnocchi with seaweed flakes and olive oil
7.5
Gnocco fritto with smoky tomato sauce
6.5
VEGAN MAINS
Pappardelle with salsa rossa and pangrattato
13.0
Soft polenta, cavolo nero, chestnuts and quince
13.5
Bucatini with puntarelle and olive oil dressing
13.0
Fritto misto: courgettes, squash, mushrooms, carrots, onions, etc
15.0