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December Wed-Sat lunch
STARTERS
Ricotta gnudi with wood-roasted tomato sauce
7.5
Chargrilled octopus, Venetian potatoes and salsa verde
8.5
Lomo with tardivo di Treviso, baked quince and toasted almonds
8.0
Buffalo mozzarella with hazelnut dressing, caramelised salsify and crisp sage
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
8.5
MAINS
Pumpkin-stuffed mezzaluna with smoked onion sauce
14.0
Wood-roasted local skate with clementine & rosemary butter
17.5
Pheasant breast with soft polenta, chestnuts and quince
18.0
Bucatini with Cornish mussels and seaweed-flecked butter sauce
15.0
Hake fillet with puntarelle, Tuscan-style roast potatoes and aioli
17.5
Pappardelle with venison ragù
17.0
DESSERTS, CHOCOLATE AND CHEESE
Gelati: two scoops of either pistachio or salted caramel (will vary)
7.5
Gelati, as above, affogato-style with a shot of espresso
9.0
Cinnamon–poached pear and 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