Takeaway with 500
Snacks
Bruschetta classica (v) £4.50
Classic bruschetta with tomatoes, garlic & basil (v)
Ravioli fritti (v) £4.50
Deep-fried ravioli filled with pecorino cheese and dried mint (v) portion of 4 ravioli
Olive “Belle di Cerignola” (v) £4.50
Belle di Cerignola Olives
Bruschetta di ‘Nduja £4.50
very spicy spreadable pork sausage, topped with a little Sardinian honey & capers bruschetta
Starters
Burrata con melanzana arrosto (v) £9.00
Creamy centre mozzarella with roasted aubergine (v)
Tagliere affettati e formaggi £9.50
Sliced cured meats and cheeses
Carpaccio di manzo con fragole £9.50
Beef carpaccio with strawberries, rocket, Grana cheese and aged balsamic vinegar
Gravlax con asparagi £8.00
Gravlax served with asparagus, oil & lemon dressing
Pasta
Strozzapreti al ragù di manzo £13.80
Fresh (fusilli like) pasta, with slow cooked beef in tomato sauce
Gnocchi di patate Cacio e pepe (V) £13.80
Home-made potato gnocchi with Cacio e pepe sauce (V)
Tagliatelle misto pesce £13.80
Tagliatelle with mix fish ragu in a light tomato sauce
Ravioli di zucca, ricotta e amaretti (V) £13.80
Home-made ravioli filled with pumpkin, ricotta cheese and amaretti biscuits, butter and sage sauce (V)
Tagliatelle al granchio £13.80
Tagliatelle with crab bisque, topped with white crab meat
Mains
Agnello alla griglia con spinaci e cardoncello £21.50
Chargrilled lamb, served with spinach and king oyster mushroom
Coniglio alla cacciatora con spinaci £18.00
Rabbit on the bone in cacciatora sauce, served with sautéed potatoes
Filetti di branzino su letto di crema di cozze £17.20
Pan-fried seabass fillets on a bed of a thick mussel sauce, served with fennel
Merluzzo nero, piselli, salicornia e pomodorini £18.50
Pan-fried fillet of wild hake, served with peas, samphire and cherry tomatoes
Side
Sautéed spinach £4
Sauteed potatoes £4
Mixed salad £4
Rocket & Parmesan salad £5
Dessert
Tiramisu’ £6
Italian trifle made with mascarpone cheese, savoiardi biscuits drenched in coffee
Panna cotta £6
Basil & grappa flavoured panna cotta, served with strawberry coulis