Starter

Burrata, Winter leaves, pomegranate, blood orange, fennel, Grana shavings & pistachios

or

Zuppetta of Sicilian Mussels, Nduja, tomato, white wine, fresh dill & coriander

or

Pan seared Calf’s Liver, onions “agro dolce”, guanciale & sage

 

Primi

Risotto di zafferano with braised veal “ossobuco” Grana & gremolata

or

Pappardelle Verde Ripiene, handmade stinging nettle pasta parcels stuffed with fresh ricotta, nutmeg & lemon

or

Tagliatelle Nero, with local calamari, their ink, chilli, parsley & lemon zest

 

Main

Fillet of wild Sea Bass wood-roasted over potatoes, Merinda tomatoes,

local capers & marjoram

or

Seasonal Vegetables, Roman style artichoke, cima di rapa, chickpeas,

agretti & wood-roasted Treviso

or

Creekstone USDA Black Angus Beef Picanha, hand-cut chips & braised spinach

 

Dessert

Strawberry & Almond Tart

or

Affogato