Three Courses
A choice across the menu

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cicchetti

maritozzi - chicken liver & mostardo 4 (each)

arancini - porcini, truffle, aged parmesan 4 (each)

salumi - Culatello di Zibello PDO 12 (to share)

piccola

Chalk-stream trout carpaccio, blood orange, parmesan & winter fennel

duck agnolotti in roast duck brodo

hand-cut casarecce, truffle, parmesan, preserved wild garlic

grande

risotto - trompettes, truffle, aged parmesan

monkfish, Tuscan stew & potato gnocchi

dry-aged beef, celeriac and short-rib schiacciata

formaggi

tallegio, truffled honey toast and toasted hazelnut 12

dolci

pistachio tart, forced rhubarb

chocolate and hazelnut semifredo

coffee/tea & pasticcini 10

Chef's menu

A set menu built around the best of what we have in the kitchen, chosen by the kitchen

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