2014

EVENING MENU

Our menu changes daily / bottles of wine available from £17.50

ANTIPASTO FROM UMBRIA:
Umbrian dried truffle & wild boar sausages,borlotti bean crostino,
pecorino & truffle cheeses & red pepper marmalade 11.50
STARTERS:PASSION FRUIT SPRITZER7.50
Carpaccio of pear with pecorino & balsamic dressing 6.50
Burrata mozzarella from Puglia,cherry tomatoes & avocado11.75
Bruschetta with tomatoes,basil & bufala mozzarella 8.00
Grilled aubergine,bufala mozzarella,tomatoes,olive oil & basil 9.75
Endive,pear,gorgonzola,walnuts & mustard dressing 9.50
Salad of beetroots,egg,tomatoes & marinated Scottish herring 8.75
Cured ham from Umbria & melon 11.50
Salad of beetroots,egg,tomatoes & Scottish marinated herring filets8.75
Crostino with chicken livers,ham & marinated mushrooms 8.75
Umbrian style roast ham,mixed leaves & pecorino cheese 9.50
Cuttlefish stew with garlic,onions,tomatoes,swisschard & new potatoes9.50

PASTA:
Spaghettini with tomato & basil 7.50/12.50
Hand made tagliatelle with duck ragu9.50/16.50
Hand made seabass tortelloni with fresh tomatoes & dill9.50/16.50

MAIN COURSES:
Grilled rare yellowfin tuna,ginger dressing & Umbrian farro(barley)21.50
Saute calamari,chilli,garlic & mixed steamed vegetables 21.50
Saute filet of seabas with aspragus,new potatoes.lemon & olive oil 19.50
Grilled swordfish with rosemary & chilli dressing & borlotti beans21.50
Roast duck breast with Umbrian fennel pollen & French beans19.50
Escalope of English veal Milanese,tomato,rucola & red onions 20.50
Grilled rare tagliata of Scottish beef(sirloin),rosemaryrucola,oil,parmesan 24.50
Calf’s liver & sage with saute cabbage 19.50

FRENCH BEANS4.00 BROCCOLI 4.00 POTATOES 4.00
SEASONAL LEAVES &SHAVED PARMESAN3.50 BEETROOT & RED ONIONS3.50

A suggested gratuity of 12.5% will be added to all bills