Calamaro ripieno servito con riduzione di pomodorini e verdure invernali
Stuffed squid served on a bed of winter salad with a zest of lemon and cherry reduction
Guazzetto di cozze e ostriche alla mediterranea
Mussle and oyster stew in a spicy tomato sauce
Michetta con spinaci, caprino alla piastra, uovo in camicia (v)
Michetta bread with spinach, goat’s cheese, poached egg and bearnaise sauce
Cannellone al radicchio e rabiola in ragu vegetale (v)
Cannellone radicchio and robiola cheese on a vegetable ragu
Pate di fegatini melograno e insala di fichi
Chicken liver parfit with a pomegranate and fig salad
Polppettine di cervo selvaggio su letto di polenta all’aglio
Venison meatballs served with garlic polenta crisps
Tortellini ai tre brodi
A Traditional North Italian Christmas dish
Homemade chicken tortellini pasta served in a three meat broth
Risotto ai porcini, castagne e tartufo (V)
Chesnut and porcini risotto with black truffle
Orecchiette alle cime di rapa (v)
Pasta shells with turnip tops, extra virgin oil and pecorino chesse
Ravioli al cinghiale con guancaile
Homemade ravioli filled with wild boar and topped with crispy bacon
Stinco d’agnello brasata al Barbera con puré di patate e piselli
Lamb shank slow cooked in Barbera wine, served with mashed potato, runner beans and steamed carrots
Tacchino ripieno servito con cavoletti di bruxelles e verdure saltate
Stuffed turkey served with Brussels sprouts and traditional English roast vegetables
Capo collo di maiale ripieno di castagne e verda servito con demiglas
Roasted pork neck stuffed with chestnut and Savoy cabbage, served with broccoli and a demiglas sauce
Salmone con zucca caramellata, caviale e pinzimonio
Pan fried salmon fillet served with caramelized pumpkin ratatouille and black caviar
Coda di rospo e gamberoni su letto di cavolfiore affumicato
Grilled monkfish, king prawns on a smoked cauliflower puree
Meringata al torrone
Meringue served with nougat semifreddo
Mille foglie con crema pasiccera
Traditional Italian puffed pastry leaves layered with custard cream and topped with fresh berries
Panettone farcito con crema
Panettone bread and butter pudding served with vanilla ice cream
Formaggii con uva e pera
Selection of italian cheeses garnished with pear and grapes
Two Courses £26.90 Three Courses £29.90
Please contact us by telephone on 020 7834-1001 or email firstname.lastname@example.org to discuss and make your booking.
Terms & Conditions
1. The cost of this menu is as follows : Two Courses £26.90 Three Courses £29.90
2. This menu is available for lunch and dinner bookings from Tuesday, November 27th 2018 to Friday, December 21st 2018 inclusive.
3. This menu is available for all bookings of six (6) and above.
4. Parties requesting this menu should pre-book using our standard booking form which is available upon request.
5. The booking form and spreadsheet must be returned by email to email@example.com seven (7) days prior to the booking.
6. Any reduction in numbers booked made less than twenty-four (24) hours prior to the booking will incur a cancellation fee of £26.90 or £29.90 per person.
7. A service charge of 12.5% will be added to the final bill.
8. A non-refundable deposit of £10.00 per person will be taken by credit card at the time of booking. This will be levied against the final bill.
9. All our food is freshly prepared from raw ingredients in our own kitchen.