River Café

Name: River Café
Address: Rainville Rd.
Telephone: 020-7386-4200

Rainville Rd., London, , UK

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE LUNCH MENU

Antipasti

Gamberetti Fritti

deep fried Poole prawns with sea salt and lemon

Calamari ai ferri

chargrilled squid with fresh red chilli and rocket

Anguilla Affumicata

smoked eel with celery heart, parsley, capers, lemon and Felsina extra virgin olive oil

Mozzarella di bufala

with Italian figs, purple basil, rocket and traditional balsamic vinegar

Carpaccio di manzo

thinly sliced beef fillet crusted with thyme & black pepper with parmesan shavings, lemon and I Canonici extra virgin olive oil

Speck della Val d’Aosta

with ridge tomatoes, baked fresh borlotti beans, mustard and sorrel

Antipasti di verdure

roasted yellow peppers, baked violetta aubergines, marinated green beans, rainbow chard and roast plum tomatoes

Primi

Taglierini con triglia

handmade pasta with red mullet, Sardinian bottarga, tomato and Felsina extra virgin olive oil

Tagliatelle ai funghi

handmade pasta with summer Scottish girolles, parsley, butter and parmesan

Spaghetti alle vongole

with clams, chilli, garlic, parsley and Pinot Bianco

Ravioli di zucchini e fiore

fresh pasta parcels stuffed with zucchini, zucchini flowers, buffalo ricotta and marjoram

Secondi

Salmone Selvatico ai ferri

chargrilled fillet of wild Scottish salmon with chopped olive sauce, Casteluccio lentils and roasted cherry vine tomatoes

Sogliola al forno

whole Dover sole wood-roasted with flowering oregano and lemon with green & yellow beans, tomato and basil

Rombo al forno

turbot tranche wood-roasted with capers, summer savory, Vermentino with Italian spinach and zucchini trifolati

Costoletta di vitello ai ferri

chargrilled veal chop with anchovy & rosemary sauce and grilled verdura mistaof aubergines, zucchini, red & yellow peppers

Gallo Cedrone o Piccione al forno

first-of-the-season whole grouse or whole Anjou pigeon stuffed with rosemary, sage and garlic, wood-roasted in Brunello di Montalcino on bruschetta with Scottish girolles

Coscia d’agnello

chargrilled, marinated leg of lamb with fresh horseradish, Swiss chard and roasted red & golden beetroots

Maiale ai ferri

chargrilled, beaten Middle White pork leg with thyme & lemon, salsa verde, fresh cannellini beans and chopped rocket

I Formaggi

Gorgonzola Dolce

lightly blue-veined cow’s milk cheese from Lombardia

Asiago

young, semi-soft, cow’s milk cheese from Venezia

Robiola delle Langhe

soft, creamy, cow, goat & sheep’s milk cheese from Piemonte

Pecorino in fossa

hard, strong, ewe’s milk cheese from Umbria | Wine suggestions for cheese: £8.00

Dolci e Gelati

Chocolate Nemesis

Lemon Tart

Plum & Almond Tart

Pannacotta

with Grappa and fresh Raspberries

Baked Blackberries

with crema di Mascarpone

Caramel Ice Cream

Strawberry Sorbet

SAMPLE DINNER MENU

Antipasti

Calamari ai ferri

chargrilled squid with fresh red chilli and rocket

Mozzarella di bufala

with Italian figs, purple basil, rocket and mint

Carpaccio di manzo

thinly sliced beef fillet with pecorino stagionata, rocket, traditional balsamic vinegar and Felsina extra virgin olive oil

Mazzancolle al forno

split & roasted Scottish langoustines with parsley, lemon and I Canonici extra virgin olive oil

Bruschetta con funghi

summer girolles pan-fried with parsley & garlic with speck Val d’Aosta

Anti pasti d’Estiva

with violetta aubergines with tomato & basil, zucchini scarpace, wood-roasted peppers with River Café garden oregano, roast cherry tomatoes, Italian erbette and olives

Primi

Risotto ai frutti di mare

with Scottish langoustines, red mullet, scallops, squid, tomato, chilli, wild & flowering oregano and Fiano Donnaluna

Tagliatelle verde con mascarpone e pangrattato

Spaghetti con granchio

with fresh crab, fennel seeds, chilli, parsley and lemon

Ravioli di zucchini e fiore

handmade pasta stuffed with zucchini, & their flowers, buffalo ricotta, pecorino, basil and mint

Secondi

Sogliola al forno

whole Dover sole wood-roasted with sea salt, red wine vinegar & summer savoury with green & yellow beans cooked ‘in umido’ with tomato and basil

Rombo al forno

turbot tranche wood-roasted over rosemary branches with capers, lemon & Capichera Vermentino with fresh borlotti beans and cicorino lungo

Coscia d’agnello ai ferri

chargrilled leg of lamb marinated with garlic & rosemary with salsa verde, smashed cannellini beans, wood-roasted yellow peppers and basil

Stinco di vitello

veal shin slow roasted in Malvira Arneis, with lemon peel & thymewith wood-roast summer carrots, plum tomatoes, swiss chard basil and gremolata

Gallo Cedrone al forno

first-of-the-season whole grouse from the Yorkshire moors wood-roasted in Brunello di Montalcino with potato, pancetta & sage al forno