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Home cured duck breast with rocket, pea shoots and Sardinian bread
Grilled octopus with a salad of carrot, ginger and Sarawak pepper
Fassone carpaccio, ‘Alba style’
Brown cup mushrooms, baby culatello, goat’s cheese and basil dressing
Sliced Piedmontese milk-fed calf’s head, new potatoes and salsa verde
Broccoli soup with mussels and sun-dried tomatoes
Gnocchi filled with pesto, French beans and pine kernels
Homemade egg sedanini pasta with venison ragoût and black cabbage sauce
Ravioli filled with Taleggio cheese and violet aubergine
Spaghetti from Gragnano, with Tio Bore pecorino, Sarawak black pepper and Italian mountain butter
Trofie pasta with half a lobster and peas
Traditional Milanese risotto with saffron and bone marrow
Pearl barley soup with chickpeas, lentils, buckwheat and Piedmontese sausages
Skate wing, potato purée with Ravece olive oil, red onion fondant, lemon and capers
Fillet of Cornish cod, beetroot sauce, baby spinach salad with hazelnuts
Fillet of sea bass, chickpea sauce and sautéed spinach
Lemon sole, swiss chard sauce and crushed potatoes
Risotto with clams and “cime di rapa”
Country Piedmontese chicken breast cooked ‘sous-vide’ with grilled vegetables and shavings of Parmesan
Roast shoulder of Herdwick lamb, fennel, new potatoes and sun-dried tomatoes
Pan-fried calf’s liver with traditional balsamic vinegar, steamed spring vegetables and sautéed spinach
Roasted and pan-fried Italian rabbit, baby carrots, fresh Italian broad beans and artichoke sauce
Sliced Fassone beef, French beans and a mixed salad.
Roast new potatoes
Sautéed spinach
French beans
Conference pear with Parmesan and aromatic Sarawack pepper
Domori chocolate tart with bitter almond sauce
Warm cheese tart with caramel ice cream
Chestnut pannacotta with a kumquat salad
Apple fritters with cinnamon custard cream
Selection of homemade ice creams and sorbets
Selection of Italian cheese, served with homemade bread and marmalade
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