Fifteen

Name: Fifteen
Address: 15 Westland Pl.
Telephone: 020-3375-1515

15 Westland Pl., London, , UK

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Cuisine: Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

TRATTORIA SAMPLE BREAKFAST MENU

Thirsty Work

Fruit juices

pink grapefruit, orange, apple, cranberry, tomato and pineapple

A selection of coffees by Origin

Clipper's organic tea selection:

English Breakfast, Peppermint, Green, Darjeeling, Chamomile and Decaffeinated

Fifteen's fruit smoothie of the day

Something Sweet

Home-made toasted London bloomer

with butter and jam

Pastries

pain au chocolat, croissant, Danish or almond

Jamie’s pukkola muesli

with rolled oats, nuts, seasonal fruit and honey

Seasonal fruit plate

with natural yoghurt

For the Veggies

Eggs (the way you like them)

with grilled field mushrooms and slow-roasted tomatoes on sourdough

Fifteen’s bubble & squeak

with baked beans and rocket leaves

The Full Monty

Scottish wild salmon

with scrambled eggs on sourdough

Fifteen fry up of Cumberland sausages, sweet cured bacon, eggs, black puddi

The ultimate breakfast sarnie, on grilled London bloomer

with a choice of sweet cured bacon, eggs and/or Cumberland sausages | (1 filling Price: £4.00, 2 fillings Price: £5.00 or 3 fillings Price: £6.00)

Breakfast Fix

‘Bling’

Smoked salmon & scrambled eggs with a glass of Prosecco and tea or coffee

‘The Remedy’

The ultimate breakfast sarnie with the best Bloody Mary and tea or coffee

‘Cleanse’

Pukkola muesli with a seasonal smoothie and herbal tea or coffee

TRATTORIA SAMPLE LUNCH MENU

Antipasti

A selection of dressed seasonal vegetables, Amalfi olives, Italian cured me

Primi

Penne all’arrabbiata (a spicy tomato sauce)

finished with parmigiano Reggiano

Risotto ‘ai frutti di mare’

with cod Devonshire crab, mussels, clams, fennel tops and Cerro del Masso olive oil

The lightest potato gnocchi

with Italian artichoke, mint, lemon zest, capers and pecorino

The lightest potato gnocchi

with oxtail ragŭ, finished with parmigiano

Pappardelle

with a rich Snowdonian mountain lamb ragŭ and parmigiano

Linguine carbonara

with guanciale, marjoram, garlic and pecorino Toscana

Creamy cauliflower risotto

with chilli thyme and black olive pangrattata

Ravioli of Scotch beef and parmesan in a light horseradish butter broth

Secondi

Grilled Scotch rib-eye from Buccleuch estate

with roast garlic, dry porcini & tarragon butter, watercress and grated horseradish

Roast Shetland cod (from sustainable waters)

with dressed purple sprouting broccoli, lentils di Castelluccio and Amalfi lemon aioli

Confit leg of Telmara duck

with braised celeriac & apple, cavolonero, thyme and balsamic

Whole Rainbow trout wrapped in speck (a smoked prosciutto)

with punterelle (cooked with capers, Amalfi olives, tomato) and sticky lemon

Slow roast Dalgarnock pork belly

with Sunnyfield’s squash, Italian cabbage and onion marmalade

Gratin of winter root vegetables

with wild mushrooms, chilli, garlic and flat leaf parsley

Contorni

Castelfranco, rocket and watercress salad

with parmigiano and balsamic

Roasted Heritage Ratte potatoes

with rosemary and garlic

Green beans

with chilli and garlic

TRATTORIA SAMPLE DINNER MENU

Antipasti

A selection of dressed seasonal vegetables, Amalfi olives, Italian cured me

Primi

Mezzeluna of roasted pork

with aged balsamic, a light butter broth and Parmigiano

Penne all'arrabbiata

with Parmigiano

Ravioli of monkfish

with a caper, anchovy and tomato sauce

The lightest potato gnocchi

with purple sprouting broccoli, pine nuts, chill, garlic and pecorino

Risotto of artichoke and fresh mint

finished with shaved pecorino

Linguine carbonara

with guanciale, flat leaf parsley and Parmigiano

Risotto di polipo

braised octopus with anchovy and black olive pantrattato

Pappardelle

with Elwy Valley lamb ragù finished with Parmigiano

Secondi

Roasted black bream fillets

with aubergine funghetto and aioli

Confit duck leg

with braised Savoy cabbage and mostarda di cremona

Butternut squash al forno

with roasted red onions, Fontina cheese, purple sprouting broccoli and basil pesto

Char grilled Buccleuch Estate rib-eye steak

with a porcini butter, freshly grated horseradish and a watercress salad

Pan fried fillet of line-caught Shetland cod

with olive oil mash, agritti and salsa verde

Contorni

Yukon gold potatoes

with rosemary and garlic cloves

Fine Italian beans

with chilli and garlic

Mixed leaf salad

with Parmigiano and aged balsamic

DINING ROOM SAMPLE LUNCH MENU

Antipasti

Zuppa di funghi

wild mushroom and thyme soup and a drizzle of Fontodi olive oil [v]

Fantastic salad of Sicilian ‘melone retato’

proscuitto di San Daniele, mint and cracked black pepper

‘Maiale tonnato’ (thinly sliced roast pork with tuna aioli)

with capers, parsley and wild rocket – a classic

Incredible burrata (a gooey mozzarella from Puglia)

with new season clementines, honey glazed almonds, funky leaves and adrizzle of aged Belazu balsamic [v]

Freshly picked Devonshire crab

with oozy wet polenta, crisp puntarella, fennel tops and a little chilli

Carpaccio of Buccleuch beef (aged for 28 days)

with a red radish salsa, buckler sorrel and shaved pecorino

Primi

Tagliatelle

with venison ragu, orange and rosemary gremolata, finished with parmesan

Cappellacci of wild rabbit and sundried tomatoes

with a pine nut, olive and sage sauce

The lightest potato gnocchi ‘ai funghi’

with wild mushrooms, chilli, garlic and parsley with shaved pecorino [v]

Linguine

with Lincolnshire smoked eel, pancetta, celery leaves, Amalfi lemon and mascarpone

‘Risotto al Barolo’

(a red wine risotto) with radicchio Trevisano and shaved gorgonzola (please allow 20 minutes) [v]

Secondi

Whole char-grilled mackerel

with roasted beetroots, watercressand freshly grated horseradish

Leg of Pete Gott’s saddleback pork (cooked for 12 hours)

with creamy borlotti beans, cavolo nero and salsa verde

Pan-fried breast of Telmara duck

with Tropea onions, potato al forno, beet leaves and pomegranate sauce

Wicked Sicilian fisherman’s stew of cod, bass, Scottish langoustine, razo

with saffron potatoes, sourdough bruschetta and lemon aioli

Char-grilled leg of lamb from Elwy Valley

with a stem artichoke, dry porcini and ratte potato stew with salsa di dragoncello

Seared diver-caught scallops

with puntarella ‘in umido’ (anchovies, capers, chilli and tomato) cime di rape and the best black olive sauce

Dolci

Limoncello semifreddo ai torroncino

with poached Sicilian pears and spiced biscuit [v]

Hot chocolate fondant

with dolce de leche sponge, raspberry sorbet and cocoa bean tuille (please allow 15 minutes) [v]

Poached champagne rhubarb jelly panna cotta

with pistachio & golden raisin biscotti

Fifteen’s classic tiramisu

with savoiardi biscuits, stracciatella ice cream and crushed amaretti [v]

Baked ricotta and pine nut tart

with warm mulled wine poached prunes and mint syrup [v]

Formaggio

Rocchetta (Piedmont, Italy)

Unpasteurised goat’s milk with a touch of cows milk – A fresh cheese, soft and creamy, with a delicate bloomy white rind with a lingering goatie flavour.

Nostrano (Piedmont, Italy) Cows milk cheese

Mature cheese, wrapped in Walnut leaves, is crumbly yet chewy on the palate, with a mellow nutty flavour.

Bleu des Causses (Auvergne, France)

Unpasteurised cows milk. Creamy blue cheese, full of unique flavour, salty with well defined moulds.

DINING ROOM SAMPLE DINNER MENU

To get you started

The Flour Station’s rosemary focaccia

with dressed olives and salumi

Insalate

Beautiful burrata (a gooey mozzarella from Puglia)

with clementines, funky leaves, honey glazed almonds and aged Belazu balsamic [v] | Or

Fantastic salad of grilled conference pears, speck (a smoked prosciutto), w

| Or

Freshly picked Devonshire crab

with creamy borlotti beans, chilli and fennel tops | Or

Carpaccio of Buccleuch beef (aged for 28 days)

with marinated baby beetroots, wild rocket and freshly grated horseradish

Primi

Risotto

with wild mushrooms and truffle pecorino [v] | Or

Cappellacci of cime di rape

with Amalfi lemon and chilli in a light butter broth with chestnuts [v] | Or

The lightest potato gnocchi

with a rich Cumbrian pork ragŭ, finished with gremolata and parmesan | Or

Tagliatelle

with Lincolnshire smoked eel, pancetta, mascarpone, Amalfi lemon and celery tops

Secondi

Cardoon gratin

with cicoria and salsa rossa piccante | Or

Wicked Sicilian fisherman’s stew of mackerel, cod, Scottish langoustine,

| Or

Pan roasted loin of Welsh lamb from Elwy Valley

with aubergine funghetto, Italian spinach and anchovy-rosemary dressing | Or

Roasted breast of Telmara duck

with Jerusalem artichoke and potato ‘al forno’, braised cavolo nero and marjoram salmoriglio | Or

Pan-fried line-caught sea bass

with cauliflower purée, cime di rape, crispy pancetta and taggiasca black olive sauce

Dolci e Formaggi

Limoncello semifreddo ai torroncino

with poached Sicilian pearsand spiced biscuit [v] | Or

Poached champagne rhubarb jelly panna cotta

with pistachio and golden raisin biscotti | Or

Baked ricotta and pine nut tart

with warm mulled wine poached prunes and mint syrup [v] | Or | Your choice of two cheeses, served with Medjool dates and lingue di suocera: | Il Caprino (Piedmont, Italy), Rochetta (Piedmont, Italy), Scimudin (Lombardy, Italy), Colston Bassett Stilton (Nottinghamshire, England)

Caffé e Cioccolatini

Your choice of Origin coffee

with homemade chocolate truffles