Antipasti – Starters

Zuppa di cannellini, orzo perlato e salsiccia toscana

cannellini beans, pearl barley and pork sausage soup

Pate` di piccione all’arancia, amarene e nocciole

orange scented pigeon breast pate`, morello cherries and hazelnuts

Tartare di salmone marinato alla barbabietola, mango, zenzero e melograno

beetroot marinated salmon tartare with mango, ginger and pomegranate

Fritturina di verdure con maionese di pomodorini e basilico v

deep fried vegetables served with a homemade cherry tomatoes and basil mayonnaise

Secondi piatti – main courses

Peposo di cervo, polenta morbida e funghi trifolati con frutti di bosco

traditional tuscan peppery venison stew, soft polenta and sautéed

wild mushrooms and forest fruits

Petto d’anatra, pera cotta al vino rosso, bieta saltata e crocchetta di zucca, cannella e taleggio

duck breast, red wine poached pear, sautéed swiss chard with a

pumpkin, cinnamon and taleggio cheese croquette

Zuppetta di pesce allo zafferano ed erbette aromatiche

aromatic herbs and saffron flavoured fish stew, served with garlic rubbed toasted bread

Orecchiette con crema di cavolfiore, semi di papavero e briciole di pane croccante v

orecchiette pasta in a creamy cauliflower sauce, poppy seeds and crispy bread crumbles

Dolci - Desserts

Tiramisu’ di pandoro ai frutti di bosco e granella di pistacchi caramellati

pandoro (Christmas Italian cake), forest fruits and caramelized pistachio grains tiramisu`

Crostata di ricotta e pinoli alla viareggina con sorbetto all’arancia

slightly warm oven baked ricotta cheese and pine kernels cake with orange sorbet

Cauzun r‘ cicr’

(a traditional Christmas dessert from the Basilicata region)

deep fried sweet folded pastry filled with chickpeas pure`, coffee,

dark chocolate and mandarin, served with acacia honey

Cantucci e vinsanto

glass of tuscan dessert wine and almond biscuits

I nostri formaggi (£ 2.50 supplement)

italian cheese board

3 courses £ 32 per person

Minimum of 4 guests per booking - £ 10 per person deposit required - Available from 26th November to 29th December