Saturday & Sunday, February 13th & 14th, 2010

APETIZER

Gnocco Fritto (v)
Crispy parcel of pizza dough filled with buffalo mozzarella and tomato sauce

STARTERS

Mozzarelline di Bufala Ruccola e Coulis di Pomodorini al Basilico (v)
Cherry mozzarella served on a bed of rocket with coulis of cherry tomatoes and basil

Scaloppa di Fegato Grasso Indivia Belga Caramellata
Salsa di Melograno al Balsamico
Escalope of foie gras with caramelized Belgian endive,
pomegranate and balsamic vinegar sauce

Tagliolini al Granchio Chilly e Taccole
Spicy crab tagliolini with mange tout and fresh tomato

Carpaccio di Tuna e Insalatina di Funghi Freschi e Erbe Miste
Carpaccio of tuna served with wild mushroom and a mixed herb salad

MAINS

Crespella Ripiena ai Funghi Porcini Gratinata alla Fontina (v)
Gratinated Pancake stuffed with porcini mushrooms and Fontina cheese

Ravioli di Astice Neri Vellutata al Prosecco e Porri
Squid ink Lobster ravioli served with a prosecco velutee and leeks

Rombo Chiodato al Sale con Cavolo Nero Strascicato and Spicy Oil
Fillet of Turbot baked in salt with black cabbage and mildly spicy oil

Filetto di Manzo Spezziato al Pepe di Sichuan
Puree di Patate e Scalogni al Porto
Fillet of Beef with Sichuan peppercorns, mashed potatoes and port glazed shallots

DESSERT

Selection for 2 people
Sbrisolona al Rabarbaro Caramellato e Gelato alla Vaniglia
Caramelized rhubarb crumble and vanilla ice cream

Zabaglione Freddo al Marsala
Cold zabaglione with marsala

Fragole con Panna Montata alla Vaniglia e Salsa al Choccolato
Strawberry with Chantilly cream and chocolate sauce

Two courses £29.95       Three courses £34.50

An optional gratuity of 12.5% will be added to the final bill