S A N V A L E N T I N OR O S S I N I C O C K T A I L O N A R R I V A L

S T A R T E R CARPACCIO DI MANZO

Scottish beef fillet carpaccio, goat cheese mousse, raspberry jelly drops, Evoo and walnuts.

FLAN DI ZUCCA (V) Homemade pumpkin souffle, buffalo ricotta quenelle.

ZUPPA DI CAVOLFIORE E OLIO TARTUFATO (VG) Homemade cauliflower soup, raspberry jus drops, truffle oil.

SALMONE MARINATO E BURRATA Wild Scottish salmon gravlax, creamy Burrata cheese from Andria.

M A I NRISOTTO ROSSINI

Beetroot Arborio risotto, lime, king prawns carpaccio.

PETTO D’ANATRA Free range duck breast, broth beans puree, blackberries, duck jus.

RAVIOLI MELANZANE E MASCARPONE (V) Homemade ravioli stuffed with aubergine and mascarpone cheese, butter and sage sauce.

GNOCCHI DI CASTAGNE E FUNGHI SELVATICI (VG) Home made chestnut gnocchi, wild mushrooms.

FILETTO DI SGOMBRO Pan fried mackerel , sun dried tomatoes, Salsa verde yogurt

D E S S E R T SSEMIFREDDO FRAGOLE E CIOCCOLATO

Homemade chocolate & strawberry parfait.

TIRAMISUCHEESECAKE AI LAMPONI

Home made raspberry cheesecake.

GELATO VEGANO (VG) Vegan Vanilla and Hazelnut chocolat ice cream.

F E B R U A R Y 1 4 T H

£ 35 P E R P E R S O N