£10 FOR A SELECTION OF THREE

£2.50 PER ADDITIONAL CHOICE

PLEASE NOTE THAT CANAPES MUST BE FOR THE ENTIRE PARTY

 

 

FRIED SAGE LEAF FILLED WITH ANCHOVY

 

 

PUMPKIN, BURISTO & PECORINO BRUSCHETTA

RABBIT LOLLIPOP WITH PROSCIUTTO, MARSALA & SAGE

CRESCENTINE WITH FINOCCHIONA SALAME & STRACCHINO CHEESE

FRIED OLIVE STUFFED WITH VEAL & PORK

 

 

FRIED MOZZARELLA BOCCONCINI

GRISSINI WITH A DRIED BROAD BEAN, CHILLI & MINT DIP

PIZZETTE FRITTA WITH TOMATO & RAW MOZZARELLA

GRILLED POLENTA WITH WILD MUSHROOM & PARMESAN CREAM

TOMATO, BASIL & AVOCADO BRUSCHETTA

FRIED RAVIOLI WITH RICOTTA & MIINT

 

 

 

 

 

 

£40 per person

 

 

RADISH, CELERIAC & PECORINO SALAD

pomegranate, parsley & truffle dressing

 

or

 

CRESCENTINE, PORCHETTA, ROASTED PEPPERS & SQUACQUERONE

 

~

 

GUINEA FOWL IN PANZANELLA

beetroot, raisin & pine nut

 

or

 

MERLUZZO IN CARTOCCIO

lightly salted cod baked in parchment with peppers, tomatoes & olives

 

or

 

MELANZANE ALLA PARMIGIANA

aubergines baked with tomato, mozzarella & basil

 

~

 

BLOOD ORANGE GRANITA

toasted almonds & mint

 

or

 

BONET

chocolate, coffee, amaretti, rum & caramel pudding

 

or

 

MINI BOMBE CALDE WITH RUMMY BLACKBERRY JAM

 

 

 

£55 per person

 

BURRATA

dried bean puree, cicoria & chilli

 

or

 

SEA BREAM CAPACCIO

rosemary oil & orange

 

or

 

MANZO DI POZZA

home-cured beef, pecorino & rocket

 

 

~

 

TAGLIOLINI GRATINATI WITH RADICCHIO & PRAWNS

 

or

 

BIGOLI WITH DUCK RAGU

 

~

 

SUCKLING PIG PORCHETTA

fragola grapes & roast potatoes

 

or

 

SEA BREAM BAKED IN SALT

chickpeas, tomato, mint & chilli

 

or

 

RISOTTO AI FUNGHI

with wild mushroom, parsley & garlic

 

~

 

BLACKCURRANT LEAF & YOGHURT PANNACOTTA

 

or

 

CASSATA SICILIANA

layered cake of ricotta, chocolate, candied fruits & marzipan

 

or

 

BURNT ALMOND GRANITA & BITTER CHOCOLATE SORBET

 

£50 per person

A SERIES OF SMALL COURSES TO SHARE

 

BRUSCHETTA WITH PUMPKIN, 'NDUJA & HAZELNUTS

&

PORCINI ARANCINI

 

~

 

RISOTTO WITH RED PRAWNS & LANGOUSTINES

or

TAGLIATELLE AI PORCINI

 

~

 

QUAIL BRAISED WITH CHESTNUTS

puntarelle with anchovy, polenta

 

~

 

PLUM, BLACKBERRY & FRAGOLA GRAPE SORBETTI

 

 

 

 

 

 

 

 

£55 per person

 

AUTUMN PANZANELLA

beetroot, raisin, pine nut, onion & bread salad

 

or

 

RIBOLLITA

cabbage & bean soup

 

or

 

PICI WITH CHICKEN LIVER RAGU

 

~

 

TAGLIATA

HEREFORD T-BONE STEAK DRESSED WITH ROSEMARY OIL,

ROCKET, BALSAMIC & SHAVED PARMESAN SALAD 

roast potatoes, chestnuts & onions

 

~

 

CANTUCCI, VIN SANTO & ZABAIONE

 

£90 PER PERSON

 

ARRIVAL

 

GUESTS ARRIVE TO THE TABLE LAID WITH A HUGE BED OF CRUSHED ICE, THE FISH, LANGOUSTINES AND LOBSTERS DESTINED FOR THE GRILL ARRANGED LIKE A FISHMONGERS DISPLAY AMONGST FRONDS OF SEAWEED

 

THE FISH REMOVED AS A SIGN FOR THE GUESTS TO SIT.

 

ANTIPASTO

THE FIRST COURSE IS SERVED - AN EPIC ANTIPASTO DI MARE - RAW LANGOUSTINES, NATIVE OYSTERS, SEA BREAM CARPACCIO WITH THYME, SEA BASS CARPACCIO WITH ROSEMARY, LITTLE FRITTERS OF ‘BIANCHETTI’, BABY FISH FRY, SMOKED SWORDFISH, MARINATED OCTOPUS, BAKED STUFFED MUSSELS, FRIED SQUID & LEMON SLICES; SALADS OF AVOCADO, FENNEL, ARTICHOKES & ORANGE WITH GOLDEN BOTTARGA

 

PRIMO

AS THE SECOND COURSE, AN ENTIRE HOLLOWED – OUT WHEEL OF PARMESAN FILLED WITH TRUFFLE RISOTTO IS PLACED IN THE CENTRE OF THE TABLE, THE WAITER SERVES THIS TABLESIDE

 

RIPOSO

TO CLEANSE PALATES, A MINIATURE SHOT OF LEMON SGROPPINO - REFRESHING SORBET MIXED WITH PROSECCO - IS SERVED.

 

SECONDO

FOR THE MAIN, THE FISH AND SEAFOOD THAT GRACED THE TABLE ON ARRIVAL RETURN, GRILLED OVER AN OPEN CHARCOAL FIRE AND ARRANGED IN SEASCAPES ON LARGE PLATTERS. THIS IS THE CATCH OF THE DAY, BUT WILL LIKELY INCLUDE JOHN DORY, RED MULLET, MONKFISH, SEA BREAM, LANGOUSTINES, WILD PRAWNS AND LOBSTERS. SERVED WITH WHITE POLENTA & GREMOLATA

 

 

DOLCE

 CORNUCOPIA DI FRUTTA GELATA

SEASONAL FRUITS FILLED WITH THEIR OWN SORBETS;

FROZEN DATES FILLED WITH ESPRESSO GELATO

 

£90 PER PERSON

 

ARRIVAL

 

THE TABLE IS BARE APART FROM SIDE PLATES, CUTLERY, AND GLASSWARE OF COURSE.

 

ANTIPASTO

BEFORE THE GUESTS SIT, AN EPIC 3-METRE LONG ANTIPASTO BOARD IS CARRIED INTO ROOM AND SET ALONG THE TABLE, RAISED UP ON WOODEN BLOACKS. IT IS LADEN WITH CURED MEATS (HOME-MADE SALAME, 'NDUJA ON BRUSCHETTA, COPPA, PROSCIUTTO), CHEESES (RIDICULOUSLY FRESH BUFFALO MOZZARELLA, PECORINO SARDO, SMOKED RICOTTA & WALNUTS), VEGETABLES (GRILLED RADICCHIO & BALSAMIC, MARINATED GRILLED PEPPERS; THE FINEST CAPONATA IMAGINABLE), FRIED SAGE LEAVES AND SMOKED, LIGHTLY CURED ANCHOVIES, BASKETS OF BREAD & HOME-MADE GRISSINI ACCOMPANY.

 

PRIMO

AS THE SECOND COURSE, A GREAT STEAMING SILVER BOWL OF SPAGHETTI WITH NATIVE LOBSTER, MUSSELS, CLAMS, TOMATO & GINGER ARRIVES TO THE CENTRE OF THE TABLE, TO BE SERVED BY THE WAITERS.

 

RIPOSO

A LITTLE BLOOD ORANGE SGROPPINO HELPS STOMACHS TO SETTLE A LITTLE

 

SECONDO

A WHOLE ROASTED SUCKLING PIG IS HEFTED TO THE ROOM AND PRESENTED TO THE GUESTS, IT IS LAID ON A BED OF VENETIAN LETTUCES. THE PIG IS RETURNED TO THE KITCHEN TO BE CARVED, AND IS SERVED WITH ITS PAPER-THIN CRACKLING, A GRAPE, CHESTNUT AND WINE SAUCE, THE SALAD LAID ON AND ROASTED POTATOES AND FENNEL.

 

DOLCE

FOR DESSERT, A SELECTION OF GELATO CUP-CAKES IN ASSORTED FLAVOURS ARRIVES ON TIERED CAKE STANDS AND IS SET AT THE CENTRE OF THE THE TABLE. WARM CHOCOLATE SAUCE & ZABAIONE ARE POURED BY THE WAITER.