£10.00 FOR THREE PIECES FROM ANY SECTION

£2.50 FOR EVERY ADDITIONAL CHOICE

(canapes must be for the entire party)

TUNATARTARE, ORANGE, CAPER & PINE NUT

 

SALT COD, TOMATO & OLIVE CRISPBREAD

 

FRIED SQUID, ARTICHOKE & LEMON SKEWER

 

FRIED SAGE LEAF FILLED WITH ANCHOVY

 

~

 

PUMPKIN, BURISTO & PECORINO BRUSCHETTA

 

RABBIT LOLLIPOP WITH PROSCIUTTO

 

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 & MINT

(£38 per person)

 

SHAVED MAMMOLE ARTICHOKES

 with parmesan & anchovies

 

or

 

ANTIPASTO MISTO

crescentine, roast peppers, squacquerone, prosciutto & 'nduja bruschetta

~

ROAST CHICKEN IN PANZANELLA

wild garlic, asparagus & bread

or

SEA BREAM BAKED IN SALT
spinach, raisins & pine nuts

or

 

FAZZOLETTI

with broad beans, their puree & pine nuts

 

~

 

TORTA MIMOSA

sponge cake filled with gianduja cream

or

BONET
chocolate, coffee, amaretti, rum & caramel pudding

or

 BOMBA CALDA
with ricotta & sour cherry filling

(£55 per person)

 

RADISH SALAD
shaved celeriac, pomegrante & pecorino, truffle dressing

or

SEA BREAM CARPACCIO
rosemary oil & orange

or

BRESAOLA

 shaved fennel, lemon & oil

~

SPAGHETTINI WITH MUSSELS

 ginger & a little tomato

or

BORAGE & RICOTTA PANSOTTI
walnut sauce

~

 

ROAST SUCKLING PIG

with peas, potatoes & mint

or

SEA BREAM BAKED IN SALT
spinach with raisins & pine nuts

or

RISOTTO PRIMAVERA
with peas, broad beans & wild garlic

~

LE PALLE DEL NONNO
grandpa's balls' of deep fried ricotta & chocolate

or

TORTA MIMOSA
sponge cake filled with gianduja cream

or

 

BLOOD ORANGE GRANITA WITH ALMONDS & MINT 

 

(£40 per person)

 

 SUPPLI

 tomato, mozzarella & rice croquette

~

SHAVED MAMMOLE ARTICHOKES

with parmesan & anchovies

 

~

CRESCENTINE

 squaquerone cheese & Parma ham

~

ORECHIETTE

 'nduja, red onion & tomato

~

ZAMPINA & FENNEL SAUSAGES

braised chickpeas with tomato, chilli & mint

 

~

 

BIGNE DI S.  GIUSEPPE

deep fried beignet filled with creme patissiere

(£65 per person)

A SERIES OF SMALL COURSES

SERVED IN QUICK SUCCESSION TO SHARE

 

SICILIAN RED PRAWN TARTARE

 

~

 

SMOKED RICOTTA & PEAS (GRILLED IN THEIR PODS)

 

~

 

SPAGHETTINI WITH MUSSELS

ginger & a little tomato

 

~

 

ORECHIETTE WITH 'NDUJA

rocket, red onion & pecorino

 

~

 

GRIGLIATA MISTA DI CARNE

home-made sausages, lamb, scottaditto,

 pork chop marinated with honey & rosemary

 

BRAISED CHICKPEAS WITH TOMATO, CHILLI & MINT

 

WHOLE ROUND LETTUCE & LEMON DRESSING

 

~

 

BLOOD ORANGE SGROPPINO

sorbet beaten with vodka & prosecco

 

~

 

A SELECTION OF CORZANO CHEESES

WITH GRAPES, PEARS & HONEY

 

 

 

 

 

£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.