Menu

Appetisers:

Marinated Olives – 6
Homemade Focaccia – 6
Prosciutto board Served with focaccia – 18

Antipasti:

Caprese Sbagliata (GF)
Buffalo Burrata, confit tomato and basil pesto – 22

Insalata di Finocchi (GF)
Fennel salad with citrus, rocket, goat cheese, candid walnut – 18

Parmigiana di Melanzane (GF)
Eggplant Parmigiana, smoked cheese, Parmesan and Napoli sauce – 18

Insalata di Polpo
Octopus salad with potato, cherry tomato, pickled red onions, herbs, citronette – 24

Sformatino di Patate (GF)
Crispy leek and potato pie with Taleggio fondue – 18

Carpaccio di Manzo (GF)
Beef carpaccio with tuna sauce, caper berries and leaves – 24

Salumi del Borgo
Selection of cured meats, served with focaccia – 28

Pasta:

Agnolotti del Plin
Braised beef ravioli, in arrosto sauce – 34

Tagliatelle alla Puttanesca
Puttanesca sauce and olive soil – 32

Pacchero al Pomodoro
Paccheri with tomato sauce with stracciatella and basil – 28

Tagliolini Neri ai Gamberi
Squid ink Tagliolini, prawn ragu, black garlic, zucchine alla scapece, chilli – 38

Tajarín al Burro Tartufato
Tagliolini with “Del Bocia” truffle butter, oyster mushroom and breadcrumb – 32

Pappardelle al Ragù
Pappardelle with pork and beef ragù – 30

*Glutenfree pasta option available except for agnolotti del plin

Dolci:

Torta Caprese
Almonds, Hazelnut and Chocolate cake served with fior di latte gelato – 16

Panna Cotta al Rosmarino
Rosemary Panna Cotta, Peach and Vermouth compote, crushed amaretto – 14

Tiramisù
No need to explain – 14

Formaggi Italiani
Selection of 3 italian cheeses – 20