•N e w Ye a r ’s Ev e m e n u 2 0 1 2 • Rosemary focaccia with dressed olives and artisan salumi
Beautiful burrata (a gooey mozzarella from Puglia) with chargrilled pears, prosciutto di San Daniele, honey-glazed almonds, funky winter leaves and 12-year-old balsamic or Sourdough bruschetta of freshly picked Devonshire crab with dressed lentils di Castelluccio, chilli, fennel tops and bottarga di muggine Tortellini of Crown Prince Squash, amaretti and ricotta in a light butter broth with crispy sage or Radiatori pasta with a rich Yorkshire lamb ragù, rosemary gremolata and shaved Parmesan or
Risotto bianco with Scottish langoustines, anchovies, Datterini tomatoes, capers and chilli, finished with Selvapiana olive oil Or Pan-fried line-caught halibut wrapped in pancetta with Jerusalem artichokes, Swiss chard and chilli-balsamic dressing Or Brasato al Barolo – slow-cooked shin of scotch beef (cooked for 16 hours in Barolo and winter spices) with truffled celeriac, purple sprouting broccoli and braising juices Or Crespelle of aubergines, ricotta and tomato with large leaf spinach and new-season Fontodi olive oil
Dessert and cheese
£60 for early evening bookings made up to 19:45 - £80 for later bookings which includes champagne at midnight
A discretionary service charge of 12.5% will be added to your bill. All profits allow Fifteen to use the magic of food to give unemployed young people a chance to have a better future. Fifteen is part of the Better Food Foundation, registered charity number 1094536.
Published on Dec 18, 2012