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IL MENU AUTUMN | WINTER 2010/11

A NOTE ON OUR SERVICE CHARGE POLICY Any service charge you leave is discretionary, all our team members are paid above minimum wage, tips are then fully distributed to the front and back of house team using a tronc system, Parties of 6 or more, a 10% service charge is added for voluntary payment.

INGREDIENTS (v) vegetarian (n) may contain nuts (gf) gluten free option available Although every care is taken to avoid contact, we cannot guarantee all dishes are nut free, weights are uncooked.

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GLOSSARIO AMATRICIANA Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine. The Sauce has been declared as Lazio’s Prodotto agroalimentare tradizionale.

PUTTANESCA Sugo alla puttanesca was invented in the 1950s by Ischian jet-setter Sandro Petti, co-owner of Ischia’s famed restaurant the “Rancio Fellone.” When asked to cook for friends one evening, Petti found his pantry bare. When he told his friends they responded “just make us a ‘puttanata qualsiasi,’” in other words, “just make us whatever you have”. All he had was four tomatoes, a couple of capers, and some olives so he used them to make the sauce for the spaghetti. Petti then decided to include the dish on the menu calling it “spaghetti alla puttanesca.”


STUZZICHINI PANE E OLIO (v) (n) 3.50 Nonna’s Cucina freshly baked bread, extra virgin olive oil OLIVE (v) 3.50 Green and black olives marinated in extra virgin olive oil, chilli, garlic, rosemary

ANTIPASTI CAPE SANTE (gf) 6.75 Seared scallops, carrot and ginger purée, carrot crisps

PROSCIUTTO 6 A plate of Parma ham, lingue di sale with chilli jam

ANATRA (gf) 5.50 Confit duck leg terrine, lentil and salsa verde dressing

POLPETTE (gf) 5.25 Lamb meatballs with cous- cous and salted lemon

CODA DI BUE 5.25 Slow braised oxtail, chargrilled piadini bread

BACCALA’ (gf) 4.95 Salt - cod with chickpea, roast pepper and parsley

PASTA FAGIOLI (v) 4.50 Pasta and bean soup, shaved parmesan and olive oil ANTIPASTO DELLA CASA 5.50 per person Selection of cured meats, artisan Italian cheeses, roasted vegetables FORMAGGIO DI CAPRA (v) (n) 5.25 Grilled goats’ cheese, watercress, green beans and salsa di noci POLLO 4.95 Chicken liver parfait, chutney and toasted focaccia ANTIPASTO DI CARNE (n) 5.50 per person A selection of Italian cured meats, chilli jam, mostarda, chutney and bread

SALMONE (gf) 5.25 Grappa cured salmon, roast beetroot salad, grain mustard mascarpone BRUSCHETTA 4, 7 or 10 Seasonal toppings, four, eight or twelve pieces, can be made suitable for vegetarian FRITTO (v) 5.50 Pumpkin, aubergine and courgette tempura with aioli


PASTA E RISOTTI *TAGLIATELLA SALSICCIA 9.25 8-hour slow-cooked sausage sauce, tomato, bay leaf, red wine, chilli

*

Offerta della Pasta SUNDAY TO FRIDAY 5PM TO 7PM A BOWL OF HOMEMADE PASTA FOR JUST £5 JUST CHOOSE ANY PASTA DISH MARKED WITH *

LASAGNE DELLA NONNA 9.50 Pork and beef ragú, made to Nonnas secret recipe *TAGLIATELLE FUNGHI (v) (gf) 9.25 Wild mushrooms, garlic, parsley and poached egg CANNELLONI (v) 8.95 Spinach and ricotta cannelloni, parmesan béchamel, garlic crostini *RIGATONI AMATRICIANA (gf) 9.25 With cured pork cheek *LINGUINE PUTTANESCA (v) (gf) 8.25 Tomato, olives and caper sauce CONCHIGLIE (v) (gf) 7.50 With cime di rape, chilli and garlic *SPAGHETTI MARINARA (gf) 9.50 Fish and shellfish in creamed tomato sugo RISOTTO CIPOLLE (v) (gf) 9.25 White onion puree risotto, roast garlic RISOTTO ZUCCA (v) (n) 9.25 Butternut squash risotto, sage and walnut crumble RAVIOLI (v) 7.50 Potato and pecorino ravioli, poppy seed butter


SECONDI POLLO (n) (gf) 13.50

FEGATO (gf) 15

Roast chicken breast, fennel purée, thyme roast shallots, chestnuts

Pan-fried calf's liver with sage and balsamic vinegar, braised cabbage, creme fraiche

MANZO (gf) 17.25

PANCIA DI MAIALE 12

Chargrilled 10oz ribeye steak, roast potatoes, beetroot, chilli and horseradish butter

Slow cooked belly pork, black pudding polenta, apple and rosemary dressing

SALMONE (gf) 13.95

CONTORNI

INSALATA ANATRA (gf) 9.25 Confit duck leg, duck scratching, broad bean and gem salad

INSALATA ZUCCA (v) (gf) 8.50 Roast butternut squash, field mushroom, salad, pumpkin seed dressing

INSALATA SALMONE (gf) 9.25 Oak - roast salmon, pickled cucumber and shaved fennel

PASSERA (gf) 16 Whole grilled plaice, artichoke, roast lemon and caper butter

STINCO 13.50 Red wine braised beef shin, celeriac mash

SOUFFLÉ (v) 11 Twice baked goats’ cheese soufflé, Caesar salad

GNOCCHI (v) 12

PASTINACA (v) (gf) 3.50 Roast parsnip, shallot and confit garlic

PATATE (v) (gf) 3.50 Potato al forno, gorgonzola cream

CIME DI RAPE (n) (v) (gf) 3.50 Turnip tops, chestnuts and pancetta

RUCOLA (v) (gf) 4.50 Rocket and parmesan salad

PRE - THEATRE & LUNCH 2 Courses 9.90 | 3 Courses 11.90 BRUSCHETTONE Tuscan chicken livers on toasted Tuscan bread ZUPPA (v) (gf) Roast parsnip soup, parsnip crisps INSALATA CAPRESE (v) A salad of fresh buffalo mozzarella, tomatoes and basil

Squash Gnocchi, sweet and sour aubergine, rocket and parmesan salad, mustardo fruits

TRIGLIA Red mullet, sweet and sour aubergine, black olive tapenade

TAGLIATA PER DUE (gf) 37

AL FORNO Seasonal oven- baked pasta of the day, please ask

Chargrilled 24oz panhandle steak for 2, caramelised onion tart, root veg mash and green beans

MERLUZZO (gf) 15 Cod fillet with salsiccia diavolo, potato and parsley

PIATTO DI PESCE 35 Fish platter for 2 people. Roast fennel, rocket salad and turnip tops

POLLO Chicken Caesar salad GELATI (n) Two scoops of Nonnas home - made ice cream TORTA DEL GIORNO (n) Homemade cake of the day, please ask PASTICCINI (n) Selection of cakes and biscuits

PRE - THEATRE MENU NOT AVAILABLE DURING DECEMBER

Grilled salmon fillet, wilted greens, prawn velouté


DOLCI CIOCCOLATO 5.50

ASSIETTE PER DUE (n) 10.25

Hot chocolate pudding with a chocolate truffle centre, chocolate sauce, mascarpone

An assortment of selected desserts for 2 people. Enjoy the assiette with a half bottle of Brachetto D’Aqui with 2 glasses for an extra £12.00

LIMONCELLO 25ml serving 2.95 | A bottle 32

TORTA MELE 5.25

After dinner digestivo made with the juice of fresh lemons from Southern Italy, served chilled.

Apple crumble, bay - leaf custard

VIN SANTO E CANTUCCINI (n) 4.25

White chocolate and saffron pannacotta, baked plums, almond biscotti

A glass of sweet Tuscan Vin- Santo (holy wine) with twice baked Tuscan cantuccini biscuits for dipping

PANNACOTTA (n) 5.25

TORTA DATTERO E ZENZERO

5.25

AFFOGATO (n) 4.25

Date and ginger cake, milk and honey ice cream, pear puree

Two scoops of vanilla ice cream, espresso and frangelico liqueur to “drown” the ice cream

SEMIFREDDO (n) (gf) 5.25

GELATI MISTI (n) (gf) 5.25 Selection of Nonna’s home-made ice cream

Spiced fruit semifreddo with caramelized oranges

PASTICCINI E CAFFE (n) 3 Choice of coffee with Italian bigne’ and biscuit

TIRAMISU 5.50 Nonnas classic ‘pick me up’ dessert

FORMAGGI MISTI (n) 6, 9 or 12 Selection of 3, 5 or 7 fine cheeses taken from the best regions of Italy, noci, miele e chutney. See our accompanying Tasting Notes and Port selections on the following page.


FORMAGGI TASTING NOTES ASIAGO

PARMIGIANO REGGIANO

Asiago has protected designation of origin (Denominazione di Origine Protetta or DOP), the only “official” Asiago is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region, and now is also made in the Alpine region of the Province of Trento, which has become part of the DOP area for Asiago production. Fresh Asiago is made with whole cow’s milk and is matured for 20 to 40 days, with its compact texture and delicate fragrance of fresh milk.

The King of Italian cheeses is and unmissable feature on any Italian cheeseboard- made with pasteurised cows’ milk, granular in its consistency with an unmistakable nutty flavour. Luigi Carnacina, world-renowned maestro of the grand cuisine said of it: “Parmigiano-Reggiano, for me, is the complete cheese, the king cheese. In fact, when eating it as a table cheese, its fragrance and aroma equally satisfy delicate and strong eaters. And it always satisfies both the expert and the poet of the table.”

CACCIOCAVALLO

TALEGGIO DOP

From southern Italy, caciocavallo is said to date back to the 14th century, and believed by some to have originally been made from mare’s milk. Today this cheese comes from cow’s milk and has a mild, slightly salty flavour and firm, smooth texture when young (about 2 months). As it ages, the flavour becomes more pungent and the texture more granular, making it ideal for grating. Caciocavallo is one of the pasta filata types of cheeses which means it has been stretched and shaped by hand.

CAPRINO Young, fresh Caprino goat’s cheese: creamy, fresh, herbaceous in taste - ideal for every cheese platter

CHILLI PECORINO A soft, young and mild cheese from central Sicily, spiced with lots of red chillies. Surprisingly tangy with a kick from the chilli but still mellow to the palate thanks to its youth. Very interesting version of a popular style of Italian cheese made from ewe’s milk taken from the word “pecora” meaning sheep.

GORGONZOLA PICCANTE DOP Italy’s most famous blue cheese is bold, assertive and intensely flavourful. Legend has it that this cheese was created by accident: An inattentive cheese maker left some fresh milk out to drain for too long. Hoping it wouldn’t make a difference to the batch of cheese he planned to make, he used the resulting curd anyway. Months later, he found that some of his cave-aged wheels had a strange blue-green streak of mould. With some trepidation, he tasted the new cheese and found it was terrific. Today, most blue cheeses are injected with mould-producing bacteria to speed the process along.

The cheese is listed among the foods served at the banquet for the coronation of Pope Clement VI in 1344, and was also served at the wedding of Francesco Sforza to Bianca Maria Visconti in 1441. Taleggio is an uncooked, soft cheese made from whole cow’s milk. The cheese has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin and studded with salt crystals.


COCKTAILS

6.00

CRÈME BRÛLÉE Vanilla vodka, caramel and cream, butterscotch powder

TOBLERONE MARTINI Honey and frangelico mixed with smirnoff black vodka and fresh cream, chocolate

CARROT CAKE Baileys, goldschlager and kahlua

MILKY WAY MARTINI Baileys, vanilla vodka and chocolate liqueur muddled into a very familiar- airy dessert drink

ESPRESSO MARTINI The perfect end to a meal, our finest Italian espresso coffee with an added kick CHAMBORD TRUFFLE Vanilla vodka with crème de cacao and chambord

BLUSH MARTINI Smirnoff black vodka, vanilla syrup, amaretto, milk, cream, cranberry juice and cinnamon FRENCH KISS Smirnoff black vodka, crème de framboise, crème de cacao white and cream

CRÈME ANGLAISE Vanilla vodka, advocaat and milk creates this sumptuous drink

VINI DOLCI

Bottle

125ml

50ml - Taster

1. ALBANA DI ROMAGNA PASSITO, FATTO RIA ZERBINI, 2006, EMILIAROMAGNA 37.5 CL 100% Albana di Romagna. Enveloping honey & white peaches flavours, elegant & deep - it is a very sweet wine which undergoes 14 passes through the vineyard, more than Chateau Yquem

40.00

2. RECIOTO DI SOAVE, VIGNA MARGÉ 2007, VENETO, 50CL Garganega – Recioto comes from the Veronese dialect. Dried candied fruits, luscious honey scents, rich after finish

33.00

9.00

3.75

3. MARSALA RISERVA SUPERIORE NV, CURA TOLO, SICILY, 75CL Marsala. The real deal realised beautifully by this exciting producer, the stunning label was designed by a famous architect in Palermo, Ernesto Basile in the latter part of the 19th century and is very much in the art deco style. The Curatolo family have been producing Marsala for well over a century

19.95

3.95

1.75


VINI DOLCI

Bottle

125ml

50ml - Taster

4. VINO LIQUOROSO, LE RUFFOLE, NV, TUSCANY 75CL Blend of Malvasia, Trebbiano and Grechetto. Typical Tuscan after dinner drink, perfect with Tuscan biscuits for dipping like cantuccini or with ripe cheeses with a golden colour

18.00

3.50

1.50

5. VIN SANTO, 2001, ISOLE E OLENA, TUSCANY, 37.5CL A blend of Trebbiano, Malvasia and Sangiovese. This wine is deep amber in colour. Sweet and intense with a caramel, nutty character on the nose. It has a sherry like mouth-feel but with plenty of fruit and a good concentration

40.50

6. ALEATICO ELL ’ELBA DOC, 2006, ACQUABONNA, TUSCANY, 37.5CL 100% Aleatico. Bright, dark violet ruby, Highly perfumed, a very powerful wine, it stands up well to very mature, strongly flavoured cheeses, dry pastries and almonds

30.00

11.50

4.75

7. BRACHETTO D’AQUI, CONTERO, NV, 375ML 100% Brachetto. Superb perfume of crushed rose petals, sweet grapey fruit on the palate, dry finish, try with ice- cream!

12.00

8. MOSCATO D’ASTI, CONTERO, NV, 375ML 100% Moscato. Musky aroma but sweet on the palate with a clean & dry finish, matches great with panettone or with bread and butter pudding

9.50

9. RECIOTO DELLA VALPOLICELLA, ALLEGRINI, 2006, 50CL Corvina Veronese 80%, Rondinella 15%, Oseleta 5%. Sweet, velvety & intense taste

38.00

9.95

4.25

10. “CHAUDE LUNE,” VIN DE GLACE, VALLE D’AOSTA 2007, 50CL Prie Blanc. Made in December from grapes that have weathered the first ice and snow of the winter. This rare and highly prized “vin de glace” or ice wine acquires a specific sweet and aromatic concentration that makes it unique in its class

30.00

8.00

3.50


VINI DOLCI FLIGHT A TRIO OF 3 GLASSES OF DESSERT WINE TO ENJOY (3 GLASSES OF 50ML)

A FLIGHT OF DESSERT WINES Recioto di Soave, Vigna Margé, Aleatico dell’Elba DOC, “Chaude Lune,” Vin de Glace

PORTO, DOURO 11. TAYLORS LATE BOTTLED VINTAGE, 2000, 70CL

Bottle

125ml

21.00

4.00

31.00

5.95

57.00

11.00

12.00

50ml - Taster

The perfect Port to accompany blue cheese, acknowledged being the finest producer of this style of Port. Blended from wines of a single year, aged for up to six years in cask and is ready to drink when bottled; concentrated fruity flavour and firm, full-bodied palate

12. TAYLORS 10 YEAR OLD, 70CL Excellent with soft cheeses and a superb dessert wine, a fine old tawny blend, aged for an average of 10 years in oak. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking

13. TAYLORS 20 YEAR OLD, 70CL Tawny in colour. Aromas of fresh figs, red berries jam, grilled and wood aromas. Soft and fresh in the mouth with wooden and dried fruits taste and a good finish. Try it with Parmigiano Reggiano

PORT FLIGHTS A TRIO OF PORTS TO ENJOY (3 GLASSES OF 50ML)

• a Late Bottled Vintage (LBV) • a 10 year old Port • a 20 year old Port

9.00


GRAPPA GRAPPA POLI Grappaioli since 1898

“To distil good grappa is easy: one only needs fresh grapepomace and hundred years experience ...” Jacopo Poli Distillerie Poli is a small scale artisan producer of the finest Grappa, located in Schiavon in the heart of Veneto. The Poli family have been distilling Grappa commercially since 1898 when the grand father of the current ‘maestro grappaiolo', Giobatta, built a still by modifying a locomotive steam engine. Giobatta was a rather enlightened and progressive man, he was the first person to own a car for miles around and his phone number was 2 (the number 1 belonged to the local telephone company of that time). Jacopo Poli has certainly inherited his grandfather's passion for Grappa and ‘a total love for the art' remains at the heart of the Poli philosophy today. All served in 25ml

25ml GRAPPA SARPA POLI

5.95

In Venetian "Sarpa" means pomace - the firm parts of grapes. Sarpa di Poli is distilled from 60% Merlot and 40% Cabernet Sauvignon. Young, real and dry aroma. Ripened at least 4 years (abv 40%)

MOSCATO DI POLI Jacopo Poli is produced in the hills of Euganei. Originally from Greece, it was known in antiquity by the name of Alpicio as the "Api" bees were very attracted to it. Very aromatic with a dry finish

6.95

GRAPPA BASED LIQUEUR A distillery’s output need not to be based purely on grapes. The Miele is a hybrid: a grappabased liqueur made with honey and herbs. The Pera and Lamponi involve no grapes at all, being distilled from other aromatic fruits (William Pears and Carnia raspberries)

Grappa al Miele (honey flavour) (abv 35%) Pere di Poli (pear flavour) (abv 40%) Lamponi di Poli (raspberry flavour) (abv 40%)

5.50 5.50 5.50


SPIRITS

25ml

50ml

PREMIUM BRANDS We pour the following: Smirnoff Black Vodka, Tanqueray Gin, Pampero Especial Rum, Cuervo Tradicional Tequila, Bulleit Bourbon, Bushmills Black Bush Irish Whiskey and J&B Rare Scotch Whisky

21.00

4.00

KETEL ONE VODKA

3.25

5.25

CIROC VODKA

4.50

8.50

TANQUERAY TEN GIN

4.50

8.50

PAMPERO ANNIVERSARIO RUM

4.50

8.50

ZACAPA 23 YEAR OLD RUM

7.00

14.00

DON JULIO BLANCO, DON JULIO REPOSADO AND DON JULIO ANEJO TEQUILA

4.75

8.75

JOHNNIE WALKER BLACK SCOTCH WHISKY

3.25

5.25

JOHNNIE WALKER BLUE SCOTCH WHISKY

15.00

25.00

TALISKER, ISLE OF SKYE SINGLE MALT SCOTCH WHISKY

4.25

7.95

SINGLETON OF DUFFTOWN, SPEYSIDE SINGLE MALT SCOTCH WHISKY

4.50

7.95

LAGAVULIN, ISLAY MALT SCOTCH WHISKY

4.25

7.95

DALWHINNIE, HIGHLAND MALT SCOTCH WHISKY

4.25

7.95

GLENKINCHIE, LOWLAND SINGLE MALT SCOTCH WHISKY

4.25

7.95

We serve both Single and Double Measures. To add a dash or mixer 50p LUXURY SPIRITS


COFFEE Available as Decaf and also with Semi - Skimmed or Soya Milk

ESPRESSO 1.35 DOUBLE ESPRESSO 1.75 ESPRESSO LUNGO 1.40 ESPRESSO MACCHIATO 1.45 ESPRESSO CORRETTO 3.15 AMERICANO 2.00 CAPPUCCINO 2.05 DOUBLE CAPPUCCINO 2.45 CAFFE’ LATTE 2.10 DOUBLE LATTE

2.50

CAFFE’ MOCHA WITH OR WITHOUT CREAM

2.35

COFFEE FLAVOURS 0.45 ICED CAFFE LATTE 2.95 HOT CHOCOLATE WITH OR WITHOUT CREAM 2.20

TEA

1.90

We have a range of artisan teas from this exciting producer, Revolution Teas English Breakfast, Citrus Spice Herbal, White Pear, Black Citron, Earl Grey Lavender, Tropical Green, Sweet Ginger Peach, White Tangerine, Golden Flowers Herbal (Caffeine-free), Southern Mint Herbal (Caffeine-free), Honeybush Caramel (Caffeine-free, Rooibos)

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A NOTE ON OUR SERVICE CHARGE POLICY PUTTANESCA AMATRICIANA INGREDIENTS (v) vegetarian (n) may contain nuts (gf) gluten free option available...