Menu
We have plenty of gluten free options and vegan dishes. Please ask as most dishes can be modified to your requirements.
| Food | Tapas | Regular |
| Ribollita (rustic vegetable soup) | 6 | 11 |
| Lentil soup with crispy pancetta | 7 | 11 |
| Fish soup (tuna, halibut, salmon, mussels and clams with tomato sauce, chilli and garlic) | – | 26 |
| Mussel soup (cozze in tomato sauce) | 10 | 12.50 |
| Bruschetta (grilled home-made sourdough bread, home-made pesto & tomato) | 5 | 8 |
| Caprese Salad (avocado, buffalo mozzarella, tomatoes) | 9 | 16 |
| Vegetali grigliati (grilled vegetables with gorgonzola or mozzarella) | 9 | 14 |
| Carciofi Grigliati con prosciutto (grilled baby artichokes, prosciutto, truffle oil) | 9 | 17 |
| Melanzana Parmigiana (baked aubergine with tomato, parmesan and goat cheese) | 8 | 15 |
| Polpette (organic Tuscan style meatballs) LG portion = £19 | 8 | 15 |
| Pizza Margharita | 10 | 14 |
| Pizza Vegetables (tomato sauce, mozzarella or gorgonzola, red onions, artichokes, zucchini and aubergine) | – | 15 |
| Pizza Piccante ( tomato sauce, salami, jalapeno, mozzarella cheese, mix peppers and chilli oil) | – | 16 |
| Pizza Truffle (white base with parma ham, mozzarella, rocket, shaved parmesan cheese and truffle oil) | – | 20 |
| Pappardelle con ragu di cervo | 10 | 18 |
| Home-made aubergine & ricotta ravioli with butter & sage #3=£9, #6=£17 or #9=£21 | 9 | 17 |
| Spaghettini alla Checca (spaghettini with sun dried tomatoes, garlic, olive oil) | 7 | 12 |
| Linguine alle vongole (with fresh clams) | 13 | 20 |
| Spaghetti cozze (with tomato sauce and fresh mussels) | – | 18 |
| Tagliolini with mushrooms and fresh truffle | 13 | 21 |
| Roast Halibut with sun dried tomatoes and fennel and chilli | – | 28 |
| Salmone al pesto (chargrilled salmon with pesto) | 13 | 20 |
| Tonno grigliato (chargrilled fillet of tuna) with rocket & chopped tomato | 15 | 25 |
| Agnello grigliato (chargrilled lamb cutlets with spinach) #1=£11, #2=£19 or #3=£24 | 11 | 19 |
| Steak Tagliata (thinly cut beef steak with radicchio and chicory) | 13 | 22 |
| Organic Chicken Paillard with rocket and parmesan cheese | 12 | 20 |
| Broccoli with chilli and garlic | 6 | |
| Riccardo salad (green salad, avocado and red onion) | 8 | |
| Sauteed potatoes | 5 | |
| Spinach | 6 | |
| Desserts | ||
| Chocolate & almond cake, home-made (GF) | 10 | |
| Coconut Panna Cotta (V) | 7 | |
| Tiramisu | 10 | |
| Crespelle (home-made pancake with amaretto) | 10 | |
| Affogato / Limone Liquoroso, Mango Liquoroso | 8 | 10 |
| Gelato (variety of flavours, please ask us!) 1 scoop = 3.25 2 scoop = 6.50 |
Drinks
| White Wine | Glass | LG Glass | 1/2 Bottle | Bottle |
| Trebiano Rubicone | 6 | 8 | 13 | 21.99 |
| Chardonnay | 7 | 9 | 17 | 27.99 |
| Bio Pinot Grigio Mezzacorona | 8 | 10 | 17.50 | 30.99 |
| Gavi di Gavi La Meirena | 10 | 14 | 26.50 | 47.99 |
| Blush Wine | ||||
| Pinot Grigio Blush Torresella | 7 | 9 | 17.50 | 29.99 |
| Red Wine | Glass | LG Glass | 1/2 Bottle | Bottle |
| Sangiovese Rubicone | 6 | 8 | 13 | 21.99 |
| Primitivo Visconti | 7 | 9 | 15.50 | 25.99 |
| Santa Cristina Antinori | 8 | 11 | 19.75 | 34.99 |
| Merlot Mezzacorona Rosso | 7 | 10 | 17.75 | 30 |
| Valpolicella Masi | 8 | 11 | 21 | 37.99 |
| Vino nobile La Bracesca | 13 | 17 | 29 | 52.99 |
| Barolo Classico Prunotto | 71.99 | |||
| Tignanello, Antinori | 170 | |||
| Champagne & Prosecco | Glass | LG Glass | 1/2 Bottle | Bottle |
| Ca’del Console Prosecco Extra Dry | 9.50 | 39.99 | ||
| Champagne Testulat Blanc de Blancs | 14 | 59.99 | ||
| Beer | 1/2 Pint | Pint | Bottle | |
| Peroni bottle | 6 | |||
| Morretti bottle | 6 | |||
| Moretti draft | 4.50 | 8 | ||
| Cocktails | Glass | |||
| Aperol Spritz – Aperol, Soda Water and Prosecco | 10 | |||
| Negroni – Gin, Punt e Mes, Campari, Angostura bitter and a slice of orange | 10 | |||
| Bellini – Prosecco and peach purée | 10 | |||
| Mint Martini – Rum, fresh lime juice and mint leaves | 10 | |||
| Fresh Juices – Fresh Apple, Fresh Orange, Fresh Carrot | 6 | |||
| Coke, Diet Coke, Lemonade, Ginger Ale, Tonic, Soda | 5 |
If you have any comments or requests please speak to Riccardo Mariti