Nuovo Breads Carne/Meat

Bread Plate We bake our garlic pagnotta Bistecca di Manzo steak grilled pink, garlic butter (gf) 14.50
and rosemary and olive focaccia, with grissini and
Sardinian pane carasau.
Pollo Saltimbocca chicken breast, prosciutto and fresh sage. Grilled. Served with sage butter (p) (gf) 9.50
Olive oil and balsamic vinegar (vg) 5.00
(add olives 4.-)
Lemon Roast Chicken with rosemary and garlic. grana padano cheese crust (gf) 8.00
Amaro and Orange Glazed Pork Belly on fennel puree, served with a crisp pork cracker (p) 11.00
Rosemary and Olive Focaccia
Luganega e Fagioli traditional style cured pork sausage, broad beans with guanciale and chilli (gf) (p) 8.50
Cicchetti
sea salt (vg) 4.25

Garlic Pagnotta granary style loaf Manzo Brasato nine hour braised beef on smooth creamy polenta, rich red wine jus, crisp cavalo nero 10.50
drizzled with olive oil (vg) 4.25
Nduja Polpette pork and spicy nduja meatballs, braised in red wine sauce (gf) (p) 8.00
Bruschetta garlic, tomato, basil oil, Inspired by the small plates of Veneto Braciole beef parcels, pesto stuffing in tomato sauce, baked under melted provolone (n) 8.00
grana padano shavings (v) (vga) 4.75
Served in a tapas style
Pesce/Fish
Antipasti ~ Arancini ~ Insalata Fish of the day our chef’s fish creation. Your server will advise 12.50
Order these separately from pasta and/or meats if you prefer Italian style courses Seared Scallops on carrot and bergamot sauce, crisp fennel, lemon chilli crumb (gfa) 13.00
Tuna Carpaccio thinly sliced raw tuna, lemon, chilli, Calamari Fritti crisp fried squid, sea salt, parsley, lemon and smoked scallop roe mayonnaise (gf) 8.00
Arancini mozzarella, peas and saffron (v) 7.50
shallots, capers and pinenuts (n) 8.00 Gamberoni Romesco pan-fried large prawns in romesco butter (n) (gf) 9.00
Goats Cheese and Grape Brushetta
Aperol Cured Trout whipped goats cheese, roasted grapes, pistachio (n) (v) 6.50 Grilled Octopus potato, nduja jam (gf) (n) 12.50
grapefruit, pickled fennel, beetroot gel (gf) 7.50
Apple, Walnut and Fennel Branzino pan-fried sea bass fillet and sea bass filled ravioli, with lemon, cream and white wine sauce 12.75
Burrata Mozzarella lemon dressing, (n) (vg) (gf) 4.50
on cavalo nero and hazelnut pesto (v) (gf) 10.00
Taleggio al Forno oven baked soft Italian cheese, Pizza Verdure
Baccala Crostini salt cod whipped with goat cheese on garlic crisp-bread (v) (gfa) 6.50
squid ink crispbread, lemon gel 8.00 folded, calzone style pizza
Whipped Cod Roe with Pasta Fritta Verdure Fritte crispy fried courgette and carrot
Tre Funghi portabello, button mushrooms in cream and anchovy oil, grated bottaga 6.25
Mozzarella mozzarella, tomato basil v) 7.00 strips, smoked paprika aioli (gf) (vg) 6.00
king oyster mushroom straw (gf) (v) (vg) 6.75
Salumi Piatto Quatro Formaggi Seasonal Vegetable chef’s choice from 4.25
mozzarella, gorgonzola, grana padano, provolone (v) 8.00
Prosciutto e Gnocco Fritti Chef’s choice of Italian cured meat served with capers,
Roasted Rosemary Potatoes
burrata mozzarella, fried bread pockets olive oil, basil (p) (gfa) 8.50 olive oil. Gnocco Fritti (p) (gfa) 8.00 Prosciutto e Rucola cured ham and rocket (p) 8.00 garlic, olive oil and sea salt (vg) (gf) 4.50
Carpaccio di Manzo Vine-ripened Tomato Salad Verdura grilled Italian vegetables, fresh basil (p) 8.00
thinly sliced raw beef, grana padano shavings, capers, shaved red onion, mustard and olive oil dressing, Grilled Vegetables with Romesco
peppers, courgette, aubergine, artichoke, fennel, tomato
rocket, olive oil (gf) 10.50 oregano (vg) (gf) 4.25 Spicy Nduja (vg) (gf) (n) 6.50
soft Calabrian pork sausage, mozzarella and rocket (p) 8.00
Fries (vg) (gf) 3.25
Pasta/Risotto/Gnocchi
Ravioli/Tortelloni Linguine Nero
your server will tell you today’s style 7.50 squid ink pasta with prawns and squid, lemon, chilli, Please be sure to inform us of any allergies before you order
white wine, cream (gfa) 9.75
Gnocchi e Spinache cherry tomatoes, toasted almonds, Rigatoni con Melanzane Please note we cook a wide variety of different dishes at the same time in our kitchen and therefore,
although we will take reasonable steps to avoid it,
grana Padano shavings (n) (vga) 7.00
pasta tubes, aubergine, chilli, garlic and salted ricotta (vga) (gfa) 7.00 we cannot completely rule out the possibility of cross contamination.
Written allergen advice is available.
Rotolo baked pasta rolls filled with rich beef and pork ragu Triangolini fried cheese filled pasta, dusted with tomato
under melted provolone 7.75 Advisory indicators
and grated Grana Padano (v) 7.50 (gf) gluten free (Coeliacs please inform your server) (gfa) gluten free version available
(v) vegetarian (may contain dairy produce* and /or eggs) (vg) vegan (vga) vegan version available
Carbonara linguine, guanciale, egg, parmesan (p) (gfa) 7.50 Risotto Primavera (n) contains nuts/pine nuts (p) contains pork
arborio rice, spring green vegetables, hazelnuts, grana padano, crisp Our parmesan and other authentic Italian cheeses are made using rennet.
Fazzoletto Piccante chilli, parsley, garlic, lemon, cavalo nero (n) (vga) (gf) 7.50 Mozzarellas and goat curd are not made using rennet.
olive oil, grana padano, breadcrumbs (vga) (gfa) 6.75
Spring 2024