Bianco, rosso e verde (Sicilia) 15.90White anchovies, red semi-dried tomatoes, green Sicilian
olives and goat curd cheese, served with focaccia bread.
Scamorza di bufalo affumicata (Campania)17.90Grilled and smoked buffalo Scamorza cheese, topped with
prosciutto, asparagus and roasted cherry tomatoes.
Sformato di fave e pecorino (Puglia)15.90Broad bean and Pecorino cheese “Italian soufflé”, accompanied with Mediterranean grilled and house marinated vegetables, served with figs vincotto.
Polenta al forno (Lombardia)15.90Baked polenta with Porcini mushrooms, a Taleggio cheese fondue and white truffle infused evo*.
“Sarde in saor” (Veneto)14.90A classic Venetian dish of gently marinated sweet and sour sardine fillets, sultanas, pine kernels, caramelised onions with grilled polenta.
Calamari alla griglia (Liguria)15.90Local squid char-grilled and served with Belgian endive, radicchio and rocket salad.
Gamberone ai ferri (Toscana)5.90 eaGrilled whole tiger prawns served on shredded cos lettuce and red radicchio salad with basil infused evo *.
Carpaccio di filetto (Veneto)15.90Made the first time at the famous Harry’s Bar in Venice, this dish of finely sliced beef fillet was named Carpaccio after a famous Venetian painter renowned for his vivid use of colour, particularly reds. Served with red radish, shaved parmesan, baby rocket, evo * and lemon juice.
Oyster natural2.90 eaAccompanied with shallots and aged red wine vinegar. Opened to order.
*extra virgin olive oil
Bruschetta (Abruzzo)7.90Char-grilled bread, rubbed with olive oil & garlic
- with marinated black and green olives 10.90
- with fresh tomato, bocconcini and basil 13.90
- with prosciutto, rocket, parmesan and tomato 13.90