Wednesday 6 March
A glass of Prosecco, served with VENETIAN CICCHETTI:
San Daniele cured ham, Grana Padano & aged balsamic on a ciabatta crostino
Sicilian tomato & buffalo mozzarella arancini
Roman pecorino & ricotta sphere with tomato & basil dip
TUSCAN RIBOLLITA SOUP
cannellini bean, cabbage, cavolo nero, Fontodi olive oil, aged parmesan vg gf
VEGETABLE MILLEFEUILLE TERRINE
tomato agrodolce, watercress, basil-infused olive oil v vg
or
MACKEREL ESCABECHE
horseradish, cucumber purée, young herbs
HAND-MADE BEEF SHIN & RED WINE TORTELLONI
Butter, lemon, aged parmesan v
or
GIROLLE & PORCINI RISOTTO
Taleggop cheese fondue, crispy parmesan v
WILD TURBOT ‘ISOLANA’
Piccolo tomato, black olives, Vermentino, potatoes, capers, basil, Farchoni olive oil df
or
SLOW-BRAISED LOCAL LAMB SHANK IN CHIANTI
Potato purée, carrot & tenderstem broccoli, gremolata gf
CHOCOLATE SPHERE
Madagascan vanilla mousse, honeycomb, hazelnut praline, chocolate chip ice cream v
or
SELECTION OF ITALIAN CHEESE
Taleggio, Asiago, gorgonzola & pecorino Sardo, Ouse Valley chutney, pane carasau v
COFFEE & PETITS FOURS
Dinner with Alex is £130 for six courses including three glasses of wine, coffee and petit fours. There is a discretionary 12.5% service charge added to your bill