Main Menu
Rabbit livers braised in Chianti, bruschetta 6
Gnocco fritto, Mortadella Bologna 5
Taleggio, fried 8
Smoked sardine on toasted sourdough 5
Mortadella Bologna, thinly sliced 7
Melanzane fritte 7
Honeymoon melon with Culatello di Zibello 12
Sardines salsa verde 4 per fish
Veal tongue, frutta mostarda 9
Fava bean dip, pinzimonio 11
Datterini Tomatoes 8
Tuna crudo 15
Tortellini in brodo 10
Risotto bianco 20
’Nduja strozzapreti 18
Cavatelli, cacio e pepe 8
Mezzemaniche ragù 20
Post-service Pasta 16 – add Bottaga 5
Caviar linguine 30
Parmigiana di melanzane 23
Coniglio alla Milanese 25
Turbot roasted on the bone 38
Salt-baked gilt-head bream (1kg) 47
Rib and kidneys of veal 78
Fried potatoes 7
Peas, fava beans and fried Mortadella Bologna 10
Roasted summer vegetables, Saba from Modena 7
Dressed leaves of Lollo Rosso and Lollo Bianco 7
Scarpetta bread 3
Dolce
From the Trolley
Rosie’s Torta Fedora 7
Pina’s Tiramisù 7
Grazie mille, Sav’s mamma!
(Life is) a bowl of iced cherries 5
Summer fruits 4
Orange Riccarelli 5
Marzipan fruits 5
Cheese with honey 9
From the Kitchen
Zabaglione with fresh berries 10
Sorbet & Granita
Amalfi lemon granita 5
Mandarin and bay 4
Verjus 4
Gelato
80% Amedei chocolate 5
Sicilian Pistachio 5
Risotto bianco 20
Neapolitan 8
Tuscany - Sample Menu
Indoors
Antipasti to share
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Agnolotti with Ricotta, Potatoes and Sage, Pine Nuts and Brown Butter
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Florentina T-Bone cooked over coals, Wild Herb Butter
Fried Potatoes | Grilled Vegetables | Large Leaf Salad
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Pina’s Tiramisu
Amalfi – Sample Menu Outdoors
Antipasti to share
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Prawns cooked over coals with Garlic, Amalfi Lemon and Parsley
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Capon cooked on the BBQ with Nduja Butter, Oregano and Orange
Fried Potatoes | Large Salad | Caponata
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Gelato Selection