ANTIPASTI

CHEF’S SELECTION OF SALUMI | 22
CALAMARI FRITTI – lemon butter, shallot, chili | 16
CAULIFLOWER FRITTI – romesco & charred lemon | 14
ARTISANAL BABY GREEN INSALATA – whipped goat cheese,
tomato bread crumb, Italian vinaigrette | 17
ROASTED BEETS – pistachio & mint | 16
ARUGULA INSALATA – parmigiano & aceto balsamico | 14
CHARRED OCTOPUS – “gigante marinati” & mostarda | 17

 

PRIMI

LINGUINE – clams, house cured pancetta, chili | 25
PAPPARDELLE “alla MEMA” – polpetti & sweet sausage sugo | 25
RAMP FAZZOLETTI – wild ramps, ramp butter, parmigiano fonduta | 29
RICOTTA CAVATELLI – lamb ragu, pea mash, mint, pecorino romano | 29

 

SECONDI

BRANZINO al CARTOCCIO – fregula, tomato, olive | 34
“LANCASTER AMISH” CHICKEN – chicken sausage, fava beans, english pea, funghi misti, porcini jus | 38
SESAMO CRUSTED OCEAN TROUT –  celery root, apple, winter slaw | 36
PROSCIUTTO WRAPPED LOCAL MONKFISH – heirloom pomodoro, stufati, leek, english pea, chili, black garlic | 38
LOCAL HANGER STEAK – potato fritti, spring onion pesto, red onion, jam | 40

 

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EXECUTIVE CHEF | ROBBIE FELICE