Sample Winter Menu

Saturday 25th January - Dinner

Antipasti

Puntarelle alla Romana £29
Carciofi alla Guidea – deep-fried whole Roman artichokes with Amalfi lemon £28
Calamari ai ferri – chargrilled squid with fresh red chilli and rocket £32
Mozzarella di Bufala – marinated in crème fraîche with wood-roasted Violino squash and agretti £29
Mazzancolle al forno – Scottish langoustines split & wood-roasted with parsley and garlic £49
Carpaccio di Manzo – finely sliced beef fillet crusted in thyme & black pepper with rocket and Sardinian winter tomatoes £34
Pizzetta – with radicchio, Speck di Val d’Aosta and rosemary £28

Primi

Ribollita – Tuscan bread soup with Swiss chard, borlotti, carrots and Selvapiana extra virgin olive oil £25
Linguine con Granchio – with Devon crab, chilli, parsley and lemon £35
Taglierini al Pomodoro – fresh fine pasta with slow-cooked tomato £28
Panzotti con Salsa di Noce – with Swiss chard, buffalo ricotta and fresh walnut sauce £29
Tagliatelle al Ragu – fresh pasta with veal, rabbit, pancetta & radicchio slow-cooked in Fontodi Chianti Classico £30

Secondi

Rombo al forno – turbot tranche wood-roasted with wild oregano with potatoes, Cedro lemon, thyme and olives ‘al forno’ £59
Coda di Rospo con Vongole – monkfish & clams roasted in Tercic Ribolla Gialla with capers, anchovies and cima di rape £57
Branzino ai ferri – chargrilled wild sea bass with salsa verde, large leaf rocket and slow-cooked Florence fennel £57
Piccione al forno – whole Anjou pigeon wood-roasted in Isole e Olena Chardonnay with speck, smashed celeriac and watercress £55
Stinco di Vitello – veal shin slow-cooked with its marrow in Aldo Vajra Nebbiolo with tomato & sage on bruschetta with cavolo nero £53
Controfiletto di Manzo ai ferri – chargrilled Longhorn beef sirloin with salsa Etrusca braised Italian spinach and cannellini beans £55

Gelati del River Cafe £12

Roasted Almond
Stracciatella
Hazelnut
Caramel
Pear & Grappa Sorbet
Affogato with: Grappa Bassano £18 Vin Santo £20 or Espresso £14

Dolci £15

Chocolate Nemesis
Lemon Tart
Prune & Almond Tart
Pannacotta with Grappa & Champagne Rhubarb
Lemon, Almond & Polenta Cake with Caramelised Blood Oranges
Biscotti Misti - Noci e Cioccolato, Mezzalune, Ricciarelli

Formaggi - 3 cheeses £18 or 5 cheeses £30

Robiola Rochetta – goat’s milk, Piemonte
Taleggio di Val Brembana – cow’s milk, Lombardia
Pecorino di Fossa – sheep’s milk, Umbria
Alto But Vecchio – cow's milk, Padola, Veneto
Gorgonzola Naturale – blue, cow’s milk, Lombardia

Sample Spring Menu

Wednesday 7th May - Lunch

Antipasti

Prosciutto di San Daniele – with Charentais melon £36
Insalata di Granchio – Devon crab with baby artichokes and parsley £37
Mazzancolle – split & wood-roasted Scottish langoustines with chilli and oregano £49
Mozzarella di Bufala – with lemon & mint, broad beans, black olives and Tarasco cicoria £34

Calamari ai ferri – chargrilled squid with fresh red chilli and rocket £31
Asparagi – English asparagus with anchovy butter & parmesan £31
Vitello Tonnato – thinly sliced roast veal with tuna mayonnaise, salted anchovy, capers, basil and lemon £30

Primi

Risi e Bisi - Venetian rice & peas with mint, stock and vermouth £28
Taglierini al Bosco – fresh fine pasta with wild asparagus, hops, herbs and Pecorino £30
Tagliatelle con le Ortiche – fresh nettle pasta with butter & parmesan £28
Spaghetti alle Vongole – with clams, parsley, garlic, chilli and Fracassi Favorita £35
Ravioli – with zucchini & their flowers, buffalo ricotta and mint £28

Secondi

Rombo al forno – turbot tranche wood-roasted over potatoes with Amalfi lemon and zucchini £59
Branzino al forno – wild sea bass roasted in Terlano Pinot Bianco with Risina beans and Violetta artichokes £57
Coda di Rospo ai ferri – chargrilled Cornish monkfish with anchovy & rosemary sauce, agretti and broad beans sott’olio £57
Piccione al forno – whole Anjou pigeon wood-roasted on bruschetta with Allegrini Valpolicella and green beans ‘in umido’ £53
Costoletta di Vitello al forno – wood-roasted thick-cut veal chop with salsa verde, slow-cooked peas and rocket £54
Controfiletto ai ferri – chargrilled Longhorn beef sirloin with roasted Merinda tomatoes, braised spinach and fresh horseradish £55

Gelati del River Cafe £12

Caramel
Roasted Almond
Stracciatella
Hazelnut
Strawberry Sorbet
Affogato with: Grappa Bassano £18 Vin Santo £20 or Espresso £14

Dolci £15

Chocolate Nemesis
Lemon Tart
Nespole & Almond Tart
Pannacotta with Grappa & Raspberries
Pressed Chocolate Cake with Zabaglione Ice Cream
Ricciarelli, Baci di Dama, Mezzalune

Formaggi - 3 cheeses £18 or 5 cheeses £30

Caprini Freschi – goat’s milk, Piemonte
Scimudin - cow & goat's milk, Lombardia
Pecorino Marzolio Rosso – pasteurised sheep’s milk, Tuscany
Castelrosso – cow’s milk, Piemonte
Blucora – blue, cow & goat's milk, Piemonte

Sample Summer Menu

Thursday 25th June - Dinner

Antipasti

Mozzarella di Bufala con Caponata alla Siciliana £28
Calamari ai ferri - chargrilled squid with fresh red chilli and rocket £31
Culatello di Zibello – with Charentais melon or Italian black figs £38
Mazzancolle – poached Scottish Langoustines with aioli and pea salad with basil, mint & fennel herb £49
Carpaccio di Branzino – thinly sliced raw wild Sea Bass with marigold tomatoes, golden oregano and chilli  £32
Antipasto di Verdure – roast red & yellow peppers with anchovy, baked borlotti, Italian spinach and buffalo ricotta crostino £28
Carne Cruda di Vitello - finely chopped Veal rump with squashed tomato bruschetta and Pecorino Gran Riserva  £31

Primi

Strozzapreti con Pesto alla Genovese e Fagiolini Verdi £29
Ravioli - stuffed with buffalo ricotta, garden herbs & lemon zest with marjoram butter and Pecorino £29
Risotto - with clams, zucchini flowers and Castello di Neive Lange Arneis £31
Taglierini - with cherry & marigold tomatoes and basil £29

Secondi

Rombo al forno - Turbot tranche wood-roasted with anchovy, capers and flowering oregano with summer beets and garden rocket £58
Capesante ai ferri - chargrilled Scottish Scallops with zucchini fritti, chilli and mint £54
Branzino al sale - wild Sea Bass baked whole in sea salt with salsa verde and chargrilled verdura mista of aubergines, zucchini & peppers £57
Piccione al forno - whole Anjou Pigeon wood-roasted in San Guido Guidalberto with Tuscan roast potatoes £55
Vitello cotto in bianco - poached Veal shin, pancetta & bay with fresh horseradish, Swiss chard and peas £54
Controfiletto ai ferri – chargrilled Beef sirloin with fresh borlotti, mustard, Sorrento tomatoes and basil £55

Gelati del River Cafe £12

Caramel
Stracciatella
Roasted Almond
Hazelnut
Strawberry Sorbet
Affogato with: Grappa Bassano £18 Vin Santo £20 or Espresso £14

Dolci £15

Chocolate Nemesis
Lemon Tart
Almond Tart with Strawberries
Summer Pudding with Valpolicella
Pannacotta with Grappa and Raspberries
Biscotti Misti - Noce e Cioccolato, Ricciarelli, Baci di Dama

Formaggi - 3 cheeses £18 or 5 cheeses £30

Robiola di Roccaverano – goat’s milk, Piemonte
Asiago Pressato – cow’s milk, Veneto
Capretta di Toscano – goat’s milk, Toscana
Pecorino Sardo Canestrato – sheep’s milk, Sardinia
Blu di Bufala – blue, buffalo milk, Lombardia

Sample Autumn Menu

Tuesday 18th November - Lunch

Antipasti

Pizzetta – with potato, Taleggio and thyme £27
Prosciutto di Parma – with radicchio and Parmigiano Reggiano £29
Carne Cruda di Vitello e Manzo – finely chopped veal & beef with black pepper, Pecorino Gran Riserva and rosemary bruschetta £32
Bagna Cauda – puntarelle, carrots, romanesco, celery hearts & Swiss chard with warm anchovy & De Faveri Prosecco sauce £29
Mozzarella di Bufala – with artichoke alla ‘Romana’, mixed roast pumpkin, Risina beans, marjoram & Felsina extra virgin olive oil £29
Calamari ai ferri – chargrilled squid with fresh red chilli & wild rocket £31
Mazzancolle – Scottish langoustines split & wood-roasted with garlic and parsley £49

Primi

Panzotti – handmade pasta stuffed with Robiola di Roccaverano with sage butter £29
Risotto Verde – with winter greens and Pecorino Canestrato £28
Malfatti con Fagiano – hand-cut pasta with pheasant slow-cooked in Bussola Valpolicella Classico, fennel herb & pancetta £29
Linguine con Granchio – with Devon crab, parsley, chilli & lemon £35

Secondi

Branzino ai ferri – wild Sea Bass slashed & stuffed with lemon, thyme & marjoram with olives, red winter leaves & Florence fennel £58
Sogliola al forno – whole Dover Sole wood-roasted with pangrattato, anchovy & lemon zest with Italian spinach £54
Fritto Misto – of Cornish Monkfish, Red Mullet, Scottish Scallops, Anchovy, sage & Violetta artichokes £52
Gallo Cedrone – whole Yorkshire Grouse wood-roasted in Isole e Olena Chianti Classico with potatoes & sage ‘al forno’ and watercress £58
Stinco di Vitello – Veal shin slow-roasted in Giacomo Fenocchio Barolo with risotto bianco & gremolata £53
Coscia d’Agnello ai ferri – chargrilled marinated leg of lamb with chickpeas, cima di rape & fresh horseradish £53

Gelati del River Cafe £12

Caramel
Roasted Almond
Stracciatella
Hazelnut
Chocolate & Vecchia Romagna Sorbet
Affogato with: Grappa Bassano £18 Vin Santo £20 or Espresso £14

Dolci £15

Chocolate Nemesis
Lemon Tart
Pear & Almond Tart
Pannacotta with Grappa & Pomegranate
Walnut & Amaretto Cake
Biscotti Misti - Baci di Dama, Torrone, Noci e Cioccolato

Formaggi - 3 cheeses £18 or 5 cheeses £30

La Tur – sheep & goat’s milk, Piemonte
Castellino Caciotta – cow’s milk, Veneto
Caprino Stagionato al Caprone – goat’s milk, Sardinia
Ragusano – cow's milk, Sicilia
Basajo – sheep’s milk, Veneto