Sample Winter Menu

Saturday 25th January - Dinner

Antipasti

Puntarelle alla Romana £30
Carciofi alla Guidea – deep-fried whole Roman artichokes with Amalfi lemon £35
Calamari ai ferri – chargrilled squid with fresh red chilli and rocket £37
Mozzarella di Bufala – marinated in crème fraîche with wood-roasted Violino squash and agretti £36
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 £38
Pizzetta – with radicchio, Speck di Val d’Aosta and rosemary £33

Primi

Ribollita – Tuscan bread soup with Swiss chard, borlotti, carrots and Selvapiana extra virgin olive oil £30
Linguine con Granchio – with Devon crab, chilli, parsley and lemon £40
Taglierini al Pomodoro – fresh fine pasta with slow-cooked tomato £34
Panzotti con Salsa di Noce – with Swiss chard, buffalo ricotta and fresh walnut sauce £35
Tagliatelle al Ragu – fresh pasta with veal, rabbit, pancetta & radicchio slow-cooked in Fontodi Chianti Classico £36

Secondi

Rombo al forno – turbot tranche wood-roasted with wild oregano with potatoes, Cedro lemon, thyme and olives ‘al forno’ £66
Coda di Rospo con Vongole – monkfish & clams roasted in Tercic Ribolla Gialla with capers, anchovies and cima di rape £67
Branzino ai ferri – chargrilled wild sea bass with salsa verde, large leaf rocket and slow-cooked Florence fennel £68
Piccione al forno – whole Anjou pigeon wood-roasted in Isole e Olena Chardonnay with speck, smashed celeriac and watercress £67
Stinco di Vitello – veal shin slow-cooked with its marrow in Aldo Vajra Nebbiolo with tomato & sage on bruschetta with cavolo nero £67
Controfiletto di Manzo ai ferri – chargrilled Longhorn beef sirloin with salsa Etrusca braised Italian spinach and cannellini beans £68

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 £36
Calamari ai ferri – chargrilled squid with fresh red chilli and rocket £37
Asparagi – English asparagus with anchovy butter & parmesan £37
Vitello Tonnato – thinly sliced roast veal with tuna mayonnaise, salted anchovy, capers, basil and lemon £34

Primi

Risi e Bisi - Venetian rice & peas with mint, stock and vermouth £36
Taglierini al Bosco – fresh fine pasta with wild asparagus, hops, herbs and Pecorino £36
Tagliatelle con le Ortiche – fresh nettle pasta with butter & parmesan £34
Spaghetti alle Vongole – with clams, parsley, garlic, chilli and Fracassi Favorita £38
Ravioli – with zucchini & their flowers, buffalo ricotta and mint £36

Secondi

Rombo al forno – turbot tranche wood-roasted over potatoes with Amalfi lemon and zucchini £66
Branzino al forno – wild sea bass roasted in Terlano Pinot Bianco with Risina beans and Violetta artichokes £68
Coda di Rospo ai ferri – chargrilled Cornish monkfish with anchovy & rosemary sauce, agretti and broad beans sott’olio £67
Piccione al forno – whole Anjou pigeon wood-roasted on bruschetta with Allegrini Valpolicella and green beans ‘in umido’ £67
Costoletta di Vitello al forno – wood-roasted thick-cut veal chop with salsa verde, slow-cooked peas and rocket £67
Controfiletto ai ferri – chargrilled Longhorn beef sirloin with roasted Merinda tomatoes, braised spinach and fresh horseradish £68

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

Friday 11th July - Dinner

Antipasti

Pizzetta - Taleggio and River Cafe garden herbs £32
Prosciutto di Parma with Ligurian Honey Moon melon £39
Granchio -Devon Crab with raw zucchini salad, basil, aioli and lemon £40
Caponata Siciliana - pale aubergine, pine nuts, celery, tomato and sultanas £36
Mazzancolle - split Scottish Langoustines roasted with garlic and parsley £51
Carpaccio di Manzo - thinly sliced Beef fillet, summer beetroots and horseradish £39
Calamari ai ferri - chargrilled Squid with fresh red chilli and wild rocket £38
Mozzarella di Bufala - broad beans ‘sott’olio,' mint and Pecorino Romano £38
Capesante in padella- seared Scottish Scallops with anchovy, Volpaia vinegar, marinated Italian red peppers and marjoram £39

Primi

Ravioli di Ricotta di Bufala - with pesto alla Genovese £38
Minestrone Estivo - chilled ridged zucchini & zucchini flower soup £35
Spaghetti con Aragosta - with Dorset Blue Lobster, chilli and Fiano di Avellino £46
Tagliatelle ai Funghi - Scottish girolles, crème fraîche, parsley and Parmesan £40
Stracci con Pomodorini Gialli - yellow Datterini tomatoes, black olives, Ligurian basil and Buffalo Ricotta £38

Secondi

Rombo al forno - Turbot tranche wood-roasted with anchovy & rosemary branches, Tuscan roast potatoes and Amalfi lemon £69
Coda di Rospo al forno - Cornish Monkfish roasted in Vermentino and basil with new season’s Cannellini beans, clams and Sicilian tomatoes £68
Trota di Mare ai ferri - Sea Trout chargrilled with smashed black olives, marjoram and Roman zucchini trifolati £69
Costoletta di Vitello al forno - roasted thick-cut Veal cutlet with salsa rossa cruda and braised fine green beans £69
Piccione al forno - spatchcocked Anjou Pigeon roasted in Allegrini Valpolicella with thyme, fresh peas, Pancetta Tesa and Italian spinach £68
Costata di Manzo ai ferri - chargrilled Longhorn Beef Ribeye with salsa verde, summer girolles and fresh baked borlotti £69

Gelati del River Cafe £12

Caramel
Stracciatella
Hazelnut
Dada Strawberry Sorbet
Sicilian Melon Sorbet
White Peach Sorbet
Affogato with: Grappa Bassano £18 Vin Santo £20 or Espresso £14

Dolci £15

Chocolate Nemesis
Lemon Tart
Almond Tart with Raspberries
Summer Pudding with Allegrini Valpolicella
Pannacotta with Grappa and Roasted Apricots
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 £32
Prosciutto di Parma – with radicchio and Parmigiano Reggiano £36
Carne Cruda di Vitello e Manzo – finely chopped veal & beef with black pepper, Pecorino Gran Riserva and rosemary bruschetta £38
Bagna Cauda – puntarelle, carrots, romanesco, celery hearts & Swiss chard with warm anchovy & De Faveri Prosecco sauce £32
Mozzarella di Bufala – with artichoke alla ‘Romana’, mixed roast pumpkin, Risina beans, marjoram & Felsina extra virgin olive oil £36
Calamari ai ferri – chargrilled squid with fresh red chilli & wild rocket £37
Mazzancolle – Scottish langoustines split & wood-roasted with garlic and parsley £49

Primi

Panzotti – handmade pasta stuffed with Robiola di Roccaverano with sage butter £36
Risotto Verde – with winter greens and Pecorino Canestrato £35
Malfatti con Fagiano – hand-cut pasta with pheasant slow-cooked in Bussola Valpolicella Classico, fennel herb & pancetta £36
Linguine con Granchio – with Devon crab, parsley, chilli & lemon £38

Secondi

Branzino ai ferri – wild Sea Bass slashed & stuffed with lemon, thyme & marjoram with olives, red winter leaves & Florence fennel £68
Sogliola al forno – whole Dover Sole wood-roasted with pangrattato, anchovy & lemon zest with Italian spinach £67
Fritto Misto – of Cornish Monkfish, Red Mullet, Scottish Scallops, Anchovy, sage & Violetta artichokes £67
Gallo Cedrone – whole Yorkshire Grouse wood-roasted in Isole e Olena Chianti Classico with potatoes & sage ‘al forno’ and watercress £64
Stinco di Vitello – Veal shin slow-roasted in Giacomo Fenocchio Barolo with risotto bianco & gremolata £67
Coscia d’Agnello ai ferri – chargrilled marinated leg of lamb with chickpeas, cima di rape & fresh horseradish £66

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

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