Aperitivo - Prosecco with
Blood Orange and
Campari £8

Friday  4 April 2008 Dinner
The River Café
20th Anniversary
T-shirts are available
Mazzancolle cotto in Bianco – cold, poached Scottish langoustines with Selvapiana aioli crostino £22
Capesante in Padella – Scottish Scallops seared with fresh sage, with agretti
and Sardinian bottarga £15.50
Antipasto di Verdura – baby artichokes sott’olio, cannellini beans, roasted trevise and bruschetta £12.50
Puntarelle alla Romana – thinly sliced cicoria shoots with anchovy, dried chilli and red wine vinegar £12
Mozzarella di Bufala e Prosciutto di Parma – with smashed black olives
and erbette with olive oil and lemon £12.50
Calamari ai Ferri – chargrilled squid with fresh red chilli and rocket £13
Ravioli di Porcini e Ricotta – fresh pasta with buffalo ricotta, porcini and parsley,
with sage butter £12.50
Taglierini ’Ortiche con Noce Moscata – hand made nettle pasta with nutmeg, butter and parmesan £12
Pappardelle con Maiale – hand cut pasta with slow-cooked pork ragu with tomato, carrots, celery,
milk and parmesan £12
Linguine con Granchio – with fresh Devon crab, chilli, fennel seeds and lemon £13.50
Stinco di Vitello – veal shin slow-roasted with thyme, garlic and Pieropan Soave Classico,
with risotto Milanese and gremolata £28
Filetto di Manzo ai Ferri – chargrilled Castle May beef fillet with fresh horseradish,
parsley and borlotti di Lamon £30
Piccione al Forno – whole Anjou pigeon, stuffed with thyme & garlic & wood-roasted in Corte Giara Amarone,
with braised Savoy cabbage, Casteluccio lentils and pancetta £28
Coda di Rospo al Forno – Cornish monkfish roasted with rosemary branches, potatoes, anchovies, radicchio,
capers and Solo Sole Vermentino £29
Branzino alla griglia – chargrilled wild sea bass with salsa verde, grilled Florence fennel
and Italian spinach £29
Rombo al Forno – wood-roasted turbot tranche with lemon & marjoram, Violetta artichokes ‘alla Romana’
and braised Swiss chard £31
I Formaggi
Gorgonzola Naturale - lightly blue-veined cow’s milk cheese from Lombardia with Mostarda di Pera
Scimudin – soft, nutty cow’s & goat’s milk cheese from Lombardia with Mostarda di Miele Selvatica
Pecorino Abbucciato Arentino - rare, biodynamic sheep’s milk cheese aged 4-5 months from Arezzo
with Selvapiana Millefiore honey
Selection of Goat’s cheese from Piemonte £8
Fichi, Rosmarino, Mirtillo with muscatels
Wine suggestions for cheese:
Bin No. 43 Recioto di Soave ‘Colombare’ 2003, Pieropan £8/glass
Dolci e Gelati
Chocolate Nemesis £8
Lemon Tart £7
Nespole & Almond Tart £7
Pannacotta with Champagne Rhubarb £8
Pine nut & Lemon Cake £7
Caramel Ice Cream £7
Lemon & Mascarpone Sorbet £7