Sample Summer Menu

Thursday 25th June - Dinner

Antipasti

Mozzarella di Bufala con Caponata alla Siciliana £25
Calamari ai ferri - chargrilled squid with fresh red chilli and rocket £25
Culatello di Zibello – with Charentais melon or Italian black figs £28
Mazzancolle – poached Scottish Langoustines with aioli and pea salad with basil, mint & fennel herb £35
Carpaccio di Branzino – thinly sliced raw wild Sea Bass with marigold tomatoes, golden oregano and chilli  £27
Antipasto di Verdure – roast red & yellow peppers with anchovy, baked borlotti, Italian spinach and buffalo ricotta crostino £24
Carne Cruda di Vitello - finely chopped Veal rump with squashed tomato bruschetta and Pecorino Gran Riserva  £26

Primi

Strozzapreti con Pesto alla Genovese e Fagiolini Verdi £26
Ravioli - stuffed with buffalo ricotta, garden herbs & lemon zest with marjoram butter and Pecorino £26
Risotto - with clams, zucchini flowers and Castello di Neive Lange Arneis £27
Taglierini - with cherry & marigold tomatoes and basil £24

Secondi

Rombo al forno - Turbot tranche wood-roasted with anchovy, capers and flowering oregano with summer beets and garden rocket £44
Capesante ai ferri - chargrilled Scottish Scallops with zucchini fritti, chilli and mint £43
Salmone al sale - wild Scottish Salmon baked whole in sea salt with salsa verde and chargrilled verdura mista of aubergines, zucchini & peppers £46
Piccione al forno - whole Anjou Pigeon wood-roasted in San Guido Guidalberto with Tuscan roast potatoes £44
Vitello cotto in bianco - poached Veal shin, pancetta & bay with fresh horseradish, Swiss chard and peas £45
Controfiletto ai ferri – chargrilled Beef sirloin with fresh borlotti, mustard, Sorrento tomatoes and basil £44

Gelati del River Cafe £10

Caramel
Stracciatella
Roasted Almond
Hazelnut
Strawberry Sorbet
Affogato with: Grappa Bassano £16 Vin Santo £18 or Espresso £12

Dolci £14

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 £15 or 5 cheeses £25

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 £24
Prosciutto di Parma – with radicchio and Parmigiano Reggiano £26
Carne Cruda di Vitello e Manzo – finely chopped veal & beef with black pepper, Pecorino Gran Riserva and rosemary bruschetta £26
Bagna Cauda – puntarelle, carrots, romanesco, celery hearts & Swiss chard with warm anchovy & De Faveri Prosecco sauce £24
Mozzarella di Bufala – with artichoke alla ‘Romana’, mixed roast pumpkin, Risina beans, marjoram & Felsina extra virgin olive oil £26
Calamari ai ferri – chargrilled squid with fresh red chilli & wild rocket £26
Mazzancolle – Scottish langoustines split & wood-roasted with garlic and parsley £35

Primi

Panzotti – handmade pasta stuffed with Robiola di Roccaverano with sage butter £25
Risotto Verde – with winter greens, stock & Pecorino Canestrato £24
Malfatti con Fagiano – hand-cut pasta with pheasant slow-cooked in Bussola Valpolicella Classico, fennel herb & pancetta £25
Linguine con Granchio – with Devon crab, parsley, chilli & lemon £26

Secondi

Branzino ai ferri – wild Sea Bass slashed & stuffed with lemon, thyme & marjoram with olives, red winter leaves & Florence fennel £46
Sogliola al forno – whole Dover Sole wood-roasted with pangrattato, anchovy & lemon zest with Italian spinach £47
Fritto Misto – of Cornish Monkfish, Red Mullet, Scottish Scallops, Anchovy, sage & Violetta artichokes £42
Gallo Cedrone – whole Yorkshire Grouse wood-roasted in Isole e Olena Chianti Classico with potatoes & sage ‘al forno’ and watercress £45
Stinco di Vitello – Veal shin slow-roasted in Giacomo Fenocchio Barolo with risotto bianco & gremolata £44
Coscia d’Agnello ai ferri – chargrilled marinated leg of lamb with chickpeas, cima di rape & fresh horseradish £44

Gelati del River Cafe £10

Caramel
Roasted Almond
Stracciatella
Hazelnut
Chocolate & Vecchia Romagna Sorbet
Affogato with: Grappa Bassano £16 Vin Santo £18 or Espresso £12

Dolci £14

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 £15 or 5 cheeses £25

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

Sample Winter Menu

Saturday 25th January - Dinner

Antipasti

Puntarelle alla Romana £26
Carciofi alla Guidea – deep-fried whole Roman artichokes with Amalfi lemon £23
Calamari ai ferri – chargrilled squid with fresh red chilli and rocket £26
Mozzarella di Bufala – marinated in crème fraîche with wood-roasted Violino squash and agretti £25
Mazzancolle al forno – Scottish langoustines split & wood-roasted with parsley and garlic £35
Carpaccio di Manzo – finely sliced beef fillet crusted in thyme & black pepper with rocket and Sardinian winter tomatoes £28
Pizzetta – with radicchio, Speck di Val d’Aosta and rosemary £24

Primi

Ribollita – Tuscan bread soup with Swiss chard, borlotti, carrots and Selvapiana extra virgin olive oil £22
Linguine con Granchio – with Devon crab, chilli, parsley and lemon £26
Taglierini al Pomodoro – fresh fine pasta with slow-cooked tomato £24
Panzotti con Salsa di Noce – with Swiss chard, buffalo ricotta and fresh walnut sauce £25
Tagliatelle al Ragu – fresh pasta with veal, rabbit, pancetta & radicchio slow-cooked in Fontodi Chianti Classico £24

Secondi

Rombo al forno – turbot tranche wood-roasted with wild oregano with potatoes, Cedro lemon, thyme and olives ‘al forno’ £45
Coda di Rospo con Vongole – monkfish & clams roasted in Tercic Ribolla Gialla with capers, anchovies and cima di rape £43
Branzino ai ferri – chargrilled wild sea bass with salsa verde, large leaf rocket and slow-cooked Florence fennel £46
Piccione al forno – whole Anjou pigeon wood-roasted in Isole e Olena Chardonnay with speck, smashed celeriac and watercress £43
Stinco di Vitello – veal shin slow-cooked with its marrow in Aldo Vajra Nebbiolo with tomato & sage on bruschetta with cavolo nero £44
Controfiletto di Manzo ai ferri – chargrilled Longhorn beef sirloin with salsa Etrusca braised Italian spinach and cannellini beans £44

Gelati del River Cafe £10

Roasted Almond
Stracciatella
Hazelnut
Caramel
Pear & Grappa Sorbet
Affogato with: Grappa Bassano £16 Vin Santo £18 or Espresso £12

Dolci £14

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 £15 or 5 cheeses £25

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 Winter Set Lunch Menu

Antipasti

Puntarelle alla Romana
Prosciutto di Parma with rosemary farinata
Calamari ai ferri – chargrilled Squid with fresh red chilli and rocket
Mozzarella di Bufala with smashed chickpeas, cicoria, grilled peperoncino and marjoram

Primi

Ribollita with November 2021 Selvapiana extra virgin olive oil
Panzotti di Zucca – Delica pumpkin, buffalo ricotta and sage butter
Taglierini – fresh fine pasta with artichokes, thyme and Parmesan

Secondi

Capesante ai ferri – chargrilled Scottish Scallops with sage, capers, polenta, cime di rapa and slow-cooked tomato
Branzino al forno – wild Sea Bass roasted with olives, Vermentino Solosole, marjoram and Florence fennel
Coscia d’Agnello ai ferri – chargrilled marinated leg of Lamb with borlotti di Lamon, salsa d’erbe and roast radicchio

Dolci

Chocolate Nemesis      
Lemon Tart
Stracciatella Ice Cream

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Three courses £42. Four courses £54.

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