Mon to Fri :: 12pm to 3pm* :: 6pm to 10pm* | Weekend Open all day :: Sat 12pm to 10pm* :: Sun 12pm to 9.30pm* | *Last Order
Chicken liver pâté, toasted organic homemade bread
Borlotti beans cooked in a flask with sage, organic homemade bread and extra virgin olive oil
Organic homemade bread, garlic, datterino tomatoes, fresh basil and extra virgin olive oil
Deep fried whitebait
Winter chicory salad with anchovies, garlic, vinegar and extra virgin olive oil
Smoked scamorza cheese rolled in cured Tuscan ham and baked in the char grill oven
Deep fried artichoke served with salsa all’erba cipollina (chives sauce)
Thick bean soup with fresh pasta
Mozzarella enclosed in a crispy bread coating, spicy tomato sauce
Aubergine, tomatoes sauce, Grana Padano cheese and baked in the oven
Cannellini beans and prawns in extra virgin olive oil, parsley, basil and radicchio di chioggia
Mozzarella di Bufala Campana DOP,tomatoes, fresh basil
Burrata cheese, baby plum tomatoes and fresh basil
Grilled mixed vegetables, extra virgin olive oil and fresh basil
Sliced raw sashimi grade tuna, chopped tomatoes, peppers, onions, lemon, extra virgin olive oil
Thinly sliced beef tenderloin, rocket salad, 36 months matured Parmigiano Reggiano and chef’s special sauce
Warm octopus and squid salad, extra virgin olive oil, parsley and lemon juice
Deep fried fresh squid served with tartar sauce
A selection of traditional cured meats, cheese and organic homemade bread
Chianina beef breasaola served with rocket salad, 36 month matured Parmigiano Reggiano, extra virgin olive oil, balsamic vinegar Modena DOP and a drizzle of fresh lemon juice.
Cured Tuscan ham with pears and parmesan chunks
Light broth, scrambled egg, a dash of fresh tomato sauce, lemon juice, 36 months matured Parmigiano Reggiano, toasted bread
Fresh vegetable soup
Riso Vialone Nano IGP with creamed parmesan and a veal jus
Riso Vialone Nano IGP, prawns, red prawns, squid and octopus, salicornia and lemon zest
Riso Vialone Nano IGP with fresh white truffle
Thick spaghetti classic of Siena, fresh homemade tomato passata sauce
Twisted fresh pasta typical of Liguria served with homemade pesto sauce (contains nuts)
Spaghetti egg pasta, guanciale, fresh chili and pecorino
Spaghetti egg pasta, guanciale (gamey), free range eggs, Pecorino, black pepper (the real carbonara, NO CREAM)
Thick pierced egg pasta, pancetta, onions, chilli, Pecorino, pepper and a dash of homemade tomato passata sauce
Macaroni egg pasta with a creamy pecorino sauce and cracked black pepper
Ribbed egg penne, stracchino cheese, sausage meat, black pepper
Chef special pasta made with small pieces of flattened pasta dough folded over a filling of braised beef seasoned with sage and butter
Fresh egg flat pasta cut into a broad ribbon shape traditionally of Tuscany served with our family wild boar sauce
Spaghetti, fresh clams, parsley, garlic and chilli
Spaghetti with octopus, squid, prawns, red prawns, clams, mussels and fresh homemade tomato passata sauce
Flat thick spaghetti with half fresh lobster, fresh homemade tomato passata sauce
Fine flat egg pasta noodles with butter, fresh white truffle
Sea Bream cooked with caramelised fennel and white wine garnished with parsley and cherry tomatoes
Charcoal grilled fresh sashimi grade tuna steak served with salsa verde (parsley, anchovies and garlic), olive oil and garnished with a misticanza salad
Char-Grilled black tiger prawns, parsley, olive oil, citrus dressing and garnished with a misticanza salad
Grilled whole sea bass drizzled with extra virgin olive oil
Julienne cut calf’s liver with onions, salt and served with polenta
Traditional skewered grilled lamb characteristic of Abruzzo served with toasted bread and dipping sauce of extra virgin olive oil, mint, garlic and rosemary
Calf’s liver sautéed with sage
Thin veal escalope sautéed with rosemary, garlic and garnished with potato croquettes
Italian Veal escalopes piccata, lemon sauce topped with red radish cress
Corn fed chicken cooked on a brick (scorched on the outside) served with a mustard sauce and roast potatoes
Sauteed breast of chicken with balsamic vinegar, olive oil and rocket salad
Roast rabbit with rosemary, garlic and a tomato and wine sauce garnished with rainbow carrots
Roast pork roulade with gravy served with roasted carrot batons
Thinly sliced fillet of beef lightly cooked with garlic, Extra Virgin olive oil and garnished with a misticanza salad
Shin of veal served with saffron risotto
60 days dry age grain fed rib-eye steak Char-Grilled, garnished with a misticanza salad
Breaded veal cutlet, hammered thinly and panfried in clarified butter. Served on the bone
30 days dry age grain fed beef cooked on Charcoal Grill (served rare only)
Classic Italian dessert made with sponge fingers, mascarpone cheese, coffee, chocolate, and coffee liqueur
A sponge layered dessert with almonds, mascarpone cream and topped with an Italian meringue
Choux pastry filled with vanilla cream served with a rich chocolate sauce
Panna cotta “baked cream” served with a fruit of the forest coulis
Sliced fresh oranges in a caramel syrup
Cantuccini with Vin Santo
A traditional Neapolitan rum soaked cake
Pastry cream on a base of shortcrust pastry, covered with pine nuts, almonds and powdered sugar
Crisp layers of puff pastry filled with pastry cream and decorated with powdered sugar
Three Sicilian Cannoli, garnished with Chocolate, Pistacchio and Almond
A creamy mix of mascarpone and ricotta cheese, divided by a delicate layer of sponge cake, topped with wild strawberries.
Moist chocolate cake with a heart of creamy salted caramel.
Cocoa sponge base with vanilla flavoured cream and chocolate drops, decorated with sour cherries and sour cherry sauce.
Soft, golden-fried doughnut bites filled with a rich and velvety hazelnut cream lightly dusted with powdered sugar (served hot)
Pistachio cream placed on a crunchy pistachio and white chocolate wafer, decorated with glittery cocoa and pistachio grains
A chocolate sponge base topped with a dark chocolate mousse and dusted with cocoa powder
Chocolate cake made from Ecuador cocoa seeds, filled with chocolate and hazelnut cream and hazelnut crunch between two layers of cocoa sponge cake, covered with chocolate glaze.
Delicious combination of silky dark, milk and white chocolate creams with a layer of hazelnut crunch, presented in an elegant glass.
Vanilla ice-cream
Milk chocolate ice-cream
Salted caramel
Italian chocolate chip ice-cream
Lemon sorbet
Fresh strawberry sorbet
Dark chocolate sorbet
Smooth and creamy sorbet using Sicilian pistacchio
Vanilla ice cream and espresso coffee
Italian farmhouse cheeses chosen by our chef, served with cracker varieties and chutney
Fresh seasonal fruit
