Italian seasonal menu £35
Friday October 26th
Appetizer.
Crab arancini with creamy sweet corn and thyme dip
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Starter.
Sautéed Chantarelles with chilli + wet garlic on rosemary focaccia with shaved aged pecorino + rocket
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Main.
Slow roasted stuffed shoulder of venison with hazelnut gremolata, creamed beet-tops, oozy polenta and blackberry + juniper sauce
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Dessert.
Torta di mele with orange and mace mascarpone
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Cheese
Gorgonzola Dolce with frozen black grapes
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