Frizzante Menu

Starters

• Jerusalem artichoke and leek soup
• served with homemade bread £

  5.50
• Wild mushrooms with soft polenta topped with provolone cheese and crispy speck:€

  6.50
  Antipasti board with pancetta, coppa and mortadella
• Served with olives and grilled vegetables £

  6.50
  Mains
• Homemade tagliatelle with Conish mussels in a traditional italian red snapper sauce £

  10
• Chickpea, swede and rainbow chard pot served with rosemary dumplings £

  12.50
• Homemade tagliatelle with chicken liver and smoked pancetta cooked in brandy, topped with grana padano £

  10
• Dorset Veal stew served with a potato baked with thyme and served with aromatic butter £

  14.50
• Homemade tagliatelle with roast butternut squash, watercress pesto and crispy sage topped with shaved pecorino €

  10

• Sides
• Fennel, mint and Sicilian blood red orange salad

  €3.50
• Homemade bread

  £2
• Green olives from Nocellara, Sicily

  £2
• Desserts zomator
• Bakewell tart with crème fraiche

  £4
• Salted caramel chocolate pot:E

  4
• Mascarpone and Baileys mousse

  €4
• Affogato with amaretti biscuits
• Produce sourced from the London Growing Community this week include Rainbow Chard, Watercress and mixed salad
• Leaves
• A discretionary 12% service charge will be added to tables of 8 and over