MENU 1 
3 COURSE £55pp (minimum 2 people)
 
APERITIVO 
Your choice of Aperol spritz, Negroni or Martini Fiero spritz
 
STARTERS
Your choice of
CALAMARETTI FRITTI
Deep fried baby squid with tartare sauce
PROSCIUTTO DI CINGHIALE, RICOTTA DI BUFALA, NOCI E FICHI 
cured wild boar ham with buffalo ricotta, walnut, figs and truffle honey (n)(gf)
GAMBERONI IN CROSTA DI CARASAU SU LETTO DI CREMA DI MELANZANE
King prawns coated in crispy carasau laid on a bed of creamy aubergines
BRUSCHETTA DEL CONTADINO (v)
Bruschetta with buffalo ricotta, artichokes, sundried tomato
ARANCINI AI FUNGHI (vg)
Arancini filled with wild mushrooms & taleggio
INVOLTINO DI TONNO ROCCA JA
Carpaccio tuna rolls stuffed with ricotta & caramelised figs (gf)
 
MAINS
Your choice of
AGNOLOTTI AL SUGO D'ASTICE
Large ravioli filled with lobster in a creamy lobster sauce
INCONTRO DI FILETTI DI MANZO CON DUO DI SALSE  (£6 supplement)
Beef fillet medallions served with 2 different sauces: Cannonau sauce & creamy wild mushrooms (gf) served with roast potatoes
POLLO BOES E MERDULES
Corn fed chicken breast stuffed with taleggio, sundried tomatoes & spinach wrapped in Parma ham served with creamy wild mushroom sauce, served with roast potatoes (gf)
RISOTTO GORGONZOLA E RADICCHIO
Creamy risotto with radicchio and blue cheese (vg)(gf)
CULURGIONES CON FONDUTA DI PECORINO E TARTUFO
Traditional handmade Sardinian potato dumplings filled with pecorino served with cheese fondue & truffle (vg)
BRANZINO ALLA VERNACCIA (gf)
Oven baked seabass with Vernaccia wine sauce, capers, olives & onions, served with spinach
 
HOMEMADE DESSERTS TO SHARE
TRIO DI EMOZIONI CASARECCE
Profiteroles filled with mascarpone & nutella, tiramisu, & strawberry and cream cheesecake
(gluten free desserts available on request)
 
v = vegan
vg = vegetarian
gf = gluten free
n = contains nuts