Filetto Rossini 37.50
The classic dish, decadent & rich & perfect for a special occcasion.
Tender 8oz fillet steak sealed in duck fat on a bed of thinly sliced potatoes,
baked in truffle butter & topped with foie gras, drizzled in a Madeira jus &
finished with black truffle shavings.
Coda di Rospo 21.50
Freshly baked monk fish in a festive leek & potato velote,
with buttered baked leeks, potato fondant & watercress.
Bistecca di Cervo 20.95
Winter venison loin steak pan seared with cabbage & pancetta,
served with carrot puree & a red wine jus.