| Per incominciare, gli Antipasti… | |
| Stufato di Pesce di Scarborough con Crostone | £15.50 |
| Fresh local fish stew served with large home-made crostone | |
| Carpaccio di fesa di Bresaola | £14.50 |
| Finely sliced cured beef marinated in lemon juice and extra virgin olive oil with shavings of Parmesan cheese | |
| Affettato di Salumi Piemontese | £13.50 |
| Selection of cold Italian meats | |
| Stufato di Ceci con stracotto di coda di Manzo | £13.50 |
| ‘Old style’ chick pea stew with ox-tail | |
| Pera Cotta al Vino Rosso con salsa al Gorgonzola e mascarpone | £12.50 |
| Pears baked in red wine with a sauce of two classic Italian cheeses | |
| Prosciutto Crudo di San Daniele | £13.50 |
| Parma Ham and Melon | |
| Selection of pitted mixed olives | £3.95 |
| Minestra di Vedure | £11.50 |
| Traditional Italian home-made soup | |
Food allergies? Please let us know.
| All the pasta is hand-made | ||
| Starter | Main | |
| Spaghetti al Ragaout al Stracotto di Manzo | £11.00 | £22.00 |
| With a rich meat sauce | ||
| Tajarin al Pomodoro e Basilico Fresco | £10.50 | £21.00 |
| With a tomato and fresh basil sauce |
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| Tagliolini al Vitello e Pecorino | £12.00 | £22.00 |
| Fine egg pasta with a sauce of veal and pecorino cheese | ||
| Penne alla Montanara | £11.50 | £22.50 |
| Served with a sauce of porcini mushrooms, tomatoes and a creamy white wine sauce | ||
| Agnolotti al Sanguinaccio con crema di senape Inglese | £12.95 | £23.50 |
| Ravioli filled with Black Pudding, with an English mustard sauce |
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| Ravioli al Cervo | £12.95 | £23.50 |
| Ravioli filled with venison, parmesan cheese, eggs and spinach with a roasted venison sauce. | ||
| Riso Ceci e Noci | – | £22.00 |
| Carnaroli Superfino rice cooked with Chick Peas and Walnuts | ||
| Risotto con Funghi Porcini | – | £23.00 |
| Carnaroli Superfino rice cooked with Porcini mushrooms | ||
| We can provide GLUTEN FREE alternatives to all pasta dishes except the filled pasta. |
| Pesce | |
| We have a wide selection of local fish, caught daily and personally selected from the Harbour in Scarborough every morning. | |
| Starters | from £10.50 |
| Main Courses | from £27.00 |
| Lobsters (when available) | from £34.00 |
| Pollo | |
| Pollo Piemontese | £19.50 |
| Boneless Chicken breast served in a sauce of rosemary and garlic | |
| Petto di Pollo Grigliato al Cognac | £21.00 |
| Boneless Chicken breast cooked in onions, mushrooms, cream and brandy | |
| Pollo con Gorgonzola e Prosciutto Crudo | £21.00 |
| Boneless Chicken breast cooked with Gorgonzola Cheese and Parma Ham | |
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The Truffle is an underground mushroom and is dug out of the ground by specially trained dogs.The distinct flavour of the White Truffle (Tuber Magnatum Pico) lends itself to the fact that it is grown underground at the root of certain trees. Northern Italy is the main area in which the Tartufi Bianchi are found. They are one of the most expensive spices in the world. For this reason, only shavings are needed to be used in cooking. Truffles, like other fresh foods are seasonal and are only available between October and December-January. |
|
| Starters | |
| Carpaccio di Filetto di Carne Cruda | from £35.00 |
| Finely sliced raw fillet steak, marinated in lemon juice, extra virgin olive oil and served with shavings of fresh white truffles | |
| Tajarin del Monferrato | from £35.00 |
| Strips of hand-made pasta cooked with a cream and mushroom sauce and fresh white truffles | |
| Agnolotti al Burro e Tartufi | from £35.00 |
| Hand-made pasta filled with meat served with butter and white truffles | |
| Main Courses | |
| Vitello al Burro e Tartufi | from £46.00 |
| Escalopes of veal cooked in butter and white truffles | |
| Risotto alla Fontina e Tartufi | from £46.00 |
| Risotto made with Carnaroli Superfino Rice, mild Fontina Cheese and white truffles | |
| We only serve beef sourced locally from farms nearby, traditionally fed and reared on home-grown feed. | |
| Costato di Manzo ‘La Bella Rosin’ | £32.00 |
| Sirloin Steak cooked in a sauce of fresh rosemary, cream and Parma Ham with shavings of Parmesan Cheese | |
| Bocconcini di Filetto di Carne | £32.00 |
| Strips of fillet steak cooked in onions, mushrooms and cream | |
| Filetto al Pepe | £33.00 |
| Fillet steak with the classic Au Poivre sauce | |
| Filetto alla Piemontese | £33.00 |
| Medallions of fillet steak pan-fried with butter and garlic. Served rare. | |
| Panna Cotta delle Langhe | £7.95 |
| Typical Northern Italian rum flavoured sweet. A cold dessert literally translated ‘cooked cream’. | |
| Zabaglione classico con Krumiri di Casale | £14.95 |
| Made to order ‘A la Lampada’ by Giorgio | |
| Gelati al naturale | £7.95 |
| Home-made natural ice-creams | |
| Meringata | £7.95 |
| Hand-made meringue with ice-cream and whipped cream | |
| Pera Cotta con Gelato e sciroppo al vino Barbera | £7.95 |
| Baked pears with ice-cream with a Barbera wine syrup | |
| Bounet al Cioccolato | £8.95 |
| Dark chocolate, cream and crushed amaretti biscuit dessert | |
| Formaggi Italiani | from £9.50 |
| Selection of Italian cheeses | |
| COFFEES | |
| Americano | £3.00 |
| Espresso | £3.00 |
| Cappuccino | £3.50 |
| Marocchino | £3.00 |
| Macchiato | £3.00 |
| Liquer Coffee | £5.95 |
| Coppa del’Amicizia | £5.95 per person |
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All the specials contain seasonal ingredients and are subject to availability. As explained in the main menu the White Truffle Dishes are all available in season – between October – December/January. Lobsters from £45.00 |
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| Hand-made Egg Pasta | |
| Spaghetti served with Velvet Crab | |
| Ravioli filled with Black Pudding in a sauce of butter and fresh Sage | |
| Saffron Ravioli filled with Fresh Pumpkin | |
| Spaghetti with cream and fresh locally collected Winkles | |
| Risotti | |
| Risotto with Fresh local Sea Trout – as featured and cooked on BBC Radio 4’s ‘Women’s Hour’ | |
| Fresh Local Fish | |
| Local Shark | |
| Turbot | |
| Brill Halibut | |
| Wild Sea Bass | |
| Sea Trout | |
| Mackerel | |
| Lobster | |
| Red Mullet | |
| Meat Dishes | |
| Strips of Fillet steak with a sauce of Gorgonzola Cheese and roasted peppers | |
| Ox Cheeks marinated in Red wine decorated with light handmade turnip ‘crisps’ | |
| Sweets | |
| Torta di Gorgonzola e Mascarpone – Ice-cream cake made with layers of Gorgonzola Cheese, Mascarpone Cheese and walnuts, served with a light drizzling of honey and walnuts | |
| Pecorino Caldo – Sheep’s milk cheese served warm with honey and chilli | |
images by tony bartholomew | website by sneakytrick