Dining Room Lunch Menu
Easter weekend, April 2nd-5th 2010

3 courses for £30

Antipasti e Primi    
Zuppa di lenticchie: Castelluccio lentil soup with wild sorrel and a drizzle of Fontodi olive oil
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Fantastic salad of Ligurian asparagus, wild rocket, shaved parmesan and Belazu balsamic
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Warm Lincolnshire smoked eel with roasted baby beetroots, pancetta, micro leaves and freshly grated horseradish

Secondi
Risotto ‘primavera’ of spring vegetables, Amalfi lemon and wild garlic leaf pesto
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Slow-roast leg of Pete Gott’s rare breed pork (cooked for 12 hours) with smashed ratte potatoes, dry porcini, cime di rapa and salsa di dragoncello
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Char-grilled fillet of salmon with cicerchie beans, purple sprouting broccoli and Taggiasca olive sauce

Dolci
Salted caramel and Amedei chocolate tart with vanilla ice cream
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Amalfi lemon and pinenut semi freddo with lemon curd and limoncello syrup
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Basil panna cotta with first of the season strawberries and vanilla shortbread