Nocellara Olives 4.75

BREADS & DIPS

NOTTO focaccia with rosemary, rock salt, tomatoes and garlic 4.50

DIPS - Sundried tomato and whipped ricotta 4.75

Wild spring garlic and almond dip 4.75

Both Dips 9

STARTERS

Arancino with asparagus, spring onion, gorgonzola and peas 7.90

Tomato soup with mascarpone, focaccia croutons and basil oil 7.50

Vitello tonnato - thinly sliced roast veal with a tuna cream, extra virgin olive oil and capers 11.95

Griddled English asparagus with balsamic vinegar, ricotta and extra virgin olive oil 8.50

Burrata with spring vegetables, lemon zest, mint and extra virgin olive oil 10.50

Chicken liver parfait with NOTTO fruit chutney and toast 8.95

PASTA

We recommend sharing 3 pasta dishes between 2 people

Giant rigatoni cacio e pepe 11.75

Spaghetti with sun ripened tomato sauce, melted Datterini and olive oil 9.50

Ravioli in brodo - small pork ravioli in a fully flavoured chicken broth 13.50

Pappardelle with slow cooked short rib of aged beef, root vegetables and red wine 16.95

Ravioli of ricotta and pecorino with baby spinach, herbs and lemon 13.75

Short-cut bucatini with wild garlic leaf pesto and buttered morels 19.50

Gnocchetti with brown shrimps, English asparagus and mascarpone 15.50

Tagliolini with zucchini, lemon zest and Ligurian basil and parmesan 14.50

Green salad with shallots and herbs 4.50

DESSERT

Tiramisu 8

Milk chocolate cremeux with a hazelnut cream 8

Panna cotta with strawberries, elderflower and olive oil 8