Transcription of Antipasti
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Antipasti
BRUNCH. Served 11am to 5pm weekends CICCH E T T I. B R E A D B A S K ET T RU F F L E A R A N C I N I N ' D U JA F L AT B R E A D. Rosemary focaccia, Sardinian crispbread Fried rice balls with truffle and Parmesan Spicy Calabrian style pork, mascarpone, and grissini sticks with green olive chilli and fennel seed flatbread tapenade dip with Parmesan G A R L I C & R O S E M A RY F L AT B R E A D. T U N A P I Z Z ET TA With Harry's olive oil O L I VE S. Raw tuna, truffle citrus dressing, Green and black olives tomatoes and basil on a crispy base with fennel seeds and lemon ZU C C H I N I F R I T T I Crispy courgette with herbed yoghurt A n t i pas t i ZU P PA VE R D U R E A L L A G R I G L I A C O U R G ET T E F L OW E R. Autumn vegetable minestrone served in a tomato Rosemary-smoked chargrilled vegetables, Fried courgette flowers with courgette, honey, broth with gnocchetti sardi pasta and basil pesto crushed aubergine and toasted pine nuts mint and pine nut salad with lemon ricotta B U R R ATA I N S A L ATA D I G O R G O N Z O L A C A R PAC C I O D I M A N Z O.
Antipasti CICCHETTI BRUNCH ZUPPA Autumn vegetable minestrone served in a tomato broth with gnocchetti sardi pasta and basil pesto £6.50 BURRATA
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