Chef Stefano Leone

LASAGNA TRAYS – 2.5 KG / SERVE 6 PEOPLE

Classic Lasagna with Bolognese sauce

Wild mushrooms lasagna (V)

Broccoli and sausage Lasagna

Pumpkins and green peas Lasagna (V)

Indian twisted butter chicken Lasagna

Mortadella and Pistachio Lasagna

Sea food Lasagna

TIRAMISÙ TRAYS – 1 KG / SERVE 6 PEOPLE

Classic Tiramisù with espresso coffee & cacao

Amaretto Tiramisù with Amaretto espresso & cacao

Marsala Tiramisù with Marsala wine espresso & cacao

Limoncello & Strawberry Tiramisù with limoncello, strawberry and icing sugar

Biscoff & Salted caramel Tiramisù

- Beetroot Gravlax Salmon: Salmon fillet 48 H marinated with beetroot & dill brine, Carved and served with whipped ricotta & horseradish, and ginger sable tuilles

- Marinated Sea bass: Thin slices of wild sea bass marinated with lemon, orange & dill

- Cod brandade: Poached cod cooked in extra virgin olive oil, mashed with confit garlic & parsley, served with rucola leaves, black olives, and capers

- Salmon rillette: Smoked hot salmon whipped with crème fraiche, lemon, chives & dill, and served with garlic croutons

- Italian shrimp & vegetable cocktail salad: Poached Shrimps tails, green peas, carrots, potatoes, cauliflower, tossed with home-made avocado mayonnaise, and garnished with soft boiled quail’s eggs

- Insalata di Cedro: Giant sweet lemon salad with roasted pistachio, caramelized walnuts, lettuce & watercress, chicory leaves, cherry tomato, green & black olives, pomegranate, and gorgonzola dressing

- Roasted beetroot carpaccio: Red Beetroot shavings marinated with rosemary & basil, roasted, and served over cured baby spinach leaves, grilled courgette condiment, and crushed sun flower seeds

- Classic Parmigiana: Thin roasted Aubergine layered, Parmesan, mozzarella, tomato, basil

- Baked Camembert: Camembert cheese wheel baked in the wooden case, served honey on top and with black pepper bread croutons

- Beef carpaccio: Smoked beef finely shaved and marinated with truffle & mustard condiment, served with semi dried home tomatoes, confit garlic, parmesan flakes

- Chicken Liver Pâte & dill “trees”: Classically made chicken liver cooked with onions, rosemary, pancetta, and Marsala wine, served crusted with fresh dill, few pomegranate grains, and oat crackers on side

- Duck Rustic Tart: Honey roasted duck legs & smoked duck breast with house-made ricotta cheese & truffle, and golden shortcrust

- Lobster & Prosecco risotto: Carnaroli rice cooked with lobster broth & prosecco wine, and flavoured with lemon zests, cherry tomatoes, chilli, extra virgin olive oil and mild parmesan

- Seafood Lasagne: Baked home-made egg pasta layered with prawns, cod, clams & mussels bechamel sauce, mozzarella

- Whole Baked Salmon: Slow baked salmon fillet marinated with basil & black pepper, glazed with maple syrup & ginger, and topped with festive gremolada of pomegranate, pine nuts, cranberries & raisins, parsley & coriander

- Beef Tagliata: Grilled beef steak marinated with garlic & black pepper, cooked pink and served carved with truffled gravy, braised mushrooms, caramelized onions, and few rucola leaves

- Lamb shoulder Italian Way: Slow braised lamb shoulder soaked in Chianti wine and flavoured with juniper, bay leaves, sage, rosemary & thyme, deboned after cooked, pressed into a cake mould, topped with puff pastry and baked

- Crispy Italian Porchetta: Pork belly rolled and filled with wild fennel, sage, garlic and cotechino sausage Cooked whole and served carved with on the side: Roasted whole pumpkin with lentils ragout, pancetta & sage

- Almost Classic British Christmas Turkey and all the trimmings: Slow cooked soft and tender rolled turkey breast with rosemary & black pepper Crispy skin roasted legs with mushroom & sage Honey & chilli roasted turkey wings

- Baked panettone: Home-made baked Panettone served warm with Nutella filling, vanilla custard, and burnt meringue

- Cannoli Christmas tree: Sicilian cannoli with 3 fillings, ricotta & candied citrus, chocolate, and vanilla & mascarpone

- Monte Bianco – the Whole Mountain to share: Giant egg white meringue pavlova with chestnuts cream, Chantilly and chocolate

- Treacle & Chocolate sticky toffee pudding: Warm date & chocolate pudding with treacle toffee, served with vanilla custard and ice cream

- Tropical Sponge cake: Vanilla sponge with white chocolate mousse, Coconut & Mango

- Christmas Trifle: Strawberry, Raspberry, Blueberry, Chocolate cream, Vanilla sponge, Crushed biscotti

- Pumpkin Vellutata Smooth & Silky Delica Pumpkin Soup Cooked With Sage & Bay Leaves, Served as we do in Mantova, with Amaretto Cookies Crumbs, few drops of Balsamic, Crispy Pancetta & Sage Leaves

- Brodo di Pollo Rich & Tasty Chicken Broth cooked fuor Hours with Rosemary & Thyme, Served with Mini Chicken Polpette, and Vegetables Confetti

- Pere, Pecorino & Tartufo Chicory Leaves Tossed with Fresh Pear & Mustard Vinaigrette, Truffle & Pecorino Fondue, Pickled Soft Boiled Quail Eggs, And Salt Baked Beetroots

- Carciofio alla Romana Thin Sliced of Braised Mammola Artichokes with Mint & Black Peppers, Roasted Broccoli Cream, Rucola Leaves with Raw Artichokes & Parmesan Flakes

- Burrata all’arrabbiata Freshly London Made Creamy Burrata served with Warm Chopped Tomatoes with “Aglio-Olio-Peperoncino” Dressing, Capers & Anchovies, and Roasted Bell Peppers

- Polpo & Ceci Steamed & Roasted Octopus Marinated with Basil & Black Pepper, with Warm Chickpeas Cream, Rosemary, and Sautéed Bell Peppers Rings

- Gamberi Costa Azzurra Confit Prawns Marinara Style with Basil Pesto, served with Semi Dried Cherry Tomatoes, Celery & Baby Potatoes tossed with Mustard Dressing, and Toasted Rice Crackers

- Anatra alla Carbonara Smoked Duck Breast Carpaccio, Potato Spaghetti, Egg & Parmesan Cream, Black Pepper, Crispy Duck Skin Lardons, Soft Boiled Quail Egg

- Potato Ravioli: My signature Potato Dough Filled Ravioli Mashed Cod Filling, Basil Pesto Sauce, and Semi Dried Cherry Tomatoes

- Agnolotti Verdi: Spinach & Eggs Home-Made Ravioli Filled with Gorgonzola & Smoked Scamorza, Butter & Sage Sauce, Grated Parmesan & Crushed Pistachios

- Tortelli alla Vaccinara: Fresh Home-Made Egg Pasta Filled with Pulled Oxtail Stewed with Celery and Tomato, Served with The Braising Sauce, Crispy Celery Leaves, and Pecorino Cheese

- Risotto Panzanella: Risotto Cooked with Tomato Broth, Thyme & Lemon, dry oregano, capers, and Parmesan Cheese

- Risotto Nero alla Pescatora: Risotto Cooked with Clams Broth and mantecato with Squid ink Ragout, Clams, Mussels & Prawns, Prosecco, Parsley & chilli

- Tagliolini del Cacciatore: Freshly Made Eggs Tagliolini Pasta Cooked in Chicken Broth and Tossed with Parmesan & Truffle Cream, and Porcini Mushrooms

- Salmone: Slow Baked Salmon Pavè Slightly Smoked served with Semi Dried Roasted Tomatoes, Mashed Broccolini, Lemon & Pinot Grigio Sauce, and Saffron, Dill & Extra Virgin Olive Oil Mashed Potatoes

- Rombo: Pan Seared Turbot Fillet in Basil Leaves, Roasted Courgettes with Chilli & Thyme, White Almonds Cream, Extra Virgin Olive Oil & Turbot Sauce, and Flaky Roasted Potatoes with Rosemary & Garlic

- Spigola all’Acqua Pazza: Wild Sea Bass Marinated with Basil & Dill, Pan Roasted and Served with Langoustine Guazzetto with Celery, Capers, Few Cherry Tomatoes, Basil, and Chilli, and Poached Potatoes Pearls

- Milanese di pollo: Rolled, Slow Cooked and Bread Coated Golden Crusted Chicken Breast, Polenta with Braised Mushrooms, Chicken Leg Lollipop with Green Chilli, Chicken Roasting Sauce, and Ancient Mustard

- Saltimbocca di Maiale Whole Seared Pork Fillet Wrapped with Sage & Pancetta, served with Crushed Potatoes with Extra Virgin Olive Oil & Rosemary, and Marsala Wine Sauce

- I due lati dell’Agnello: Slowly Roasted Lamb Carré Marinated with Rosemary, Thyme & Sage, and Braised & Pulled Lamb Shoulder with Jerusalem Artichokes Purée, served with Roasted Cauliflowers Flakes, and Lamb Gravy with Morels

- La Bistecca di Manzo: Beef Rib-Eye Marinated in Rosemary, Black Pepper & Smoked, Slow Cooked, Seared, and Served Carved, with Hasselback Potato, Confit Fennel, Rosemary Gravy Sauce, on The Side Roasted Bone Marrow with Beef Cheeks Ragout

- La Porchetta Roasted Rolled Pork Belly filled with Wild Fennel Seeds & Black Pepper and served crispy, with Garlic & Black Pepper Spinach, Potato & Rosemary Millefeuille, and anis star gravy

- Profiterole soufflé: Choux Filled with Chocolate Soufflé & Vanilla Ice Cream, Baked at Home and Served Warm, with Pouring Hazelnut & Chocolate Sauce

- Tiramisù Espresso & Affogato: Authentic Mascarpone & Egg Tiramisu Cream, and Soft Lady Fingers Sponge Cookies Soaked In Warm Espresso, and Bitter Cacao Powder

- Cassata Millefoglie: Creamy Ricotta with Honey, Pistachio, Orange and Chocolate Flakes, Layered with Crunchy Cannolo Dough Thins, Crispy Angle Hair Cloud, and Orange Caramel

- Tortino al Cioccolato: Warm Chocolate Fondant with Raspberry Heath Baked at Home and Served Warm with Pouring Vanilla Sauce

ANTIPASTI The menu includes all of the following Antipasti served family-style, perfect for sharing

- Insalate: Chicory & Rucola with Pear & Pecorino, and walnut & gorgonzola dressing / Shaved fennel with orange, olives, lettuce leaves, and capers condiment

- Bruschetta: Burrata & Anchovies / Classic Tomato bruschetta with basil & oregano / Tuscan Chicken liver & balsamic onions marmalade

- Dal Forno: Classic Parmigiana, Aubergine, Parmesan, mozzarella, tomato, basil / Rustic tart with Broccoli trifolati & Ricotta / Baked caciotta cheese wheel with crushed potatoes

- Pizzette Sfogliate: Pugliese: Onion, Olives & Pecorino / Margherita: Tomato, Basil & Mozzarella

- Taglieri Italian cold meats / Olives / Pickled vegetables / Grilled vegetables with Balsamic dressing / Burratine - freshly made in London / Soft boiled eggs filled with creamy tuna & capers / Bread & Focaccia

- Cacio & Pepe Artisanal pasta with Pecorino cheese & Black Pepper

- Burro & Alici Artisanal pasta with raw butter, anchovies, lemon zest, toasted breadcrumbs, and pistachio

- Trofie al pesto Fresh Pasta with home-made pesto with basil, pinenuts, garlic, parmesan and extra virgin olive oil

- Orecchiette ai broccoli & cacio Traditional Puglian pasta with broccoli ragout with garlic, chilli, and parsley, anchovies, breadcrumbs, and provolone cheese

- Maccheroni alla Carbonara Artisanal pasta with guanciale, egg yolk & parmesan cream, and black pepper

- Mezze maniche all’ Amatriciana Artisanal pasta with guanciale, red onion, tomato sauce, black pepper, and pecorino Romano

- Gnocchetti Sardi alla Campidanese Typical Sardinia pasta with pork sausage ragout, tomato, saffron, fennel pollen, and pecorino cheese

- Spaghetti alla Bottarga Artisanal spaghetti, garlic-chilli-olive oil sauce, bottarga, lemon zest and parsley

- Risotto alla Milanese Risotto cooked with vegetables stock, and mantecato with Saffron, Parmesan & Lemon

- Risotto Marinara Risotto cooked with tomato broth, and mantecato with mussels, prawns chilli, and parsley

- Risotto Gorgonzola & Salsiccia Risotto cooked with chicken stock and mantecato with gorgonzola and sausage ragout

- La Lasagna di Paola Traditional lasagna with fresh egg pasta, beef & tomato ragout, bechamel, mozzarella and Parmesan, made by my wife Paola

- Gnocchi alla Sorrentina Potato gnocchi with tomato and basil sauce, baked with mozzarella and parmesan

- Tagliatelle al ragù Home-made egg pasta with classic beef ragout alla Bolognese

- Spigola al forno Boneless whole seabass open butterfly with courgette escape and crusty potatoes

- Dentice al cartoccio Red bream fillets baked in foil with cherry tomatoes, capers, olives and white wine

- Rombo in crosta di pane Boneless whole turbot filled with mushrooms and baked in bread crust

- Pollo alla romana Roasted chicken with bell peppers, onion, rosemary and sage

- Pollo alla cacciatora Baked chicken with porcini mushrooms, few olives, tomatoes and truffle

- Porchetta Pork belly filled with wild fennel, garlic & black pepper, and cooked on the rolling spit, served carved with the crispy skin

- Involtini alla pizzaiola Pork fillet rolled with sage & ham, cooked in tomato sauce, capers, oregano

- Polpette di manzo al sugo Soft & tasty Beef meatballs seasoned with parmesan & mustard, cooked in tomato sauce

- Tagliata di Manzo Grass fed beef steak marinated with rosemary, garlic & black pepper, grilled, sliced and served with rucola leaves, and mushrooms roasting sauce

- Coda alla Vaccinara 6H braised ox tail with red wine, celery and tomato, and a touch of bitter chocolate as the traditional Roman recipe

- Coscia di agnello al forno Roasted lamb leg marinated with rosemary and thyme, cooked pink, served sliced with salmoriglio oil

- Spalla di Agnello in crosta Slow braised lamb shoulder with bell peppers, rosemary & thyme, deboned, pressed, topped with puff pastry and baked

- The menu includes all of the following side dishes Roasted potatoes with garlic & rosemary, Caponata Siciliana, Broccoli alla Romana

The menu includes all of the following desserts:

- Torta Caprese Flourless Chocolate & Almond cake

- Crostata della Nonna Lemon, Pinenut and Pastry Cream Tart

- Tiramisù Traditional tiramisù: Mascarpone & Eggs Cream, Lady Finger Cookies, Coffee and Cacao

- Biscotti di pasta frolla di Zia Angela Served with chocolate sauce & warm Marsala Sabayon