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Trio di bruschetta, fritte di Grana Padano, due arrosto delle mandorla

Awesome antipasti selection of roasted almonds 2 ways, bruschetta 3 ways, gorgeous Grana Padano crisps and stunning Puglian olives stuffed with anchovies and chilli

followed by

Fonduta di Zucca

Ginger Baker's pumpkin served fondue style with a difference

served with

Rucola con pinoli melograno

Jewel like pomegranate seeds with Tina's winter leaves and toasted pine nuts

Primi

Salsiccia Toscana con Raviolo

Single ravioli with Tuscan sausage and sage butter

Secondi

Fagiano al Barolo

Denbigh Estate pheasant in Barolo with cavolo nero and polenta

Dolci

Pere con Marsala e Mascarpone

Captivating caramelised Comice pears with mascarpone and Marsala