Chestnut, Game and Truffle Fortnight

A special seasonal menu of nature's autumn gifts

After the success of the mushroom week, we are continuing to highlight autumn’s most cherished produce now reaching its best: chestnuts, game and black truffle as well as other seasonal ingredients such as quince and pumpkin.

We are sourcing our game from Rhug’s Organic Estate in Wales where the wild environment is healthy and sustainable. Game featured on the menu may include: pheasant, partridge, venison, mallard and grouse.

We have dedicated a fortnight to this cuisine, for which Giuseppe and Head Chef, Baldo have put together some classic regional recipes

Booking advisable

Chestnut, Game and Truffle Fortnight Menu
Evenings 21st Oct – 2nd Nov
2 courses £28.50 3 courses £34.50

Chestnut and wild mushroom soup

Cereghin: fried duck egg with polenta taragna and black truffle

Breast of partridge with confit leg, wilted spinach and liver crostini
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Pizzoccheri cannelloni filled with potato and Swiss chard, fontina cheese, truffle sauce

Roast fillet of cod with herb and truffle crust, Castelluccio lentils and mushrooms

Roast breast of pheasant, sausage leg, shallots, chestnuts and girolles
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Cocoa ravioli filled with ricotta Seirass and chestnut, custard cream

Strudel Altesino with apple and quince, cinnamon ice cream

Selection of ice creams and sorbets

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October 18, 2013