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—  Entrées  —

Modern dishes that capture the flavors of the season
 

 

Garden

—  Sautéed Swiss Chard  —
garlic, balsamic reduction
$7

—  Hen of the Woods  —
shallots, thyme, black pepper
$8

—  Roasted Romanesco  —
onion, sage, pecorino romano
$9

Sea

—  Grilled Octopus  —
bay leaf, whole peppercorns, lemon
$20

—  Crab Ravioli  —
garlic, white wine, basil, parsley, ricotta
$22

—  Wood-Fired Sea Bream  —
artichoke, capers, rosemary, thyme
$25

Land

—  Fried Quail  —
paprika, turmeric, black pepper, ginger
$18

—  Escargot  —
garlic, shallots, parsley, black pepper
$19

—  Lamb Stew  —
roma tomatoes, cannellini beans, onion
$21

 


Tasting Menu     $60
(wine pairing an additional $10)

Executive Chef Naomi Rhee

 


—  DessertS  —

Handmade daily, exclusively in-house

—  CHOCOLATE FONDANT CAKE —
A rich chocolate layered cake, alternating chocolate
and delicious chocolate cream, covered in a chocolate ganache
with the side decorated by chocolate flakes
£5.00

—  FRUTTI DI BOSCO TIRAMISU —
Homemade Tiramisu with forest fruit bits and
savoiardi biscuits dipped in forest fruit flavoured juice
£4.00

—  NEW YORK CHEESECAKE —
A traditional baked cheesecake, New York style,
flavoured with a hint of vanilla, sitting in a sponge base
£4.00

—  STICKY TOFFEE PUDDING —
A moist toffee flavoured sponge pudding covered
in a rich sauce with fudge pieces
£4.00

—  TIRAMISU —
Homemade tiramisu
£4.00

—  TORTA DELLA NONNA —
Layers of shortcrust pastry, filled with lemon flavoured
patisserie cream and decorated with pine nuts, dusted with icing sugar
£4.00

— GELATO ICE CREAM —
Chocolate, vanilla & strawberry
£4.00