Tartar di Tonno con Salsa Vergine
Tuna fish tartar with a tomato and herb dressing | £9.50 | Grigliata di Legumi misti con crostini (V)
Grilled seanonal vegetable crostini | £6.95 | Il Polpo con i Fagiolini Cannellini, servito tiepido
Octopus with canellini beans. Served warm | £8.50 | Insalata di Calamaretti in salsa di Ceci e Rucola
Sauteed squid salad with a chick pea fondant and rocket leaves | £7.95 | Capesante allo Zafferano
Scallops with a saffron dressing | £11.00 | Brandacajun
Brandade of salt cod with potatoes | £6.95 | Filetti di Orata con Taboule alle Verdurine e salsa Gazpacho
Fillet of sea bream with a taboule of vegetables and gazpacho sauce | £9.50 | Mozzarella di Bufala con pomodori e melanzane affumicate (V)
Buffalo mozzarella with tomato and smoked aubergine puree | £8.50 | Grande antipasto di Magro
Classic selection of freshly cut italian cured meats | £7.50 | Fegatini di Pollo in Carrozza
Chicken livers with a white wine and herb sauce: Served on toast | £6.50 | Culatello di Zibello
Premium cut of Parma ham with mixed leaves | £12.00 | Salmone Affumicato con rucola servito con olio extra virgine e limone
Smoked salmon and rocket leaves, served with extra virgin olive oil and lemon | £7.95 | Asparagi All'agro (V)
Asparagus with house viniagrette | £7.95 | Minestrone di Verdure con Pesto (V)
Soup of seasonal vegetables with homemade pesto | £5.50 | Pasta e Faggioli (V)
Pasta and borlotti bean soup | £5.50 |
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Ristorante Biagio