MENU

CHEF MATHEW THOMPSON'S MODERN INTERPRETATION
OF RUSTIC ITALIAN CLASSICS WILL
DELIGHT AND ENCHANT.

 Try his Salciccia di fagiano pasta, hand made pappardele with seared pheasant sausage and mushrooms in an oregano, demi glace and cream sauce. As a treat, enjoy a side of Frittura di cavoletto di Bruxelles, our browned brussel sprouts tossed with lemon juice and shaved parmesan. Simply the best brussel sprouts you'll ever have!

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