Marinated Cantabrian anchovies, roasted pepper, olives & Ravida al limone olive oil 18 (df, can be made gf)ĭante’s signature burrata with slow roasted heirloom tomato, basil & toasted rye 24 (v) Served with honey, almonds, fig and grape cracker (choice of one 8, three 23 or the full board 44) Salumi misti of mortadella, prosciutto San Daniele (aged 24 months), soppressata, coppa, house pickles & mixed marinated olives 36 (gf, df)Ĭheese board - mitica drunken goat, manchego, gorgonzola piccante, robiola bosina, taleggio, aged gouda. V: vegetarian VG: vegan GF: gluten free DF: dairy freeĭante’s house made focaccia with fresh ricotta & salsa peperoncini 14 (gluten free focaccia available, can be made v) With black lava salt, rosemary & mustard aioli 12 (v, gf, df) Pomodoro, pancetta, mozzarella & a poached egg 17 (v) Tropea onion, crushed san marzano tomato with stracciatella & toasted ciabatta bread 16 (v) Toasted gaeta olive bread with prosciutto San Daniele (aged 24 months), arugula & mozzarella di bufala 17 Toasted brioche with capers, red onion, watercress & a soft poached egg 17 Maitake, oyster & hon shemeji mushroom with leeks, pancetta & gruyere served with toasted ciabatta 15 (can be made v) Sourdough with ricotta, lemon, herbs & poached eggs 15 (v) Seasonal berry compote, sheep’s milk yogurt & maple 15 (v)įreekeh, almond tarator & soft boiled egg 16 (v)Ĭrispy pancetta, salsa pepperoncini, provolone & topped with a fried egg 17 With hazelnuts, pumpkin seeds, sunflower seeds, sesame seeds and dried cranberry, topped with coconut yoghurt and rhubarb & strawberry salad 16 (v, vg, df, gf)Ĭitrus & passionfruit compote, aleppo pepper with toasted cranberry & pecan sourdough 14 (v) Dante's coconut and almond granola (vegan, gluten free and paleo)
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