Taberna Etrusca
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
10 | 11 | 12 | 13 | 14 | 15 | 16 |
Refined Classic Dining Near St Paul’s
valutazione
Recensioni
fotografia
menù
Italian rustic bread selection with extra virgin olive oil
large green and black marinated Taggiasche olives
pan fried veal chop with fresh sage, butter and red wine reduction
pan fried veal chop with fresh sage, butter and red wine reduction
Finely sliced Surrey farm beef carpaccio with a fresh concasse of tomatoes, rocket, shaved parmesan and black truffle paste
Lobster ravioli in a lobster bisque sauce with fresh basil
Paccheri pasta with Roman pecorino cheese, black peppercorns and sprinkled pistachios
Fresh burrata from Puglia with a broad bean pesto, basil, preserved lemon and confit almonds (vegetarian)
Chilled sliced veal covered with a tuna mayonnaise, anchovies and capers
Risotto with a courgette cream
Grilled 28 day matured rib eye steak with a pink peppercorn reduction and triple cooked hand cut chips
Lamb cutlets with a fine herb and mustard crust, served with Lyonnaise potatoes
Pan fried fillet of seabass with creamy braised leeks and sautéed mushrooms
Roasted fillet of salmon with butter and fresh mint sauce with a mixed vegetable caponata
vanilla pannacotta with fresh raspberry coulis
refreshing lemon ice cream filled with Limoncello liquor
traditional tiramisu with Genovese sponge biscuit
Vanilla ice cream drowned with a shot of espresso
Finely sliced Surrey farm beef carpaccio with a fresh concasse of tomatoes, rocket, shaved parmesan and black truffle paste
Lobster ravioli in a lobster bisque sauce with fresh basil
Paccheri pasta with Roman pecorino cheese, black peppercorns and sprinkled pistachios
Fresh burrata from Puglia with a broad bean pesto, basil, preserved lemon and confit almonds (vegetarian)
Chilled sliced veal covered with a tuna mayonnaise, anchovies and capers
Risotto with a courgette cream
Grilled 28 day matured rib eye steak with a pink peppercorn reduction and triple cooked hand cut chips
Lamb cutlets with a fine herb and mustard crust, served with Lyonnaise potatoes
Pan fried fillet of seabass with creamy braised leeks and sautéed mushrooms
Roasted fillet of salmon with butter and fresh mint sauce with a mixed vegetable caponata
vanilla pannacotta with fresh raspberry coulis
refreshing lemon ice cream filled with Limoncello liquor
traditional tiramisu with Genovese sponge biscuit
Vanilla ice cream drowned with a shot of espresso
Italian rustic bread selection with extra virgin olive oil
large green and black marinated Taggiasche olives
pan fried veal chop with fresh sage, butter and red wine reduction
pan fried veal chop with fresh sage, butter and red wine reduction