OCTOBER 2017 

ASSAGGI 

  • Nocellara Olives £3.00
  • Home made bread, Olive Oil & Balsamic Glaze £5.50
  • House Tapenade £2.00

ANTIPASTI

  • Fried Polenta, cream of wild porcini mushrooms, radicchio rosso, truffle oil & parmigiano (v) £9.50
  • 24 month San Danielle Prosciutto, fresh figs, roasted butternut squash & ricotta dressing (gf) £10.50
  • Home made soup; Cream of Celeriac (v) £6.50
  • Warm Duck breast, celeriac puree, honey & lavender dressing £10.50
  • Diced Tuna Tartar, Asian dressing, coriander, cucumber, lime & crisp thins £10.50
  • Burrata - extra creamy mozzarella, grilled aubergine and courgette, marinated peppers, sun-dried tomatoes with pesto & black olive tapenade (v)(gf) £9.00
  • *For every Burata sold, we donate £1 towards noah's ark children's hospice Charity. Thank you.

SECONDI

  • Roasted Lamb loin, pistacchio crust, rosemary & marsala jus, roasted beetroot & sauteed sweet potatoes £22.00 
  • Pan fried fillet of Sea Bass, steamed broccoli, crushed potatoes & a tomato & basil vinaigrette (gf) £18.50
  • Wild mushroom Girasoli, sauteed porcini & parmigiano (v) £17.00
  • Catch of the day in beer batter, served with jenga chips, house tartar sauce & minted mushy peas £16.00
  • Strips of Fillet Steak pan fried with onions, garlic & chilli on a bed of mixed salad with Asian dressing & toasted sesame seeds £21.00
  • Fish soup for 2 - mussels, clams, king prawns & cod loin sauteed in garlic, chilli, saffrom, white wine, tomato sauce, served with toasted bread £39.50
  • Roasted butternut squash, grilled tomino (goats cheese), garlic crisps, caramelised walnuts, fried rosemary, beetroot, toasted nuts & orange sauce (v) £15.00
  • Extras: Skinny/Jenga Chips - Steamed Vegetables (please ask)  £3.50, Tomato & onion Salad - Rocket & Parmesan - Mixed Salad  £4.50

 

HEAD CHEF

  • Paolo Mortali

SOUS CHEFS

  • Dio King Eli Ihm, Ben Tari & Nikolaj Boicov
  • Eat it & tweet it #TheRisingSunPub follow us @therisingsunpub
  • A Discretionary 12.5% service charge is added to the bill