Welcome Aperitivo: Aperol spritz, campari orange or prosecco.
Antipasto: Burrata con pomodorini confit e focaccia bianca (V) - Creamy burrata cheese with a herb infused cherry tomato confit and rosemary and olive focaccia.
Primo Piatto: Lenticchie e riso (V, DF, GF) - A traditional Puglian Autumn dish of lentils and rice cooked with bay leaf, carrot, celery, garlic, tomato with a hint of chilli and a drizzle of extra virgin olive oil or Pasta al forno con formaggio e mortadella - Oven baked rigatoni, crisped on top, combining classic tomato sauce, with fresh scamorza cheese, pecorino romano, and mortadella, the famous Italian cured pork sausage.
Chef’s Taster: A surprise taster of the day from our chefs (V).
Secondo Piatto: Gateau di patate e funghi trifolati (V) - This creamy potato gratin stuffed with herby garlic mushrooms and an egg glazed breadcrumb and parmesan crust is a classic of Bari Old Town, served with green salad leaves or La Genovese - Grandma Franca’s recipe (GF) Tasty tender beef slow cooked in butter and oil and served with a creamy onion reduction and rosemary oven potatoes.
Dolce: Torta all’arancia con coulis di cioccolato (V) Monica’s light homemade orange cake with a dark chocolate sauce or Piatto di quattro formaggi con marmellate e miele (V, GF) Tasting board of 4 Puglian cheeses with honey and homemade chutney.
V vegetarian |
DF dairy free |
GF gluten free.
VEGAN AND DAIRY FREE MENU Antipasto: Hummus alla barbabietola con pomodorini confit e focaccia bianca - A beetroot hummus with confit of baby tomatoes and with rosemary focaccia. Primo Piatto: Lenticchie e riso - A traditional Puglian Autumn dish of lentils and rice cooked with bay leaf, carrot, celery, garlic, tomato with a hint of chilli and a drizzle of extra virgin olive oil. Sorpresina: Chef’s surprise taster of the day (vegan). Secondo Piatto: Barchette di melanzane con patate al forno - Little boat of aubergine, baked with tomato, oregano, garlic and oil, served with rosemary oven potatoes. Dolce: Cartellate Pugliesi al vincotto - Delicious rose-shaped sweet fried pastries glazed in vincotto – a traditional Puglian Christmas delicacy.
Read More Welcome Aperitivo: Aperol spritz, campari orange or prosecco.
Antipasto: Burrata con cipolle caramellate e focaccia al pomodoro (V) Creamy burrata cheese with caramelised onion and homemade tomato focaccia.
Primo Piatto: Timballo con zucca e noci (V) Rustic timballo (pasta bake) with the smoky flavours of roasted butternut squash and walnut combined with scamorza, parmesan and béchamel sauce or Lasagna al forno con salmone e zucchine - Delicious homemade salmon and courgette lasagne. Valentina’s speciality.
Chef’s Taster: A surprise taster of the day from our chefs (V).
Secondo Piatto: Gateau di patate e funghi trifolati (V) This creamy potato gratin stuffed with herby garlic mushrooms and an egg glazed breadcrumb and parmesan crust is a classic of Bari Old Town, served with green salad leaves or Seppie ripiene - Cuttlefish (or squid) stuffed with bread, egg, pecorino romano, capers, parsley and garlic, flavoured with white wine, olive oil and cherry tomatoes or Stufato di pollo con prugne – recipe by Valentina’s papá Roberto (DF, GF) Organic chicken stew, richly flavoured with prunes, onion and cinnamon and served with a quenelle of potato, capers and oregano.
Dolce: Cartellate pugliesi al vincotto e al miele (V) A Puglian Christmas tradition – beautiful rose-shaped, fried pastries, one glazed in vincotto syrup and one in honey. Exquisite! or Piatto di quattro formaggi con marmellate e miele (V, GF) Tasting board of 4 Puglian cheeses with honey and homemade chutney.
V vegetarian |
DF dairy free |
GF gluten free.
VEGAN AND DAIRY FREE MENU Antipasto: Hummus alla barbabietola con cipolle caramellate e focaccia al pomodoro - A beetroot hummus with caramelized onion and tomato focaccia Primo Piatto: Lenticchie e riso - A traditional Puglian Autumn dish of lentils and rice cooked with bay leaf, carrot, celery, garlic, tomato with a hint of chilli and a drizzle of extra virgin olive oil. Sorpresina: Chef’s surprise taster of the day (vegan). Secondo Piatto: Barchette di melanzane con patate al forno - Little boat of aubergine, baked with tomato, oregano, garlic and oil, served with rosemary oven potatoes. Dolce: Cartellate Pugliesi al vincotto - Delicious rose-shaped sweet fried pastries glazed in vincotto – a traditional Puglian Christmas delicacy.
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