HITCHCOCK'S

PROVISIONS AND DINING ROOM

Primi Piatti

Pasta e fagioli – borlotti bean and fresh pasta soup 

£5.50

Warm salad of girolles, roast onion pumpkin and baby spinach with a poached duck egg 

£7.50

Insalata di polipo e patate – octopus, new potato and parsley salad 

£8

Soppressa di Schio con sedano di Verona – garlic salame from Verona with celeriac remoulade 

£7

Fegato alla Veneziana – panfried calves liver with melted onions and grilled polenta 

£7.50

Secondi Piatti

Pappardelle Colfiorito al ragoût d’anatra selvatica – pappardelle with wild duck ragoût 

£12.50  

Grilled red mullet with braised Castelluccio lentils and wilted spinach 

£15  

Ossobuco di vitello con risotto alla milanese – braised veal shank with saffron risotto 

£14.50

Tortino di pesce spada con gamberi e cozze – baked swordfish with steamed mussels and prawns with pinenut and sultana sauce 

£13.50

Pizzoccheri alla Valtellinese – buckwheat pasta layered with potato, savoy cabbage and fontina 

£12.00

CONTORNI

FORMAGGIO

Asiago, toma maccagno and gorgonzola dolce served with quince paste £7.50

   DOLCI