Put a Spring in your... Mouth, 2nd of May

Finally, finally, at last Tavolone is emerging from hibernation and we are back to help you feel the spring. Giorgio is flying in especially from Rome and bringing with him some culinary surprises.  

Together we have designed the perfect mix of early spring delights combining freshly made Pesto alla Genovese within a light Lasagne followed by one of the most renowned classics of Italian cooking: the Saltimbocca alla Romana, which literally means 'jump into the mouth'.. This dish is so delicious with fresh spring herbs and it’s just perfect for this time of the year when we are in between seasons and your belly desires something both fresh and hearty. These Roman butterflyed meat filets are filled with prosciutto topped with fresh sage leaves and cooked in Marsala wine and butter and served with a spring salad.  We will end the meal with the essence of spring: homemade mint icecream with freshly sprouted mint from our own garden. 

We should also mention that our friends at Pipai, a young and superb wine importer from Italy will pair each course with delicious wines. We have tried their wines and the verdict has been universal: they know what a good grape can add to a meal.* 

-The Menu-

-Aperitif-
Spumante and nibbles

*(For the welcome drink, we think that our Spumante rosé metodo classico is perfect.  It is a champagne type drink but made from the Sangiovese grape which is grown in the Chianti Classico DOCG (this is the only producer who makes this kind of wine so it is a real treat).  It is perfect for the spring and is a lot of fun.

-Primi-
Lasagne Verdi al Forno
filled with Pesto alla Genovese

-Secundo-
Saltimbocca alla Romana
Vegetarian option: Portobello Mushroom filled with spring herbs and wild Garlic 

Sides: green spring salad

*(The mains have been paired with our Verdicchio dei Castelli di Jesi Classico. This is a well structured wine and has won MANY awards, both in Italy and in the UK.

-Dessert-
HomeMade Mint Icecream 

Price £40 including 1 glass of Prossecco, and one glass of wine per course (three glasses)