Ida Menu

White Devon crab meat salad with vine tomatoes, Granny Smith apples, extra virgin oil, parsley, and salt with a velouté of roasted red peppers and salad.

Don’t Tell Dad small batch sourdough with Sicilian Nocellara olives and Cretan extra virgin olive oil

Tuscan red wine and pork “Finocchiona” PGI salame with wild fennel flowers and seeds; PGI smoked pork Speck from Alto Adige, and dry-salted PGO pork “Coppa Piacentina” from Emilia Romagna accompanied by Don’t Tell Dad small batch sourdough bread

Vine tomatoes with olive oil-sourdough crostini, basil and bufala mozzarella bocconcini

Pan-fried courgettes, peppers and red onion accompanied by baked goats’ cheese in a parmesan crust

Don’t Tell Dad small batch sourdough bread

Hand-cut tagliatelle made with Cacklebean eggs, accompanied by a slow-cooked beef, pork and chicken ragù (tradition of the Marche region) P

Semolina flour bronze-cut Mafaldine with sheep’s ricotta, tomatoes, basil and parmesan P

Bronze-cut linguine with Scottish MSC-certified mussels, vine cherry tomatoes and Pecorino Romano cheese

Hand-cut pappardelle made with Cacklebean eggs, with a celery, onion, bay leaf, butter and white wine veal ragù P

Hand-cut pappardelle made with Cacklebean eggs, accompanied by Italian pork sausage, oil and garlic wilted savoy cabbage P

Puglian ear-shaped Orecchiette with creamed and pan-fried asparagus, Parmesan, onion, olive oil and crumbled wheat taralli P

Parchment-wrapped seabass fillets with olives, capers, garlic, fresh chilli peppers and tomatoes accompanied by a mixed leaf salad

Grilled Luganica Sausage with a battuto of fresh herbs, accompanied by butter and parmesan mashed potatoes

Grilled grass-fed rib-eye steak with rosemary and Maldon salt, accompanied by butter and parmesan mashed potatoes

Grilled swordfish with an olive oil and lemon citronette, accompanied by a green fennel salad

Mixed leaf salad with red onions, vine tomatoes and the house dressing

Italian-style mashed potatoes with butter, milk and parmesan

Fine green beans with olive oil, shallots and sea-salt

Mascarpone crema and coffee-soaked savoiardi, dusted with cocoa

Vanilla ice-cream with a shot of espresso

Vanilla ice-cream with a shot of Italian digestif of your choice

Basil and dark chocolate panna cotta with fresh strawberries and forest fruit coulis

Vegan olive oil and lemon cake with raspberries and ice cream (dairy or vegan available)

All-butter shortcrust pastry tart with crème pâtissière and fresh fruits

Sweetened dessert wine made from straw-dried white grapes, aged in an oak barrel, accompanied by twice-baked almond biscotti

Burrata mozzarella with tomatoes and basil accompanied by Don’t Tell Dad small batch sourdough

Baked goat’s cheese and parmesan with roasted peppers accompanied by hand stretched Pinsa Romana flatbread with extra virgin olive oil and rosemary

Charcuteries accompanied by Don’t Tell Dad small batch sourdough and green Nocellara olives

Hand-cut tagliatelle made with Burford Brown free range eggs, accompanied by a slow-cooked beef and chicken ragoût (tradition of the Marche region)

Hand-cut tagliatelle made with Burford Brown free range eggs, accompanied by calabrian pork sausage, garlic-fried porcini mushrooms and parsley

Hand-cut tagliatelle made with Burford Brown free range eggs, with traditional Sicilian aubergine, tomatoes, basil, ricotta salata and a pinch of parmesan sauce

Linguine with fresh cuttlefish ragoût, cooked in white wine, garlic, extra virgin olive oil, datterini tomatoes and parsley. (Available either “in bianco” or with the addition of black cuttlefish ink)

Linguine with Guanciale (pork cheek), datterini tomatoes and pecorino cheese

Linguine with tomatoes and basil

Sweetened dessert wine made from straw-dried white grapes, aged in an oak barrel, accompanied by rustic twice-baked almond biscotti

Home-made cake with double cream ice cream (please ask)

Double cream ice cream with a shot of espresso or digestif of your choice

Campari, Gin and Vermouth Bianco

Bombay Sapphire Gin with Fever Tree Tonic

White vermouth negroni with bittersweet Botivo botanical aperitivo

Aperol with Murassi Prosecco

Campari with Murassi Prosecco

Limoncello with Murassi Prosecco

Stolichnaya Vodka with Fever Tree Tonic