La Famiglia Chelsea Menu

Chicken liver pâté, toasted organic homemade bread

Rocket salad with shavings of Parmigiano Reggiano DOP

Organic homemade bread, garlic, datterino tomatoes, fresh basil and extra virgin olive oil

Deep fried whitebait

Smoked scamorza cheese rolled in cured Tuscan ham and baked in the char grill oven

Deep fried artichoke served with salsa all’erba cipollina (chives sauce)

Mozzarella enclosed in a crispy bread coating, spicy tomato sauce

Aubergine, tomatoes sauce, Grana Padano cheese and baked in the oven

Cannellini beans and prawns in extra virgin olive oil, parsley, basil and radicchio di chioggia

Mozzarella di Bufala Campana DOP,tomatoes, fresh basil

Burrata cheese, baby plum tomatoes and fresh basil

Grilled mixed vegetables, extra virgin olive oil and fresh basil

A rustic, sun-soaked grain salad from the Tuscan countryside. Spelt grain tossed with crisp fennel, cucumber, celery, Parmigiano Reggiano and juicy cherry tomatoes, finished with Taggiasca olives, fresh basil, a drizzle of EVO and aged balsamic vinegar of Modena

Tuscan salad of soaked chopped bread, tomatoes, onions, celery, cucumber and basil tossed in EVO and vinegar

Sliced raw sashimi grade tuna, chopped tomatoes, peppers, onions, lemon, extra virgin olive oil

Warm octopus and squid salad, extra virgin olive oil, parsley and lemon juice

Deep fried fresh squid served with tartar sauce

A selection of traditional cured meats, cheese and freshly baked bread

Deep fried zucchini flowers

Thinly sliced veal with a tuna, anchovies and capers mayonnaise

Cured Tuscan ham with melon

Light broth, scrambled egg, a dash of fresh tomato sauce, lemon juice, 36 months matured Parmigiano Reggiano, toasted bread

Fresh vegetable soup

Riso Vialone Nano IGP with zucchini and zucchini flowers

Riso Vialone Nano IGP, prawns, red prawns, squid and octopus, salicornia and lemon zest

Thick spaghetti classic of Siena, fresh homemade tomato passata sauce

Twisted fresh pasta typical of Liguria served with homemade pesto sauce (contains nuts)

Spaghetti egg pasta, guanciale, fresh chili and pecorino

Spaghetti egg pasta, guanciale (gamey), free range eggs, Pecorino, black pepper (the real carbonara, NO CREAM)

Thick pierced egg pasta, pancetta, onions, chilli, Pecorino, pepper and a dash of homemade tomato passata sauce

Ribbed egg penne, stracchino cheese, sausage meat, black pepper

Fresh egg flat pasta cut into a broad ribbon shape traditionally of Tuscany served with our family wild boar sauce

Spaghetti, fresh clams, parsley, garlic and chilli

Spaghetti with octopus, squid, prawns, red prawns, clams, mussels and fresh homemade tomato passata sauce

Flat thick spaghetti with half fresh lobster, fresh homemade tomato passata sauce

Tennis shaped pasta tossed with pancetta, sweet peas, butter and Parmigiano Reggiano

A refined Roman classic, said to have been created for Pope Pius XII. Broad ribbons of fettuccine folded through a velvety sauce of egg and Parmigiano, with sweet onion, delicate strips of prosciutto cotto and peas

Homemade cappelletti filled with pecorino and black pepper

Sea Bream cooked with caramelised fennel and white wine garnished with parsley and cherry tomatoes

Charcoal grilled fresh sashimi grade tuna steak served with salsa verde (parsley, anchovies and garlic), olive oil and garnished with a misticanza salad

Char-Grilled black tiger prawns, parsley, olive oil, citrus dressing and garnished with a misticanza salad

Grilled whole sea bass drizzled with extra virgin olive oil

Pan-fried scallops with crispy guanciale, lemon and a drizzle of EVO

Salt cod slowly cooked in tomato sauce with onion and potatoes

Julienne cut calf’s liver with onions, salt and served with polenta

Calf’s liver sautéed with sage

Thin veal escalope sautéed with rosemary, garlic and garnished with potato croquettes

Italian Veal escalopes piccata, lemon sauce topped with red radish cress

Corn fed chicken cooked on a brick (scorched on the outside) served with a mustard sauce and roast potatoes

Sauteed breast of chicken with balsamic vinegar, olive oil and rocket salad

Roast rabbit with rosemary, garlic and a tomato and wine sauce garnished with rainbow carrots

Thinly sliced fillet of beef lightly cooked with garlic, Extra Virgin olive oil and garnished with a misticanza salad

Shin of veal served with saffron risotto

60 days dry age grain fed rib-eye steak Char-Grilled, garnished with a misticanza salad

Breaded veal cutlet, hammered thinly and panfried in clarified butter. Served on the bone

30 days dry age grain fed beef cooked on Charcoal Grill (served rare only)

Char-Grilled lamb chops with mint, lemon and garlic

Thinly sliced beef tenderloin, rocket salad, Grana Padano and chef’s special mustard sauce

Chianina beef bresaola served with rocket salad, Parmigiano Reggiano, EVO, balsamic vinegar Modena DOP and a drizzle of fresh lemon juice.

Classic Italian dessert made with sponge fingers, mascarpone cheese, coffee, chocolate, and coffee liqueur

Choux pastry filled with vanilla cream served with a rich chocolate sauce

Panna cotta “baked cream” served with a fruit of the forest coulis

Sliced fresh oranges in a caramel syrup

Cantuccini with Vin Santo

Pastry cream on a base of shortcrust pastry, covered with pine nuts, almonds and powdered sugar

Crisp layers of puff pastry filled with pastry cream and decorated with powdered sugar

Three Sicilian Cannoli, garnished with Chocolate, Pistacchio and Almond

Moist chocolate cake with a heart of creamy salted caramel.

Soft, golden-fried doughnut bites filled with a rich and velvety hazelnut cream lightly dusted with powdered sugar (served hot)

Traditional Italian Chocolate Salami

Mixed seasonal fruits with a light citrus dressing

Fresh strawberries served with either Chantilly cream, lemon and sugar or one scoop of ice cream

Vanilla and caramel ice cream, toffee sauce with almonds and chocolate covered toffee balls

A traditional Italian zucotto sponge filled and covered with a lemon cream

Traditional wedge shaped slice f vanilla and chocolate ice cream with cream and candied fruit

Chocolate ice cream and zabaglione ice cream with a soft chocolate core, coated with hazelnut and cocoa crumbs (*serving suggestion – with a shot of espresso coffee)

Nougat semifreddo topped with caramelised hazelnuts (*best enjoyed – with a shot of espresso coffee)

Crumbly buttery shortbread pastry cone filled with mascarpone mousse and a crunchy coffee heart

Rich chocolate dessert with liquid chocolate centre

Lemon souffle with a delicious heart of pure liquid lemon sauce

Vanilla ice-cream

Milk chocolate ice-cream

Salted caramel

Italian chocolate chip ice-cream

Lemon sorbet

Fresh strawberry sorbet

Dark chocolate sorbet

Smooth and creamy sorbet using Sicilian pistacchio

Vanilla ice cream and espresso coffee

Vanilla ice cream contained in a novelty souvenir toy

Strawberry ice cream contained in a novelty souvenir toy

Chocolate ice cream contained in a novelty souvenir toy

Italian farmhouse cheeses chosen by our chef, served with cracker varieties and chutney