Contini George Street Menu

Fresh Puntarelle with anchovies, parsley and lemon dressing with sourdough crackers and touch of chilli

(NGCI) Mozzarella di Bufala DOP, roasted San Marzano DOP tomatoes and fresh basil crumb

(NGCI) Burrata with new season persimmon from Modena, pomegranate, pistachio crumbs and new season Fontodi EVOO

(NGCI) Speck di Prosciutto DOP,roasted violet aubergines, mascarpone and roasted pistachios

Roasted Italian peppers, violet aubergines, courgettes and San Marzano tomatoes, Speck di Prosciutto DOP and Mozzarella di Bufala DOP. Fresh rocket, taggiasche olives and I’Ciacca EVOO

NGCI optional) Fresh orecchiette pasta with Contini recipe sausage made by Crombies, cremini mushrooms, dried porcini, fresh cream, rocket and Parmigiano Reggiano DOP

Linguine with Guanciale, Pachino tomato, red onions and chilli

Spinach and ricotta stuffed homemade pasta served with sage butter and amaretti crumb

Lightly fried fresh Scottish squid and courgette with homemade Mara seaweed mayonnaise

(NGCI optional) Fresh half Scottish lobster and linguine with pan fried Datterini tomatoes, Amalfi lemon, parsley and chilli

(NGCI) Rump of Highland lamb, new season borlotti bean puree, cima di rapa, pomegranate seeds and salsa verde

Fennel and sultana Peelham Farm pork meatballs cooked in a tomato sugo with soft polenta and crispy cavolo nero

Borders roast pork, pan fried Cavolo Nero, whipped mash with apple and Nonino grappa

(NGCI) Sauteed wild mushrooms, butternut squash puree, pan fried polenta and kitchen garden horseradish creme

(NGCI) Raw spinach, cooked Amalfi lemon, apple soaked sultanas, roasted almonds, Victor’s honey and I’Ciacca EVOO

(NGCI) Selection of new season Italian tomatoes with I’Ciacca EVOO, Vincotto and Parmigiano Reggiano DOP