Date - Etrusca Restaurants

Fax
From: Il Convivio
To:
Date:
Return To: Reception
Fax No: 020 7730 4103
From:
Date:
For Parties of 5 or more, guests will be asked to complete this form to secure their booking.
Parties of 8 or more guests will be offered a menu with a choice of 3 dishes in each course.
Reservation Name:
Date of Reservation:
Telephone No:
Number of Guests:
Arrival Time:
Menu Choice & Special Dietary Requirements:
Credit Card Details (Number):
Visa / Amex / Diners / Switch / MasterCard
Expiry Date:
Cardholder Name:
Card Security Number (CCV):
Signature of person completing this Booking Form:
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Terms & Conditions
Terms of Payment:
Unless credit arrangements have been made in advance, settlement in full is expected at the conclusion of
the meal.
Cancellation / No Show Fee:
In the event that a confirmed booking is cancelled with less than 72 hours notice, cancellations made after
this time will be charged at the full price of the menu ordered and will be automatically deducted from the
credit card given above. The same policy applies if no notification is given or if final number of guests is less
without prior notification.
All food and beverage charges are subject to a 12.5% service charge.
Il Convivio
143 Ebury Street
London SW1W 9QN
Tel: 020 7730 4099, Fax: 020 7730 4103
e-mail: [email protected]
www.etruscarestaurants.com
Il Convivio – Private Dining
£38.50
PRIMI PIATTI
Crema di Piselli con Plin alla Crema Acida e Menta
cream of garden pea soup with homemade raviolini filled with sour cream and fresh mint
Insalata di Avocado e Barbabietola con Caprino Caldo e Misticanza
beetroot and avocado salad with warm goat’s cheese and mixed leaves
Spaghetti alla Chitarra con Salsa di Pomodoro Piccante,
Mozzarella di Bufala e Basilico
spaghetti with a spicy plum tomato sauce, buffalo mozzarella and fresh basil
SECONDI PIATTI
Tortelli alla Toma Piemontese e Tartufo Nero
Piedmontese toma cheese tortelli with a Norica black truffle sauce
Frittura Mista di Pesce con Maionese al Lime
fresh catch of the day in a light tempura with a lime mayonnaise
Involtino di Coniglio in Porchetta con Fave, Pachini e Scamorza Affumicata
roulade of Chanctonbury rabbit filled with a seasoned Gloucester pork stuffing, served with
broad beans, pachino tomatoes and smoked scamorza cheese
DOLCI
Bianco al Caramello con Frutta Fresca e Salsa al Mango
white crème caramel with a mango coulis and fresh fruits
Torta di Praline con Creme al Gianduja e Nocciola
praline torte with layers of Gianduja chocolate and hazelnut cream
Sorbetti di Frutta Fresca
selection of homemade fruit sorbet
Il Convivio – Private Dining
£45.00
PRIMI PIATTI
Prosciutto San Daniele con Burrata
18 month cured San Daniele ham with burrata
Polipo Croccante con Schiacciata di Patate e Salsa alla N’duja
sautéed octopus with crushed potatoes and a spicy Calabrian N'duja sausage sauce
Maccheroncini al Ragu d’Agnello e Pecorino
macaroni with a Welsh lamb ragù and Sardinian pecorino cheese
SECONDI PIATTI
Tortelli alla Toma Piemontese e Tartufo Nero
Piedmontese toma cheese tortelli with a Norica black truffle sauce
Rana Pescatrice all’Acqua Pazza Piccantina e Spinaci
monkfish escalope in lightly spiced fish broth with a dash of
pachino tomato and sautéed spinach
Controfiletto di Vitello Grigliato con Salsa di Latte e Senape,
Funghi Prataioli e Cipollotti
grilled sirloin of rose veal with a milk and mustard sauce, Prataioli mushrooms and spring
onion
DOLCI
Torta di Praline con Creme al Gianduja e Nocciola
praline torte with layers of Gianduja chocolate and hazelnut cream
Semifreddo al Lime, Zenzero, Frutti di Bosco e Meringa con Cioccolato Caldo
lime and ginger parfait with fruits of the forest, crumbled meringue and a hot chocolate sauce
Gelati Mantecati
selection of homemade ice cream
Il Convivio – Private Dining
£52.50
PRIMI PIATTI
Involtini di Salmone Marinato, Crema di Formaggio e Zucchine
marinated Stornoway salmon and cream cheese involtini with thinly sliced courgette
Tartare di Manzo con Tartufo, Uova di Quaglia e Maionese alla Senape
hand cut Scotch beef tartare with Norcia black truffle, quail’s egg
and grain mustard mayonnaise
Spaghetti Neri all’Astice e Cipollotti
black spaghetti with Norfolk lobster and spring onion
SECONDI PIATTI
Tagliolini al Limoncello con Vongole, Broccoli, Tartare di
Datterino e Bottarga
limoncello tagliolini with palourde clams, broccoli, a Datterini tomato tartare
and Sardinian bottarga
Branzino con Zucchine e Salsa alle Vongole e Zafferano
sautéed fillet of sea bass with braised courgettes and a saffron and venus clam jus
Bistecca di Manzo Scozzese con Salsa dello Chef e Patate Fritte
36-day matured grilled Castle Mey rib of beef with the Chefs house jus and thick cut chips
DOLCI
Crème Brûlée al Lampone
raspberry crème brûlée
Torta di Praline con Creme al Gianduja e Nocciola
praline torte with layers of Gianduja chocolate and hazelnut cream
Sorbetti e Gelati
selection of fresh fruit sorbet and ice cream
Selezione di Formaggi Biologici
chef’s selection of organic cheese