S aturday 16 th A pril 2011
ANTIPASTI
Beetroot cured organic salmon with cucumbers, courgettes, volpaia onions and yusu lime £12 Coppa di parma with shaved radish, pea shoots, amalfi lemon, cornichons and parmesan £12 Carpaccio ‘cremonese’ of strip loin with castelfranco, parmesan, aged balsamic and fontodi olive oil £12 Mozzarella di bufala campana with isle of wight tomatoes, capers and sweet basil £12 Fantastic salad of new season broad beans, italian asparagus, wild rocket and shaved pecorino sardo £11 Freshly picked dorset crab with dressed fennel, roasted tomato aioli and pangrattato £13
PASTA
A ll our pasta is freshly made by our chefs and apprentices each morning Fettuccine with a rich lamb and beef ragu, gremolata, parmesan and petrolo estate olive oil £11.5 Tortellini of roasted courgettes, lemon baked ricotta and basil with a caper butter broth £11.5 Risotto of wild leaf garlic, poached bantam egg and italian asparagus £13 Orecchiette with borlotti beans, mussels, crab, fennel tops and air-dried mullet roe £12 The lightest potato gnocchi ripieni with broad beans, peas, purple sprouting broccoli, mint and pecorino £11.5
MAINS
Char-grilled fillet of red mullet with ratte potatoes, olives, red onions, rocket and anchovy-rosemary dressing £29 Seared hand-dived dorset scallops wrapped in pancetta, lentils di castelluccio, asparagus and lemon creme fraiche £31 Fifteen’s sicilian fisherman’s stew of pollock, scottish langoustine, squid, mussels, clams, fregola sarda and lemon aioli £27 Pot roasted of pete gott’s rare breed middlewhite pork (cooked in isle of wight tomatoes, capers and marjoram) with braised fennel, curly kale and salsa verde £27 Slow roasted shoulder of thirsk farm lamb with vignole (a celebration of spring), italian greens and wild garlic leaf pesto £28 Label anglais chicken ‘al mattone’ with new season courgettes, chilli, garlic, mint and salsa rosso crudo £29
DESSERTS
Basil pannacotta with balsamic strawberries and fruit nut biscotti £6 Sea salt caramel mousse with amadei chocolate, hazlenuts and frangelico £7 Amalfi lemon tart with creme fraiche and candied zest £7 Saffron meringue with lime curd and passion fruit sorbet £6 Vanilla bean semifreddo with poached rhubarb and ginger shortbread £6 A selection of italian seasonal cheeses with homemade chutney and rye-raisin bread £8 4 COURSE WINE OFFER ~ £33 ENJOY THE FULL WINE TASTING EXPERIENCE WHERE WE’LL MATCH A WINE TO EACH OF THE FOUR COURSES Please inform your waiter if you have any specific dietary requirements or are vegetarian
A discretionary service charge of 12.5% will be added to your bill. Thanks so much for joining us. Fifteen is a restaurant that uses the magic of food to give unemployed young people a chance to have a better future. Profits go to the Jamie Oliver Foundation, registered charity number 1094536. Our menus are printed on 100% recycled paper.