THE POLPETTO MENU. PUSHING THE BOUNDARIES AND INSPIRING OUR FAMILY OF RESTAURANTS

Burrata, braised leek, rosemary salmoriglio
– 9.00

Bollito misto of rabbit, cotechino, carrot and celery
– 10.00

Roasted fresh porcini, crushed white coco bean & celeriac bruschetta
– 15.50

Pasta

Gnocchi, Tuscan sausage, sage
– 9.00

Spaghetti, sardines, fennel, vino Grecanico
– 8.50

Hand-cut chestnut tagliatelle, girolles, thyme
– 9.00

Larger Plates (for 2)

Venetian rib chop
Roasted bone marrow, borlotti beans, first of the season cicoria & soft white polenta
– 75.00

Stone-baked whole San Pietro
Taggiasche olives, Trebbiano, first of the season tema artichoke, cime di rapa & soft white polenta
– 68.00






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within 48 hours.

The Polpo Team

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