We like to change our menu periodically, according to what we find at the market, seasonality and sometimes because we just get inspiration for something new.

Please email us at london@iltrillo.net to know our updated “specials” menu.

 

OUR CLASSICS

 

Antipasti

 

- Fritto di verdurine con spumini di baccalà Tempura vegetables served with fried cod nibbles 7.00 / 10.00

- Verdure miste al forno con mozzarella di bufala (V) (G) Mixed baked vegetables with buffalo mozzarella 7.00 / 10.00

- Cipolle bianche ripiene di carne, cotte al Vermentino White onions stuffed with beef, mortadella & herbs cooked in Vermentino 7.50 / 12.00

- Crema di zucca gialla al tartufo nero e porcini fritti (V) (G) Creamy Organic pumpkin soup with black truffle and fried Tuscan porcini mushrooms 8.00 / 15.00

 

Pasta (all hand-made)

 

- Maltagliati verdi tradizionali massesi stordellati Traditional thin green squared pasta, served with a rich beef tomato ragù sauce and parmesan 7.50 / 13.00

- Paccheri farciti alla bufala e melanzane con ragù bianco di faraona pasta filled with buffalo mozzarella & aubergine, in a guinea fowl ragù 8.00 / 14.00

- Ravioli Apuani al ripieno di carne e ragù Beef & thyme fresh ravioli with meat ragù and 24m aged Parmesan 8.00 / 14.00

- Pappardelle al ragù di cinghiale macerato in chianti e alloro toscano pasta with wild boar marinated in Chianti & bayleaves 8.50 / 15.00

- Linguine primavera spadellate alle verdure di stagione Hand made linguine primavera sautée with fresh vegetables (V) 8.00 / 14.00

 

Secondi piatti

 

- Insalata mista con rucola, noci, scaglie di parmigiano e pollo alla salvia Mixed green salad with rocket, cherry tomatoes, walnuts, parmesan and sage flavoured panfried chicken breast 10,00

- Filetto di manzo al fegato d’oca scottato nel Cognac e cicoria in foglie Fillet of beef with foie-gras and Cognac served with baby red chard 26,00

- Coniglio disossato, ripieno e asparagi al vapore Slow cooked rabbit stuffed with cheese and Italian ham, accompanied by steamed english asparagus 16,00

- Spadellata di gamberi al whisky Laphroig e cipolle di Tropea King prawns & “Tropea” red onions flambée with Laphroig whisky 18,00

- Baccala in forno alle erbette con patate e pomodori Traditional cod, baked in Extravirgin olive oil and white wine with potato medallions, plum tomato and mixed herbs 16,00

 

Side dishes

 

- Fagiolini verdi al pomodoro e aglio Green beans in garlic & tomato sauce 4,50

- Patate al forno croccanti Baked potatoes with rosemary and garlic 4,50

- Spinaci saltati al burro e scaglie di parmigiano Spinach butter pan fried with 24months Parmesan flakes 4,50

- Rucola fragole e riduzione al balsamico Rocket Salad with strawberries, parmesan and balsamic reduction 4,50

 

Desserts & Puddings

 

- Tortino cioccolato e pere su salsa al frutto della passione (V) Chocolate and pears flan on passion fruit culisse 8,00

- Tiramisu’ sbagliato ai limoni di “Castagnetola”, Massa, Italia (V) Citrus tiramisu’ made with home made limoncello 7,00

- Crespelle all’arancia con frutta di stagione (V) Crepe filled with seasonal fruit in an orange juice sauce 7,00

- Torta caramellata di pere e mele su crema di vaniglia (V) Caramelised apple and pear cake with fiordilatte icecream on custard 8,00

- Trio di sorbetti Mango, Mirtilli e Lime & menta (V) Sorbet trio Mango, Blueberries, Lime & Mint 6,00

- Coppa gelato con Pistacchio, Amaretto e Nocciola (V)Italian Artisan Gelato trio, Pistacchio, Amaretto biscuit, Hazelnut 6,00

 

Please let us know in case of any food allergies and we’ll be happy to help. (G) Gluten free receipe, but may containg gluten traces (V) Vegetarian

NOTE: For anything not listed in the menu or any variation please ask for the price. This menu may change according to ingredients availability.

A discretionary service charge of 12.5% is added to the bill and entirely distributed to the staff