#lovelumelondon
Menu
Chef recommends
culurgiones, potato and pecorino on butter and bottarga sauce
I £ 21
STARTERS
Burrata, sicilian caponata (v)
I £ 13
Porcini mushroom soup with roasted hazelnuts (vegan)
I £ 15
Seared Fowey scallops , celeriac puree` pepper sauce
I £ 18
Sicilian red prawn carpaccio, mixed forest fruit and Hazelnut mayo,
I £ 19
Vitello tonnato, capers powder, veal juice
I £ 14
Cured Italian charcuterie board (good for 2)
I £ 18
PASTA
** Most of our pasta is made in house by our chef
Tagliatelle, Hare ragù, cacoa nibs and orange zest
I £ 18
Linguini, crab meat, spring onions
I £ 21
Gnocchi with pistachio pesto (V)
I £ 14
Carnaroli risotto (5yrs old reserva) alla Milanese with veal ossobuco, bone marrow emulsion
I £ 28
MAIN COURSE
Cornish roast cod, cauliflower puree and girolles mushrooms
I £ 28
Cornish fish stew
I £ 30
32 days aged black Angus beef fillet with pressed potato, roast leeks and horseradish emulsion
I £ 38
Scottish lamb, celeriac mush, and pickled vegetables
I £ 30
Spatchcock baby chicken and sauteed cavolo nero
I £ 22
SIDE
Greens of the day
I £ 5
Roasted new potatoes
I £ 5
Green mix leaf salad
I £ 4
Tomato and Tropea onion
I £ 4
Dessert
Lume Tiramisu
I £ 8
Solo Vero Vermouth di Vernaccia
Hazelnut and chocolate semifreddo
I £ 8
Vernaccia di Oristano DOC Juighiss 09
Salted Pistachio Ice-cream with Olive Oil
I £ 7
Vernaccia di Oristano DOC Juighiss 09
Apple basket with salted caramel sauce and mascarpone mousse
I £ 8
Soletta Hermes Passito 2018
Baked ricotta cheese cake
I £ 8
Argiola Angialis Passito 2014
Chocolate fondant with vanilla ice-cream
I £ 8
Villa Crine Recioto della Valpolicella Classico DOCG 2015
Cheese Selection served with Rare corbezzolo & chestnut Honey
I £15
© 2020 Lume