STARTERS
Ostriche di Colchester
Premium Colchester oysters sourced from the Essex coastline, renowned for their refined minerality and clean ocean flavour, served with traditional mignonette sauce, fresh lemon, and Tabasco.
3 oysters 12 | 6 oysters 24
Capesante dell'Atlantico, crema di cavolfiore
e Guanciale Amatriciano IGP croccante Seared Atlantic scallops served with silky cauliflower velouté and crispy Amatrice IGP guanciale, traditionally cured in the mountains of Lazio.
20
Tartare di Fassona piemontese
Hand-cut Fassona beef tartare from Piedmont, seasoned tableside with shallots, capers, egg yolk, mustard, sea salt, black pepper and Cillo extra virgin olive oil.
22
Tuna Tartar
Tuna tartar dressed with capers and shallot served with melon cantaloupe and foam of apple and celery.
22
Selezione di salumi italiani artigianali
con Burrata e focaccia al rosmarino. A selection of artisan Italian cured meats including Coppa, Prosciutto di Parma, Soppressata and Mortadella, served with fresh Burrata di Andria and homemade rosemary focaccia.
22
Caprese
Confit cherry tomato dressed with garlic oil, buffalo mozzarella and tomato vanilla consommé.
15
MAIN MENU
Catch of the Day
Fresh fish of the day selected from the morning market, prepared according to seasonal availability and the chef’s inspiration.
Market Price
Dover Sole alla Mugnaia
Whole Dover sole prepared in the traditional Italian style with warm lemon-infused Cillo extra virgin olive oil, served with layered potatoes.
40
Spigola al sale o alla griglia
Mediterranean sea bass baked in a sea salt crust or grilled, served with layered potatoes and warm lemon-infused Cillo extra virgin olive oil sauce.
38
Filetto al pepe flambé
8 oz prime beef fillet in black peppercorn sauce, flambéed tableside in front of the guest, served with sautéed spinach and fondant potatoes.
38
Carré d’agnello con carciofi croccanti
Roasted rack of lamb served with crispy artichokes, fondant potato and a rich lamb jus.
36
Bistecca alla Fiorentina
Traditional Tuscan T-bone steak, recommended for two to three guests, served with seasonal vegetables and classic peppercorn sauce.
1.5 kg 80
PASTA
Linguine Astice
Fresh bronze-drawn linguine, slowly dried, served with Atlantic lobster, delicate shellfish bisque, cherry tomatoes and Mediterranean herbs, flambéed tableside in front of the guest.
28 / 39
Spaghettoni alle vongole, pomodoro
giallo e olio al limone Artisan bronze-drawn spaghettoni, slowly dried, with fresh clams, yellow tomato sauce and fragrant lemon-infused Cillo extra virgin olive oil.
18 / 25
Spaghetti alla Nerano
Traditional bronze-drawn spaghetti, slowly dried, prepared with fried zucchini, fresh basil and aged Parmigiano Reggiano in the style of Nerano on the Amalfi Coast.
15 / 20
Ravioli al cinghiale
Handmade ravioli filled with slow-braised wild boar, served with rich game jus and aromatic herbs.
15 / 20
Paccheri all’Amatriciana
Bronze-drawn paccheri, slowly dried, with San Marzano DOP tomato sauce, crispy Amatrice IGP guanciale, Pecorino Romano and black pepper.
14 / 19
Risotto aglio e olio
Carnaroli risotto with roasted garlic cream and chilli oil, parsley dust and herbs bread.
14 / 19
CONTORNI
7 EACH
Insalata mista | Insalata di rucola | Spinaci | Patate al forno | Patate fondenti | Verdure grigliate | Funghi trifolati
132 Duke St, Liverpool, L1 5AG
0151 709 4002
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@casa.cillo