Bardea Food & Drink

Charred jicama, cucumber salad, harissa.

Pickled baby beets, juniper berry crumble, kumquats.

Peppers, olives, sun-dried tomatoes, tamarind agrodolce.

Niçoise potato salad, green olive gazpacho.

Carrots, green bean & fennel salad, pine nut granola.

Butternut squash, pumpkin seed, grana padano, black pepper vinaigrette.

Stuffed with scamorza, heirloom tomato, basil gremolata.

English peas, heirloom tomato, spicy sunflower seeds, arugula, lemon oil.

Parmigiano fondue, tomato, basil.

Tomato, smoked potato crouton, shiso.

Black lime, za’atar.

House aioli, spicy ketchup.

Goat cheese, spring onion, candied walnut, drunken amarena, honey.

Hibiscus & chili rub, herbed yoghurt.

Cherry bbq or house buffalo.

Assortment of flavours.

Lemon, lavender, raspberry.

Raspberry, ricotta.

Mascarpone, espresso.

Passionfruit, amarena, basil.

Fresh mozzarella, tomato, spicy soppressata.

Fior di latte, tomato, basil, EVOO.

Fresh mozzarella, Berkshire sausage, English peas, red onion, gouda.

Fresh mozzarella, grana padano, ricotta, garlic oil, tomato drizzle.

Mushroom dashi broth, chive.

Green apple, porcini.

Pistachio & caper vinaigrette.

5-mile mushrooms, roasted tomato, smoked ricotta salata, almond crumble.

“Cacio e pepe” aged pecorino romano, toasted black peppercorn.

Butternut squash, taleggio, vadouvan, lime.

Lamb bolognese, soft mint goat.

Braised short rib, caramelized sweet onions, provolone fondue.

Crab amatriciana, burrata, chive.

Lemon, raspberry, horseradish.

1/2 dozen of each - shrimp, oysters, middle neck clams.

Passion fruit, cucumber, chilli.

Cucumber mignonette, pickled mustard seed, lemon.

Crusted spicy mole, yuzu pear, beet & fennel slaw.

Brussels sprouts, dijon tahini.

Tasting of cured meats & cheeses, accompanied with condiments.

Selection of cured meats.