May
Vino Kitchen Italian Table
"An early summer menu"
Risi e bisi
Venetian style fresh pea and vialone nano risotto
***
Agnello alla griglia con salsa verde e insalata
Char-grilled Devon lamb with salsa verde
and organic salad leaves
from Shillingford
***
Crostata di noci
Toasted walnut and salted caramel tart
April
Vino Kitchen Italian Table
"A menu for Spring"
Risotto alla primavera
risotto with Spring vegetables from Shillingford Organics
***
Pollo al limone
Arthur's chicken breast in a light lemon sauce
with purple sprouting and organic salad leaves
***
Pere al forno con Marsala e cannella
Williams pears baked in the oven with Marsala wine and cinnamon
March
Vino Kitchen Italian Table
Orecchiette con cima di rape
a homage to the great dish of Basilicata made not with cima di rape -
turnip tops but with organic hungry gap, russian and curly kale from
Shillingford Organics
***
Coda alla vaccinara
Pipers Farm ox-tail cooked Roman style, as done in Testaccio, the working
class butcher's quarter
***
Torta di ricotta
February
Vino Kitchen Italian Table
Bruschetta
toasted ciabiatta with tomatoes and basil
with Frances's Topsham-Tuscany
new season Ca' del Carbonaio olio extra vergine d'oliva
***
Lo stinco di agnello con gremolata
Pipers Farm lamb shanks slow-braised and served with gremolata and cannellini
beans
***
Pere alla Marsala
pears in Marsala wine
January
Vino Kitchen Italian Table
"Una polentata!"
Insalata invernale
winter salad of Shillingford organic leaves, roasted beetroot and carrot,
and Sicilian blood oranges
***
Polenta con ragù di pollo alle cacciatore
Stoneground polenta cooked communally in the cellar, served with a
hunter's style chicken ragù (chicken from Pipers Farm)
***
Torta di polenta, mandorle e limone
Kim's polenta, almond and lemon cake
Festive December Vino Kitchen Italian Table
Antipasti piemontesi
carne cruda all’albese; peperoni arrostiti con salsa verde;
ricotta al forno; pomodori al forno
zucchini alla griglia (v)
***
Zuppa di zucca e peperoncino
butternut squash and chilli soup
***
Peposo
Piper’s Farm shortribs of Red Ruby beef
slow-braised in red wine and beef stock Florentine style with lots of
black pepper
mashed remarka potatoes and braised cavolo nero from Shillingford Organics
melanzane alla parmigiana (v)
grilled aubergine with mozzarella and parmesan cheeses in a herby tomato
sauce
***
Luisa’s bunet
chocolate, rum and amaretto crème caramel
November Vino Kitchen Italian Table
La ribollita
Tuscan bread 'soup' with Emma's sourdough, organic cavolo nero from Shillingford,
and olio extra vergine d'oliva from Badia di Maronna
**
Pollo al limone
Darts Farm chicken char-grilled then braised with lemons from the Amalfi
coast (Amalfi lemons from Richard's)
organic salad leaves and crushed potatoes from Shillingford
**
Torta di clementina
Almond and clementine cake
October Vino Kitchen Italian Table
Zuppa di lenticchie e farfalle
lentil soup with Umbrian lentils, pancetta and 'butterfly' pasta
***
La porchetta
Roman-style porchetta stuffed with fennel, garlic, chilli and rosemary
(such as you would get at a roadside stall in Rome's Colli Albani wine
hills)
cavolo nero
organic black kale from Shillingford
***
Torta di pere e mandorle
pear and almond tart
July Vino Kitchen Italian Table
“É arrivata l’estate!”
A simple menu for summer
 |
 |
 |
| Pomodori
in tre modi - (from left) tomato essence, fresh cherita cherry tomatoes,
slow roasted |
Farfalle con pomodori in tre modi
Butterfly pasta with tomatoes in 3 ways: tomato essence, slow-roasted,
and fresh cherita tomatoes with garlic and basil
***
La tagliata
con salsa verde and insalata di Shillingford
Char-grilled flank steak from Gerald David at Darts Farm, served with
salsa verde and organic salad leaves from Shillingford Organics
***
Pesche alla griglia
Peaches char-grilled in a syrup of Amaretto di Saronno and vanilla
June Vino Kitchen
"Topsham Table"
Our annual “Topsham Table” is a celebration
of the very local
Emma’s sourdough bread
***
Devon Blue cheese salad
with Shillingford Organics salad leaves, roasted beetroot and toasted
walnuts
***
Arthur’s (Tony’s) Jacob's ladder
short-ribs slow-cooked Southern barbecue style
local Maris Piper potatoes
steamed Heavitree allotment chard
***
James’ summer fruit terrine with Pebblebed Brut and fruit from
Balls Farm, Ide
***
Suppliers
Arthur's Butchers
Richard's Fruit and Veg - chard from a Heavitree allotment, strawberries
and raspberries from Balls Farm, Ide, local potatoes
Shillingford Organics - organic salad leaves, beetroot
Country Cheeses - Devon Blue cheese made by Ticklemore in Totnes
Real Food Store, Exeter - Emma’s amazing bread
South Devon Chilli Farm - chipotle chillies for barbecue rub
Pebblebed Brut
April Vino Kitchen
Italian Table
Pasta cui vroccoli
Farfalle pasta with a cauliflower, sultana and pinenut sauce
***
Pollo alla Marsala
caponata
Chicken breasts in Marsala wine
aubergine and celery in agrodolce
***
Torta di cioccolato e mandorle
Bitter chocolate and almond tart
March Vino Kitchen Italian Table
La ribollita
winter minestrone and bread soup with vegetables from Richards and Shillingford
Organics and Frances' new season Topsham-Tuscany extra virgin olive oil
***
Coda di rospo all'anconetana
Exmouth monkfish stewed in wine and peperoncino in the style of Ancona
***
Bunet
Luisa's chocolate crème caramel
February Vino Kitchen Italian Table
Insalata invernale
winter salad of bitter organic salad leaves, roasted beetroot and carrots
from Shillingford with blood oranges from Sicily
***
La casoeûla
Warming winter hot-pot from Lombardy: spare rib pork chops and spicy
sausages slow-cooked with Savoy cabbage, carrots and onions served
with polenta alla griglia
***
Torta di cioccolata
Kim's amazing bitter chocolate cake
January Vino Kitchen Italian Table
Ricotta al forno
Baked ricotta with salad
***
Agnello brasato
12-hour braised Exmoor lamb with olive crushed potatoes and roasted carrots
***
Torta di clementine
Clementine cake
December Vino Kitchen
Festive Italian Table
Antipasti piemontese
carne cruda all'albese
peperoni con bagna cauda
crostino con pomodoro arrostito
***
Risotto ai funghi
Mushroom risotto
***
Brasato al Barbera
Topside of Red Ruby beef from Gerald David braised in
Cascina Fontana
Barbera d'Alba 2009
***
Bunet
Luisa's chocolate crème caramel
November Vino Kitchen Italian Table
Pasta e fagioli alla veneziana
Pasta and beans Venetian style
***
Saltimbocca di pollo
verdure arrostite con gremolata
***
Torta di cioccolato e mandorle
October Vino Kitchen
Italian Table
"A menu for autumn"
Zuppa di zucca
butternut squash and chilli soup
***
Stracotto al Chianti
Slow-braised beef in Chianti
cannellini bean mash
***
Pere al vino rosso
Pears poached in red wine
August Vino Kitchen Italian Table
La panzanella
Tuscan bread salad with organic vegetables from Shillingford
La porchetta
Roman style Kenniford Farm belly and loin of pork stuffed with rosemary,
fennel garlic and chilli
Gelato di fragola
homemade strawberry gelato with Visciolata cherry wine and Italian meringues
July Vino Kitchen Italian Table
Emma's sourdough bread (from Real Food Store)
Minestrone d'estivo con pesto
di Liguria
Summer minestrone with Ligurian pesto (vegetables and herbs
from Shillingford Organics)
Pasta al forno alla neopolitana
Naples-style baked pasta with beef and pork meatballs (meat from Gerald
David at Darts Farm), mozzarella and seasonal vegetables
Pesche alla griglia
Peaches (from Richards Fruit & Veg) char-grilled with amaretto and vanilla
June Vino Kitchen 'Topsham Table'
Topsham bruschetta
Emma's sourdough from Real Food Store with Frances' Topsham-Tuscany
Ca' del Carbanaio extra virgin olive oil from Darts Farm
Exmouth mackerel escabeche
with local carrots and celery
mackerel from David at The Fish Shed at Darts Farm; local carrots and
celery from Richards Fruit & Veg
Kenniford Farm 'pulled pork' Cuban style
with Cuban mojo from Smokey Joes Sauces at nearby Broadclyst, braised fresh-picked
cavolo nero from Shillingford Organics at the Real Food store, and red
and golden beetroot from Richards Fruit & Veg
Strawberry and rhubarb crumble with Devon clotted cream
strawberries from Ide, Topsham rhubarb supplied by Richards Fruit & Veg,
Devon clotted cream from Darts Farm
May Vino Kitchen Italian Table
Pappa
al pomodoro
Tuscan bread, tomato and olive oil 'soup' made with Emma's amazing sourdough
Pollo alla toscana
fagioli nell'fiasco
cavalo brasato con peperoncino
Tuscan style char-grilled chicken
white beans with sage and olive oil
braised organic kale with peperoncino
Surprise pudding with guest chef James Clark
March Vino Kitchen Italian Table
Fafalle cui vroccoli
Farfalle pasta with a cauliflower, sultana and pinenut sauce
Pollo alla Marsala
caponata
Chicken breasts in Marsala wine
aubergine and celery in agrodolce
Torta di cioccolato e mandorle
Bitter chocolate and almond tart
February Vino Kitchen Italian Table
Ricotta al forno
Baked ricotta and herbs with salad leaves
***
Casoeûla
Milanese winter stew of homemade sausages, sparerib chops and Savoy cabbage
with polenta alla griglia
***
Crostata di limone
James' famous lemon tart
January Vino Kitchen Italian Table
Risotto ai funghi
Mushroom risotto
***
Pollo all'arancia amara
Cavolo nero
Arthur's chicken cooked Sicilian style with Seville oranges
Braised black kale with Tuscan olive oil and chilli
***
Torta di pera
Kim's pear tart
December Vino Kitchen Festive Italian Table
Crostini di fegatini e crostini di fagioli e salvia
Tuscan chicken liver and white bean and sage crostini
***
Sanpiero in saor
Venetian style Exmouth john dory fillets pan-fried and soused in
vinegar, onions, raisins and pinenuts
***
Brasato al Barolo
Arthur's topside of Devon beef braised in Barolo wine
***
Kim's crostata di mela
Apple tart Italian style
November Vino Kitchen
Pasta e fagioli
Pasta and beans Venetian style
***
Arista e pancetta di maiale al latte
Loin and belly of free-range Kenniford Farm pork braised in milk
roasted butternut squash
***
Pere al vino rosso
Pears in red wine
October Vino Kitchen
"A menu for autumn"
Risotto di zucca
Butternut squash risotto
***
Stracotto al Chianti
Top-rib of Red Ruby beef marinaded and 24-hour braised in Chianti
***
Pesche alla griglia con Amaretto
Char-grilled peaches braised in vanilla scented Amaretto
Vino Kitchen August 2010
Panzanella
Panzanella
Tuscan summer 'bread salad'
***
Pollo alla cacciatora
Kim's rosemary roast potatoes
Char-grilled local chicken braised in a tomato sauce with pancetta, porcini
mushrooms, rosemary and sage
***
Vanilla pannacotta with Nick's blueberries from Lustleigh
Vino Kitchen June 2010 (special 'Topsham Table' as part
of the Topsham Food Festival)
Town
Mill bruschetta
Topsham-baked sourdough with Frances' amazing Topsham-Tuscan olive
oil
***
Wood-roasted Exmouth mackerel with salad
Fresh-off-the-boat mackerel from David Kerley at The
Fish Shed
***
Kenniford Farm freerange belly pork slow-braised in Green Valley cyder
and apples
Local new potatoes
Wood-roasted carrots and dill
Pork supplied by Kenniford Farm, cyder
from Darts Farm and veg from Richard's
Fruit and Vegetables
***
Strawberries and Devon clotted cream
Strawberries picked this morning from Boyces
Fruit Farm, Shillingford St George with Dunn's Dairy Devon clotted cream
Vino Kitchen May 2010
Minestrone estivo con pesto
Summer minestrone with homemade pesto
**
La tagliata
Char-grilled flank steak with herb salad and shavings of grana padano
**
Torta di pere e mandorle
Pear and almond tart
Vino Kitchen April 2010
Insalata primavera
Fennel and orange salad with toasted pinenuts, grana padano shavings
and Tuscan lemon oil
**
Agnello brasato
24-hour slow-roasted Exmoor lamb with Montepulciano wine
potatoes and spring cabbage
**
Crema catalana with new season rhubarb
Vino Kitchen March 2010
Risotto ai funghi
**
Baccalà fresca all'anconetana
Freshly landed Brixham cod stewed with fennel, chillies, white wine
and tomato
Insalata verde
**
Tiramisù
Vino Kitchen February 2010
'A Taste of Sicily’
Pasta 'cui vroccoli'
Sicilian pasta with cauliflower and broccoli
in an agrodolce with raisins and pinenuts
**
Sicilian sausages
Made from local pork, flavoured with fennel seeds, made by Tony of
Arthurs
La caponata
**
Torta di limone e polenta
Sicilian lemon and polenta cake
Vino Kitchen January 2010
‘Vino Kitchen Winter Italian
Table’
La ribollita
Tuscan vegetable, bean and sourdough bread soup
**
Arista di maiale all'aceto balsamico
Kenniford free-range loin of pork, char-grilled, then slow-roasted
with onions, rosemary and balsamic vinegar
Carote all'agro
**
Torta di arancia
Orange cake
Vino Kitchen December 2009
‘Festive Italian Table’
Bellini cocktail
Crostino di fegatino - Tuscan chicken liver crostino
**
Zuppa di farro
Warming spelt, chickpea and cavolo nero soup
**
Peposo
Short ribs of Red Ruby Devon beef slow-braised Tuscan style in Chianti
and lots of black pepper
**
Mousse di cioccolato
Chocolate mousse Italian style
Vino Kitchen November 2009
‘Italian Table’
Pasta e fasoi
Venetian style pasta and beans in a rich duck broth
**
Pollo alle cacciatore
verdure arrostite
insalatina mista
Chicken cooked 'hunter's style' in red wine with pancetta, wild mushrooms
and rosemary
**
Pecorino marzolino with Tuscan honey
Tiramisù
October 2009
‘Italian Table’
La Bagna Cauda
Antipasti piemontese
Mixed Piedmont antipasti
**
La Bagna Cauda
**
Formaggi piemontesi
Selection of Piedmont cheeses
Mario Fontana’s new Dolcetto (just
20 days old!)
Vino Kitchen September 2009
‘American Table’
New England style mussel and corn chowder
**
Slow-roasted brisket of beef in barbeque
sauce, cooked in the wood-oven
**
New York style chocolate, lime and chilli cheesecake
Vino Kitchen August 2009
‘Italian Table’
La panzanella
Tuscan ‘bread’ salad
**
La porchetta
Roman style roast pork stuffed with fennel, garlic and chilli
**
Pecorino cheese
Vino Kitchen July 2009
‘Italian Table’
“Una cenetta al limone’ – a
lemony summer supper
Risotto al limone
Lemon risotto
**
Pollo al limone
Chicken braised in lemon
**
Torta al limone
Lemon tart
Vino Kitchen June 2009
‘Italian Table’
Crostini in 5 modi
**
Brodetto
Adriatic fish and shellfish stew
**
Zuppa di fragola
Strawberry ‘soup’
Vino Kitchen May 2009
‘Italian Table’
Sgombro in saor
Exmouth mackerel in a Venetian sweet and sour agrodolce
**
Salsicce toscane e fagioli nel fiasco
Tuscan sausages and cannellini beans with sage
|
