Get in touch with us about your corporate event and let us take care of the hard work for you.
View Details

Best local Indian Restaurant in Essex 2014
One of the finest Indian restaurants in Essex Caraway Indian Brasserie, in Gants Hill, has won the prestigious Best Local Indian Restaurant Award in the Restaurant Guides

The Hart Brothers
The Hart Brothers, who have made Quo Vadis and Fino into such success stories

10% Discount with Privilege Card from 11am to 7.30pm
10% Discount with Privilege Card from 11am to 7.30pm
50% off the food bill Monday through to Saturday
Vapiano

In an age when Italian-style fast food means having a quick plate of pizza or pasta, Vapiano takes things one step further and makes things fun and well, practically interactive....


See Review »

Latium Restaurant

Latium Restaurant W1T Italian | West End & Mayfair

Menu

Antipasti
Carpaccio di spigola selvatica con fagiolini, pompelmo rosa e basilico
Wild sea bass carpaccio with green beans, pink grapefruit and basil

Polipetti affogati con vino rosso, salsa ai ceci e scarola
Drowned baby octopus with red wine, chick peas sauce and escarole

Mozzarella di bufala con zucchine grigliate, e pomodorini secchi al forno
Buffalo mozzarella with grilled courgettes and oven dried tomato

Pancia di maiale arrosto con timballino di zucca e porcini, salsa al tartufo
Oven baked pork belly with pumpkin, ceps and truffle sauce

Terrina di fegato grasso con pane alle amarene tostato
Foie gras terrine with morello cherry bread

Tartara di manzo con rucola, parmigiano e uova di quaglia
Beef tartar with wild rocket, parmesan and quail eggs


Zuppa di cavolfiore con gorgonzola ed olio al tartufo
Cauliflower soup with gorgonzola and truffle oil

Primi Piatti
Ravioli colorati ai quattro pesci con bottarga di spigola
Our selection of fish ravioli with sea bass bottarga

Tagliolini con polpa di granchio e salsa di melanzane
Tagliolini with crab meat and aubergine sauce

Gnocchi di patate con funghi porcini
Potato gnocchi with ceps mushroom

Tagliatelle con ragu’ di lepre
Tagliatelle with hare ragout

Stracci pasta con calamari, cozze, gamberi e pomodoro
Stracci pasta with squid, mussels, prawns, and tomato

Ravioli di zucca al burro e salvia
Pumpkin ravioli with butter and sage

Risotto con scamorza, radicchio ed anatra
Risotto with scamorza, radicchio and duck

Secondi Di Pesce
Capesante e gamberi in padella con cozze ed orzo perlato
Dive scallops and tiger prawns pan fried with mussels and barley


Filetto di spigola selvatica in padella con involtino di porri e gamberi, salsa al pomodoro fresco e basilico
Pan fried fillet of wild sea bass with leeks and prawns parcel, tomato and basil sauce


Filetto di tonno alla griglia con purea di carciofi e couscous alle vongole
Grilled fillet of tuna with artichokes sauce, and couscous with clams


Coda di rospo arrosto con verza e salsa alle rape rosse
Roast monkfish with savoy cabbage and beetroot sauce

Secondi Di Carne
Fegato di vitello arrosto con salsa alle cipolle di tropea, gnocchi alla romana e funghi misti
Roast calves liver with red onions sauce, semolina gnocchi and mixed mushrooms

Sella di cervo arrosto con timballino di polenta e bieta, castagne glassate
Roast saddle of venison with polenta and swiss chard timbale, glazed chestnut

Filetto di manzo alla griglia con spinaci, patate saltate e cipolline
Grilled fillet of beef with spinach, sautéed potato and button onions

Spezzatino di vitello con funghi porcini e radicchio, pure' di patate allo zafferano e salsa al vino rosso
Braised diced veal with ceps mushrooms and radicchio, saffron mush potato and red wine sauce

Formaggi
( supplementary £3.00)
Gorgonzola - made with cow’s milk from Lombardia
Creamy, rich and succulent with a mellow flavour

Parmigiano Reggiano – made with cow’s milk from Emilia
A two year old Italian classic with a slightly floury consistency and fruity flavour

Pecorino sardo – made with ewe’s milk from Sardegna
A hard textured, mature cheese from Sardinia with a slightly nutty taste

Taleggio – made with cows milk from Lombardia
A soft, slightly sticky consistency.
Salty, creamy and full bodied on the palette

Toma – made with cows milk from Piemonte
Semi-hard texture, buttery and mild flavour with a hint of pepper

Dolci
Torta caprese con salsa all’amaretto
Almond and chocolate tart with Amaretto sauce

Pastiera napoletana con salsa all’arancio
“Pastiera napoletana” with orange sauce

Pera cotta nel vino rosso ripieno con panna cotta alla vaniglia, e sorbetto allo yogurt
Poached pear in red wine, filled with vanilla panna cotta and yogurt sorbet

Tiramisu’ con salsa al caffe’
Tiramisu’ with coffee sauce

Bavarese ai cantucci, crema allo zabaione e salsa al cioccolato
Cantucci biscuit bavaroise with sabayon cream and chocolate sauce
Gelati e sorbetti
Ice cream and sorbet

Caffe, te’ e piccola pasticceria
Coffee, tea and petit four £ 3.00



Two courses £ 24.50 – Three courses £ 28.50 – Four courses 32.50


V.A.T. is included. A discretionary service charge of 12.5 % will be added to your bill. Please note that we cannot guarantee that any of our foods are free from nut trace elements.
Please refrain from smoking pipes and cigars.

Chef: Maurizio Morelli Manager: Giovanni Baldino



Party Menu 2

Latium restaurant
2
Starter

Risotto ai funghi misti, parmigiano e prezzemolo
Risotto with mixed mushroom, parmesan and parsley

Pesce spada affumicato con fagiolini e pompelmo rosa

Smoked loin of swordfish with green beans and pink grape fruit

Prosciutto di parma con pere, pecorino ed aceto balsamico


Parma ham with pears, pecorino cheese and balsamic vinegar



Main Course

Filetto di tonno alla griglia con verdure grigliate e pesto al basilico
Grilled fillet of tuna with grilled vegetables and basil pesto

Petto di faraona arrosto con grappa e prugne, verza e carotine al burro



Roast breast of guinea fowl with grappa and dried plum, savoy cabbage and baby carrots





Ravioli ripieni di zucca con burro e salvia
Pumpkin ravioli with butter and sage


Dessert

Torta caprese con salsa all’amaretto
Chocolate and almond tart with amaretto sauce

Mousse alla ricotta con carciofini canditi

Ricotta mousse with candied artichokes

Gelati e sorbetti
Ice cream and sorbet

V.A.T is included. A discretionary service charge of 12.5% will be added to your bill.
Please note that we cannot guarantee that any of our foods are free from nuts or nut trace elements.
3 COURSES £ 28.50

Chef: Maurizio Morelli



Party Menu 1

Latium Restaurant
Starter

Mozzarella di bufala con zucchine alla griglia e pomodorini
secchi al forno

Buffalo mozzarella with grilled courgettes and oven dried tomato

Carpaccio di manzo con rucola e parmigiano
Raw beef carpaccio with rocket and parmesan

Salmone marinato con arance e finocchi
Salad of cured salmon with orange and fennel
Main Course


Filetto d’orata alla griglia con pomodoro, capperi, ed olive

espinaci
Grilled fillet of sea bream with tomato, capers and olives

Filetto di manzo alla griglia con pure’di patate e funghi
Grilled fillet of beef with mash potato and wild mushrooms

Ravioli di ricotta e limone con pomodoro e basilico
Lemon and ricotta ravioli with tomato and basil sauce



Dessert

Tiramisu con salsa al caffe’
Tiramisu with coffee sauce

Semifreddo al lime con ananas aceto balsamico e menta


Lime parfait with pineapple balsamic vinegar and mint

Gelati e sorbetti
Ice cream and sorbet

V.A.T is included. A discretionary service charge of 12.5% will be added to your bill.
Please note that we cannot guarantee that any of our foods are free from nuts or nut trace elements.
3 COURSES Chef: Maurizio Morelli £ 28.50