hogget involtino

the hogget leg is cut into think steaks, seasoned with salt and black pepper, then rolled with a wild garlic leaf and tied. The involtino [meaning rolled in italian] is then grilled to order and served on a vingole.

the vingole is a spring vegtable stew made by sweating red onions and garlic in lots of olive oil. baby artichokes are then added followed by chicken stock, peas and blanched broad beans. to order the stew is seasoned with lemon juice and fresh mint.

allergens: no allergens