Serves 4400g linguine1tbsp olive oil2 garlic cloves, finely chopped1 red chilli, deseeded and finely chopped1tsp fennel seeds, crushed1 lemon200g brown crabmeat200g white crabmeatSmall bunch of flat-leaf parsley, roughly choppedExtra virgin olive oil, to finish. Linguine con Granchio – with Devon crab, chilli, parsley and lemon £24. Lunch bookings of 2-4 are for two hours and bookings of 5-6 are for 2 hours 30 minutes. Remove the tough outer part and stalk Although, as every fool knows, most of the crab's flavour resides in the cheaper brown meat, most recipes simply call for the more delicate white stuff. Photograph: Felicity Cloake for the Guardian, River Cafe crab linguine. Photograph: Felicity Cloake for the Guardian, Tom Aikens' crab linguine. Mozzarella di Bufala con Caponata alla Siciliana £23, Calamari ai ferri - chargrilled squid with fresh red chilli and rocket £23, Culatello di Zibello – with Charentais melon or Italian black figs £25, Mazzancolle – poached Scottish Langoustines with aioli and pea salad with basil, mint & fennel herb £30, Carpaccio di Branzino – thinly sliced raw wild Sea Bass with marigold tomatoes, golden oregano and chilli £23, Antipasto di Verdure – roast red & yellow peppers with anchovy, baked borlotti, Italian spinach and buffalo ricotta crostino £22, Carne Cruda di Vitello - finely chopped Veal rump with squashed tomato bruschetta and Pecorino Gran Riserva £23, Strozzapreti con Pesto alla Genovese e Fagiolini Verdi £22, Ravioli - stuffed with buffalo ricotta, garden herbs & lemon zest with marjoram butter and Pecorino £22, Risotto - with clams, zucchini flowers and Castello di Neive Lange Arneis £23, Taglierini - with cherry & marigold tomatoes and basil £22, Rombo al forno - Turbot tranche wood-roasted with anchovy, capers and flowering oregano with summer beets and garden rocket £44, Capesante ai ferri - chargrilled Scottish Scallops with zucchini fritti, chilli and mint £39, Salmone al sale - wild Scottish Salmon baked whole in sea salt with salsa verde and chargrilled verdura mista of aubergines, zucchini & peppers £43, Piccione al forno - whole Anjou Pigeon wood-roasted in San Guido Guidalberto with Tuscan roast potatoes £38, Vitello cotto in bianco - poached Veal shin, pancetta & bay with fresh horseradish, Swiss chard and peas £39, Controfiletto ai ferri – chargrilled Beef sirloin with fresh borlotti, mustard, Sorrento tomatoes and basil £40, CaramelStracciatellaRoasted AlmondHazelnutStrawberry Sorbet, Affogato with: Grappa Bassano £16 Vin Santo £18 or Espresso £12, Chocolate NemesisLemon TartAlmond Tart with StrawberriesSummer Pudding with ValpolicellaPannacotta with Grappa and Raspberries, Robiola di Roccaverano – goat’s milk, Piemonte Asiago Pressato – cow’s milk, VenetoCapretta di Toscano – goat’s milk, ToscanaPecorino Sardo Canestrato – sheep’s milk, SardiniaBlu di Bufala – blue, buffalo milk, Lombardia, Pizzetta – with potato, Taleggio and thyme £21, Prosciutto di Parma – with radicchio and Parmigiano Reggiano £23, Carne Cruda di Vitello e Manzo – finely chopped veal & beef with black pepper, Pecorino Gran Riserva and rosemary bruschetta £23, Bagna Cauda – puntarelle, carrots, romanesco, celery hearts & Swiss chard with warm anchovy & De Faveri Prosecco sauce £22, Mozzarella di Bufala – with artichoke alla ‘Romana’, mixed roast pumpkin, Risina beans, marjoram & Felsina extra virgin olive oil £23, Calamari ai ferri – chargrilled squid with fresh red chilli & wild rocket £23, Mazzancolle – Scottish langoustines split & wood-roasted with garlic and parsley £30, Panzotti – handmade pasta stuffed with Robiola di Roccaverano with sage butter £22, Risotto Verde – with winter greens, stock & Pecorino Canestrato £21, Malfatti con Fagiano – hand-cut pasta with pheasant slow-cooked in Bussola Valpolicella Classico, fennel herb & pancetta £21, Linguine con Granchio – with Devon crab, parsley, chilli & lemon £23, Branzino ai ferri – wild Sea Bass slashed & stuffed with lemon, thyme & marjoram with olives, red winter leaves & Florence fennel £43, Sogliola al forno – whole Dover Sole wood-roasted with pangrattato, anchovy & lemon zest with Italian spinach £42, Fritto Misto – of Cornish Monkfish, Red Mullet, Scottish Scallops, Anchovy, sage & Violetta artichokes £39, Gallo Cedrone – whole Yorkshire Grouse wood-roasted in Isole e Olena Chianti Classico with potatoes & sage ‘al forno’ and watercress £43, Stinco di Vitello – Veal shin slow-roasted in Giacomo Fenocchio Barolo with risotto bianco & gremolata £39, Coscia d’Agnello ai ferri – chargrilled marinated leg of lamb with chickpeas, cima di rape & fresh horseradish £39, CaramelRoasted AlmondStracciatellaHazelnutChocolate & Vecchia Romagna Sorbet, Chocolate NemesisLemon TartPear & Almond TartPannacotta with Grappa & PomegranateWalnut & Amaretto Cake, La Tur – sheep & goat’s milk, PiemonteCastellino Caciotta – cow’s milk, VenetoCaprino Stagionato al Caprone – goat’s milk, SardiniaRagusano – cow's milk, SiciliaBasajo – sheep’s milk, Veneto, Carciofi alla Guidea – deep-fried whole Roman artichokes with Amalfi lemon £20, Calamari ai ferri – chargrilled squid with fresh red chilli and rocket £23, Mozzarella di Bufala – marinated in crème fraîche with wood-roasted Violino squash and agretti £23, Mazzancolle al forno – Scottish langoustines split & wood-roasted with parsley and garlic £30, Carpaccio di Manzo – finely sliced beef fillet crusted in thyme & black pepper with rocket and Sardinian winter tomatoes £25, Pizzetta – with radicchio, Speck di Val d’Aosta and rosemary £21, Ribollita – Tuscan bread soup with Swiss chard, borlotti, carrots and Selvapiana extra virgin olive oil £18, Linguine con Granchio – with Devon crab, chilli, parsley and lemon £24, Taglierini al Pomodoro – fresh fine pasta with slow-cooked tomato £20, Panzotti con Salsa di Noce – with Swiss chard, buffalo ricotta and fresh walnut sauce £22, Tagliatelle al Ragu – fresh pasta with veal, rabbit, pancetta & radicchio slow-cooked in Fontodi Chianti Classico £22, Rombo al forno – turbot tranche wood-roasted with wild oregano with potatoes, Cedro lemon, thyme and olives ‘al forno’ £44, Coda di Rospo con Vongole – monkfish & clams roasted in Tercic Ribolla Gialla with capers, anchovies and cima di rape £39, Branzino ai ferri – chargrilled wild sea bass with salsa verde, large leaf rocket and slow-cooked Florence fennel £43, Piccione al forno – whole Anjou pigeon wood-roasted in Isole e Olena Chardonnay with speck, smashed celeriac and watercress £38, Stinco di Vitello – veal shin slow-cooked with its marrow in Aldo Vajra Nebbiolo with tomato & sage on bruschetta with cavolo nero £39, Controfiletto di Manzo ai ferri – chargrilled Longhorn beef sirloin with salsa Etrusca braised Italian spinach and cannellini beans £40, Roasted AlmondStracciatellaHazelnutCaramelPear & Grappa Sorbet, Chocolate NemesisLemon TartPrune & Almond TartPannacotta with Grappa & Champagne RhubarbLemon, Almond & Polenta Cake with Caramelised Blood Oranges, Robiola Rochetta – goat’s milk, PiemonteTaleggio di Val Brembana – cow’s milk, LombardiaPecorino di Fossa – sheep’s milk, UmbriaAlto But Vecchio – cow's milk, Padola, VenetoGorgonzola Naturale – blue, cow’s milk, Lombardia, Prosciutto di San Daniele – with Charentais melon £23, Insalata di Granchio – Devon crab with baby artichokes and parsley £24, Mazzancolle – split & wood-roasted Scottish langoustines with chilli and oregano £30, Mozzarella di Bufala – with lemon & mint, broad beans, black olives and Tarasco cicoria £23, Asparagi – English asparagus with anchovy butter & parmesan £24, Vitello Tonnato – thinly sliced roast veal with tuna mayonnaise, salted anchovy, capers, basil and lemon £21, Risi e Bisi - Venetian rice & peas with mint, stock and vermouth £21, Taglierini al Bosco – fresh fine pasta with wild asparagus, hops, herbs and Pecorino £22, Tagliatelle con le Ortiche – fresh nettle pasta with butter & parmesan £21, Spaghetti alle Vongole – with clams, parsley, garlic, chilli and Fracassi Favorita £24, Ravioli – with zucchini & their flowers, buffalo ricotta and mint £22, Rombo al forno – turbot tranche wood-roasted over potatoes with Amalfi lemon and zucchini £44, Branzino al forno – wild sea bass roasted in Terlano Pinot Bianco with Risina beans and Violetta artichokes £43, Coda di Rospo ai ferri – chargrilled Cornish monkfish with anchovy & rosemary sauce, agretti and broad beans sott’olio £36, Piccione al forno – whole Anjou pigeon wood-roasted on bruschetta with Allegrini Valpolicella and green beans ‘in umido’ £38, Costoletta di Vitello al forno – wood-roasted thick-cut veal chop with salsa verde, slow-cooked peas and rocket £39, Controfiletto ai ferri – chargrilled Longhorn beef sirloin with roasted Merinda tomatoes, braised spinach and fresh horseradish £40, CaramelRoasted AlmondStracciatellaHazelnutStrawberry Sorbet, Chocolate NemesisLemon TartNespole & Almond TartPannacotta with Grappa & RaspberriesPressed Chocolate Cake with Zabaglione Ice Cream, Caprini Freschi – goat’s milk, PiemonteScimudin - cow & goat's milk, LombardiaPecorino Marzolio Rosso – pasteurised sheep’s milk, TuscanyCastelrosso – cow’s milk, PiemonteBlucora – blue, cow & goat's milk, Piemonte, 2Reserve de La Coste Rose NVChateau La Coste, 12Brut Rose 37.5clN.V.Billecart-Salmon60.00, 14Blanc de BlancsN.V.Billecart Salmon138.00, 16Blanc des Millénaires1995Charles Heidsieck260.00, 15Blanc de Blancs2004Billecart Salmon270.00, 13Nicolas Francois2002Billecart-Salmon280.00, 23Elisabeth Salmon Rose2007Billecart-Salmon350.00, 21Clos St Hilaire1998Billecart Salmon650.00, 2Reserve de La Coste Rose NVChateau La Coste 66.00, 3Franciacorta Gran Cuvee 2015Bellavista78.00, 184Trebbiano d' Abruzzo2013Emidio Pepe210.00, 170Trebbiano d' Abruzzo2015Valentini360.00, 142Falanghina Bru-Emm2017Ciro Picariello44.00, 213Fiano di Avellino 2017Ciro Picariello56.00, 214Falanghina-Via del Campo2018Quintodecimo98.00, 197Costa d'Amalfi-Puntacroce2014Raffaele Palma103.00, 200Collio Bianco(Friulano/Chard./Sauv./P.Grigio)2017Zuani55.00, 157Cialla Bianca2016Ronchi di Cialla 63.00, 158Flor de Uis (Malvasia/ Friulano/Riesling)2016Vie de Romans88.00, 141Frascati 2018Principe Pallavincini42.00, 176Vermentino 'Black Label'2017Lunae69.00, 129Curtefranca Bianco-Chardonnay2015Ca del Bosco240.00, 182Verdiccio dei Castelli di Jesi-Vigne dell Oche2017San Lorenzo44.00, 180Verdicchio dei Castelli di Jesi Riserva2016Bucci87.00, 313Marche Bianco (Verdicchio)2006San Lorenzo180.00, 100Erbaluce di Caluso 'La Rustia' 2017Orsolani42.00, 113Erbaluce di Caluso - Cariola2018Ferrando53.00, 120Gavi di Gavi 'Montessora'2018La Giustiniana58.00, 253Chardonnay-Rossj Bass 37.5cl2015Gaja75.00, 104Langhe Riesling-Petracine2019Aldo Vajra79.00, 112Timorasso-Derthona2018Vigneti Massa84.00, 102Sauvignon Blanc-Alteni di Brassica2016Gaja260.00, 106Chardonnay 'Gaia & Rey' 2017Gaja490.00, 150Vermentino di Gallura- Solianu2017Cantina Ledda62.00, 177Vermentino di Gallura-Vendemia Tardiva 2016Vigne Surrau96.00, 217Grillo-Rocce di Pietra Longo2017Centopassi44.00, 119Etna Bianco 2018Tenuta delle Terre Nere48.00, 179Ciuri Bianco - Etna2017Terrazze dell'Etna54.00, 206Bianco Pomice2017Tenuta di Castellaro64.00, 194Vermentino-Solosole 2018Poggio al Tesoro56.00, 193Poggio alle Gazze2017Tenuta dell'Ornellaia140.00, 207Batar (Pinot Bianco/Chardonnay)2017Querciabella210.00, 964Ornellaia Bianco2016Tenuta dell'Ornellaia330.00, 108Olivar (P.Bianco/Grigio/Chardonnay)2017Cesconi68.00, 967Muller-Thurgau-Feldmarschall2016Tiefenbrunner104.00, 973Pinot Bianco-Rarita2005Cantina Terlano270.00, 970Terlaner- Rarita 1991Cantina Terlano470.00, 950Grechetto-Latour a Civitella2005Sergio Mottura140.00, 109Blanc de Morgex et de la Salle2018Ermes Pavese77.00, 127Soave Colli Scaligeri-Vigne della Bra2017Filippi56.00, 124Soave Classico - Calvarino2017Pieropan56.00, 125Soave Classico 'La Rocca' 2018Pieropan81.00, 298Soave Classico 'La Rocca' 1.5L2017Pieropan160.00, 166Felluga Rosato 2018Livio Felluga 64.00, 82Pinot Grigio Dessimis 2017Vie di Romans89.00, 514Montepulciano d'Abruzzo2016Marina Cvetic60.00, 517Montepulciano d'Abruzzo2011Emidio Pepe390.00, 711Bacioilcielo (Aglianico/Barbera/Primitivo)2015De Conciliis44.00, 680Aglianico del Vulture Titolo2014Elena Fucci96.00, 660Sabbie di Sopra il Bosco2015Nanni Cope105.00, 713Taurasi (Aglianico)2013Pietracupa117.00, 294Naima 'willburger series' (Aglianico) 1.5L2004De Conciliis260.00, 330Schioppettino2014Ronchi di Cialla101.00, 351Valtellina Riserva-Carteria2015Sandro Fay84.00, 356Sforzato 'Ronco del Picchio' 2016Sandro Fay115.00, 710Sangiovese-Trimpilin2015Selvagrossa56.00, 529Lacrima di Morro d'Alba-Vigna Paradiso2011San Lorenzo 58.00, 350Dolcetto d'Alba-Vigna del Mandorlo2017Elvio Cogno47.00, 345Dolcetto d'Alba -Bric del Salto2018Sottimano48.00, 347Dolcetto di Dogliani-San Luigi2019Pecchenino62.00, 353Dolcetto d'Alba- Vigna Bricco Mirasole 2016Mascarello73.00, 349Barbera d'Alba-Santa Lucia2016Cesare Bussolo63.00, 352Barbera Conca Tre Pile2016Aldo Conterno100.00, 363Barbera d'Alba 'Vigna Francia"2015Giacomo Conterno165.00, 357Lange Rosso-Pinot Nero2015G.D.Vajra72.00, 397Freisa di Chieri - Villa della Regina2013Balbiano100.00, 396Langhe Freisa2018Giuseppe Rinaldi110.00, 400Langue Nebbiolo-DisanFrancesco2017Roberto Voerzio61.00, 364Costa della Sesia 'Uvaggio' 2016Sperino72.00, 360Langhe Rosso (Nebbiolo)2014Roagna86.00, 399Bramaterra Riserva2007La Palazzina89.00, 405Laboro-Disobidient2012A&G Fantino98.00, 386Boca (Nebbiolo/Vespolino/Bonarda)2015Le Piane112.00, 371Nebbiolo d'Alba - Valmaggiore2015Bruno Giacosa120.00, 390Carema-Etichetta Bianca2011Ferrando143.00, 394Gattinara2015Az.
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