Winter “Osteria a Casa”
Family sharing suppers cooked and served in your home for the winter season.
The Field Kitchen is coming to you for the winter.
“Inspired by my many trips to ROMA and VENEZIA and my misspent twenties living in FIRENZE and MILANO. I am passionate about simple, home cooked food that is accessible. You tell me where, I will do the rest. Three course family table meal, cutlery, crockery, candles and table linen. I set the mood, I cook, I serve, I clean then I go. Dates are available from December until January.”
Click here to view dates and book your table.
£55 Per person – minimum 6 people. Read on for the menu…
Starter
An aperitivo of vermouth on ice.
A long slice of Pane Toscano topped with pickled fennel, caper berries, copa ham, fennel salami, pecornio Sardo.
Or
A long slice of Pane Toscano topped with pickled fennel, caper berries, gorgonzola, truffle honey. (VG) (V)
Main
Home made fresh pappardelle and 7 hour beef shin ragu, parmesan.
Or
Home made fresh pappardelle and boscaiola, parmesan. (VG) (V)
Castelfranco salad.
Supplimenti, to share (£15 pp)
Rib of beef cooked over wood with salsa verde, pattate al forno
Dessert
Budino – Italian Crème Caramel
New Year’s Eve available; including champagne, cichetti and chocolate salami. £100 pp, minimum 10 people
“An adventure, an experience and a gourmet extravaganza all rolled into one, Rupert has sent Oxford foodies into frissons of excitement, so desperate are they to put this quintessentionally Oxfordian event to the test. But if you fancy a teaser; eccentric, bohemian, tasteful and gentle would be the best words to describe our dinner that night, as well as bountiful of course, because The Field Kitchen’s food is local, home-grown, seasonal, simple and quite, quite delicious.”