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Crostini E Stuzzichini Pasta Al Forno Piadina (Bread

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AUTUMN - WINTER BOOK Aperativo AWARD WINNING FUMO Carne (Meat) Bellini Veneziana classic Bellini made with 8.90 Fumo Burger 8.95 white peach juice & Prosecco Cicchetti :- (pronounced chi - KET - tee) 100% Angus beef with italian herb seasoning Lamb Cutlets 8.95 Rossini Prosecco with fresh strawberries 8.90 with rosemary & thyme are small dishes, typically served in cicchetti Spiedino di Pollo 7.50 Aperol Spritz Aperol & Prosecco 9.50 chicken wrapped in bars in Venice. You can make a meal of them pancetta with rosemary Salsiccia 6.95 by ordering several plates which can be with friarelli, a type of Italian broccoli Polpette 6.50 shared between friends. As dishes are freshly beef meatballs with tomato Beef Tagliata 10.95 Piatti da dividere grilled fillet steak marinated in chilli Plates to share (recommend a minimum of 2 people) prepared, they will be served as soon as they and garlic, topped with rocket and parmesan Slow Roasted Pork Belly 8.95 are ready. To experience our Cicchetti menu with braised cabbage Fritto Portofino 15.95 & balsamic gravy deep fried prawns, scallops and calamari served with garlic aioli and spicy Calabrian dip we suggest 5 - 6 dishes between 2 people. Fillet of Beef Medallions 11.95 Risotto Shellfish 15.95 with a truffle & cream sauce our special risotto for 2 with prawns, Half Black Leg Chicken 10.95 mussels, calamari, clams with Calabrian chilli Terra 13.55 a special selection of cured meats from around Italy Chicken Milanese flattened breast of chicken, pan fried in 8.50 Pasta Al Forno breadcrumbs with rocket & pachino tomatoes Pork Ribs in a sweet Cicchetti sauce 8.50 Melanzane Parmigiana classic Sicilian 7.15 Layers of aubergine, parmesan and tomato baked in the oven (V) Lasagne al Forno 6.95 E layers of pasta with slow cooked beef ragu Crostini Stuzzichini (Fish) Calamarata con Granchio short pasta tubes with crab, fennel & chilli 7.95 Pesce Olives & Tapenade 3.50 Truffle and Pecorino Ravioli(V) 8.75 Calamari Fritti 6.15 Selection of Homemade Bread 3.15 classic fried squid Spaghettini Vongole 7.50 Gamberoni Piccanti 8.15 baby clams with white wine, garlic & chilli Sicilian prawns with Bruschetta 4.15 chilli lemon & garlic with mushrooms, garlic and rocket Spaghettini with prawns, mussels, garlic, chilli & tomato 7.95 Prawn & Monkfish Spiedino 8.15 Bruschetta with Sicilian Pachino tomatoes, garlic & basil 3.95 Spaghetti Carbonara 6.80 chargrilled fish skewer egg yolk and pancetta marinated in lemon & olive oil Prosciutto San Daniele & Gnocco Fritto 6.25 Tagliatelle Bolognese 6.80 the oldest recipe of Nonna Queen Scallops gratin with garlic, olive oil, lemon 8.45 prosciutto with fried dough sticks Maria from Bologna. Our sauce is slow cooked over 6 hours Grilled Aubergine 5.70 & breadcrumbs with mint chilli, garlic and mozzarella (V) Risotto Lobster 10.95 Sea Bass 8.50 with olive oil, garlic & lemon zest salmoriglio Burrata (a special mozzarella) with parma ham and 7.95 Pappardelle 7.50 with porcini, truffle oil, shaved parmesan & basil (V) Fillet of Seabass baked in black salt with herb 9.50 marinated black truffle Spinach and Ricotta Ravioli 6.95 & olive oil salmoriglio Pigeon Breast Pate with black truffle and toasted Altamura bread 6.20 with pachino tomatoes (V) Caciucco Tuscan fish stew with bread top 10.95 Chargrilled Avocado 5.70 Gnocchi Gorgonzola in a baked parmesan basket 8.50 with chilli vinaigrette baked in the oven (Our Speciality) Paccheri 8.50 Sicilian Tuna 8.95 Cured Lamb with pistachio, cherry tomato and mint 7.95 with fennel sausage, tomato, onions & chilli grilled with lentils Strozapreti 7.80 with asparagus, fennel, peas, mint, broad beans, Halibut with samphire, cherry tomato & chilli 9.95 mascaprone & pine nuts Risotto Pumpkin with saffron and chopped red peppers, topped 12.95 with crispy parmesan & black truffle Zuppe Soup Piadina (Bread) Pasta fagioli e friarielli 4.70 traditional Italian soup made All our dough is freshly made on the premises) These Italian flat breads come from the Romagna region and were with pasta, beans and friarielli (V) Pizza traditionally cooked on a terracotta dish dating back to 1371. These come with a choice of fillings: Margherita 5.70 the classic pizza of Naples with tomato, Scamorza 5.95 cheese and parma ham buffalo mozzarella & basil (V) Calabrese 6.45 Sausage & Friarielli 5.95 (Salads) with Nduja Calabrian soft spicy Carpaccio,Tartare,Insalata sausage & buffalo mozzarella Mozzarella & Nduja 5.95 Pollo Parmigiana 6.65 Carpaccio of Piedmontese Fassona Beef 7.50 with smoked chicken, mozzarella Salami Napoli 5.50 cheese, parmesan & fresh basil and mozzarella with parmesan & rocket Prosciutto & Funghi 6.75 Mozzarella 5.50 Tartare of fresh tuna 8.15 with buffalo mozzarella, tomato & basil mixed with olive oil, french mustard, porcini mushrooms, Italian ham & tomato lemon juice, balsamic vinegar & wild rocket (prepared at your table) Mozzarella speck e caprino 5.50 Basilicata 6.75 Crab & Avocado 7.80 with spicy sausage, chilli’s, with Sardinian flat bread tomato & buffalo mozzarella Prawn, crayfish, saffron, new potato & pea shoot salad 7.95 Fiorentina 6.15 with tomato, buffalo mozzarella, spinach & egg(V) Vegetali (Vegetables) Smoked chicken breast salad 7.80 with Cicchetti style ‘caesar’ Calzone folded pizza with tomato, cheese and ham 6.75 dressing & Sardinian pane carasau Piemonte taleggio, mushroom, black truffle & rocket 8.15 Mashed potatoes with black truffle 4.95 Duck Salad with rocket, Melinda apples from 7.20 Trentino, pancetta & balsamic vinegar Pisellini 3.20 baby peas with onions & bacon Fagiolini 3.20 beans served with olive oil & lemon (V) Zucchine fritti 3.20 Pizza Fritta fried courgette sticks (V) Traditional fried street food Roasted sweet potato 3.20 Fritti with pancetta and onion Traditional Neapolitan street food, fried pizza dough with Patatine fritte chips, plain or with parmesan & truffle (V) 2.60 Baby Mozzarella 4.70 different fillings: fried cheese balls (V) Roasted potato 2.95 Sicilian Arancini 4.60 Mozzarella & Tomato 4.95 with onions (V) rice balls filled with beef ragu Pachino tomatoes 2.95 with roasted peppers Mozzarella, prosciutto crudo & oregano 5.95 with garlic, basil and red onions (V) Gamberoni 8.15 Mixed salad (V) 2.80 Sicilian prawns Spinach & Ricotta 5.95 Venetian Salt Cod Croquettes 4.95 Rocket & parmesan salad 3.50 served with lemon mayo Mozzarella & N’duja 5.95 (V) Fried Small Sicilian Red Prawns with white bait & courgette 8.95 Mozzarella in Carozza 5.50 fried mozzarella in bread with Daily Specials garlic and pesto sauce Please ask your waiter for our list of seasonal specials. 1 St Peters Square,Oxford Road,Manchester RESTAURANT: MON - SAT 12:00PM - 11:00PM | SUN 12:00PM - 10:00PM BAR: SUN - THUR 12:00PM - 12:00AM | FRI - SAT 12:00PM - 1:00AM If you suffer from a food allergy or intolerance, please let the manager know upon placing your order. A DISCRETIONARY 10% SERVICE CHARGE WILL BE ADDED TO YOUR BILL The discovery of a good wine is increasingly better for mankind than the discovery of a new star. VINI Leonardo da Vinci (1452-1519) glass glass btl Bianco glass glass (125ml) (175ml) btl Rossi NORTH (125ml) (175ml) NORTH Remigio, Chardonnay 4.10 5.65 22.60 Remigio, Piemonte 4.10 5.65 22.60 100% Chardonnay, fruity bouquet with an elegant finish. Ruby red in colour with subtle violet hints. Light and fruity on the palate. The Italians like this wine for everyday drinking due to its soft tannis & ripe fruit foods. Pinot Grigio Santa Margherita (Veneto) 5.80 7.90 28.90 Merlot Grave del Friuli Terre DOC (Friuli) 4.90 6.70 25.20 Dry, full-bodied but crisp and firm in structure, with an intense & typical aroma. Vivid ruby red in colour with a pronounced bouquet of herbs and blackberry Sauvignon Bianco del Veneto (Veneto) 4.95 6.80 27.50 with a dry taste, pleasantly tannic with a slightly bitter aftertaste. Cabernet del Veneto (Veneto) Dry and elegant white wine. Pale yellow in colour with greenish hints. 4.95 6.75 27.30 An intense ruby red wine with a characteristic herbaceous flavour Particularly suitable as an aperitif and perfect with hors d’oeuvres. when young. It has balanced tannins with a full harmonious body. Gavi di Gavi la Merlina (Piemonte) 41.20 Barbera d’Asti Vespa (Piemonte) 38.70 Novi Ligure, is Piedmont’s leading white wine. This small, family run estate produces a prime It has a brilliant transparency, ruby red colour with reflexes tendingtowards garnet. example: a refined but intense, tangy dry white with an intriguing hint of lime. Its smell is vinous, clear with hints of vanilla and toasted bread. Lugana Santa Sofia (Veneto) 39.95 Barolo Tenuta Para (Piemonte) 10.30 14.20 56.90 Oddero’s Barolo shows a developed, complex spicy nose and a multi-layered Straw yellow. Delicate bouquet with parfum of white almond and golden apple. palate with a long, warm and tannic finish. Savoury and fresh taste. Amarone Della Valpollcella Classico (Veneto) 11.00 15.30 61.40 This wine is aged between 10-12 months in oak casks & it is unfiltered. It is ruby red in colour with delicate notes of cloves, wild berries and violet with a good body. glass glass CENTRAL btl (125ml) (175ml) glass glass Trebbiano d’abruzzo (Abruzzo) 4.65 6.35 23.60 CENTRAL (125ml) (175ml) btl Undoubtedly one of the regions best whites. Good intensity and persistence on the nose. Rosso Piceno (Marche) Frascati Superiore DOC (Lazio) 4.80 6.65 24.65 4.40 6.75 27.30 The distinct notes of ripe cherry on the nose are echoed on the seductively Dry and light in colour and flavour with a lingering taste of bitter almonds.
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    Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
  • Pausa Lunch August

    Pausa Lunch August

    LUNCH salumi formaggi Butcher’s Board house selection Chef’s Board house selection 3 | 22 or 5 | 30 3 | 22 or 5 | 30 tigella, cunza, pickles, seasonal compote, truffle honey, oat crackers, mustard grilled bread to start house made focaccia | 3.5 fried mediterranean mussels, summer squash, gypsy pepper aioli | 15 hokkaido scallop crudo, summer melons, fresno chiles, finger lime, basil sprouts | 16 smoked burrata, eggplant caponata, parsley oil, saba, grilled bread | 15 arancini, summer squash, basil pesto, tomato sugo, parmigiano | 11 polpette, house meatballs, tomato sugo, pecorino | 11 salads add : flat iron steak | 8 pulled chicken | 4 arugula, frisee, blenheim apricots, candied pistachios, costata romanesco, whipped ricotta, marjoram vinaigrette | 14 red romaine, radishes, avocado, fines herbes, creamy poppyseed & colatura di alici dressing | 14 chopped gem lettuces, arugula, fresh cranberry beans, roasted corn, heirloom summer squash, romano beans, cherry tomatoes, italian frying peppers, sundried tomato vinaigrette, sheeps milk ricotta salata | 14 tuna conserva, mixed greens, soft boiled eggs, bintje potatoes, leccino olives, sungold tomatoes, green beans, torpedo onions, whole grain mustard vinaigrette | 17 panini choice of red romaine with marjoram vinaigrette OR fried bintje potatoes with gypsy pepper aioli focaccia | pulled chicken, basil pesto, spicy pickled cherry tomatoes, house made mozzarella | 15 piadina | prosciutto San Daniele, house made mozzarella, arugula | 15 piadina | house-made sausage, shallots, san andrea latteria