A NOTE ON OUR SERVICECHARGE POLICYAny service charge you leave is discretionary, all our team members are paid above minimum wage, tips are then fully distributed to the front and back of house team using a tronc system, Parties of 6 or more, a 10% service charge is added for voluntary payment.

INGREDIENTS(v) vegetarian(n) may contain nuts(gf) gluten free option available

Although every care is taken to avoid contact, we cannot guarantee all dishes are nut free, weights are uncooked.

IL MENUAUTUMN | WINTER 2010/11

GLOSSARIO

AMATRICIANAOriginating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine. The Sauce has been declared as Lazio’s Prodotto agroalimentare tradizionale.

PUTTANESCASugo alla puttanesca was invented in the 1950s by Ischian jet-setter Sandro Petti, co-owner of Ischia’s famed restaurant the “Rancio Fellone.” When asked to cook for friends one evening, Petti found his pantry bare. When he told his friends they responded “just make us a ‘puttanata qualsiasi,’” in other words, “just make us whatever you have”. All he had was four tomatoes, a couple of capers, and some olives so he used them to make the sauce for the spaghetti. Petti then decided to include the dish on the menu calling it “spaghetti alla puttanesca.”WWW.NONNAS.CO.UK

STUZZICHINIPANE E OLIO (v) (n) 3.50Nonna’s Cucina freshly baked bread, extra virgin olive oil

OLIVE (v) 3.50Green and black olives marinated in extra virgin olive oil, chilli, garlic, rosemary

ANTIPASTICAPE SANTE (gf) 6.75Seared scallops, carrot and ginger purée, carrot crisps

ANATRA (gf) 5.50Confit duck leg terrine, lentil and salsa - verde dressing

CODA DI BUE 5.25Slow braised oxtail, chargrilled piadini bread

PASTA FAGIOLI (v) 4.50Pasta and bean soup, shaved parmesan and olive oil

ANTIPASTO DELLA CASA 5.50 per personSelection of cured meats, artisan Italian cheeses, roasted vegetables

FORMAGGIO DI CAPRA (v) (n) 5.25Grilled goats’ cheese, watercress, green beans and salsa di noci

POLLO 4.95Chicken liver parfait, chutney andtoasted focaccia

ANTIPASTO DI CARNE (n) 5.50 per personA selection of Italian cured meats, chilli jam, mostarda, chutney and bread

PROSCIUTTO 6A plate of Parma ham, lingue di sale withchilli jam

POLPETTE (gf) 5.25Lamb meatballs with cous- cous andsalted lemon

BACCALA’ (gf) 4.95Salt - cod with chickpea, roast pepperand parsley

SALMONE (gf) 5.25Grappa cured salmon, roast beetroot salad, grain mustard mascarpone

BRUSCHETTA 4, 7 or 10Seasonal toppings, four, eight or twelve pieces, can be made suitable for vegetarian

FRITTO (v) 5.50Pumpkin, aubergine and courgette tempura with aioli

PASTA E RISOTTI*TAGLIATELLA SALSICCIA 9.258-hour slow-cooked sausage sauce, tomato, bay leaf, red wine, chilli

LASAGNE DELLA NONNA 9.50Pork and beef ragú, made to Nonnassecret recipe

*TAGLIATELLE FUNGHI (v) (gf) 9.25Wild mushrooms, garlic, parsley and poached egg

CANNELLONI (v) 8.95Spinach and ricotta cannelloni, parmesan béchamel, garlic crostini

*RIGATONI AMATRICIANA (gf) 9.25With cured pork cheek

*LINGUINE PUTTANESCA (v) (gf) 8.25Tomato, olives and caper sauce

CONCHIGLIE (v) (gf) 7.50With cime di rape, chilli and garlic

*SPAGHETTI MARINARA (gf) 9.50Fish and shellfish in creamed tomato sugo

RISOTTO CIPOLLE (v) (gf) 9.25White onion puree risotto, roast garlic

RISOTTO ZUCCA (v) (n) 9.25Butternut squash risotto, sage andwalnut crumble

RAVIOLI (v) 7.50Potato and pecorino ravioli, poppy seed butter

JUST CHOOSE ANY PASTA DISHMARKED WITH *

*SUNDAY TO FRIDAY

5PM TO 7PM

A BOWL OF HOMEMADE PASTA FOR JUST £5

Offerta della Pasta

SECONDIPOLLO (n) (gf) 13.50Roast chicken breast, fennel purée, thyme roast shallots, chestnuts

MANZO (gf) 17.25Chargrilled 10oz ribeye steak, roast potatoes, beetroot, chilli and horseradish butter

SALMONE (gf) 13.95Grilled salmon fillet, wilted greens, prawn velouté

INSALATA ANATRA (gf) 9.25Confit duck leg, duck scratching, broad bean and gem salad

INSALATA ZUCCA (v) (gf) 8.50Roast butternut squash, field mushroom, salad, pumpkin seed dressing

INSALATA SALMONE (gf) 9.25Oak - roast salmon, pickled cucumber andshaved fennel

PASSERA (gf) 16Whole grilled plaice, artichoke, roast lemon and caper butter

STINCO 13.50Red wine braised beef shin, celeriac mash

SOUFFLÉ (v) 11 Twice baked goats’ cheese soufflé, Caesar salad

GNOCCHI (v) 12Squash Gnocchi, sweet and sour aubergine, rocket and parmesan salad, mustardo fruits

TAGLIATA PER DUE (gf) 37Chargrilled 24oz panhandle steak for 2, caramelised onion tart, root veg mash andgreen beans

MERLUZZO (gf) 15Cod fillet with salsiccia diavolo, potato and parsley

PIATTO DI PESCE 35Fish platter for 2 people. Roast fennel, rocket salad and turnip tops

FEGATO (gf) 15Pan-fried calf's liver with sage and balsamic vinegar, braised cabbage, creme fraiche

PANCIA DI MAIALE 12Slow cooked belly pork, black pudding polenta, apple and rosemary dressing

CONTORNIPASTINACA (v) (gf) 3.50Roast parsnip, shallot and confit garlic

PATATE (v) (gf) 3.50Potato al forno, gorgonzola cream

CIME DI RAPE (n) (v) (gf) 3.50Turnip tops, chestnuts and pancetta

RUCOLA (v) (gf) 4.50Rocket and parmesan salad

PRE - THEATRE & LUNCH

BRUSCHETTONETuscan chicken livers on toasted Tuscan bread

ZUPPA (v) (gf)Roast parsnip soup, parsnip crisps

INSALATA CAPRESE (v)A salad of fresh buffalo mozzarella, tomatoes and basil

TRIGLIARed mullet, sweet and sour aubergine, black olive tapenade

AL FORNOSeasonal oven- baked pasta of the day, please ask

POLLOChicken Caesar salad

GELATI (n)Two scoops of Nonnas home - made ice cream

TORTA DEL GIORNO (n)Homemade cake of the day, please ask

PASTICCINI (n) Selection of cakes and biscuits

2 Courses 9.90 | 3 Courses 11.90

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CIOCCOLATO 5.50Hot chocolate pudding with a chocolate truffle centre, chocolate sauce, mascarpone

LIMONCELLO25ml serving 2.95 | A bottle 32After dinner digestivo made with the juice of fresh lemons from Southern Italy, served chilled.

VIN SANTO E CANTUCCINI (n) 4.25A glass of sweet Tuscan Vin- Santo (holy wine) with twice baked Tuscan cantuccini biscuits for dipping

AFFOGATO (n) 4.25Two scoops of vanilla ice cream, espresso and frangelico liqueur to “drown” the ice cream

GELATI MISTI (n) (gf) 5.25Selection of Nonna’s home-made ice cream

TIRAMISU 5.50 Nonnas classic ‘pick me up’ dessert

FORMAGGI MISTI (n) 6, 9 or 12

ASSIETTE PER DUE (n) 10.25An assortment of selected desserts for 2 people. Enjoy the assiette with a half bottle of Brachetto D’Aqui with 2 glasses for an extra £12.00

TORTA MELE 5.25Apple crumble, bay - leaf custard

PANNACOTTA (n) 5.25White chocolate and saffron pannacotta, baked plums, almond biscotti

TORTA DATTERO E ZENZERO 5.25Date and ginger cake, milk and honey ice cream, pear puree

SEMIFREDDO (n) (gf) 5.25Spiced fruit semifreddo with caramelized oranges

PASTICCINI E CAFFE (n) 3Choice of coffee with Italian bigne’ and biscuit

DOLCI

Selection of 3, 5 or 7 fine cheeses taken from the best regions of Italy, noci, miele e chutney.See our accompanying Tasting Notes and Port selections on the following page.

ASIAGOAsiago has protected designation of origin (Denominazione di Origine Protetta or DOP), the only “official” Asiago is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region, and now is also made in the Alpine region of the Province of Trento, which has become part of the DOP area for Asiago production. Fresh Asiago is made with whole cow’s milk and is matured for 20 to 40 days, with its compact texture and delicate fragrance of fresh milk.

CACCIOCAVALLOFrom southern Italy, caciocavallo is said to date back to the 14th century, and believed by some to have originally been made from mare’s milk. Today this cheese comes from cow’s milk and has a mild, slightly salty flavour and firm, smooth texture when young (about 2 months). As it ages, the flavour becomes more pungent and the texture more granular, making it ideal for grating. Caciocavallo is one of the pasta filata types of cheeses which means it has been stretched and shaped by hand.

CAPRINOYoung, fresh Caprino goat’s cheese: creamy, fresh, herbaceous in taste - ideal for every cheese platter

CHILLI PECORINOA soft, young and mild cheese from central Sicily, spiced with lots of red chillies. Surprisingly tangy with a kick from the chilli but still mellow to the palate thanks to its youth. Very interesting version of a popular style of Italian cheese made from ewe’s milk taken from the word “pecora” meaning sheep.

GORGONZOLA PICCANTE DOPItaly’s most famous blue cheese is bold, assertive and intensely flavourful. Legend has it that this cheese was created by accident: An inattentive cheese maker left some fresh milk out to drain for too long. Hoping it wouldn’t make a difference to the batch of cheese he planned to make, he used the resulting curd anyway. Months later, he found that some of his cave-aged wheels had a strange blue-green streak of mould. With some trepidation, he tasted the new cheese and found it was terrific. Today, most blue cheeses are injected with mould-producing bacteria to speed the process along.

PARMIGIANO REGGIANOThe King of Italian cheeses is and unmissable feature on any Italian cheeseboard- made with pasteurised cows’ milk, granular in its consistency with an unmistakable nutty flavour. Luigi Carnacina, world-renowned maestro of the grand cuisine said of it: “Parmigiano-Reggiano, for me, is the complete cheese, the king cheese. In fact, when eating it as a table cheese, its fragrance and aroma equally satisfy delicate and strong eaters. And it always satisfies both the expert and the poet of the table.”

TALEGGIO DOPThe cheese is listed among the foods served at the banquet for the coronation of Pope Clement VI in 1344, and was also served at the wedding of Francesco Sforza to Bianca Maria Visconti in 1441. Taleggio is an uncooked, soft cheese made from whole cow’s milk. The cheese has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin and studded with salt crystals.

FORMAGGI TASTING NOTES

COCKTAILS 6.00

CRÈME BRÛLÉEVanilla vodka, caramel and cream, butterscotch powder

CARROT CAKEBaileys, goldschlager and kahlua

ESPRESSO MARTINIThe perfect end to a meal, our finest Italian espresso coffee with an added kick

CHAMBORD TRUFFLEVanilla vodka with crème de cacao and chambord

CRÈME ANGLAISEVanilla vodka, advocaat and milk creates this sumptuous drink

TOBLERONE MARTINIHoney and frangelico mixed with smirnoff black vodka and fresh cream, chocolate

MILKY WAY MARTINIBaileys, vanilla vodka and chocolate liqueur muddled into a very familiar- airy dessert drink

BLUSH MARTINISmirnoff black vodka, vanilla syrup, amaretto, milk, cream, cranberry juice and cinnamon

FRENCH KISSSmirnoff black vodka, crème de framboise, crème de cacao white and cream

VINI DOLCI1. ALBANA DI ROMAGNA PASSITO, FATTO RIA ZERBINI, 2006, EMILIA-ROMAGNA 37.5 CL100% Albana di Romagna. Enveloping honey & white peaches flavours, elegant & deep - it is avery sweet wine which undergoes 14 passes through the vineyard, more than Chateau Yquem

2. RECIOTO DI SOAVE, VIGNA MARGÉ 2007, VENETO, 50CLGarganega – Recioto comes from the Veronese dialect. Dried candied fruits, luscious honey scents, rich after finish

3. MARSALA RISERVA SUPERIORE NV, CURA TOLO, SICILY, 75CLMarsala. The real deal realised beautifully by this exciting producer, the stunning label wasdesigned by a famous architect in Palermo, Ernesto Basile in the latter part of the 19thcentury and is very much in the art deco style. The Curatolo family have been producingMarsala for well over a century

Bottle 125ml 50ml - Taster

40.00

33.00 9.00 3.75

19.95 3.95 1.75

VINI DOLCI4. VINO LIQUOROSO, LE RUFFOLE, NV, TUSCANY 75CLBlend of Malvasia, Trebbiano and Grechetto. Typical Tuscan after dinner drink, perfect withTuscan biscuits for dipping like cantuccini or with ripe cheeses with a golden colour

5. VIN SANTO, 2001, ISOLE E OLENA, TUSCANY, 37.5CLA blend of Trebbiano, Malvasia and Sangiovese. This wine is deep amber in colour. Sweetand intense with a caramel, nutty character on the nose. It has a sherry like mouth-feel butwith plenty of fruit and a good concentration

6. ALEATICO ELL ’ELBA DOC, 2006, ACQUABONNA, TUSCANY, 37.5CL100% Aleatico. Bright, dark violet ruby, Highly perfumed, a very powerful wine, it stands upwell to very mature, strongly flavoured cheeses, dry pastries and almonds

7. BRACHETTO D’AQUI, CONTERO, NV, 375ML100% Brachetto. Superb perfume of crushed rose petals, sweet grapey fruit on the palate,dry finish, try with ice- cream!

8. MOSCATO D’ASTI, CONTERO, NV, 375ML100% Moscato. Musky aroma but sweet on the palate with a clean & dry finish, matches great with panettone or with bread and butter pudding

9. RECIOTO DELLA VALPOLICELLA, ALLEGRINI, 2006, 50CLCorvina Veronese 80%, Rondinella 15%, Oseleta 5%. Sweet, velvety & intense taste

10. “CHAUDE LUNE,” VIN DE GLACE, VALLE D’AOSTA 2007, 50CLPrie Blanc. Made in December from grapes that have weathered the first ice and snow of the winter. This rare and highly prized “vin de glace” or ice wine acquires a specific sweet and aromatic concentration that makes it unique in its class

Bottle 125ml 50ml - Taster

18.00 3.50 1.50

40.50

30.00 11.50 4.75

12.00

9.50

38.00 9.95 4.25

30.00 8.00 3.50

VINI DOLCI FLIGHTA TRIO OF 3 GLASSES OF DESSERT WINE TO ENJOY (3 GLASSES OF 50ML)

A FLIGHT OF DESSERT WINESRecioto di Soave, Vigna Margé, Aleatico dell’Elba DOC,“Chaude Lune,” Vin de Glace

12.00

PORT FLIGHTSA TRIO OF PORTS TO ENJOY (3 GLASSES OF 50ML)

• a Late Bottled Vintage (LBV)• a 10 year old Port• a 20 year old Port

PORTO, DOURO11. TAYLORS LATE BOTTLED VINTAGE, 2000, 70CLThe perfect Port to accompany blue cheese,acknowledged being the finest producer of thisstyle of Port. Blended from wines of a singleyear, aged for up to six years in cask and isready to drink when bottled; concentratedfruity flavour and firm, full-bodied palate

12. TAYLORS 10 YEAR OLD, 70CLExcellent with soft cheeses and a superb dessert wine, a fine old tawny blend, aged for an average of 10 years in oak. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking

13. TAYLORS 20 YEAR OLD, 70CLTawny in colour. Aromas of fresh figs, red berries jam, grilled and wood aromas. Soft and fresh in the mouth with wooden and dried fruits taste and a good finish. Try it with Parmigiano Reggiano

Bottle 125ml 50ml - Taster

21.00 4.00

31.00 5.95

57.00 11.00

9.00

GRAPPAGRAPPA POLI Grappaioli since 1898

“To distil good grappa is easy: one only needs fresh grapepomace and hundred years experience ...”Jacopo Poli

Distillerie Poli is a small scale artisan producer of the finest Grappa, located in Schiavon in the heart ofVeneto. The Poli family have been distilling Grappa commercially since 1898 when the grand father of thecurrent ‘maestro grappaiolo', Giobatta, built a still by modifying a locomotive steam engine. Giobatta was a rather enlightened and progressive man, he was the first person to own a car for miles around and his phone number was 2 (the number 1 belonged to the local telephone company of that time). Jacopo Poli has certainly inherited his grandfather's passion for Grappa and ‘a total love for the art' remains at the heart of the Poli philosophy today. All served in 25ml

GRAPPA SARPA POLIIn Venetian "Sarpa" means pomace - the firm parts of grapes. Sarpa di Poli is distilled from 60% Merlot and 40% Cabernet Sauvignon. Young, real and dry aroma. Ripened at least 4 years(abv 40%)

MOSCATO DI POLIJacopo Poli is produced in the hills of Euganei. Originally from Greece, it was known in antiquity by the name of Alpicio as the "Api" bees were very attracted to it. Very aromatic with a dry finish

GRAPPA BASED LIQUEURA distillery’s output need not to be based purely on grapes. The Miele is a hybrid: a grappa- based liqueur made with honey and herbs. The Pera and Lamponi involve no grapes at all, being distilled from other aromatic fruits (William Pears and Carnia raspberries)

Grappa al Miele (honey flavour) (abv 35%)Pere di Poli (pear flavour) (abv 40%)Lamponi di Poli (raspberry flavour) (abv 40%)

5.505.505.50

5.95

6.95

25ml

3.25 5.25

4.50 8.50

4.50 8.50

4.50 8.50

7.00 14.00

4.75 8.75

3.25 5.25

15.00 25.00

4.25 7.95

4.50 7.95

4.25 7.95

4.25 7.95

4.25 7.95

SPIRITSPREMIUM BRANDSWe pour the following: Smirnoff Black Vodka, Tanqueray Gin, Pampero Especial Rum,Cuervo Tradicional Tequila, Bulleit Bourbon, Bushmills BlackBush Irish Whiskey and J&B Rare Scotch Whisky

We serve both Single and Double Measures.To add a dash or mixer 50p

LUXURY SPIRITS

KETEL ONE VODKA

CIROC VODKA

TANQUERAY TEN GIN

PAMPERO ANNIVERSARIO RUM

ZACAPA 23 YEAR OLD RUM

DON JULIO BLANCO, DON JULIO REPOSADOAND DON JULIO ANEJO TEQUILA

JOHNNIE WALKER BLACK SCOTCH WHISKY

JOHNNIE WALKER BLUE SCOTCH WHISKY

TALISKER, ISLE OF SKYE SINGLE MALT SCOTCHWHISKY

SINGLETON OF DUFFTOWN, SPEYSIDE SINGLEMALT SCOTCH WHISKY

LAGAVULIN, ISLAY MALT SCOTCH WHISKY

DALWHINNIE, HIGHLAND MALT SCOTCH WHISKY

GLENKINCHIE, LOWLAND SINGLE MALT SCOTCHWHISKY

21.00 4.00

25ml 50ml

COFFEEAvailable as Decaf and also with Semi - Skimmed or Soya Milk

ESPRESSO 1.35

DOUBLE ESPRESSO 1.75

ESPRESSO LUNGO 1.40

ESPRESSO MACCHIATO 1.45

ESPRESSO CORRETTO 3.15

AMERICANO 2.00

CAPPUCCINO 2.05

DOUBLE CAPPUCCINO 2.45

CAFFE’ LATTE 2.10

DOUBLE LATTE 2.50

CAFFE’ MOCHA WITH OR WITHOUT CREAM 2.35

COFFEE FLAVOURS 0.45

ICED CAFFE LATTE 2.95

HOT CHOCOLATE WITH OR WITHOUT CREAM 2.20

TEA 1.90

We have a range of artisan teas from this exciting producer, Revolution Teas

English Breakfast, Citrus Spice Herbal, White Pear,Black Citron, Earl Grey Lavender, Tropical Green,Sweet Ginger Peach, White Tangerine,Golden Flowers Herbal (Caffeine-free),Southern Mint Herbal (Caffeine-free),Honeybush Caramel (Caffeine-free, Rooibos)