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

ZAMPONEClosely related and also has PGI status. As Served with Polenta and Lentils. Cotechino dates back to around 1511 to Gavello, where, whilst besieged, the people had to find a way to preserve meat and use the less tender cuts, so made the cotechino. Mirandola developed its own specialty enveloped in a hollowed out pig’s trotter, named the Zampone. By the 18th century it had become more popular than the yellowish sausage that had been around at the time, and in the 19th century entered mass production in and around the area.

GNOCCHIPotato Gnocchi is one of the most popular and traditional Italian family dishes. These little potato dumplings rival the simplicity and flavour of freshly made pasta. The origin of Gnocchi began from the necessity of frugality and for the need to use whatever was available.

SEMIFREDDOA class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream. In Italian cuisine, the Semifreddo is commonly made with gelato as a primary ingredient. It is typical of the Italian region of Emilia-Romagna

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STUZZICHINIPANE E OLIO (v) (n) 3.25Nonna’s Cucina freshly baked bread, extra virgin olive oil

OLIVE (v) 3.25Green and black olives marinated in extra virgin olive oil, chilli, garlic, rosemary

PIZZA FRITTA NAPOLETANA (v) 3.25Deep-fried pizza dough topped with chopped tomato, mozzarella andbasil, authentic street food at its best

ANTIPASTISELVAGGINA 5.95Game and pancetta pie with black pudding mash, red wine reduction

PICCANTE 6 per personPiccante plate: chilli bread, chilli oil, chilli cheese, deep-fried chilli pasta with sour-cream, salami Calabria, n’duja crostini and chilli jam. Perfect with a bottle of Peroni, Nastro Azzuro

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

ANTIPASTO DI CARNE (n)5.25 per personA selection of Italian cured meats, chilli jam, frutta mostarda, chutney and bread

ANTIPASTO DELLA CASA (n)5.50 per personA selection of Italian cured meats, artisan Italian cheeses, Nonnas vegetables

BRUSCHETTA (n) 4, 7 or 10Seasonal toppings, four, eight or twelve pieces. Can be made suitable for vegetarians, please ask

ANTIPASTO DI MARE 6 per personSeasonal and market seafood

PROSCIUTTO (gf) 6 per personA plate of Prosciutto with chunks of Parmiggiano Reggiano, balsamic syrup

BRESAOLA 7Sliced air-dried salted beef, smoked beetroot, cauliflower puree, rocket

ZUPPA (v) 4.50Pasta fagioli soup, shaved parmesan and olive oil

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

TORTELLINI (n) (v) 5.50Squash tortellini, sage butter, squash andamaretti jam

COZZE 5.50Steamed mussels in white wine, slow cooked tomatoes, served with focaccia

PANNA COTTA (v) 5.25Tallegio panna cotta with a red onion andmarsala crostini

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

PASTA E RISOTTI*RIGATONI ZAMPONE (gf) 9.25Rigatoni with zampone, lentils andsalsa verde

*TAGLIATELLA SALSICCIA 9.25Nonnas 8 - hour slow - cooked sausage sauce, tomato, bay leaf, red wine and chilli

*LINGUINE 9.25Linguine with braised beef shinand horseradish

*SPAGHETTI SEPPIA (gf) 9.25Spaghetti with pan-fried squid, lemon, parsley and chilli dressing

*RIGATONI ZUCCA (v) 8.95Rigatoni with roast squash, nutmeg andcinnamon butter

*GNOCCHI PORCHETTA (gf) 8.50Potato dumplings with pork, apple andsage ragu

*GNOCCHI VEGETARIANO (v) (gf) 8.50Potato dumplings with roast shallot, chestnuts and spinach

RISOTTO (v) (gf) 9.50Risotto with roast artichoke, green beans andtruffle dressing

LASAGNE DELLA NONNA 9.50Pork and beef ragú, made to Nonna’ssecret recipe

JUST CHOOSE ANY PASTA DISHMARKED WITH *

*SUNDAY TO FRIDAY

5PM TO 7PM

A BOWL OF HOMEMADE PASTA FOR JUST £5

Offerta della Pasta

SECONDIFEGATO (gf) 15Pan-fried calves liver on lemon thyme polenta with slow cooked onion gravy

CAPE SANTE (gf) 17.95Seared scallops, sun-dried tomato risotto and basil foam

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

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

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

INSALATA BARBABIETOLA (v) (n) 8.50Roast beetroot, rocket, pine-nut and shavedparmesan salad

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

TAGLIATA PER DUE (gf) 38Char-grilled 24oz panhandle steak for 2 people includes herby polenta chips, roast tomato and red onion chutney, rocket and parmesan salad

INSALATA SPINACI E GORGONZOLA (v) (gf) 8.50Spinach, roast squash and gorgonzola salad

QUARTIROLO TARTINA (v) 12.50Quartirolo cheese and thyme tart, beetroot, faro and rocket salad

INSALATA POLLO 9.25Warm char-grilled chicken with honeymustard potatoes

MERLUZZO (gf) 16Pan-fried cod, braised fennel, potatoes and watercress

CONIGLIO 17Pan fried saddle of rabbit, braised rabbit leg, parsley mash, pea and pancetta sauce

CONTORNICAVOLO ROSSO (v) (gf) 3.50 Braised red cabbage

FAGIOLI (v) (gf) 3.50 Balsamic roast red onion and mixed beans

CAROTE E PASTINACA (v) (gf) 3.50 Honey roast carrots and parsnips

INSALATA VERDE (v) (gf) 3.50 Green salad

TORTINO DI PATATE (v) (gf) 3.50 Pressed potato and root vegetable cake

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

TORTA DI MELASSA (n) 5.50Almond treacle tart with amaretto cream

TORTA POLENTA 5.50Pear and honey polenta cake, cream cheese ice-cream, cinnamon meringue

PANNACOTTA 5.50White chocolate pannacotta with cranberry compote, biscotti

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

FORMAGGI MISTI (n) 6, 9 or 12

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

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

TIRAMISU 5.50Nonna’s classic ‘pick me up’ dessert

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.

MANZOChar-grilled Bavette steak with roast beetroot, spinach,

chilli and horseradish dressing

RIGATONI CON PESTO E TOMATO (n) (v)Rigatoni with basil pesto and sun-dried tomatoes

SGOMBROGrilled mackerel with roast garlic, lemon pangrattato

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

PRE - THEATRE & LUNCH2 COURSES £9.90 | 3 COURSES £11.90

ZUPPASoup of the day

TERRINAGame terrine with red onion chutney

FRITO MISTOFried fish with lemon mayonnaise

PRE - THEATRE MENU NOT AVAILABLE DURING DECEMBER

CACIOCAVALLOFrom 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

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.”

PECORINO TOSCANO WITH CHILLIA soft, young and mild cheese from Tuscany, 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.

QUARTIROLO LOMBARDODocumentary evidence of Quartirolo goes back to the tenth century when it was known as stracchino quadro due to its square shape. Made from Cowsmilk from Lombardy, salty in taste, similar to feta cheese in texture.

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 withsalt 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

3.25 5.25

25ml 50ml

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

ESPRESSO 1.30

DOUBLE ESPRESSO 2.35

ESPRESSO LUNGO 1.35

ESPRESSO MACCHIATO 1.35

ESPRESSO CORRETTO 3.05

AMERICANO 1.95

CAPPUCCINO 1.95

DOUBLE CAPPUCCINO 2.75

CAFFE’ LATTE 2.10

DOUBLE LATTE 2.75

CAFFE’ MOCHA WITH OR WITHOUT CREAM 2.35

COFFEE FLAVOURS 0.45

ICED CAFFE LATTE 2.10

HOT CHOCOLATE WITH OR WITHOUT CREAM 2.10

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)