RISTORANTE GLASGOW - piccolomondo.co.uk

1 Two Course Business Lunch course only ~ StartersMelon with Seasonal Fruit VStuffed MushroomsMushrooms with cheese , ham, onions, herbs, bread crumbed, deep fried and served with garlic mayonnaiseSeafood Croquette (Chef s Special)Made with a blend of crab, cod fillet and prawns. Sauteed in extra virgin olive oil, with shallots, a hint of garlic, white wine, mild cheese, seasoned, dressed in breadcrumbs, pan fried. Served over a bernaise of Mushrooms Mozzarella and Onion Rings VMushrooms, Mozzarella cubes and onion rings dressed in breadcrumbs, deep fried, garnished with a crispy salad, served with garlic mayonnaiseSalsiccia con Fagioli (Italian Sausage and Borlotti Beans)Classic dish from Tuscany made with spices in a special sauce with sage, garlic, blended with tomato sauce and served with garlic Prawns (House Speciality)Saut ed in butter with finely chopped onions, garlic, mushrooms, dry sherry, freshly grounded white pepper, demi-glace and di Pate (Smooth Pate)

2 Our homemade pate is made with chicken, duck liver, spicy pork meat with onions, garlic, fresh herbs, sherry, blended with cream and served with warm toast and garnished with seasonal Prawn CocktailSucculent Atlantic prawns served with homemade seafood sauce, fresh salad leaves, wholemeal bread and lemon Italian AntipastoA fine, assorted selection of Italian cured meat like Parma ham, salami and baked ham etc. Garnished with olives and grilled alla Provinciale supplementMussels cooked in onions, garlic, white wine, chilli, black pepper, tomato sauce and ~ SoupZuppa Fattoria VFarmhouse cream of fresh vegetable soup. A blend of broccoli, onions, peas, lentils, garlic, cauliflower, carrots, celery and fresh herbs topped with Italian Minestrone Soup VTraditional Italian vegetable Pomodoro VThick tasty tomato soup, with tomatoes, fresh basil, leeks, chilli peppers, whole wheat bread, olive oil and salt & e FagioliClassic farmers soup dish from Tuscany made with potatoes, pasta, onions, celery, carrots, garlic, mixed fresh vegetables, best and cured Italian ham, fresh herbs and Borlotti beans.

3 Served with Fettunta bread on a side dish. Delicious!Business Lunch two courses: Starter & Main Course OR Main Course & Dessert* You may choose a Third Course for only SupplementAvailable Monday Fridy Sittings from to last orders - Piatti ~ Main CoursesFishDuet of Fillet of Fish GoujonDressed in a breadcrumbs, deep fried and served with fries and tartare supplement A Special Seafood Stew Chef s SpecialityA bouillabaisse type of this classic Tuscan seafood dish made with langoustines, calamari, three different type of prawns, mussels, fillet of monkfish sauteed in finely chopped onions, garlic, fresh herbs, chilli, red wine and plum tomatoes. Served with Fettunta bread on a side dish. Fillet of Cod VeniniBaked fillet of Cod topped with Mornay sauce, then grilled.

4 Garnished with prawns, grapes, vegetables and al Ragu (House Speciality)Classic homemade egg pasta ribbons tossed in a special tomato and beef sauce with Italian sausage. Very Tasty!Lasagne al FornoTraditional lasagne with bolognese, b chamel and tomato alla Marinara (Seafood Pasta) supplementLinguine tossed in extra virgin olive oil with three varieties of prawns (King, Tiger and North Atlantic), flamed in Brandy, chilli, garlic, white wine, fresh herbs, tomato and cream PrincipessaTossed in a sauce made with fillets of chicken breast, Parma ham, white wine, petit pois, fresh tomatoes, garlic, basil and Piccolo Mondo (cr pes) VBaked homemade cr pes filled with creamy spinach and Ricotta cheese, topped with a tomato sauce and Mozzarella.

5 Delicious!RisottoSeafood RisottoThree varieties of prawns (King, Tiger and North Atlantic), flamed in Brandy, chilli, garlic, white wine, fresh herbs, tomato and cream sauce. Served over Style RisottoMade with Chicken breast, Italian Sausage, Rice and Wild Mushrooms, cooked in a sauce made with shallots, extra virgin olive oil, garlic and fresh Roasted Gigot of Lamb Tuscany StyleSeasoned with garlic, rosemary, white wine, mint, coarse black pepper, a little chilli, Balsamic vinegar and blended with a tangy tomato sauce. Served with mash potato and MilaneseMarinated escalope s of Chicken breast dressed in breadcrumbs, pan fried and served over linguine al alla Caprese supplementEscalope s of Veal fillet dressed with breadcrumbs, pan-fried, topped with tomato sauce and mozzarella cheese, then de Porc StroganoffStrips of pork fillet sauteed in butter with onions, mushrooms, red wine, a hint of garlic, mustard, and paprika.

6 Flamed with Brandy, blended with demi-glace sauce and cream. Served on a bed of of Chicken Breast CapriSauteed in extra virgin olive oil with a hint of chilli, garlic, basil, white wine and tomato sauce. Served over saffron rice with baby roast potatoes and au PoivreSlices of roasted topside of Aberdeen Angus beef in a peppercorn sauce made with butter, demi-glace, red wine and Sirloin Steak supplementScottish Sirloin steak. Fully garnished with grilled mushrooms, tomatoes, onion rings & of sauce: Pepper, Diane or Garlic butter - Rings Mixed Salad Fries Bread Bread with Mozzarella Olives Main Courses, except Pasta & Risotto Dishes are served with a selection of vegetables and our prices are inclusive of VAT but subject to a 10% Service Charge to all parties of six and ~ DessertsTorta di MeleHome made apple pie served with cream or ice Toffee Pudding (Chef s own recipe)Served hot with vanilla ice cream and Delightwith ice-cream, fruit cocktail and fresh Fudge CakeServed with fresh cream and Ice Classic Italian dessert with whisked eggs, Mascarpone semifreddo, sponge finger, Sambuca, coffee & Continental CheeseboardTea or Coffee , double Expresso & Conditions apply.

7 Booking in advance only. All our prices are inclusive of VAT but subject to 10% service charge to parties of six and over. Business Lunch two courses: Starter & Main Course OR Main Course & Dessert* You may choose a Third Course for only SupplementAvailable Monday Fridy Sittings from to last orders.