ASK Italian Menu

A crunchy mix of chickpeas, peas, corn and broad beans.

Add olive tapenade (v) or spicy tomato dip (v) for £1.00

A folded garlic bread stuffed with mozzarella and riserva cheeses.

Milano salami and coppa ham, fresh mozzarella, gorgonzola, rocket salad and rosemary & olive oil bread with smoked chilli jelly and olive tapenade.

Creamier and more indulgent than mozzarella, burrata is served with plum tomatoes, rocket and basil.

Twice baked soufflé on a bed of spinach in a rich cheese sauce, served with warm dough sticks

Rich cheese fondue, crowned with a garlic and herb crumb, served with warm dough sticks. Dip dip hooray!

Crispy ricotta and spinach risotto balls served with a spicy tomato dip.

Choose between plain or fontal cheese and chilli, or try a mix. Served with extra virgin olive oil and balsamic vinegar.

Lightly breaded and fried until golden, served with garlic mayonnaise. MSC (Marine Stewardship Council) approved.

Lightly breaded and fried until golden, served with garlic mayonnaise. MSC (Marine Stewardship Council) approved.

Breaded chicken fillets served with a spicy tomato dip and garlic mayo.

Crispy golden-fried squid served with garlic mayonnaise.

Crispy golden-fried squid served with garlic mayonnaise.

Toasted pagnotta bread with marinated tomatoes, fresh basil and ricotta salata.

Pork and beef meatballs baked on Italian bread in a spicy tomato sauce, topped with mozzarella and mascarpone.

Succulent king prawns, oven roasted on Italian bread with garlic and parsley.

Oven roasted butterfly king prawns seasoned with lemon juice and Santos tomatoes, topped with rocket and yellow courgette ribbons.

Mushrooms stuffed with mozzarella and riserva cheese, breadcrumbs, garlic and onions, baked on Italian bread, served with garlic mayonnaise.

Hearty soup with vegetables, chickpeas, cannellini beans and orzo pasta. Topped with a cheesy dumpling.

Fresh egg tagliatelle in a green pesto and cream sauce, with fine green beans and pine nuts, topped with purple basil pesto - winner of Great Taste 2018 award. Add chicken for 1.95.

Succulent king prawns and crayfish in a creamy tomato and lobster bisque with a hint of chilli, topped with a large king prawn in its shell.

Italian Luganica sausage in a creamy tomato and truffled mushroom sauce topped with mascarpone, smoked prosciutto and truffle infused olive oil.

Fresh egg tagliatelle in a green pesto and cream sauce, with fine green beans and pine nuts, topped with purple basil pesto - winner of Great Taste 2018 award. Add chicken for 1.95.

Slow cooked beef and chianti ragu, dressed up for the occasion in this special charcoal black and white ravioli; served with a red wine sauce.

Meaning 'sunflower', these pretty pasta parcels are served with spinach and a mascarpone cream sauce.

A long ravioli filled with pockets of four cheese, oven baked on top of a rich beef ragu.

Rigatoni pasta with beef meatballs, beef and pork ragu, fresh chillies, roasted peppers and balsamic red onions; topped with mozzarella.

Cannelloni filled with a hearty beef and pork sausage ragu, baked in a tomato and basil sauce and topped with mascarpone.

Seasoned chicken breast, mushrooms and pasta baked in a creamy mushroom and white wine sauce.

Chicken breast in a fiery rich tomato and basil sauce. Make it veggie without chicken 9.00.

Plum tomatoes, garlic and basil in a rich tomato sauce topped fresh mozzarella.

A hearty ragu of green lentils and mixed vegetables in a rich sundried tomato sauce.

Crispy pancetta in a rich creamy sauce with mascarpone, pecorino and riserva cheese.

King prawns, mussels, clams and squid in a rich tomato sauce.

Goat’s cheese, rocket, plum tomatoes and olive tapenade and mozzarella.

A pea purée base topped with tender baby kale, asparagus, peas, red pepper pearls, spinach, balsamic red onions and vegan mozzarella alternative.

Tender lamb shoulder, fontal cheese, roasted peppers, spinach, balsamic red onions onions and pine nuts.

Milano and fennel salami, pepperoni and smoked prosciutto, roasted peppers and balsamic red onions.

Seasoned chicken breast, pancetta, roasted peppers, red chillies, mushrooms, spinach, rosemary and fontal cheese.

Fiery Calabrian N'duja sausage meat, roquito pepper pearls, balsamic red onions and fontal cheese. We'll add chillies if you like it hotter.

Pepperoni, fresh chillies, ham, beef and pork ragu, sautéed mushrooms, tomato sauce and mozzarella.

Goat’s cheese, grilled aubergines, roasted peppers, oven roasted tomatoes, spinach, tomato sauce and mozzarella.

Sweet dreams are made of cheese - mascarpone, mozzarella, fontal and riserva cheese on a tomato base. Make it Prima 12.00.

Pepperoni on a tomato and mozzarella base. We'll add chillies if you like it hot. Make it Prima 12.00.

Artichokes, mushrooms, roasted peppers, fontal cheese and olives dressed with rocket leaves. Make it Prima 11.45.

Chicken and sautéed mushrooms, tomatoes and mozzarella. Make it Prima 12.45.

Lightly battered courgette sticks.

Skinny cut fries, served with a spicy tomato dip.

Served with garlic mayonnaise.

Chips with garlic and grated fontal cheese. Served with garlic mayonnaise.

Creamy spinach topped with herby breadcrumbs.

A Tuscan classic: slow-roasted pork belly in herbed red wine sauce, served with roasted new potatoes and broccoli.

Sea bass fillet baked with new potatoes, tomatoes, mushrooms, spinach, and a white wine sauce.

Beef shin and shallots slow cooked in rich Chianti red wine sauce with a cheesy dumpling. Topped with our rosemary & olive oil bread and served with a side of broccoli.

Green pesto and cream sauce, with fine green beans. Topped with purple basil pesto – winner of a Great Taste 2018 award, with a rainbow salad.

Green pesto and cream sauce, with fine green beans. Topped with purple basil pesto – winner of a Great Taste 2018 award, with a rainbow salad.

Goat's cheese, rocket, plum tomatoes, olive tapenade and mozzarella, with a rainbow salad.

Seasoned chicken breast, pancetta, roasted peppers, red chillies, mushrooms, spinach, rosemary and mozzarella, with a rainbow salad.

Pan-fried chicken breast and crispy pancetta, served with avocado, tomatoes, spinach, cos lettuce and red onion with sweet mustard dressing.

Goat’s cheese and balsamic onion crostinis, on tender baby kale, cos lettuce, artichokes, plum tomatoes and red pepper pearls, tossed in a citrus dressing.

A lighter take on a classic made with yoghurt and cream, dressed with raspberries, strawberries and an edible flower.

Italian for dumplings, these mini chocolate gnocchi are filled with Nutella and served with chocolate sauce on the side to dip and dunk.

Zesty dark chocolate tart served with tangy raspberry sorbet.

Passion fruit and raspberry cheesecake on a biscuit base, drizzled with tangy passion fruit sauce, served with vanilla gelato.

Creamy cheesecake on a cookie base, sprinkled with crunchy honeycomb chocolate pieces. Served with a scoop of vanilla gelato.

Calling all salted caramel lovers, our warm cookie is topped with two scoops of salted caramel gelato ad salted caramel sauce.

Poached pear on a base of almond frangipane on shortcrust pastry, served warm with raspberries and vanilla gelato.

Hot toffee sauce is poured over the dark chocolate cup at your table, revealing a hidden scoop of vanilla gelato on top of a heavenly hot chocolate fondant.

Winner of a Great Taste award, this deliciously moist and nutty cake is served warm with vanilla gelato.

Enjoy any regular hot drink with a thin slice of our Pistachio and Olive Oil Cake (V) or our Blood Orange and Chocolate Tart (V).

Pink pasta pockets filled with rhubarb. Served on vanilla custard, topped with rhubarb compote, crumble and extra custard on side.

A crunchy mix of chickpeas, peas, corn and broad beans.

Creamier and more indulgent than mozzarella, burrata is served with plum tomatoes, rocket and basil.

Candy stripe beetroot, yellow courgettes, plum tomatoes, cucumber, red pepper, mixed leaves, radish and a citrus dressing on the side.

Sweet dreams are made of cheese - mascarpone, mozzarella, fontal and riserva cheese on a tomato base.

Pepperoni on a tomato and mozzarella base. We’ll add chillies if you like it hot.

Artichokes, mushrooms, roasted peppers, Fontal cheese and olives dressed with rocket leaves.

Chicken and sautéed mushrooms, tomatoes and mozzarella.

Tender lamb shoulder, fontal cheese, roasted peppers, spinach, balsamic red onions onions and pine nuts.

Two soft-baked free range eggs, spinach, olives, mozzarella and mascarpone cheese. Add coppa ham for 1.95.

Goat’s cheese, rocket, plum tomatoes and olive tapenade and mozzarella.

Seasoned chicken breast, pancetta, roasted peppers, red chillies, mushrooms, spinach, rosemary and fontal cheese.

Fiery Calabrian N’duja sausage meat, roquito pepper pearls, balsamic red onions and fontal cheese. We’ll add chillies if you like it hotter.

A pea purée base topped with tender baby kale, asparagus, peas, red pepper pearls, spinach, balsamic red onions and vegan mozzarella alternative.

Milano and fennel salami, pepperoni and smoked prosciutto, roasted peppers and balsamic red onions.

A lighter take on a classic made with yoghurt and cream, dressed with raspberries, strawberries and an edible flower.

Hot toffee sauce is poured over the dark chocolate cup at your table, revealing a hidden scoop of vanilla gelato on top of a heavenly hot chocolate fondant.

Add 2 toppings to our tomato and vegan mozzarella alternative base. Choose from: Mushrooms | Grilled aubergines | Balsamic red onions | Roasted peppers | Olives

Mixed leaves, cucumber, tomatoes and peppers

Strawberries, raspberries and grapes.

Blackcurrant and apple juice

Large green Nocellara olives from Sicily.

Add olive tapenade (v) or spicy tomato dip (v) for £1.00

Hearty soup with vegetables, chickpeas, cannellini beans and orzo pasta.

Toasted pagnotta bread with marinated tomatoes and fresh basil.

Toasted Pagnotta bread with marinated tomatoes, fresh basil.

Candy stripe beetroot, yellow courgettes, plum tomatoes, cucumber, red pepper, mixed leaves, radish and a citrus dressing on the side.

Add 3 toppings to our tomato and vegan mozzarella alternative base. Choose from: Marinated Artichokes | Sautéed mushrooms | Grilled aubergines | Balsamic red onions | Roasted peppers | Olives Pizzas can be made with our non gluten containing base.

Penne pasta in a fiery rich tomato and basil sauce.

Flat ribbon pasta with fine green beans, oven roasted tomatoes and spinach, seasoned with chilli and garlic, and topped with olive tapenade.

Flat ribbon pasta with grilled aubergines in a rich tomato, garlic and basil sauce.

A hearty ragu of green lentils and mixed vegetables in a rich sundried tomato sauce.

Zesty dark chocolate tart served with tangy raspberry sorbet.