Thursday Italian Night at The Tabloid

 Italian Night Sample Menu

Antipasti

A selection of antipasti, including fish, shellfish, meat cold cuts, platters, natural and compound salads served with dressing’s oils and sauces

Soup

Ribollita (V)

Pasta

Cannelloni ricotta e spinaci (V)

Cannelloni stuffed with ricotta and spinach

Penne puttanesca (LF)

Penne with olive, capers tomato, anchovy and herbed bread crumbs

Served with parmesan shavings.

Mains

Brasato d ‘Anatra al vino rosso con polenta (LF, NG)

Braised duck with red wine and served with a creamy polenta

Petto di pollo Milanese alla pizzaiola

Breaded chicken breast, topped with an oregano flavoured tomato sauce and topped with mozzarella cheese

Tonno alla Toscana (NG, LF)

Grilled tuna steaks, served with fresh herbs and lemon zest

Risotto con zucca, salvia e noci (V,NG)  

risotto with pumpkin sage walnuts and pesto

Verdure in olio e aglio (V, NG, LF)

garlic sauted broccoli and marrows in olive oil

Patate con rosmarino (V, NG, LF) 

roast potatoes with rosemary

Desserts

Rum baba, Crostata, Tiramisu, Baked tart, Cannoli, Profiteroles, Panna cotta, Fruit salad

Cheese board

A variety of cheeses served with fruit chutney, water biscuits, grissini, walnuts celery and grapes