SPRING OUR AMAZING COLLECTION OF RESTAURANTS

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Herbert Stewart
6 years ago
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1 SPRING OUR AMAZING COLLECTION OF RESTAURANTS INSPIRED BY ITALY, MADE IN PICCOLINO Italy s diverse cooking is the heart and soul of Piccolino. We visit the regions, meet the producers and are committed to sourcing the best quality seasonal ingredients to bring you amazing classic Italian dishes.

2 BEFORE YOU MAKE A SELECTION FROM OUR MENU WE THOUGHT YOU MAY BE INTERESTED TO KNOW A LITTLE ABOUT SOME OF THE INGREDIENTS WE USE TO CREATE OUR DISHES. WE ARE COMMITTED TO USING SEASONAL PRODUCE WHEREVER POSSIBLE AND CAREFULLY SOURCE ALL OF OUR INGREDIENTS FROM SUPPLIERS WE KNOW AND TRUST. CURED MEAT CHEESE MEAT & POULTRY BEEF

PATATE ARROSTO FRITTE PURÈ DI PATATE PEPERONATA ZUCCHINE FRITTE VERDURE CONTORNI THE PROVENANCE OF OUR INGREDIENTS IS EXTREMELY IMPORTANT TO US, THAT S WHY WE SOURCE QUALITY SEASONAL VEGETABLES &

3 PATATE ARROSTO FRITTE PURÈ DI PATATE PEPERONATA ZUCCHINE FRITTE VERDURE CONTORNI THE PROVENANCE OF OUR INGREDIENTS IS EXTREMELY IMPORTANT TO US, THAT S WHY WE SOURCE QUALITY SEASONAL VEGETABLES & SALAD LEAVES, LOCALLY GROWN WHERE POSSIBLE, SO THAT THEY ARE AT THEIR FRESHEST. QUICK LUNCH BREAKFAST & BRUNCH EXPERT GOODNESS VEDURE ALLA GRIGLIA BROCCOLETTI SPINACI INSALATA DI RUCOLA INSALATA DELLA CASA INSALATA DI POMODORO CHILDREN S MENU CAFFÉ GRANDE AFTERNOON TEA FISH SHELLFISH VEGETABLES & HERBS FRUIT

WE THINK IT S THE SIMPLE THINGS DONE WELL THAT SET RESTAURANTS APART. TAKE OUR BREAD FOR EXAMPLE; WE HAVE OUR OWN BAKERY AND MAKE ALL OUR BREADS BY HAND, USING TRADITIONAL METHODS.

OSTRICHE MALDON ROCK OYSTERS BLACKWATER WILD OYSTERS MERSEA ISLAND OYSTERS GRANCHIO GAMBERI ROSSI COCKTAIL DI GAMBERI ROSSI SALUMERIA COLD COUNTER & SHARING TERRA E MONTI CHOOSE ANY 3 FOR 12 OR 5 FOR

SALUMI PESCE E CROSTACEI ANTIPASTI DI TERRA E MONTAGNA SALMONE AFFUMICATO SCAMPI E AVOCADO FORMAGGI IMPERIAL OSCIETRA CAVIAR IMPERIAL BELUGA CAVIAR CAVIAR AGNELLO SCOTTADIT0 VITELLO SALTIMBOCCA

WE ONLY USE LUMP WOOD CHARCOAL AND SUSTAINABLE WOOD FROM THE ENGLISH COUNTRYSIDE. IT S NATURAL, NO ADDITIVES AND IMPARTS THE MOST AMAZING FLAVOUR AND AROMAS TO OUR FOOD.

4 WE THINK IT S THE SIMPLE THINGS DONE WELL THAT SET RESTAURANTS APART. TAKE OUR BREAD FOR EXAMPLE; WE HAVE OUR OWN BAKERY AND MAKE ALL OUR BREADS BY HAND, USING TRADITIONAL METHODS. OUR TUSCAN & FOCACCIA BREADS ARE SO DELICIOUS WE WANT EVERYONE TO TRY SOME AND THAT S WHY WE SERVE IT TO YOUR TABLE, COMPLIMENTARY! OSTRICHE MALDON ROCK OYSTERS BLACKWATER WILD OYSTERS MERSEA ISLAND OYSTERS GRANCHIO GAMBERI ROSSI COCKTAIL DI GAMBERI ROSSI SALUMERIA COLD COUNTER & SHARING TERRA E MONTI CHOOSE ANY 3 FOR 12 OR 5 FOR 18 FROM THE EARTH AND FROM THE MOUNTAINS OUR CURED MEATS, SALAMIS AND CHEESES ARE CAREFULLY SELECTED FROM ARTISAN SUPPLIERS ALL OVER ITALY. SALUMI PESCE E CROSTACEI ANTIPASTI DI TERRA E MONTAGNA SALMONE AFFUMICATO SCAMPI E AVOCADO FORMAGGI IMPERIAL OSCIETRA CAVIAR IMPERIAL BELUGA CAVIAR CAVIAR AGNELLO SCOTTADIT0 VITELLO SALTIMBOCCA VITELLO MILANESE (340G) BRACIOLE DI VITELLO (340G) SCAMONE (225G) COSTATA (225G) CHARCOAL & WOOD BURNING GRILL AT THE HEART OF OUR MENU IS OUR BESPOKE CAST IRON CHARCOAL AND WOOD BURNING GRILL. WE ONLY USE LUMP WOOD CHARCOAL AND SUSTAINABLE WOOD FROM THE ENGLISH COUNTRYSIDE. IT S NATURAL, NO ADDITIVES AND IMPARTS THE MOST AMAZING FLAVOUR AND AROMAS TO OUR FOOD. CARNE WE HAVE OUR OWN BUTCHER S SHOP IN CHESHIRE WHERE OUR TEAM OF SKILLED BUTCHERS SOURCE THE VERY BEST MEAT. PASSIONATE ABOUT PROVENANCE, OUR MEAT & POULTRY ARE FULLY TRACEABLE BACK TO THE FARM. IT S THIS ATTENTION TO DETAIL THAT MAKES IT SOME OF THE FINEST YOU WILL EVER TASTE MACELLERIA WE SERVE THE VERY BEST BEEF ONLY FROM ABERDEEN ANGUS CATTLE, NATURALLY REARED ON FARMS FROM AROUND THE BRITISH ISLES. WORKING CLOSELY WITH SPECIALIST ANGUS FARMERS, PRIME CATTLE ARE HUNG FOR UP TO 10 DAYS BEFORE OUR CUTS ARE HAND SELECTED, SOME OF WHICH ARE THEN DRY AGED ON THE BONE FOR A MINIMUM OF 35 DAYS, IN OUR HIMALAYAN PINK SALT BRICK DRY AGEING ROOM. THIS RESULTS IN A GREATER CONCENTRATION OF FLAVOUR AND PRODUCES A FAR MORE TENDER, SUCCULENT STEAK. EACH STEAK IS HAND CUT BY OUR IN HOUSE BUTCHER. AGED 28 DAYS BISTECCA DI MANZO (225G) FILETTO (225G) DRY AGED 35 DAYS POLLO ALLA VALDOSTANA POLLO AI FUNGHI POLLO MILANESE ANATRA CROSTACEI DA DIVIDERE SERVED WITH A WHOLE NATIVE LOBSTER TAGLIATA DI MANZO (800G) BISTECCA FIORENTINA (800G) ANGUS BEEF BURGER (225G)

PESCE STUZZICHINI SHARING WE GO TO GREAT LENGTHS TO BRING YOU TRULY AMAZING FISH, RESPONSIBLY CAUGHT FROM SUSTAINABLE SOURCES, INCLUDING SOME OF THE FINEST

WE VE DEVELOPED STRONG PARTNERSHIPS WITH SMALL INDEPENDENT FAMILY RUN SUPPLIERS, LIKE CHAPMANS OF RYE ON THE SOUTH COAST OF ENGLAND, TO ENSURE WE GET THE

PANZANELLA MISTO DI PESCE AL FORNO OLIVE PANE ALL AGLIO BRUSCHETTE MISTE FRITTO MISTO MINESTRONE ALLA GENOVESE BRUSCHETTA AL POMODORO ANTIPASTI ASPARAGI ALLA

FRESH HAND-PICKED CRAB FROM THE ISLE OF MAN, NATIVE LOBSTER, WILD SCOTTISH LANGOUSTINES, ISLE OF MAN SCALLOPS, ROPE-GROWN SCOTTISH MUSSELS AND MERSEA ISLAND

5 PESCE STUZZICHINI SHARING WE GO TO GREAT LENGTHS TO BRING YOU TRULY AMAZING FISH, RESPONSIBLY CAUGHT FROM SUSTAINABLE SOURCES, INCLUDING SOME OF THE FINEST DAY BOAT FISH FROM AROUND THE BRITISH ISLES. WE VE DEVELOPED STRONG PARTNERSHIPS WITH SMALL INDEPENDENT FAMILY RUN SUPPLIERS, LIKE CHAPMANS OF RYE ON THE SOUTH COAST OF ENGLAND, TO ENSURE WE GET THE BEST FISH DIRECT FROM THEIR BOATS TONNO ALLA SICILIANA SPIEDINI DI PESCE PESCESPADA SALMORIGLIO MERLUZZO CROSTACEI BRANZINO CON GREMOLATA SALMONE CON PANZANELLA MISTO DI PESCE AL FORNO OLIVE PANE ALL AGLIO BRUSCHETTE MISTE FRITTO MISTO MINESTRONE ALLA GENOVESE BRUSCHETTA AL POMODORO ANTIPASTI ASPARAGI ALLA GRIGLIA COSTINE WHEN IN SEASON WE SOURCE SHELLFISH FROM THE CLEAR WATERS OF THE UK VIA SMALL INDEPENDENT SUPPLIERS. FRESH HAND-PICKED CRAB FROM THE ISLE OF MAN, NATIVE LOBSTER, WILD SCOTTISH LANGOUSTINES, ISLE OF MAN SCALLOPS, ROPE-GROWN SCOTTISH MUSSELS AND MERSEA ISLAND ROCK OYSTERS ARE ALL SIMPLY THE BEST. SCAMPI ALLA GRIGLIA GAMBERONI ROSSI SALMORIGLIO BRUSCHETTA CON FAVE E CAPRINO BRUSCHETTA CON GRANCHIO E FINOCCHIO CALAMARI FRITTI GAMBERONI PROSCIUTTO E MELONE CARPACCIO DI TONNO CARPACCIO CAPESANTE ARAGOSTA INSALATE SPECIALI CESARE CAPRESE TRICOLORE SPINACI BRESAOLA E PERE GRANCHIO

AL FORNO AT THE HEART OF OUR MENU IS OUR WOOD BURNING OVEN, WE ONLY USE SUSTAINABLE WOOD FROM THE ENGLISH COUNTRYSIDE.

PASTA AL FORNO NAPOLETANA GNUDI LASAGNE PASTA PENNE ALLA NORMA SPAGHETTI CON POLPETTE RIGATONI CON AGNELLO SPAGHETTI ALLA CARBONARA FUSILLI PUTTANESCA CON

FUSILLI AL POMODORO LINGUINE ALL ARAGOSTA TAGLIATELLE ALLA BOLOGNESE LINGUINE AL GRANCHIO R AVIOLI WE FOLLOW TRADITIONAL METHODS WHEN IT COMES TO MAKING OUR

MADE FROM SLOW RISING SOURDOUGH, HAND STRETCHED AND BAKED IN OUR WOOD BURNING OVEN TO FORM THE PERFECT CRUST.

6 AL FORNO AT THE HEART OF OUR MENU IS OUR WOOD BURNING OVEN, WE ONLY USE SUSTAINABLE WOOD FROM THE ENGLISH COUNTRYSIDE. ITS NATURAL, WITH NO ADDITIVES AND IMPARTS THE MOST AMAZING FLAVOUR AND AROMAS TO OUR FOOD. PASTA AL FORNO NAPOLETANA GNUDI LASAGNE PASTA PENNE ALLA NORMA SPAGHETTI CON POLPETTE RIGATONI CON AGNELLO SPAGHETTI ALLA CARBONARA FUSILLI PUTTANESCA CON POLLO LINGUINE AI GAMBERETTI FARFALLE AL SALMONE SPAGHETTI ALLE VONGOLE PARMIGIANA DI MELANZANE PENNE ALL ARRABBIATA PIZZ A AL FORNO TROFIETTE CON POLLO FUSILLI AL POMODORO LINGUINE ALL ARAGOSTA TAGLIATELLE ALLA BOLOGNESE LINGUINE AL GRANCHIO R AVIOLI WE FOLLOW TRADITIONAL METHODS WHEN IT COMES TO MAKING OUR PIZZA, SIMILAR TO THE TECHNIQUES USED IN NAPLES, IT S BIRTHPLACE. MADE FROM SLOW RISING SOURDOUGH, HAND STRETCHED AND BAKED IN OUR WOOD BURNING OVEN TO FORM THE PERFECT CRUST. MARGHERITA PICCANTE QUATTRO SALAMI CAPRICCIOSA OUR HAND-FILLED PASTAS ARE ARTISAN MADE IN-HOUSE BY MARCELLO GHIRETTI USING PREMIUM QUALITY NEOPOLITAN 00 FLOUR, FINE SEMOLINA, FREE RANGE EGGS, OLIVE OIL & SEA SALT. RAVIOLI GRANCHIO RUSTICA RISOT TO POLLO PARMIGIANA RISOTTO FUNGHI SALMONE AFFUMICATO RAVIOLI DI ASPARAGI E RICOTTA CALZONE VESUVIO RISOTTO CON ASPARAGI E GAMBERI RISOTTO FRUTTI DI MARE

Served with balsamic vinegar, butter and extra virgin olive oil. Prosciutto di Parma con Melone 7.95

Starters Bread and Olives (V) 4.90 Served with balsamic vinegar, butter and extra virgin olive oil. Zuppa del Giorno (V) 4.90 Soup of the day served with crispy bread. Prosciutto di Parma con Melone 7.95