Kitchen Italia

OUR PASTA DISHES

Chargrilled Chicken & Basil Soup: 6.95; Pollo Grigliato con Zuppa di Basilico; Chargrilled breast of chicken in a delicate chicken stock
with angel hair
Black Truffles: 7.95; Tartufi Neri; Tagliolini coated in a light mushroom cream sauce with Parmesan and black truffles
Tiger Prawns, Chilli & Garlic: 9.95; Gamberi, Peperoncino e Aglio; Fine threads of chitarra pasta tossed with sweet sautéed prawns, chilli and garlic

Pesto "Genovese" Style: 6.95; Pesto alla Genovese; Spaghetti tossed in a basil and pine nut pesto with new potatoes and green beans
Tomato: 7.95; Crudo; Spaghetti with just chopped raw plum tomatoes, extra virgin
olive oil, basil and garlic
Clams: 9.95; Alle Vongole; Linguine with palourde clams, parsley, garlic, chilli and white wine

Orrechiette with Broccoli & Pine Nuts: 6.95; Orrechiette con Broccoli e Pinoli; ‘Ear-shaped’ pasta with broccoli and pine nuts
Penne with a Chilli Kick: 6.95; Pennete Arrabiata; Small tubes of pasta in a hot tomato sauce
Farfalle with Smoked Salmon: 8.95; Farfalle con Salmone Affumicato; Bow-tie pasta with smoked salmon, mascarpone cheese
and lemon zest
Mafaldine with Spicy Sausage: 9.95; Mafaldine con Salsiccia Piccante; Tomato sauce with slow cooked spicy sausage and
fennel breadcrumbs

Crispy Baked Lasagne: 8.95; Lasagne al Forno; Traditional beef and red wine lasagne with a crispy parmesan crust
Artichoke Ravioli with Pepperonata: 8.95; Ravioli ai Carciofi con Pepperonata; Handmade egg pasta filled with artichoke and ricotta purée,
with roasted peppers, slow cooked garlic and rosemary olive oil
Cappelletti with Duck: 9.95; Cappeletti con Anatra; Small round ravioli stuffed with roasted duck and tossed in sage butter

Italy’s influence has ranged wide. Here are some ‘Italian’ dishes
adopted by other countries as their own.

Macaroni & Cheese: 7.95; Small tubular pasta in a rich bechamel sauce topped
with parmesan cheese, with or without crispy bacon
and served with a wild rocket and parmesan salad
The Original Spaghetti Carbonara: 7.95; Free range eggs, pancetta and reggiano parmesan
This dish was invented by Italian-American G.I.s from their rations of eggs and bacon
Spaghetti & Meatballs: 9.95; Fresh meatballs made of pork, beef and onions
In New Jersey in the early twentieth century,
meatballs were added to tomato sauce
to satisfy the American lust for red meat

Pumpkin Gnocchi with Sage Butter: 7.95; Gnocchi di Zucca con Salvia; Plump pumpkin and potato dumplings with a sublte sage butter
Gnocchi with Peas, Mint & Gorgonzola: 8.95; Gnocchi con Piselli e Gorgonzola
Polenta & Wild Boar Ragu: 9.95; Polenta con Cinghiale; Polenta with a rich Ragu made from tomatoes, red wine,
pork fillets and wild boar