Buon Natale 2011
Christmas Menus & Booking Form
Christmas Fayre MINESTRONE (v)
A classic Italian homemade vegetable soup served with Italian bread.
ZUPPA DEL GIORNO
Fresh homemade soup of the day served with Italian bread.
BRUSCHETTA CAPRESE (v)
Oven baked Italian bread, topped with chopped tomatoes, buffalo mozzarella, garlic and basil.
FUNGHI FRITTE AL PEPE
Deep fried breaded mushrooms stuffed with mozzarella cheese on a peppercorn sauce.
MELONE CON GAMBERONI
Seasonal melon served with prawns in a marie rose sauce.
FEGATINI DI POLLO
Homemade chicken liver pate served with toast.
TACCHINO TRADIZIONALE Roast turkey with all the trimmings
CONTRO FILETO DI MANZO
(£2.50 SUPPLEMENT)
Scottish sirloin steak cooked to your choice, with a cream and mushroom sauce and served with roast potatoes and French beans.
BRANZINO CON POMODORO
Fillets of sea bass served in a napoli and cherry tomato sauce served with creamed potatoe’s and green veg.
PENNE CAMPAGNOLA
Pasta tubes tossed with mixed mediteranian vegetables in a tomato sauce.
PIZZA VEGETERIANA
Pizza with tomato, mozzarella and a mixture of grilled vegetables.
LASAGNA
Italian oven baked classic.
DOLCE DI NATALE
Christmas pudding with brandy sauce.
DOLCETTO AL FORMAGGIO
Homemade cheesecake served with chefs choice of fruit coulis
TIRAMISU
An Italian pick me up.
3 COURSES @£16.95 10% Service charge on parties of 6 or more
Christmas Dinner MINESTRONE (v)
A classic Italian homemade vegetable soup served with Italian bread.
BRUSCHETTA CAPRESE (v)
Oven baked Italian bread, topped with chopped tomatoes, buffalo mozzarella, garlic and basil.
ZUCCHINI FRITTI (v)
Deep fried courgettes served with a mixed leaves garnish and lemon mayonnaise
INSALATI DI SALMONE AFFUMICATO
Smoked salmon with rocket and mixed leaves served with a lemon dressing.
MOZZARELLA CON PROSCUITO DI PARMA Buffalo mozzarella served with wafer thin slices of parma ham, crispy leeks and a balsamic glaze.
FRITTURA DI CALAMARI AI GAMBERONI
Deep fried calamari and king prawns served with mixed leaves and a tartar sauce.
TACCHINO TRADIZIONALE Roast turkey with all the trimmings.
CONTRO FILETO DI MANZO
(£2.50 SUPPLEMENT)
Scottish sirloin steak cooked to your choice, topped with emental cheese and red wine jus and served with roast potatoes and French beans.
SALMONE MEDITERANEO
Poached fillet of Scottish salmon with king prawns in a white wine and cream sauce served with rice.
TAGLIATELLE CON PANCETTA
Fresh tagliatelle ribbons tossed with pancetta and leeks in a white wine and tomato sauce served with rice.
PIZZA VEGETERIANA
Pizza with tomato, mozzarella and mixed mediterranean vegetables.
RISOTTO PRIMAVERA.
Arborio rice with courgettes, cherry tomatoes and onions.
POLLO AL PEPE
Chicken supreme with a peppercorn sauce and crushed potatoes.
DOLCE DI NATALE
Christmas pudding with brandy sauce.
DOLCETTO AL FORMAGGIO
Chefs own homemade cheesecake served with chefs choice of fresh fruit coulis.
TIRAMISU
An Italian pick me up.
CAFÉ E BISCOTTI Coffee and Biscuits
FRIDAY, SATURDAYS AND SUNDAYS @ £23.50PP 10% Service charge on parties of 6 or more
Christmas Day MINESTRONE (v)
A classic Italian homemade vegetable soup served with Italian bread.
ANTIPASTO MILANO
A mixture of smoked salmon, parma ham, seasonal melon and fresh buffalo mozzarella.
CROSTINI ASSORTITI (v)
Three small crostini with toppings consisting of chopped fresh tomato and basil, caramelised onion and mixed roast peppers.
TERRINA DI PROSCUITO GARRETTO Succulent ham hoch and garden pea terrine served on a bed of creamy parsnip puree.
GAMBERONI CON PANCETTA
Succulent tiger prawns tossed with pancetta white wine and garlic.
SORBETTO AL ARANCIO (v) orange sorbet
CREMA DI POMODORO E BASILICO (v) Cream of tomato and basil soup
TACCHINO TRADIZIONALE Roast turkey with all the trimmings.
FILETTO “SURF AND TURF”
Medallions of scotch fillet of beef with king prawns with a lobster bisque served with roast potatoes and French beans.
SALMONE ALLA SICILIANA
Fresh fillet of salmon with julienne of roasted leek in a white wine and lemon glaze, served with creamed potatoes and green vegetables.
RISOTTO AI PORCINI (v)
Arborio rice cooked with mixed porcini mushrooms, a touch of cream, truffle oil and dressed with rocket and parmesan shavings.
TAGLIATELLE CON GAMBERONI E ASPARAGI Fresh pasta ribbons tossed with king prawns, asparagus with a touch of white wine and cream.
POLLO CON FICO AROSTO
Succulent supreme of corn fed chicken, with honey roasted figs, served on a carrot and orange zest puree and served with potatatoes.
DOLCE DI NATALE
Christmas pudding with brandy sauce.
DOLCETTO AL FORMAGGIO
Chefs own homemade cheesecake served with chefs choice of fresh fruit coulis.
TIRAMISU
Classic Italian pick me up.
CAFE E CIOCCOLATINI Coffee and chocolates
£52.00 + 10% SERVICE CHARGE
Christmas Fayre Menu Mon to Wed 12.00 - 2.30 5.30 - 10.00pm
Thurs & Friday 12.00 - 2.30pm
Saturday 12.00 - 4.00pm
Sunday 12.30 - 4.00pm ❖❖❖❖❖❖❖
Christmas Dinner Thurs & Friday 5.30 - 10.00pm
Saturday 4.00 - 10.00pm
Sunday 4.00 - 9.00pm
2 Mains Avenue, Giffnock G46 6QZ Tel: 0141 621 2288 ¥˚Fax: 0141 621 1199 email: darren_scott@aol.co.uk
www.barmilano.co.uk
Booking Form Reservations for any of our Christmas dates can be made by telephone or in person or by simply filling out the form below and returning it to the Restaurant. Written confirmation and a £10 non refundable deposit per person is required within 14 days for all bookings. We regret that deposits lost through reduction in party numbers cannot be used in settlement towards final balance. Contact Name.................................................................................................... Company Name................................................................................................ Address ................................................................................................................... ................................................................. PostCode.............................................. Tel No:.............................................. Fax No: ............................................. Lunch
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Dinner
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Date ......................................................................................................................... Numbers............................................ Deposit................................................. Signature ................................................................................................................ Date .........................................................................................................................