SPRING
w w w. N O N N A S . c o. u k
GLOSSARIO
A note on our service charge policy Any service charge you leave is discretionary, all our team members are paid above minimum wage, tips are then fully distributed to the front and back of house team using a tronc system, Parties of 6 or more, a 10% service charge is added for voluntary payment.
Ingredients (v) vegetarian (n) may contain nuts (gf) gluten free option available Although every care is taken to avoid contact, we cannot guarantee all dishes are nut free, weights are uncooked.
w w w. N O N N A S . c o. u k
Sheffield Healthy Choices Award The Sheffield Healthy Choices Award is a city-wide recognised award given to caterers who demonstrate a commitment to customer care through the provision of healthier food choices, developed and delivered by the Food in Sheffield Programme, in partnership with Sheffield Primary Care Trust and Sheffield City Council.
Dishes that are healthy choice dishes which are low in fat are marked with a tick. ()
---------------------------------------------------------CAPONATA It's typical of Sicily in its Arab-influenced agrodolce, sweet/sour flavouring, spiked with savoury olives, capers and pine nuts. ---------------------------------------------------------QUINOA A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete, meaning that it includes all nine essential amino acids ---------------------------------------------------------TORTA PASQUALINA Is typical of Ligurian cuisine, made since the 15th Century as a dish served during the Easter period. Traditionally salted crust pastry filled with chard as artichokes were too costly to use in that period. ---------------------------------------------------------AL CARTOCCIO Cooking technique in which food is baked inside a paper parcel. The steam keeps the meat, poultry, fish, or vegetables moist. The package is opened tableside to reveal the succulent food. In Italian the technique is referred to as al Cartoccio. ---------------------------------------------------------NDUJA is a creamy and extremely spicy pork sausage mainly produced in Calabria namely from the small town of Spilinga and its neighbourhood. Nduja is made using meat from trimmings from various meat cuts, and roasted hot red peppers which give its characteristic fiery taste. ----------------------------------------------------------
CENA
STUZZICHINI
----------------------------------------------------------------------PANE E OLIO (v) (n) Nonna’s Cucina freshly baked bread, extra virgin olive oil ----------------------------------------------------------------------OLIVE (v) Green and black olives marinated in extra virgin olive oil, chilli, garlic, rosemary -----------------------------------------------------------------------
£3.25 £3.25
ANTIPASTI
----------------------------------------------------------------------ANTIPASTO DELLA CASA (n) A selection of Italian cured meats, artisan Italian cheeses, roasted vegetables. Price per head ----------------------------------------------------------------------ANTIPASTO DELLA CARNE (n) A selection of Italian cured meats with chilli jam, frutta mostarda, chutney and bread. Price per head ----------------------------------------------------------------------MINESTRA DI PISELLI Pea and spinach soup with slow cooked egg and crisp pancetta ----------------------------------------------------------------------TARTINA AI FUNGHI (v) Wild mushroom tart with thyme, goats cheese and beetroot ----------------------------------------------------------------------CARPACCIO DI CAPRIOLO (gf) Venison carpaccio with pickled rhubarb and shoots ----------------------------------------------------------------------GRANCHIO Pan fried crab cakes with shaved fennel and caper mayo ----------------------------------------------------------------------TERRINA AL SALMONE Oakroast and smoked salmon terrine, brown shrimp tartare sauce and toast ----------------------------------------------------------------------ASPARAGI (v) (gf) Chargrilled asparagus, hollandaise, caramelized onion and rocket ----------------------------------------------------------------------ARANCINI (v) Sage and onion arancini with gorgonzola fondue, spinach salad ----------------------------------------------------------------------continued overleaf
£5.00
£5.00
£4.50
£4.50
£5.95 £5.50 £5.75
£5.25
£5.25
----------------------------------------------------------------------OSTRICHE (gf) Freshly shucked oysters with spicy sausage and crispy cavolo nero ----------------------------------------------------------------------PARMIGIANA DI ZUCCHINE (v) Courgette parmigiana with a tomato and caper salsa -----------------------------------------------------------------------
£6.25
£5.25
INSALATA
----------------------------------------------------------------------CICORIA & PECORINO (v) (n) Red and yellow chicory, shaved pecorino, sundried tomato with toasted pumpkin seeds and oil ----------------------------------------------------------------------AL SANGUINACCIO Grilled black pudding, crispy pancetta with frizzy salad, poached egg and mustard dressing ----------------------------------------------------------------------FARRO (v) Crispy farro with quartirolo, black olive tomato and chilli ----------------------------------------------------------------------SALMONE (gf) Oak-roast salmon, fennel, rocket and lemon mayo -----------------------------------------------------------------------
£8.50
£8.25
£8.50 £8.95
PASTA E RISOTTI
----------------------------------------------------------------------TAGLIATELLA SALSICCIA Nonna’s 8 hours slow cooked sausage sauce, tomato, bay leaf, red wine, chilli ----------------------------------------------------------------------LASAGNA DELLA NONNA Pork and beef ragú, made to Nonna’s secret recipe* * The secret is out in Nonnas first book, Strada della Nonna, available to buy today, £14.95 ----------------------------------------------------------------------SPAGHETTI CON CAPONATA (n) (gf) With aubergine, tomato, pinenut caponata and slow cooked tuna ----------------------------------------------------------------------LINGUINE ALLE FAVE (v) (gf) Linguine with broad bean, rocket, lemon and parmesan cream ----------------------------------------------------------------------RISOTTO SPINACI (v) (gf) (n) Spinach and nutmeg risotto with smoked ricotta ----------------------------------------------------------------------RIGATONI (v) (n) Rigatoni with slow roast tomato, basil pesto and pan grattato crumb ----------------------------------------------------------------------GNOCCHI Parsley gnocchi with braised oxtail ----------------------------------------------------------------------RAVIOLI (v) Broad bean, pea and mint ravioli, roast pepper and tomato sauce ----------------------------------------------------------------------All our pastas are made fresh, we can use gluten free penne pasta where the sauce is gluten free (gf)
£9.25
£9.25
£8.25
£7.25
£8.95 £8.25
£8.75 £8.25
SECONDI
----------------------------------------------------------------------COSTATA DI MANZO (gf) Chargrilled 8oz beef flank with cannellini beans, baby onions, rosemary ----------------------------------------------------------------------FILETTO DI MAIALE Roast pork fillet, leek and pancetta pudding, green beans and grain mustard sauce ----------------------------------------------------------------------AGNELLO (gf) Roast rack of lamb, garlic creamed potatoes, pea and mint purée ----------------------------------------------------------------------POLLETTO (n) Chargrilled poussin, lemon and raisin quinoa, toasted almond pesto ----------------------------------------------------------------------TRIGLIA (gf) Red mullet “al cartoccio”, chard salad, shrimp and herb butter ----------------------------------------------------------------------COZZE E VONGOLE Steamed mussels and clams in peroni beer, nduja, (spicy sausage), mascarpone, chargrilled piadina bread ----------------------------------------------------------------------TORTA PASQUALINA (v) Chards ricotta tart on slow cooked globe artichoke and soft poached egg ----------------------------------------------------------------------TROTA (gf) Pan fried sea trout with cauliflower puree, asparagus, samphire and spinach cream ----------------------------------------------------------------------BISTECCA Chargrilled 20oz panhandle steak with Tuscan roast potatoes, grilled tomatoes, chargrilled spring onions and red wine sauce ideal for 2 people ----------------------------------------------------------------------RICOTTA AL FORNO (v) (n) Baked ricotta with roast pear and pepper chutney, walnut bread bruschetta -----------------------------------------------------------------------
£12.95
£16.25
£19.95
£14.50
£15.25
£12.50
£13.25
£13.00
£37.50
£10.95
CONTORNI
----------------------------------------------------------------------VERDURE DI STAGIONE (v) Primavera (spring) vegetables with olive oil and garlic ----------------------------------------------------------------------CAROTE (v) Glazed new season carrots ----------------------------------------------------------------------MELANZANE (v) Roasted aubergine with chilli and mint ----------------------------------------------------------------------BIETOLA E RUCOLA (v) Red chard and rocket salad with green beans and parmesan ----------------------------------------------------------------------PATATE ARROSTO (v) Tuscan roast potatoes with rosemary and garlic -----------------------------------------------------------------------
£3.50 £3.50 £3.50 £4.25
£3.50
SHF 04/2010