MEETING THE NEEDS OF THE LOYAL COELIAC...

MEETING THE NEEDS OF THELOYAL COELIAC CUSTOMER

November 2014

ASK ITALIANAn exciting & successful period of change

109 restaurants in the UK. 2000 employees.

OUR FOODOutstanding classic Italian dishes,complimented by an all-Italian wine list

OUR RESTAURANTSVibrant decor blending the bold, fresh styleof modern Italy with classic foodie touches

OUR TEAMSWelcoming and friendly:

relaxed and a bit special at the same time

OUR BRAND COMMSEngaging stories: a strong visual style

and warm tone of voice

ASK ITALIANOur food

- A wide range of Italian food - pasta, pizza & main dishes

- Authentic, carefully sourced ingredients

- Seasonal specials

- Dishes freshly prepared to order

- Developed with our expert friend Theo Randall, an award-winning chef

CHOCOLATE AMORE (V) 5.65Indulgent chocolate cake, gooey in the middle and served with a scoop of vanilla gelato.

DESSERT SHARING BOARD (V, N) 9.95Thin slices of warm Chocolate and Almond Cake, Italian Cheesecake and warm Almond, Plum and Pistachio Tart plus two scoops of vanilla gelato. TIRAMISU (V) 5.25Vanilla sponge cake soaked in espresso coffee, layered with mascarpone cream.

ALMOND, PLUM AND PISTACHIO TART (V, N) 5.25Warm almond cake on a biscuit base studded with dried plums, topped with pistachios and served with vanilla gelato.

LEMON TART (V) 5.45Silky and smooth, our zesty lemon tart is served with crème fraîche.

APPLE CINNAMON PIZZA DOLCE (V) 4.95Dessert pizza, topped with cinnamon-flavoured apples and sultanas and served with a scoop of vanilla gelato.

GRANDE GELATO (V, N) 4.95Crumbled hazelnut meringue and two scoops of vanilla gelato with fresh strawberries and raspberries and a dash of cream.

ITALIAN CHEESECAKE (V) 5.65Fluffy baked cheesecake made with Italian ricotta, served with fresh raspberries and a scoop of raspberry sorbet.

PROFITEROLES AL CIOCCOLATO (V) 5.75Filled with Italian-style soft ice cream, topped with a rich chocolate sauce and grated dark chocolate.

HONEYCOMB CHEESECAKE (V) 5.45Creamy cheesecake on a cookie base, sprinkled with crunchy honeycomb chocolate pieces.

CHOCOLATE SHARING BOARD (V, N) (new recipe) 9.95Profiteroles al Cioccolato, a slice of our rich Chocolate and Almond cake and two scoops of chocolate gelato - perfect for two chocolate lovers.

Enjoy two scoops of our speciality gelati or refreshing sorbetti

for 4.15

CIOCCOLATO (V) Chocolate gelato.

ESPRESSO (V)Coffee gelato.

NOCCIOLA (V, N)Hazelnut gelato.

VANIGLIA (V)Vanilla gelato.

FRAGOLA (V)Strawberry gelato.

LIMONE SORBETTO (V)Tangy sorbet made with Sicilian lemons.

RASPBERRY SORBETTO (V)Refreshing raspberry sorbet with a hint of lemon.

MANGO SORBETTO (V)Made with Alphonso mango.

Regular Large

Single Double

Our Fairtrade coffee is gently roasted for a sweet, nutty f lavour.

COFFEE

GELATI & SORBETTI

TEAS

dessert wine & liqueurs

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CAFFÈ E CIOCCOLATO (V, N) 4.35

Enjoy any regular hot drink with a thin slice of our

warm chocolate and almond cake.

- no gluten containing ingredients in this dish. V – suitable for vegetarians. N – contains nuts. Unfortunately it is not possible to guarantee our busy kitchens are 100% allergen free. Please always inform waiting staff of an allergy before ordering so we can take extra care preparing your dish. If needed we do hold more detailed allergen information. Our dish descriptions may not include every ingredient. Should you have specific dietary requirements please ask the restaurant manager for details before you order. Moscato d’Asti: Bottle – 75cl. All of our coffees are available as decaf. Tables of 8 or more are subject to an optional 10% service charge

GD Vajra, PiedmontSoftly sparkling, semi-sweet and authentically Italian.

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. Moscato d’Asti: Bottl details before you order r. Moscato d’Asti: Bottle – 75cl. All of our coffees are available as decaf. Tallergen information. Our dish descriptions may not include every ingredient. Should you have specific dietary requirements plea100% allergen free. Please always inform waiting staff of an allergy before ordering so we can take extra care preparing your

- no gluten containing ingredients in this dish. V – suitable for vegetarians. N – contains nuts. Unfortunately it is not possi

50MLO LIMONCELLOISIER BRANDVOURC

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MENUdessert

S O F T D R I N K SSAN PELLEGRINO LIMONATA (LEMON) 330ML 2.40

SAN PELLEGRINO ARANCIATA (ORANGE) 330ML 2.40

SAN PELLEGRINO ARANCIATA ROSSA (BLOOD ORANGE)

330ML 2.40

SICILIAN STILL LEMONADE 2.50

RASPBERRY STILL LEMONADE 2.50

NEW BELVOIR ELDERFLOWER PRESSE 2.70

ORANGE / APPLE / CRANBERRY 2.50

COCA COLA / COKE ZERO / DIET COKE / SPRITE

330ML 2.40

APPLETISER 275ML 2.40

FRESH STRAWBERRY MILKSHAKE 2.50

MILK 1.40

ACQUA PANNA STILL WATER 500ML 2.50 | 1LITRE 3.95

SAN PELLEGRINO SPARKLING WATER 500ML 2.50 | 1LITRE 3.95

PANZEROTTINI 4.95Baked little dough balls with extra virgin olive oil

and balsamic dip. Choose between Fontal cheese and chilli (v) or pepperoni; or try a mix.

STUZZICHINI 2.95Pecorino Sardo cheese, Sicilian Nocellara olives,

finocchiona salami and warm tomato crostini.

ITALIAN OLIVES (V) 2.95Large green Nocellara olives from Sicily.

ITALIAN TWINKLE 5.95Prosecco with elderflower cordial, vodka and a twist of lemon – for some Italian-style sparkle!

APEROL SPRITZ 5.95Aperol, Prosecco and soda plus ice

SEA BREEZE 3.25Refreshingly tangy, we combine cranberry

and apple juice with soda water and a splash of lime, served over ice.

(served with vodka for 5.95)

cocktails

OUR WINEWHITEBIANCO SALENTO WE RECOMMENDI Muri, PugliaWe’ve selected this wonderfully balanced blend from Puglia for its lovely fresh character and ripe pear flavours.

5.20 6.65 13.05 18.95

TREBBIANOMoncaro, MarcheA fresh, crisp, easy drinking Chardonnay blend.

3.95 5.25 10.25 14.95

GARGANEGASartori, VenetoAn intensely fruity refreshing wine from the Soave region inVeneto.

4.60 5.95 11.65 16.95

PINOT GRIGIOSartori, VenetoA standout Pinot Grigio from a selection of the best vineyardsin the Veneto region.

5.60 6.95 13.85 20.75

SAUVIGNON BLANCPonte del Diavolo, FriuliWe’ve searched hard for an impressive Italian Sauvignon Blanc, and found this one from the great white-wine producingregion of Friuli, in Italy’s north east.

6.30 8.10 15.85 22.95

GAVI D.O.C.G.Dezzani, PiedmontA refreshing citrus character, from one of Italy’s renowned white wine producing regions.

24.95

175ML 250ML 500ML 750ML

ROSÉPINOT GRIGIO BLUSHSartori, VenetoDelightfully fresh and crisp.

4.95 6.30 12.35 17.95

ROSATOCusumano, SicilyThis ripe, fruit-driven wine is made from one of Sicily’s delicious local grapes.

5.50 7.05 13.75 19.95

175ML 250ML 500ML 750ML

100%Italian

SPARKLINGPROSECCO BRUTSoligoThe classic Italian sparkling aperitivo.

5.00 21.50

ROSÉ, BRUT DI PINOT NERORuggeriExceptional rosé made from the Pinot Noir grape.

22.00

MOSCATO D’ASTI (5.5%)GD Vajra, PiedmontSoftly sparkling, semi-sweet and authentically Italian.

25.00

125ML 750ML

REDPRIMITIVO WE RECOMMENDI Muri, PugliaAn ASK Italian favourite full of ripe fruit and blueberry aromas. This Primitivo wine is rich and smooth with a spicy finish.

5.20 6.65 13.05 18.95

NERO D’AVOLA SHIRAZCusumano, SicilyA mid-weight wine, full of ripe, red berry fruits

3.95 5.25 10.25 14.95

MERLOT VERONESECantina di Custoza, Veneto Crisp, refreshing and brimming with berry and plum fruits.

4.60 5.95 11.65 16.95

CHIANTI RISERVACecchi, TuscanyAn outstanding wine from a top producer – only the best quality fruit is used to make this Riserva wine.

5.60 6.95 13.85 20.75

NEBBIOLOFaliero, PiedmontFrom the historic region of Barolo this exceptional Nebbiolo is a superbly rich wine, packed with aromas.

6.30 8.10 15.85 22.95

MONTEPULCIANO D’ABRUZZO RISERVACantina Tollo, AbruzzoA must try; this Montepulciano is a great example of the rich, fruity flavours a high-quality Riserva can deliver.

24.95

175ML 250ML 500ML 750ML

B E E R & C I D E RPERONI GRAN RISERVA 330ML 4.25

PERONI NASTRO AZZURO 330ML 3.75660ML 6.15

ASPALL SUFFOLK CYDER 330ML 3.95

Spirits & LiqueursBOMBAY SAPPHIRERUSSIAN STANDARD VODKA

25ML 3.20

JACK DANIELSMALIBUSOUTHERN COMFORT

25ML 3.50

MIXERS 1.60

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S O F T D R I N K S

S O F T D R I N K S

SICILIAN STILL LEMONADE

SAN PELLEGRINO LIMONATA (LEMON)

(BLOOD ORANGE)SAN PELLEGRINO ARANCIATA ROSSA

SAN PELLEGRINO ARANCIATA (ORANGE)

SICILIAN STILL LEMONADE

SAN PELLEGRINO LIMONATA (LEMON)

(BLOOD ORANGE)SAN PELLEGRINO ARANCIATA ROSSA

SAN PELLEGRINO ARANCIATA (ORANGE)

S O F T D R I N K S

2.50

330ML 2.40

330ML 2.40

330ML 2.40

S O F T D R I N K S

2.50

330ML 2.40

330ML 2.40

330ML 2.40

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RED

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FRESH STRAWBERRY MILKSHAKE

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BELVOIR ELDERFLOWER PRESSENEW

RASPBERRY STILL LEMONADE

FRESH STRAWBERRY MILKSHAKE

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2.50

275ML 2.40

330ML 2.40

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ASPALL SUFFOLK CYDER

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PERONI GRAN RISERVA

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Spirits & Liqueurs

330ML 3.

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330ML 4.25

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white wine producing regions.A refreshing citrus character

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LEMONADESLIMLINE TONICTONIC WATER

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PICCANTI ALMONDS (V, N) 2.95Almonds spiced with chilli oil and crushed chillies, served warm.

STUZZICHINI 2.95Pecorino Sardo cheese, Sicilian Nocellara olives, finocchiona salami and warm tomato crostini.

FOCACCIA MEDITERRANEA (V) 4.95Pizza bread studded with roasted and Santos tomatoes, olives and rosemary.

ROSEMARY & SEA SALT BREAD (V) 4.25Served warm with our ASK Italian Extra Virgin Olive Oil.

GARLIC BREAD / WITH MOZZARELLA (V) 4.25/4.75

ANTIPASTO CLASSICO BOARD 5.95/11.95Perfect for sharing Buffalo mozzarella, smoked prosciutto, Milano and finocchiona salami, rocket and tomato salad with ricotta salata, and our Rosemary & Sea Salt Bread with olive tapenade. BRUSCHETTA (V) 5.25Toasted Pagnotta bread with marinated tomatoes, fresh basil and ricotta salata.

SICILIAN ARANCINI (V) 5.45Golden crumbed risotto balls made with spinach, goat’s cheese and mushrooms and served with a spicy tomato dip.

CALAMARI 5.95 (10.75 for two to share)Golden-fried baby squid breaded and served with mayonnaise.

MUSSELS ALLA MARINARA 5.95Tender mussels in their shells, tossed with spicy tomato and white wine sauce and topped with crunchy Italian croutons.

PANZEROTTINI 4.95Baked dough balls with extra virgin olive oil and balsamic dip. Choose between Fontal cheese and chilli (v) or pepperoni; or try a mix.

PORTOBELLO AL FORNO 5.55Portobello mushroom topped with spinach, cheese sauce and croutons, seasoned with thyme and oregano and baked until golden.

INSALATA CAPRESE (V) 5.55Fior di latte (cow’s milk mozzarella), San Marzano and Santos tomatoes, fresh basil and rocket. Dressed with extra virgin olive oil and grated ricotta salata.

BUTTERFLY KING PRAWNS 6.95Succulent king prawns, oven-roasted on Italian bread with garlic and parsley.

- no gluten containing ingredients in this dish. V – suitable for vegetarians. N – contains nuts. Unfortunately it is not possible to guarantee our busy kitchens are 100% allergen free. Please always inform waiting staff of an allergy before ordering so we can take extra care preparing your dish. If needed we do hold more detailed allergen information.

Our dish descriptions may not include every ingredient. Should you have specific dietary requirements please ask the restaurant manager for details before you order. Please note in some of our dishes olives are served with their stones and although every care is taken there may be small fragments of shell or bone in our dishes. Glass of Sparkling wine- 125ml. Tables of 8 or more are subject to an optional 10% service charge.

P R I M A P I Z Z AOur premium pizzas are stone baked with longer,

crispy bases, featuring specially selected toppings. Served with chilli oil.

MARGHERITA CON BUFALA (V) 10.55Torn buffalo mozzarella, fresh basil, and extra virgin olive oil.

SALSICCIA 12.65Fiery Calabrian n’duja sausage meat, roasted red peppers, pancetta, caramelised onions and Fontal cheese. We’ll add chillies if you like it hotter.

NEW SALAMI MISTI 12.75Milano and finocchiona salamis, pepperoni and smoked prosciutto, roasted red peppers, caramelised onion and Grana Padano cheese.

PROSCIUTTO E BUFALA 11.95Torn buffalo mozzarella, smoked prosciutto, rocket and Calabrian oregano.

RUMP STEAK TAGLIATA (new recipe) 13.25Sliced pan-fried rump steak (medium-rare), rocket, San Marzano tomatoes, salsa verde, red chillies, rosemary and Grana Padano cheese. Served without mozzarella.

CAPRINA (V) 11.45Soft goat’s cheese, rocket, San Marzano tomatoes, olive tapenade and Calabrian oregano.

POLLO PICCANTE CON PANCETTA (new recipe) 11.95Seasoned chicken breast, pancetta, roasted red peppers, red chillies, mushrooms, spinach, rosemary and Fontal cheese.

C L A S S I C P I Z Z AMARGHERITA (V) 7.55Tomato and mozzarella with Calabrian oregano.

STROMBOLI 9.95Pepperoni on a tomato and mozzarella base. We’ll add chillies if you like it hot.

VERDURE (V) 9.25Artichokes, mushrooms, roasted red peppers, Fontal cheese and olives dressed with rocket leaves.

FIORENTINA (V) 9.25A free-range egg, cooked as you like, with spinach, olives and Fontal cheese.

CALZONE CACCIATORE 11.65Folded pizza stuffed with chicken breast, pancetta, mushrooms, fire-roasted peppers, olives, tomato sauce and mozzarella, seasoned with rosemary and Grana Padano.

CALZONE CON CARNE PICCANTE 11.65Folded pizza with pepperoni, fresh chillies, ham, beef ragu, sautéed mushrooms, tomato sauce and mozzarella.

Make your pizza your own - any of our pizzas can be customised. Extra pizza toppings: Meat/fish/cheese 1.50; vegetables 1.00

Our pizzas (except the Rump Steak Tagliata and Calzones) can be made using our no gluten base.

breads & nibbles

STARTERS

C L A S S I C PA S TAHalf-size portions are available with a side salad for £1.50 less than the listed price (excludes Ravioli). FETTUCCINE BOLOGNESE 9.45Flat ribbon pasta with a hearty Bolognese sauce. If you prefer, you can choose Spaghetti.

RIGATONI CON ZUCCHINE E PESTO (V, N) 9.25Sautéed courgettes in a creamy pesto sauce, generously topped with ricotta salata cheese. Add chicken for 1.50.

FETTUCCINE CON VERDURE (V) 8.95Courgettes, peas, roasted tomatoes and spinach, seasoned with chilli and garlic, and topped with olive tapenade.

SPAGHETTI AL POMODORO (V) 7.95Santos tomatoes, garlic and fresh basil in a rich tomato sauce, topped with buffalo mozzarella and a drizzle of extra virgin olive oil.

LINGUINE CARBONARA 9.45Crispy pancetta in a rich creamy sauce with pecorino and Grana Padano cheeses. Topped with shavings of Grana Padano.

LINGUINE CON FRUTTI DI MARE 11.95King prawns, mussels, clams and squid in a rich tomato sauce.

RAVIOLI MARITTIMI 11.45Ravioli stuffed with crayfish, crab, salmon and ricotta in a creamy tomato sauce. Topped with a king prawn in its shell.

RAVIOLI DI PORCINI CON SPINACI (V) 9.95Ravioli stuffed with Porcini and Portobellini mushrooms and ricotta. We add sautéed mushrooms and fresh spinach to a crème fraîche and goat’s cheese sauce.

All of our Classic pastas dishes (except Ravioli) can be made with our no gluten fusilli pasta.

A L F O R N O PA S TAOven baked pasta dishes served with a crisp side salad.

RIGATONI AL MANZO PICCANTE 10.95Rigatoni pasta with beef meat balls and ragu, fresh chillies, roasted red peppers, and caramelised onions; topped with mozzarella and Grana Padano cheeses.

PENNE AL POLLO DELLA CASA 10.55Seasoned chicken breast, mushrooms and pasta baked in a creamy mushroom and white wine sauce. Topped with Grana Padano cheese.

LASAGNE 10.35Four layers of Italian egg pasta baked with Bolognese and tomato sauces, topped with béchamel sauce and Grana Padano cheese.

MEAT & FISHPORK BELLY PORCHETTA 13.95 A Tuscan classic: slow-roasted pork belly in herbed red wine sauce, served with roasted new potatoes and greens.

POLLO MILANESE 13.25 Butterfly chicken breast, breaded, seasoned and roasted in this Milan-inspired dish. Served with mushroom sauce, greens and roasted new potatoes or chips.

SEA BASS AL FORNO 14.25Sea bass fillet baked in a white wine sauce with new potatoes, tomatoes, mushrooms and spinach.

R I S O T T O RISOTTO PESCATORE 12.95Rich, seafood risotto with king prawns, mussels, clams and squid in a spicy tomato and garlic sauce.

RISOTTO CON POLLO E FUNGHI 11.95Risotto with tender chicken breast slices and sautéed mushrooms in a creamy white wine sauce.

CHEF’S SALAD 10.95Smoked prosciutto, buffalo mozzarella, avocado and artichoke with tomatoes, cucumber, olives, peppers, red onion, mixed leaves and basil. Finished with grated Grana Padano cheese, croutons and extra virgin olive oil.

CHICKEN CAESAR SALAD 9.95Pan-fried chicken breast on Cos lettuce with shaved Grana Padano cheese, Caesar dressing and baked Rosemary & Sea Salt ciabatta sticks.

INSALATA DI POLLO E PANCETTA 10.45Pan-fried chicken breast and crispy pancetta, served with avocado, tomatoes, baby spinach, Cos lettuce and red onion with sweet mustard dressing.

INSALATA OTTIMA (N) 10.45Pan-fried chicken breast, butter beans, walnuts and avocado, tossed with baby spinach and radicchio leaves, and dressed lightly with herb vinaigrette. (Also available as a starter portion for 5.85)

INSALATA CAPRINA (V) (new recipe) 10.45Goat’s cheese and oven-roasted tomato toasts, on a bed of Cos lettuce, spinach, roasted red peppers, butter beans, caramelised onions, cucumber, tomatoes, and spicy-sweet peppers with creamy herb dressing.

We serve our salads dressed. Let us know if you prefer your dressing on the side.

ROCKET SALAD 3.35Rocket and tomato, dressed with balsamic and shaved Grano Padano cheese.

MIXED SALAD (V) 3.35S I D E S

ZUCCHINE FRITTE (V) 3.35Lightly battered courgette sticks.

CHIPS (V) 3.35

SALADS

PA S TA F R E S C A

LUGANICA E PORCINI 12.95

ARAGOSTA E GAMBERONI 14.95

FUNGHI MISTI (V) 11.95

PROSECCO BRUT (glass) 5.00


A P E R I T I V I




a selection of our dessertsITALIAN CHEESECAKE (V) 5.65Fluffy baked cheesecake made with Italian ricotta, served with fresh raspberries and a scoop of raspberry sorbet.

TIRAMISU (V) 5.25Vanilla sponge cake soaked in espresso coffee, layered with mascarpone cream.

GELATI E SORBETTI (V, N) 4.15Enjoy two scoops of our speciality gelati or refreshing sorbetti.


Our premium pasta range combines fresh egg tagliatelle pasta with special ingredients.

Just a taste of what’s on offer. Ask to see our full dessert menu!



A F R E S C AA S TP

C L A S S I C PA F R E S C A

AA S TC L A S S I C P

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olives and rosemaryPizza bread studded with roasted and Santos tomatoes,FOCA

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95STUZZICHINI 2.

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MUSSELS ALLA MARINARA 5.

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ALAD OCKET SR

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Santos tomatoes, fresh basil and rocket. Dressed with extra

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SEA BASS AL FORNO

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sauce, served with roasted new potatoes and greens.uscan classic: slow-roasted pork belly in herbed red wineA T

PORK BELL

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tomatoes, mushrooms and spinach.Sea bass fillet baked in a white wine sauce with new potatoes,

SEA BASS AL FORNO

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R I S O T T O

Sea bass fillet baked in a white wine sauce with new potatoes,

TTORIS

creamy white wine sauce.Risotto with tender chicken breast slices and sautéed mushrooms in a

TTORIS

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95 12.

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croutons and extra virgin olive oil.leaves and basil. Finished with grated Grana Padano cheese,

, olives, peppers, red onion, mixedwith tomatoes, cucumber , Smoked prosciutto, buffalo mozzarella, avocado and artichoke

95.ALAD 10’S SCHEF

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, olives, peppers, red onion, mixedSmoked prosciutto, buffalo mozzarella, avocado and artichoke

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two chocolate lovers.Almond cake and two scoops of chocolate gelato - perfect forProfiteroles al Cioccolato, a slice of our rich Chocolate and(new rCHOC

tomatoes, mushrooms and spinach.

two chocolate lovers.Almond cake and two scoops of chocolate gelato - perfect forProfiteroles al Cioccolato, a slice of our rich Chocolate and

59 9.ecipe)(new rARD (TE SHARING BOOLACHOC

a selection of our desserts

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anilla sponge cake soaked in espresso coffee, layered withVTIRAMISU (

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anilla sponge cake soaked in espresso coffee, layered with) 5.25VTIRAMISU (



anilla sponge cake soaked in espresso coffee, layered with

Fluffy baked cheesecake made with Italian ricotta, served with

with sweet mustard dressing.avocado, tomatoes, baby spinach, Cos lettuce and red onionPan-fried chicken breast and crispy pancetta, served with

O E PA DI POLLTALAINS

Salt ciabatta sticks.Padano cheese, Caesar dressing and baked Rosemary & SeaPan-fried chicken breast on Cos lettuce with shaved Grana

ALAD 9AR SCHICKEN CAES

croutons and extra virgin olive oil.

avocado, tomatoes, baby spinach, Cos lettuce and red onionPan-fried chicken breast and crispy pancetta, served with

.45A 10ANCETTO E P

Padano cheese, Caesar dressing and baked Rosemary & SeaPan-fried chicken breast on Cos lettuce with shaved Grana

95.ALAD 9


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of Cos lettuce, spinach, roasted red peppers, butter beans,s cheese and oven-roasted tomato toasts, on a bedat’s cheese and oven-roasted tomato toasts, on a bed

ecipe)(new r) VA CAPRINA (TALAINS

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, tomatoes, and spicy-sweetof Cos lettuce, spinach, roasted red peppers, butter beans,

s cheese and oven-roasted tomato toasts, on a bed.4510ecipe)


CHOC

sultanas and served with a scoop of vanilla gelato.Dessert pizza, topped with cinnamon-flavoured apples andAPPLE CINNAMON PIZZA DOL

with a scoop of vanilla gelato.Indulgent chocolate cake, gooey in the middle and served

) VTE AMORE (OLACHOC



5.65

ust a taste of what’J

sultanas and served with a scoop of vanilla gelato.Dessert pizza, topped with cinnamon-flavoured apples and

95) 4.VCE (APPLE CINNAMON PIZZA DOL

Indulgent chocolate cake, gooey in the middle and served 5.65

TI E SGELA

mascarpone cream.

Enjoy two scoops of our speciality gelati or refreshing sorbetti.

. Ask to see our full dessert menu!s on offerust a taste of what’

, N) V, N) ORBETTI (TI E S

mascarpone cream.

Enjoy two scoops of our speciality gelati or refreshing sorbetti.15 4.

. Ask to see our full dessert menu!


ASK ITALIANOur approach to allergens

SIGNALLED ON OUR MENU

- Nuts

- Suitable for Vegetarians

- NGCI/separate ‘no-gluten’ menu

- Disclaimer

AVAILABLE IN RESTAURANT

- Detailed allergen list by ingredient and by dish compliant with new EU legislation from Dec 13th

TRAINING

- All Managers and chefs attend Chartered Institute of Environmental Health Level 2 Food Safety Award in Catering

- All restaurant teams: chefs, waiting teams, managers throughout the ASK Italian Journey(moduled system of learning & self-development)



STUZZICHINI 2.95Pecorino Sardo cheese, Sicilian Nocellara olives, finocchiona salami and warm tomato crostini.

FOCACCIA MEDITERRANEA (V) 4.95Pizza bread studded with roasted and Santos tomatoes, olives and rosemary.

ROSEMARY & SEA SALT BREAD (V) 4.25Served warm with our ASK Italian Extra Virgin Olive Oil.

GARLIC BREAD / WITH MOZZARELLA (V) 4.25/4.75

ANTIPASTO CLASSICO BOARD 5.95/11.95Perfect for sharing Buffalo mozzarella, smoked prosciutto, Milano and finocchiona salami, rocket and tomato salad with ricotta salata, and our Rosemary & Sea Salt Bread with olive tapenade. BRUSCHETTA (V) 5.25Toasted Pagnotta bread with marinated tomatoes, fresh basil and ricotta salata.

SICILIAN ARANCINI (V) 5.45Golden crumbed risotto balls made with spinach, goat’s cheese and mushrooms and served with a spicy tomato dip.

CALAMARI 5.95 (10.75 for two to share)Golden-fried baby squid breaded and served with mayonnaise.

MUSSELS ALLA MARINARA 5.95Tender mussels in their shells, tossed with spicy tomato and white wine sauce and topped with crunchy Italian croutons.

PANZEROTTINI 4.95Baked dough balls with extra virgin olive oil and balsamic dip. Choose between Fontal cheese and chilli (v) or pepperoni; or try a mix.

PORTOBELLO AL FORNO 5.55Portobello mushroom topped with spinach, cheese sauce and croutons, seasoned with thyme and oregano and baked until golden.


BUTTERFLY KING PRAWNS 6.95Succulent king prawns, oven-roasted on Italian bread with garlic and parsley.



P R I M A P I Z Z AOur premium pizzas are stone baked with longer,

crispy bases, featuring specially selected toppings. Served with chilli oil.





RUMP STEAK TAGLIATA (new recipe) 13.25Sliced pan-fried rump steak (medium-rare), rocket, San Marzano tomatoes, salsa verde, red chillies, rosemary and Grana Padano cheese. Served without mozzarella.











breads & nibbles

STARTERS

C L A S S I C PA S TAHalf-size portions are available with a side salad for £1.50 less than the listed price (excludes Ravioli). FETTUCCINE BOLOGNESE 9.45Flat ribbon pasta with a hearty Bolognese sauce. If you prefer, you can choose Spaghetti.

RIGATONI CON ZUCCHINE E PESTO (V, N) 9.25Sautéed courgettes in a creamy pesto sauce, generously topped with ricotta salata cheese. Add chicken for 1.50.

FETTUCCINE CON VERDURE (V) 8.95Courgettes, peas, roasted tomatoes and spinach, seasoned with chilli and garlic, and topped with olive tapenade.

SPAGHETTI AL POMODORO (V) 7.95Santos tomatoes, garlic and fresh basil in a rich tomato sauce, topped with buffalo mozzarella and a drizzle of extra virgin olive oil.

LINGUINE CARBONARA 9.45Crispy pancetta in a rich creamy sauce with pecorino and Grana Padano cheeses. Topped with shavings of Grana Padano.

LINGUINE CON FRUTTI DI MARE 11.95King prawns, mussels, clams and squid in a rich tomato sauce.

RAVIOLI MARITTIMI 11.45Ravioli stuffed with crayfish, crab, salmon and ricotta in a creamy tomato sauce. Topped with a king prawn in its shell.

RAVIOLI DI PORCINI CON SPINACI (V) 9.95Ravioli stuffed with Porcini and Portobellini mushrooms and ricotta. We add sautéed mushrooms and fresh spinach to a crème fraîche and goat’s cheese sauce.

All of our Classic pastas dishes (except Ravioli) can be made with our no gluten fusilli pasta.

A L F O R N O PA S TAOven baked pasta dishes served with a crisp side salad.

RIGATONI AL MANZO PICCANTE 10.95Rigatoni pasta with beef meat balls and ragu, fresh chillies, roasted red peppers, and caramelised onions; topped with mozzarella and Grana Padano cheeses.

PENNE AL POLLO DELLA CASA 10.55Seasoned chicken breast, mushrooms and pasta baked in a creamy mushroom and white wine sauce. Topped with Grana Padano cheese.

LASAGNE 10.35Four layers of Italian egg pasta baked with Bolognese and tomato sauces, topped with béchamel sauce and Grana Padano cheese.

MEAT & FISHPORK BELLY PORCHETTA 13.95 A Tuscan classic: slow-roasted pork belly in herbed red wine sauce, served with roasted new potatoes and greens.

POLLO MILANESE 13.25 Butterfly chicken breast, breaded, seasoned and roasted in this Milan-inspired dish. Served with mushroom sauce, greens and roasted new potatoes or chips.




CHEF’S SALAD 10.95Smoked prosciutto, buffalo mozzarella, avocado and artichoke with tomatoes, cucumber, olives, peppers, red onion, mixed leaves and basil. Finished with grated Grana Padano cheese, croutons and extra virgin olive oil.

CHICKEN CAESAR SALAD 9.95Pan-fried chicken breast on Cos lettuce with shaved Grana Padano cheese, Caesar dressing and baked Rosemary & Sea Salt ciabatta sticks.

INSALATA DI POLLO E PANCETTA 10.45Pan-fried chicken breast and crispy pancetta, served with avocado, tomatoes, baby spinach, Cos lettuce and red onion with sweet mustard dressing.





MIXED SALAD (V) 3.35S I D E S


CHIPS (V) 3.35

SALADS

PA S TA F R E S C A

LUGANICA E PORCINI 12.95

ARAGOSTA E GAMBERONI 14.95

FUNGHI MISTI (V) 11.95



A P E R I T I V I








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SEA BASS AL FORNO

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ASK ITALIANThe path to NGCI accreditation

- A significant dietary trend in the UK and globally

- A strong national body/charity with a high membership base

- Member research surveys

- A variety of targeted comms channels

- Digital, print, local support groups

- Recognised licensing symbol

- A unique opportunity for an Italian menu

- Customers asking us for it!

- Strong internal QS and audit processes

- Strong internal training culture

ASK ITALIANNGCI vs Gluten-Free

- Need to be realistic about accreditation path given size of business

- Cost-benefit review

- Competing business priorities

- NGCI the appropriate choice given business situation

2.95L



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ASK ITALIANPreparing our teams, processes & practices

- Training pack integrated into the ASK Italian Journey. Safe practice materials in restaurants

- Order is f lagged and carefully managed throughout preparation and serving

- Control measures managed very carefully in kitchen:

- Separate sealed and labelled cooking equipment and ingredients

- Separate work area

- Clean aprons

- Separate serving dishes

- Finished dishes clearly labelled

- Regular cleaning & sanitising

ASK ITALIANThe commercial case

- The investment

- Increased product cost- Pasta- Pizza

- Operational complexity

- Preparing for accreditation

- Licensing fee

- The opportunity

- Increasing out-of-home eating options for coeliacs

- First to market in casual Italian dining

- Drive brand awareness

- Highlight the breadth of our no-gluten dishes (starters, mains, desserts), and how they are prepared to order

- Access to 65,000 Coeliac UK members

ASK ITALIANThe offer

NO GLUTEN CONTAINING DISHES


P R I M A P I Z Z AOur premium pizzas feature specially selected

toppings. Served with chilli oil.











Make your pizza your own - any of our pizzas can be customised. Extra pizza toppings: Meat / fish / cheese 1.50; vegetables 1.00

BOLOGNESE 9.45Pasta with a hearty Bolognese sauce.

ZUCCHINE E PESTO (V, N) 9.25Sautéed courgettes in a creamy pesto sauce, generously topped with ricotta salata cheese. Add chicken for 1.50.

VERDURE (V) 8.95Courgettes, peas, roasted tomatoes and spinach, seasoned with chilli and garlic, and topped with olive tapenade.

AL POMODORO (V) 7.95Santos tomatoes, garlic and fresh basil in a rich tomato sauce, topped with buffalo mozzarella and a drizzle of extra virgin olive oil.

CARBONARA 9.45Crispy pancetta in a rich creamy sauce with pecorino and Grana Padano cheeses. Topped with shavings of Grana Padano.

FRUTTI DI MARE 11.95King prawns, mussels, clams and squid in a rich tomato sauce.

Half-size pasta portions are available with a side salad for £1.50 less than the listed price.

dessertsCHOCOLATE AMORE (V) 5.65Indulgent chocolate cake, gooey in the middle and served with a scoop of vanilla gelato.

GRANDE GELATO (V, N) 4.95Crumbled hazelnut meringue and two scoops of vanilla gelato with fresh strawberries and raspberries and a dash of cream.

V – suitable for vegetarians. N – contains nuts. Unfortunately it is not possible to guarantee our busy kitchens are 100% allergen free. Please always inform waiting staff of an allergy before ordering so we can take extra care preparing your dish. If needed we do hold more detailed allergen information.

Our dish descriptions may not include every ingredient. Should you have specific dietary requirements please ask the restaurant manager for details before you order. Please note in some of our dishes olives are served with their stones and although every care is taken there may be small fragments of shell or bone in our dishes. Tables of 8 or more are subject to an optional 10% service charge.

Accredited by Coel iac UK

NibblesITALIAN OLIVES (V) 2.95Large green Nocellara olives from Sicily.


STARTERS


ROASTED NEW CHARLOTTE POTATOES (V) 3.35

SIDES

ANY OF THESE PIZZA DISHES CAN BE MADE ON OUR CIRCULAR NO GLUTEN BASE. ANY OF THE PASTA DISHES BELOW

CAN BE MADE WITH OUR NO GLUTEN FUSILLI PASTA.


F I S HSEA BASS AL FORNO 14.25Sea bass fillet baked in a white wine sauce with new potatoes, tomatoes, mushrooms and spinach.

Enjoy two scoops of our speciality gelati or refreshing

sorbetti for 4.15

GELATI & SORBETTI

CIOCCOLATO (V) Chocolate gelato.

ESPRESSO (V)Coffee gelato.

NOCCIOLA (V, N)Hazelnut gelato.

VANIGLIA (V)Vanilla gelato.

FRAGOLA (V)Strawberry gelato.

LIMONE SORBETTO (V)Tangy sorbet made with Sicilian lemons.

RASPBERRY SORBETTO (V)Refreshing raspberry sorbet with a hint

of lemon.

MANGO SORBETTO (V)Made with Alphonso mango.


SALADS

ASK1320_GLUM_G_001264

UTENNO GL

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ANY OF THE P

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TE AMORE (OLACHOC

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Nibbles

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tapenade.seasoned with chilli and garlic, and topped with oliveCourgettes, peas, roasted tomatoes and spinach,VERD

chicken for 1.50.generously topped with ricotta salata cheese. AddSautéed courgettes in a creamy pesto sauce,ZUC

Pasta with a hearty Bolognese sauce.BOL

tapenade.seasoned with chilli and garlic, and topped with oliveCourgettes, peas, roasted tomatoes and spinach,

95) 8.VURE (VERD

chicken for 1.50.generously topped with ricotta salata cheese. AddSautéed courgettes in a creamy pesto sauce,

.25, N) 9VV, N) 9O (CHINE E PESTZUC

Pasta with a hearty Bolognese sauce..45OGNESE 9BOL

of cream.strawberries and raspberries and a dashscoops of vanilla gelato with freshCrumbled hazelnut meringue and twoGRANDE GELA

seasoned with chilli and garlic, and topped with oliveCourgettes, peas, roasted tomatoes and spinach,

generously topped with ricotta salata cheese. AddSautéed courgettes in a creamy pesto sauce,

strawberries and raspberries and a dashscoops of vanilla gelato with freshCrumbled hazelnut meringue and two

95, N) 4.VV, N) 4.O (TGRANDE GELA

extra virgin olive oil and grated ricotta salata.tomatoes, fresh basil and rocket. Dressed with

s milk mozzarella), San Marzano and SantosFior di latte (cow’) 5.55VA CAPRESE (TALAINS

TERSARST

SALADS

extra virgin olive oil and grated ricotta salata.tomatoes, fresh basil and rocket. Dressed with

s milk mozzarella), San Marzano and Santos) 5.55

TERS

tomato sauce.King prawns, mussels, clams and squid in a richFRUTTI DI MARE 11.

Grana Padano.and Grana Padano cheeses. TCrispy pancetta in a rich creamy sauce with pecorinoCARBONARA 9

extra virgin olive oil.sauce, topped with buffalo mozzarella and a drizzle ofSantos tomatoes, garlic and fresh basil in a rich tomatoAL POMODOR

tomato sauce.King prawns, mussels, clams and squid in a rich

95FRUTTI DI MARE 11.

Grana Padano.opped with shavings ofand Grana Padano cheeses. T

Crispy pancetta in a rich creamy sauce with pecorino.45CARBONARA 9

extra virgin olive oil.sauce, topped with buffalo mozzarella and a drizzle ofSantos tomatoes, garlic and fresh basil in a rich tomato

95.) 7VO (AL POMODOR

King prawns, mussels, clams and squid in a rich

opped with shavings ofCrispy pancetta in a rich creamy sauce with pecorino

sauce, topped with buffalo mozzarella and a drizzle ofSantos tomatoes, garlic and fresh basil in a rich tomato

OES (TATPOASTED NEW CHARLOR


OCKET SR

SIDES

ailable as a starter portion for 5Also av(lightly with herb vinaigrette.tossed with baby spinach and radicchio leaves, and dressedPan-fried chicken breast, butter beans, walnuts and avocado,

TTIMA (N) 10A OTALAINS

) 3.35VOES (TTEOASTED NEW CHARL


ALAD 3.35OCKET S



.45TTIMA (N) 10

side salad for £alfH

R I S O T T O

clams and squid in a spicy tomato and garlic sauce.Rich, seafood risotto with king prawns, mussels,RIS

1.50 less than the listed priceside salad for £ailable with ae av-size pasta portions aralf

R I S O T T O

clams and squid in a spicy tomato and garlic sauce.Rich, seafood risotto with king prawns, mussels,

95ORE 12.TCAO PESTTORIS

.1.50 less than the listed priceailable with a

clams and squid in a spicy tomato and garlic sauce.Rich, seafood risotto with king prawns, mussels,

ables of 8 or more are subject to an optional 10% service charge.shell or bone in our dishes. T Tables of 8 or more are subject to an optional 10% service charge.olives are served with their stones and although every care is taken there may be small fragments ofplease ask the restaurant manager for details before you orderOur dish descriptions may not include every ingredient. Should you have specific dietary requirements

we can take extra care preparing your dish. If needed we do hold more detailed allergen information.kitchens are 100% allergen free. Please always inform waiting staff of an allergy before ordering so V – suitable for vegetarians. N – contains nuts. Unfortunately it is not possible to guarantee our busy

edited by CccrA

OES (TATPO

ables of 8 or more are subject to an optional 10% service charge.olives are served with their stones and although every care is taken there may be small fragments of

Please note in some of our dishes e you order r. Please note in some of our dishesOur dish descriptions may not include every ingredient. Should you have specific dietary requirements

we can take extra care preparing your dish. If needed we do hold more detailed allergen information.kitchens are 100% allergen free. Please always inform waiting staff of an allergy before ordering so V – suitable for vegetarians. N – contains nuts. Unfortunately it is not possible to guarantee our busy

oel iac UKedited by C

) 3.35VOES (

potatoes, tomatoes, mushrooms and spinach.Sea bass fillet baked in a white wine sauce with newSEA BASS AL FORNO 14.25

F I S H

clams and squid in a spicy tomato and garlic sauce.

potatoes, tomatoes, mushrooms and spinach.Sea bass fillet baked in a white wine sauce with newSEA BASS AL FORNO 14.25

F I S H


potatoes, tomatoes, mushrooms and spinach.Sea bass fillet baked in a white wine sauce with new


ASK1320_GLUM_G_001264

MENUNO GLUTEN

ASK ITALIANLeveraging the brand building opportunities

- Our NGCI menu has resulted in significant consumer engagement, media coverage and social amplification

ASK ITALIANCustomers’ response

“I’ve recently been diagnosed as wheat, gluten and lactose intolerant. As you can imagine, it’sa lot to take in and I was concerned about eating out, as we do 1-2 times a week. So, I was delighted to find your menu so open to these allergies, offering around 8 gluten free meals! I was so happy and can’t tell you how many times we cannot go to a restaurant because theycan’t accomodate me. The staff in Wells were especially helpful and didn’t make a fuss at all.Thank you!”

“I had a lovely meal yesterday evening. I called in because I saw your “gluten-free” board outside. Thank you for having gluten-free options on the menu. Good service.”

“I wanted to express my thanks for the excellent service and consideration I have consistentlyreceieved at your Leicester city centre branch. As a recently diagnosed coeliac I am also incredibly impressed with your gluten free menu and provision for people with specific diateryrequirements. It is really comforting to know that I can still go out and enjoy a lovely meal.”

{ A selection of compliments received over the last 3 months }

ASK ITALIANIn summary

- The investment is worth it!

- Meeting the needs of Coeliacs, and providing clear guidance to the broader community affected by allergies, is of significant benefit to our business

THANK YOU

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