Set lunch, pre-theatre and our full a la carte menus
HOMECURRENT MENUSLARGE GROUP INFO/MENUMOTHERS' DAY 15 MARCH 2015OUR VIDEOPRESS REVIEWSCONTACT US
quarestaurant.co.uk

2 COURSE SET LUNCH MENÚ

AVAILABLE 7 DAYS 11:30AM UNTIL 4PM (LAST ORDERS)

PLEASE NOTE THAT ON SATURDAYS WE REQUIRE OUR TABLES BACK WITHIN 2 HOURS OF YOUR BOOKING/ WALK-IN TIME

 

£6.95 PER PERSON FOR STARTER AND MAIN COURSE

 

Starter Selection:

ZUPPA DEL GIORNO

(Today's freshly-made soup of the day served with a side portion of our daily-made Italian bread)

MINESTRONE ALL'ITALIANA (V)

(Freshly-made seasonal mixed vegetable soup served with a side portion of our daily-made Italian bread)

GARLIC BREAD (V)

(Oven-baked freshly-made Italian garlic bread)

BRUSCHETTA AL POMODORO (V)

(Oven-baked freshly-made Italian garlic bread (hot) topped with fresh chopped salad tomatoes (cold) dressed in basil, garlic and extra virgin olive oil and small mixed salad garnish)

PATÉ DELLA CASA

(Our own recipe freshly-made smooth chicken liver paté (cooked through) served cold with hard melba toast shards, oatcakes, red berry coulis and small mixed salad garnish)

FUNGHI FRITTI (V)

(Golden-fried breaded mushrooms served with a garlic-mayo side dip and small mixed salad garnish)

INSALATA DI SALAMI NAPOLI

(Sliced Italian “Salami” pork sausage (cold) served over a bed of mixed leaf lettuce, fresh tomatoes and red onions served with a side portion of our daily-made bread)

MELONE & ALBICOCCA CON FORMAGGIO DI CAPRA (V)

(Fresh honeydew melon and dried apricot pieces with crumbled goats’ cheese over a bed of mixed leaf lettuce served with a side portion of our daily-made bread)

 

Main Course Selection:

CANNELLONI (V)

(Oven-baked fresh egg pasta cylinders densely packed with creamy ricotta cheese and fresh spinach leaf and served in an abundance of béchamel and Napoli sauce)

LASAGNE AL FORNO

(Oven-baked Scotch beef mince and béchamel lasagne topped with generous ladles of Bolognese and Napoli sauce)

PENNE ARRABBIATA (V)

(Penne pasta in a southern Italian style spiced tomato, garlic and mixed Italian herb sauce)

PENNE AURORA (V)

(Penne pasta in a classic tomato, garlic, fresh cream and parmesan cheese sauce)

SPAGHETTI BOLOGNESE

(Spaghetti pasta served in a freshly-prepared “Ragu” of Scotch beef and mixed vegetable mince)

RISOTTO VEGETERIANO (V)

(Traditional Italian Arborio rice dish with sautéed fresh seasonal mixed vegetables, saffron and a touch of fresh cream)

PESCE & PATATE (£2 SUPPLEMENT)

(Golden-fried breaded haddock fillet served with straight-cut chips, garlic-mayo side dip and small mixed salad garnish)

POLLO ALLA CACCIATORA (£2 SUPPLEMENT)

(Pan-grilled strips of fresh chicken breast finished in a classic freshly-prepared “cacciatora” sauce of sliced mushrooms, fresh tomato, onions and mixed Italian herbs and served with sticky Arborio rice)

PIZZA MARGHERITA (V)/ PEPPERONI/ COTTO/ BOSCAIOLA (V)

(Stone-baked thin base 10” Roman-style pizza made with our freshly prepared dough:

- MARGHERITA: tomato, mozzarella, and basil;

- PEPPERONI: tomato, mozzarella and sliced “pepperoni” spicy pork sausage;

- COTTO: tomato, mozzarella and sliced cooked ham;

- BOSCAIOLA: tomato, mozzarella and sliced sautéed mushrooms.

 

 

3 COURSE SET PRE-THEATRE MENÚ

AVAILABLE 7 DAYS 4PM UNTIL 6.45PM (LAST ORDERS)

**MARCH 2015 OFFER: MONDAY - THURSDAY AVAILABLE UNTIL 10PM** 

PLEASE NOTE THAT ON SATURDAYS WE REQUIRE OUR TABLES BACK WITHIN 2 HOURS OF YOUR BOOKING/ WALK-IN TIME

 

 

£11.95 PER PERSON FOR ALL THREE COURSES

 

Starter Selection:

ZUPPA DEL GIORNO

(Today's freshly-made soup of the day served with a side portion of our daily-made Italian bread)

MINESTRONE ALL'ITALIANA (V)

(Freshly-made seasonal mixed vegetable soup served with a side portion of our daily-made Italian bread)

BRUSCHETTA AL POMODORO (V)

(Oven-baked freshly-made Italian garlic bread (hot) topped with fresh chopped salad tomatoes (cold) dressed in basil, garlic and extra virgin olive oil and small salad garnish)

INSALATA CON FUNGHI (V)

(Sliced mushrooms sautéed in extra virgin olive oil and crushed garlic (hot) served on a bed of mixed leaf lettuce, fresh tomatoes and red onions served with a side portion of our daily-made Italian bread)

GAMBERETTI IN SALSA ROSA

(Baby freshwater prawn cocktail with marie rose sauce over mixed leaf lettuce served with a side portion of our daily-made Italian bread)

PATÉ DELLA CASA

(Our freshly-prepared own recipe smooth chicken liver (cooked through) paté served cold with hard melba toast shards, oatcakes, red berry coulis and small salad garnish)

MOZZARELLA FRITTA (V)

(Golden-fried breaded mozzarella fingers served with a side dip of sweet blended tomato and chilli sauce and small salad garnish)

PROSCIUTTO & MELONE (£2 .50 SUPPLEMENT)

(D.O.C. quality Parma Ham served over fresh sliced honeydew melon with red berry coulis)

 

Main Course Selection:

SEABASS PROVENCALE

(Pan-seared fresh North Atlantic seabass fillet poached in a tomato, oregano and fresh cream sauce and served with sticky Arborio rice)

POLLO AL STROGANOFF

(Pan-grilled strips of fresh chicken breast finished in a classic freshly-prepared “stroganoff” sauce of sliced mushrooms, onions, French mustard and fresh cream and served with sticky Arborio rice)

LASAGNE AL FORNO

(Oven-baked quality Scotch beef mince and béchamel lasagne topped with generous ladles of our Bolognese and Napoli sauce)

SPAGHETTI CON SALSICCIA

(Spaghetti pasta served with our own recipe sliced pork, cinnamon and fennel Italian sausage in a sauce of blended tomato, garlic and mixed Italian herbs)

RISOTTO VEGETERIANO (V)

(Traditional Italian Arborio rice dish with sautéed fresh seasonal mixed vegetables, saffron and a touch of fresh cream)

PENNE ARRABBIATA (V)

(Penne pasta in a Southern Italian style spiced blended tomato, garlic and mixed Italian herb sauce)

BISTECCA AL PEPE VERDE (£6.50 SUPPLEMENT)

(Grilled prime 9oz Scotch beef sirloin steak finished in and served in a house speciality sauce of Vecchia Romagna© brandy, green peppercorns and fresh cream. Served with a portion of seasonal mixed vegetables and potatoes. Also available plain-grilled if requested by you at time of order. Please note that a sirloin steak is served traditionally with the fat untrimmed- i.e. still attached to the steak. If you wish for the steak to be trimmed before being cooked/served then please request such at time of order. Please also note our cooking definitions in advance: - rare = red and bloody interior; medium = pink and succulent juicy interior; well-done = grey-brown & dry/chewy/tough (inevitable as you have requested us to cook the meat’s natural juices out) interior and heavily charred on the outside)

PIZZA MARGHERITA (V)/ PEPPERONI/ COTTO/ BOSCAIOLA (V)

(Stone-baked thin base 10” Roman-style pizza made with our freshly prepared dough:

- MARGHERITA: tomato, mozzarella, and basil;

- PEPPERONI: tomato, mozzarella and sliced “pepperoni” spicy pork sausage;

- COTTO: tomato, mozzarella and sliced cooked ham;

- BOSCAIOLA: tomato, mozzarella and sliced sautéed mushrooms.

 

Dessert Selection:

LEMON AND BISCUIT CHEESECAKE slice served with red-berry coulis

PROFITEROLES served with whipped cream and chocolate sauce

TORTA NOCCIOLA - hazelnut and vanilla sponge layered slice served with whipped cream, crushed biscotti and chocolate sauce

ORANGE PANNACOTTA PASTRY TART slice served with whipped cream and chocolate sauce

AFFOGATO – classic after-dinner treat of an espresso coffee shot served in a glass over a scoop of Italian recipe vanilla ice-cream

 

Current A La Carte Menu (March 2015)
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Current A La Carte Menu (March 2015)

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