finalCHRISTMAS BROCHURE italian awards 2015 PRINTFILE

@ D O N G I O V A N N I
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C H R I S T M A S
P A R T Y
M E N U
C H R I S T M A S
S E T
M E N U S
V E R Y
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T W I T T E R
A N D
I N S T A G R A M
G I O V A N N I
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M A N C H E S T E R
CHRISTMAS
NEW YEAR
AND
F O L L O W
AT DON GIOVANNI
Celebrate in true Italian style at our beautifully refurbished Don Giovanni. After 31
years serving the finest Italian food to the good people of Manchester and beyond,
we are confident that we will give you a Christmas to remember, from the opulent
gold 12ft Christmas tree and decorations that hit you on arrival, to the decadent
Italian themed Christmas menus that will take you on a culinary journey.
C H R I S T M A S
D A Y
M E N U
Why not start your Don Giovanni Christmas at our amazing Italian marble bar
enjoying one of our signature cocktails, whilst watching the chefs create from
scratch our signature dishes such as lobster and crab ravioli at our Fresh Pasta &
Dessert Station before joining us in the restaurant with the menu of your choice.
. 3 course Christmas party menu at £28.95. Other set menus available from £36.00
. Christmas Party Bookings every lunchtime & evening catering for all
N E W
Y E A R S
E V E
M E N U
occasions from Staff parties to Directors lunches
. Newly refurbished Private Dining Room that caters for up to 50 people, complete
with polished French oak floor, full AV facilities and stunning duck pendants
. Hand picked rare vintage boutique wines that are available by the glass
. Italian New Years Eve extravaganza – 5 course menu at £65.00 per head
. Christmas Day Menu with all the trimmings and our very own Kids
Christmas Club with games & DVD’s
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DON GIOVANNI
WINNER 2015
Most Romantic
Restaurant in England
PETER HOUSE, 1-2 OXFORD ST, MANCHESTER, M1 5AN
Set Menu 3
£42.00
PP
APPETISER
PARTY MENU
A N T I PA S T O V E G E T E R I A N O
S E L E C T I O N O F M A R I N A T E D V E G E TA B L E S , I N C LU D I N G A U B E R G I N E S ,
COURGET TES, OLIVES, PEPPERS, MOZZARELL A AND
TO M A TO S E R V E D W I T H G R I S S I N I
£ 2 8 .9 5 P P
STARTERS
STARTERS
Z U P PA D I B A R B AV I E T O L E E C A R O T E
R O A S T E D PA R S N I P A N D C A R R OT S O U P
B R U S C H E T TA A L G R A N C H I O
F R E S H C O R N I S H C R A B , B R O A D B E A N A N D M I N T O N H O M E M A D E C I A B A T TA
POLPETTE ALL A CASERECCIA
HOMEMADE MEAT BALLS COOKED
I N A L I G H T C H E R R Y TO M A TO S A U C E W I T H F R E S H B A S I L
Z U P PA D I P O R C I N I
WILD MUSHROOM SOUP WITH TRUFFLE OIL
PA T É D I F E G A T I N I
C H I C K E N A N D D U C K L I V E R PA T E
W I T H TO A S T E D B R E A D A N D A H O M E M A D E C H U T N E Y
F I T T U R A M I S TA
DEEP FRIED CAL AMARI, KING PRAWNS AND WHITE BAIT SERVED WITH AN
AIOLI DIP
B R U S C H E T TA P O M O D O R O V
T R A D I T I O N A L I TA L I A N B R U S C H E T TA
M A D E W I T H C H E R R Y TO M A TO E S , B A S I L A N D R E D O N I O N S
C A R PA C C I O D I S A L M O N E
THIN SLICES OF FRESH SMOKED SALMON, CAPERS, DILL AND LEMON OIL
R AV I O L I N E R I A L G R A N C H I O
H O M E M A D E U S I N G F R E S H C O R N I S H C R A B I N A C H E R R Y TO M A TO S A U C E
POLPETTE ALL A CASERECCIA
HOMEMADE MEAT BALLS COOKED
I N A L I G H T C H E R R Y TO M A TO S A U C E W I T H F R E S H B A S I L
MAINS
MAINS
R I S O T T O C O N F U N G H I S E LVA G G I E C A S TA G N E
W I L D M U S H R O O M R I S OT TO W I T H T R U F F L E O I L
R AV I O L I A R A G O S TA
H O M E M A D E R AV I O L I L O B S T E R I N A L O B S T E R B I S Q U E W I T H R E D C H I L L I
C R O S TA TA D I S A L M O N E
HERB CRUSTED ATLANTIC SALMON
SERVED ON A BED OF LEMON AND CHIVE SAUCE
FILETTI DI BRANZINO
PA N F R I E D A N G L E S E Y FA R M E D S E A B A S S O N B O K C H O I
TA C C H I N O A R R O S T O
B R I T I S H T U R K E Y W I T H P OTA TO E S , C A R R OT S , S A U S A G E S
S T U F F E D W I T H S A G E S E R V E D W I T H G R AV Y A N D C R A N B E R R Y J A M
C O S TA TA D I M A N Z O
285GR BRITISH RIB EYE STEAK
SERVED WITH FIRES AND GARLIC BUTTER SAUCE
* S E R V E D M E D I U M U N L E S S R E Q U E S T E D OT H E R W I S E
FILETTO AI FERRI
200G BRITISH FILLET STEAK SERVED WITH FRIES AND GARLIC BUTTER
CANNELLONI
H O M E M A D E PA N C A K E S F I L L E D W I T H R I C OT TA C H E E S E , M E D I T E R R A N E A N
V E G E TA B L E S , TO P P E D W I T H TO M A TO, B É C H A M E L A N D B A K E D I N T H E O V E N
SUPREMA DI POLLO
B R I T I S H C H I C K E N S U P R E M E S E R V E D S K I N O N,
BAKED IN THE OVEN AND SERVED WITH HONEY ROASTED
R O OT V E G E TA B L E S A N D R O S E M A R Y G R AV Y
UPGRADE TO SIRLOIN £2, FILLET £4
SUPREMA DI POLLO
BRITISH CHICKEN SUPREME SERVED SKIN ON,
BAKED IN THE OVEN AND SERVED WITH HONEY ROASTED
R O OT V E G E TA B L E S A N D R O S E M A R Y G R AV Y
DESSERTS
CHOCOL ATE CHIP CHEESECAKE
A B A K E D N E W YO R K C H E E S E C A K E W I T H R E A L C H O C O L A T E C H I P S ,
DECORATED WITH CHOCOL ATE CHIPS ON A SPONGE BASE
DESSERTS
CAPRESE AL CIOCCOL ATO
T R A D I T I O N A L I TA L I A N C A K E F R O M C A P R I . M O I S T C H O C O L A T E S P O N G E
BAKED WITH ALMOND PIECES AND DUSTED WITH ICING SUGAR
TIRAMISU
HOME MADE CL ASSIC WITH COFFEE AND MASCARPONE
PA N N A C O T TA
H O M E M A D E W I T H C R E A M A N D VA N I L L A ,
TO P P E D W I T H A W I N T E R B E R R Y C O M P OT E
T O R TA F R U T T I D I B O S C O
S H O R T C R U S T PA S T R Y F I L L E D W I T H C H A N T I L LY C R E A M A N D
TO P P E D W I T H A M A S S O F R A S P B E R R I E S , B L A C K B E R R I E S ,
B LU E B E R R I E S A N D R E D C U R R A N T S
CRÈME BRÛLÉE
H O M E M A D E F R E N C H C U S TA R D, F R E S H R A S P B E R R I E S W I T H A
C A R A M E L I S E D S U G A R TO P, S E R V E D W I T H A H O M E M A D E B I S C U I T
ICE CREAM/SORBET
CHOICE. ASK SERVER
MILLEFEULIE
M I L L E F E U I L L E W I T H C R È M E PA T I S S E R I E
SERVED WITH FRESH STRAWBERRIES
PA N N A C O T TA
H O M E M A D E W I T H C R E A M A N D VA N I L L A ,
TO P P E D W I T H A B E R R Y C O M P OT E
ICE CREAM/SORBET
CHOICE. ASK SERVER
DIGESTIF
LIMONCELLO
Set Menu 2
AMARETTO DI SARONNO
£36.00
G R A P PA
PP
STARTERS
MAINS
DESSERTS
B R U S C H E T TA F U N G H I
TO A S T E D B R E A D W I T H S A U T É E D M U S H R O O M S
AND DOLCE L AT TE CHEESE
LINGUINE E VONGOLE
L I N G U I N E PA S TA W I T H F R E S H C L A M S ,
C H E R R Y TO M A TO E S , G A R L I C A N D C H I L L I
T O R TA R I C O T TA E P E R E
R I C OT TA C H E E S E W I T H P E A R S
BETWEEN TWO SOFT HAZELNUT BISCUITS
C A R PA C C I O D I M A N Z O
T H I N LY S L I C E D B R I T I S H F I L L E T S T E A K W I T H R O C K E T,
PA R M E S A N S H AV I N G S A N D H O M E M A D E D R E S S I N G
BISTECCA DI MANZO
2 5 5 G R B R I T I S H S I R L O I N C O O K E D TO YO U R L I K I N G
AND SERVED WITH FRIES AND GARLIC BUTTER
TIRAMISU
HOME MADE CLASSIC
W I T H A M A R E T TO A N D M A S C A R P O N E
CAPRESE
F R E S H B U F FA L O M O Z Z A R E L L A
S E R V E D W I T H P LU M C H E R R Y V I N E TO M A TO E S
AND FRESH BASIL
CODA DI ROSPO
W I L D S C OT T I S H M O N K F I S H PA N F R I E D
W I T H C H E R R Y TO M A TO E S A N D C L A M S
ICE CREAM/SORBET
CHOICE. ASK SERVER
COZZE PICCANTI
FRESH CORNISH MUSSELS, STEAMED WITH ONIONS,
G A R L I C A N D C H I L L I I N A TO M A TO S A U C E
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R AV I O L I D I S P I N A C H I
H O M E M A D E E G G R AV I O L I F I L L E D
W I T H R I C OT TA A N D S P I N A C H
IN A BUTTER AND SAGE SAUCE
PA N N A C O T TA
H O M E M A D E W I T H C R E A M A N D VA N I L L A ,
TO P P E D W I T H A B E R R Y C O M P OT E
PETER HOUSE, 1-2 OXFORD ST, MANCHESTER, M1 5AN
DAY MENU
A D U LT S - £ 4 9 . 5 0 P P |
KIDS MENU @ £24.75PP
AGED UP TO 12
T I C K E T S : £ 6 5 .0 0 P P
STARTERS
ON ARRIVAL
PA S T I N A C A E N U TM E G Z U P PA
PA R S N I P A N D N U TM E G S O U P
ROSÉ DE’SALICI BRUT PROSECCO
PA T É D I F E G A T I N I
C H I C K E N A N D D U C K L I V E R PA T E
W I T H TO A S T E D B R E A D A N D A H O M E M A D E C H U T N E Y
STARTERS
TORTINO AL GRANCHIO
F R E S H LY M A D E C O R N I S H C R A B C A K E S
POLPETTE ALL A CASERECCIA
HOMEMADE MEAT BALLS COOKED
I N A L I G H T C H E R R Y TO M A TO S A U C E W I T H F R E S H B A S I L
B U R R A TA E F I G
B U R R A TA W I T H F R E S H F I G S , PA R M A H A M A N D H O N E Y
CAPESANTE CASERECCIE
SEARED SCALLOPS
TO P P E D W I T H TO A S T E D B R E A D C R U M B S A N D PA R M E S A N
MAINS
TA C H I N O A L L A C A S A L I N G A
B R I T I S H T U R K E Y B R E A S T, C H I P O L A TA S A U S A G E , C A R R OT S , S P R O U T S ,
SAGE AND CHESTNUT STUFFING, CRANBERRY JAM
C A R PA C C I O D I M A N Z O
T H I N LY S L I C E D B R I T I S H F I L L E T S T E A K W I T H R O C K E T,
PA R M E S A N A N D H O M E M A D E D R E S S I N G
GAMBERONI
PA N F R I E D K I N G P R A W N S W I T H L E M O N , E X T R A V I R G I N O L I V E O I L
A N D C H I L L I O N TO A S T E D C I A B A T TA
FUNGHI AL FORNO
P O R TO B E L L O M U S H R O O M S TO P P E D W I T H S P I N A C H
A N D M O Z Z A R E L L A I N A S U N D R I E D TO M A TO S A U C E
FILETTO AI FERRI
200G BRITISH FILLET STEAK SERVED WITH FRIES AND GARLIC BUTTER
MIDDLE
RISOTTO CON BUTTERNUT
R O A S T E D B U T T E R N U T S Q U A S H R I S OT TO W I T H T H YM E
A N D PA R M E S A N S H AV I N G S
R AV I O L I D I S P I N A C H I
H O M E M A D E E G G R AV I O L I F I L L E D W I T H R I C OT TA A N D S P I N A C H
BRANZINO AL CARTOCCIO
A N G L E S E Y FA R M E D S E A B A S S W I T H C H E R R Y TO M A TO E S , C L A M S , PA R S L E Y.
SERVED IN FOIL
R AV I O L I N E R I A L G R A N C H I O
H O M E M A D E U S I N G F R E S H C O R N I S H C R A B I N A C H E R R Y TO M A TO S A U C E
DESSERTS
SELEZIONI DI FORMAGGI
SELECTION OF CHEESES SERVED WITH FRUIT AND CELERY
PA N N E T O N E
T R A D I T I O N A L I TA L I A N C H R I S TM A S P U D D I N G
CAPRESE AL CIOCCOL ATO
T R A D I T I O N A L I TA L I A N C A K E F R O M C A P R I. M O I S T C H O C O L A T E S P O N G E
BAKED WITH ALMOND PIECES AND DUSTED WITH ICING SUGAR
T O R TA F R U T T I D I B O S C O
S H O R T C R U S T PA S T R Y F I L L E D W I T H C H A N T I L LY C R E A M A N D
TO P P E D W I T H A M A S S O F R A S P B E R R I E S , B L A C K B E R R I E S ,
B LU E B E R R I E S A N D R E D C U R R A N T S
STICKY TOFFEE PUDDING
S P O N G E M I X E D W I T H D A T E S A N D R A I S I N S I N A TO F F E E S A U C E
W I T H C R U S H E D WA L N U T S
R AV I O L I N E R I A L G R A N C H I O
H O M E M A D E U S I N G F R E S H C O R N I S H C R A B I N A C H E R R Y TO M A TO S A U C E
MAINS
FILETTO AI FERRI
200G BRITISH FILLET STEAK SERVED WITH FRIES AND GARLIC BUTTER
LOBSTER THERMIDORE
H A L F N A T I V E S C OT T I S H L O B S T E R PA N F R I E D W I T H C R E A M , O N I O N,
E N G L I S H M U S TA R D TO P P E D W I T H PA R M E S A N A N D F I N I S H E D I N T H E O V E N.
S E R V E D W I T H PA R M E S A N R O A S T P OTA TO E S
RISOTTO AI FUNGHI
W I L D M U S H R O O M R I S OT TO
TO P P E D W I T H PA R M E S A N S H AV I N G S A N D T R U F F L E O I L
SUPREMA DI POLLO
C O R N F E D B R I T I S H C H I C K E N S U P R E M E S E R V E D S K I N O N, B A K E D I N T H E
O V E N A N D S E R V E D O N H O N E Y R O A S T E D R O OT V E G E TA B L E S
DESSERTS
PA N N A C O T TA
C R E A M A N D VA N I L L A I N F U S E D, S E R V E D W I T H W I N T E R B E R R I E S
SELEZIONI DI FORMAGGI
SELECTION OF CHEESES SERVED WITH FRUIT AND CELERY
DAY KIDS MENU
STARTERS
PA L L I N E D I PA N É D O U G H B A L L S
PA N E A L L’ A G L I O M I N I P L A I N G A R L I C B R E A D
Z U P PA D I P O R C I N I W I L D M U S H R O O M S O U P
MAINS
LASAGNA HOME MADE LASAGNE
S A LT E D C A R A M E L S O U F F L E
C H O C O L A T E S P O N G E F I L L E D W I T H S A LT E D C A R A M E L
*A L LO W 1 0 M I N U T E S
T O R TA F R U T T I D I B O S C O
S H O R T C R U S T PA S T R Y F I L L E D W I T H C H A N T I L LY C R E A M A N D
TO P P E D W I T H A M A S S O F R A S P B E R R I E S , B L A C K B E R R I E S ,
B LU E B E R R I E S A N D R E D C U R R A N T S
DIGESTIF
DG SPECIALÉ
P O L L O M I L A N E S E C H I C K E N G O UJ O N S W I T H F R I E S
FAV O U R I T E
TA C H I N O A L L A C A S A L I N G A B R I T I S H T U R K E Y B R E A S T,
C H I P O L A TA S A U S A G E , C A R R OT S , S P R O U T S , S A G E
AND CHESTNUT STUFFING, CRANBERRY JAM
P I Z Z A M A R G H E R I TA P I Z Z A M A R G H E R I TA
DESSERTS
CHOCOL ATE FUDGE CAKE
J E L LY A N D I C E C R E A M
WA F F L E S W I T H M A P L E S Y R U P
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PRE ORDER CHAMPAGNE FOR MIDNIGHT
SEE YOU AT
MIDNIGHT
AND WELCOME IN
THE NEW YEAR
I N T R U E I TA L I A N S T Y L E
PETER HOUSE, 1-2 OXFORD ST, MANCHESTER, M1 5AN
F O L L O W
@ D O N G I O V A N N I
O N
T W I T T E R
A N D
I N S T A G R A M
Don Giovanni was established in 1984 and celebrates over 30 years as
Manchester’s oldest and most trusted authentic Italian restaurant. We
are located on Oxford Street adjacent to St Peter’s Square in the heart
of Manchester city centre.
We are based on a very simple principle. We proudly use only the
freshest, tastiest ingredients, our food is all cooked fresh to order in
our open plan kitchen, and fresh pasta areas, where you can see your
food being created.
Wherever possible we use locally sourced ingredients, and scour the
local areas and markets to find the best possible.
In the late 1800’s, thousand of Italians made new homes amongst the mills and factories in the run
down area of Manchester city centre.
Don Giovanni was created by the families of those inhabitants over 30 years ago and became the
pioneers of the modern day Italian food and introduced generations of Mancunians to real Italian food.
Don Giovanni integrated the traditional Italian culture into every dish we created, and will proudly continue
to add this true Italian flavour into every meal we create in the future, with innovative modern twists.
BOOK YOUR
CHRISTMAS
PARTY NOW!
P R I VAT E
D I N I N G
OUR PRIVATE DINING ROOM IS AVAIL ABLE FOR
PARTIES AND PRIVATE DINERS UP TO 50 PEOPLE
[email protected]
0161 228 2482
WWW.DONGIOVANNI.UK.COM
L I K E
U S
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O N
R E W A R D S
£25 GIFT VOUCHER FOR THE ORGANISER
OF EVERY PARTY OVER 8 PEOPLE
£50 GIFT VOUCHER FOR THE ORGANISER
OF EVERY PARTY OVER 12 PEOPLE
D O N G I O VA N N I I S M A N C H E S T E R ’ S O L D E S T
A N D F I N E S T I N D E P E N D E N T LY- O W N E D
I TA L I A N R E S TA U R A N T.
A F T E R 3 1 Y E A R S W E H AV E R E N O VA T E D
O U R L O V E D R E S TA U R A N T, R E A DY F O R
C H R I S TM A S 2 0 1 5 .
W E WA N T YO U R C H R I S TM A S T R I P T O D O N
G I O VA N N I T O B E M O R E T H A N J U S T A N
WONDERFUL AFTERNOON, EVENING OR
N I G H T O U T.
W E WA N T I T T O B E A N E X P E R I E N C E T H A T
L I N G E R S I N YO U R M E M O R Y A N D H E L P S
C R E A T E T H E P E R F E C T C H R I S TM A S .
THAT IS WHY WE ARE COMMITTED TO
I M P R O V I N G A N D S T R I V I N G F O R E V E RG R E A T E R S TA N D A R D S O F E X C E L L E N C E .
W W W . F A C E B O O K . C O M / D O N G I O V A N N I M C R
WWW.DONGIOVANNI.UK.COM
PETER HOUSE, 1-2 OXFORD ST, MANCHESTER, M1 5AN