San Carlo
Menu with Prices in the UK

Crispy freshly baked Italian pizza bread topped with garlic butter, crushed San Marzano tomatoes, and fresh oregano.

Oven-baked flatbread with fresh garlic butter, melted fior di latte mozzarella, and fresh rosemary.

Castelvetrano and Cerignola olives marinated in extra virgin olive oil, garlic, lemon peel, and chilli.

Thinly sliced raw prime beef fillet, signature Venetian mustard dressing, aged Grana Padano flakes, and baby rocket.

Thinly sliced Mediterranean wild sea bass cured in Amalfi lemon juice, extra virgin olive oil, and pink peppercorns.

Creamy fresh burrata from Puglia served with sweet Sicilian Datterini tomatoes, basil pesto, and aged balsamic.

Crisp golden deep-fried baby squid served with spicy homemade tartar sauce and fresh lemon wedges.

Pan-fried king tiger prawns in garlic, white wine, chilli, and sweet cherry tomato sauce with toasted sourdough.

Traditional baked layers of fried aubergine, rich tomato sauce, fresh basil, mozzarella, and Parmesan cheese.

24-month dry-cured Parma ham draped over sweet chilled Charentais melon slices.

San Carlo's famous pasta: whole native lobster flamed with brandy, San Marzano tomato sauce, sweet peas, and light cream.

Fine ribbons of egg tagliolini tossed with handpicked Cornish crab meat, saffron, white wine, garlic, and cherry tomatoes.

Spaghetti pasta tossed with fresh Palourde clams, garlic, fresh red chilli, Italian parsley, and dry white wine.

Handmade pasta parcels filled with ricotta and black truffle, served in a velvety butter sauce with shaved truffles.

Bronze-die penne pasta tossed in a fiery San Marzano tomato sauce with fresh garlic, red chillies, and basil.

Classic Roman preparation made with crisp guanciale, fresh free-range egg yolks, pecorino romano, and black pepper.

Baked sheets of fresh egg pasta layered with rich slow-simmered beef and pork ragù, béchamel, and Parmesan.

Acquerello carnaroli rice simmered in shellfish broth with fresh squid, king prawns, mussels, and clams.

Slow-stirred creamy risotto with wild Italian porcini mushrooms, white wine, butter, and 24-month Grana Padano.

Whole Mediterranean sea bass baked in a thick crust of sea salt, cracked and filleted tableside with lemon and olive oil.

Fresh British Dover sole pan-fried in foaming lemon and parsley butter, filleted tableside upon request.

Grilled Scottish salmon supreme served with a fresh dill, white wine, and baby caper reduction.

Char-grilled swordfish steak marinated in Sicilian salmoriglio dressing (lemon, oregano, garlic, and olive oil).

Tender corn-fed chicken breast in crispy golden breadcrumbs, served alongside spaghetti pomodoro.

Pan-roasted chicken supreme with fresh asparagus tips and button mushrooms in a white wine cream sauce.

Tender veal escalopes layered with fresh sage and Prosciutto di Parma, pan-fried in dry Marsala wine sauce.

8oz prime dry-aged British beef fillet cooked to order, served with green peppercorn, brandy, and cream sauce.

Prime dry-aged ribeye steak chargrilled over open flame, basted with garlic and rosemary butter.

Massive prime dry-aged bone-in T-bone steak grilled Tuscan-style, carved tableside with roasted rosemary potatoes.

Classic pizza with San Marzano tomato sauce, fresh fior di latte mozzarella, fresh basil, and extra virgin olive oil.

Spicy Calabrian spianata salami, fresh red chillies, fior di latte mozzarella, and San Marzano tomato sauce.

White pizza with mozzarella, cherry tomatoes, topped after baking with Prosciutto di Parma, wild rocket, and Parmesan shavings.

White base with fior di latte, sautéed wild mushrooms, black truffle carpaccio, and fragrant truffle oil.

Matchstick courgettes lightly dusted in seasoned flour and fried crispy.

Crispy French fries tossed with white truffle oil and grated Grana Padano.

Tenderstem broccoli sautéed with fresh garlic, red chilli, and extra virgin olive oil.

Vine-ripened tomatoes, sweet red Tropea onions, fresh basil, and extra virgin olive oil.

Layers of espresso-soaked Savoiardi biscuits, whipped mascarpone cream, Marsala wine, and bitter cocoa powder.

Crisp fried pastry tubes filled with sweetened sheep's milk ricotta, dark chocolate chips, and candied orange peel.

Warm chocolate fondant with a molten dark chocolate centre, served with Sicilian vanilla gelato.

Classic set cream infused with Madagascar vanilla beans, topped with a tart wild berry coulis.

Choice of handmade Italian gelato: Bronte pistachio, dark chocolate, hazelnut, or Amalfi lemon sorbetto.

Fresh white peach purée gently combined with chilled Prosecco Superiore DOCG.

Equal measures of Campari, Tanqueray Gin, and Cocchi Storico Vermouth di Torino with fresh orange peel.

Aperol, Prosecco, and a splash of sparkling soda water served over ice with an orange slice.

Villa Massa Limoncello, Prosecco, fresh mint leaves, and club soda.

Crisp, refreshing Italian premium lager.

Naturally carbonated mineral water bottled in Bergamo, Italy.

Rich, velvety Neapolitan dark roast espresso.