Celino's Partick
Menu with Prices in the UK

Iconic Glaswegian breakfast platter on a crusty morning roll with Lorne sausage, bacon, Stornoway black pudding, tattie scone, fried egg, and cheddar.

Two free-range eggs, Italian fennel sausage, smoked streaky bacon, Stornoway black pudding, roasted vine tomatoes, mushrooms, and toasted sourdough.

Poached free-range eggs, grilled halloumi, smashed avocado, roasted cherry tomatoes, garlic mushrooms, potato scone, and sourdough toast.

Freshly baked Glasgow morning roll filled with grilled square Lorne sausage and choice of HP brown sauce or tomato ketchup.

Crisp morning roll layered with pan-seared Stornoway black pudding and a soft-yolk fried egg.

Three warm fluffy buttermilk pancakes stacked with crispy smoked streaky bacon and pure Canadian maple syrup.

Two poached free-range eggs over crushed chilli-lime avocado on toasted stoneground sourdough.

Traditional slow-simmered Italian vegetable, borlotti bean, and pasta soup served with crusty Italian bread.

Crispy saffron risotto balls stuffed with beef ragù, sweet peas, and molten mozzarella over rich tomato sugo.

Golden-breaded Italian buffalo mozzarella served with spicy arrabbiata dipping sauce and rocket.

Lightly floured crispy squid rings served with charred lemon wedge and house garlic-herb aioli.

Chargrilled garlic sourdough topped with marinated vine tomatoes, fresh basil, red onion, and extra virgin olive oil.

Deli sharing board of Parma ham, Napoli salami, mortadella, buffalo mozzarella, Nocellara olives, sun-dried tomatoes, and focaccia.

Spaghetti tossed in a silky emulsion of free-range egg yolk, crispy pancetta, Pecorino Romano, and black pepper.

Layered fresh egg pasta sheets baked with slow-braised beef ragù, creamy béchamel, and melted mozzarella.

Penne rigate simmered in fiery San Marzano tomato sauce with roasted garlic, fresh red chillies, and parsley.

Tender pan-seared chicken breast and chestnut mushrooms in a velvety white wine, garlic, and parmesan cream sauce.

Fresh egg tagliatelle ribbons with Scottish smoked salmon, baby spinach, mascarpone, and zesty Amalfi lemon.

Rich Scottish mature cheddar and parmesan macaroni cheese baked golden with a crisp breadcrumb topping.

Hand-stretched sourdough base with San Marzano tomato sauce, Italian buffalo mozzarella, basil, and olive oil.

Tomato passata, fior di latte mozzarella, spicy Calabrian spianata salami, 'nduja sausage, and fresh red chillies.

Stonebaked pizza topped with San Marzano tomatoes, mozzarella, 18-month aged Parma ham, wild rocket, and parmesan shavings.

White pizza base topped with melted mozzarella, creamy gorgonzola, fontina, and aged Parmigiano Reggiano.

Tomato base with fior di latte mozzarella, chargrilled courgettes, aubergines, roasted red peppers, and Kalamata olives.

Crisp breaded chicken escalope pan-fried in butter and served with spaghetti pomodoro and fresh rocket.

Pan-roasted Mediterranean sea bass fillets with lemon-caper butter, tenderstem broccoli, and crushed new potatoes.

Chargrilled dry-aged Scottish sirloin served with rosemary skin-on fries, roasted vine tomatoes, and peppercorn sauce.

Freshly cooked deli counter tub of spicy tomato penne ready to reheat at home.

Individual foil tray of Celino's signature beef ragù and béchamel lasagne straight from the deli fridge.

Creamy Scottish cheddar macaroni cheese prepared daily for quick home oven reheating.

Tender chicken breast and rigatoni in creamy tomato-herb sauce packaged for takeaway.

Warm house-baked rosemary focaccia brushed with roasted garlic oil and flaky sea salt.

Crispy skin-on fries tossed in white truffle oil and grated aged Parmigiano Reggiano.

Peppery wild rocket dressed in aged Modena balsamic glaze, olive oil, and shaved parmesan.

Buttery green Sicilian olives marinated with oregano and citrus peel.

Crisp pastry shell piped with sweetened ricotta cream and coated in crushed Bronte pistachios.

Traditional Sicilian cannolo filled with chocolate-hazelnut cream and toasted Piedmont hazelnuts.

Savoiardi sponge soaked in Italian espresso and Marsala wine, layered with whipped mascarpone and cocoa.

Rich dark chocolate sponge served warm with vanilla bean Italian gelato.

Smaller portion of spaghetti tossed in mild slow-cooked beef ragù and grated parmesan.

7-inch stonebaked pizza with sweet tomato passata and melted fior di latte mozzarella.

Rich dark-roast Italian espresso pulled with thick golden crema.

Double espresso topped with steamed Scottish milk or oat milk alternative.

Sparkling Italian citrus fruit beverage served chilled over ice.

Large table bottle of imported Italian mineral water.

Chilled 100% pressed Valencia orange juice served without added sugar.