Grosso Glasgow
Menu with Prices in the UK

Square Lorne sausage, smoked streaky bacon, free-range fried egg, haggis, Stornoway black pudding, baked beans, roasted cherry tomatoes, garlic mushrooms, potato scone, and toasted sourdough.

Two poached free-range eggs on thick sourdough topped with square sausage, haggis, Stornoway black pudding, tattie scone, and creamy hollandaise or sriracha glaze.

Poached eggs on stoneground sourdough layered with sliced Italian sausage, Stornoway black pudding, sweet tomato chutney, and rich hollandaise.

Chargrilled Scottish flat iron steak served with two free-range eggs, charred tenderstem broccoli, garlic mushrooms, and vibrant herb chimichurri.

Buttermilk crispy fried chicken atop a warm Belgian waffle with smoked bacon, fried egg, hot honey drizzle, and house hot sauce.

Crushed Hass avocado on toasted sourdough with two poached eggs, blistered cherry tomatoes, crispy golden hash browns, and chilli flakes.

Pan-fried Cypriot halloumi and poached eggs over sourdough with spiced breakfast potatoes, roasted bell peppers, and caramelised onions.

Toasted New York-style bagel filled with homemade Italian fennel sausage patty, fried egg, melted American cheddar, and smoky house ketchup.

Fresh Glasgow morning roll filled with your choice of smoked bacon, square sausage, fried egg, haggis, Stornoway black pudding, or tattie scone.

Soft floured Glasgow morning roll loaded with any two traditional breakfast fillings from bacon, square sausage, egg, haggis, black pudding, or potato scone.

Thick-cut brioche French toast pan-seared golden and topped with warm Nutella chocolate hazelnut spread, whipped mascarpone, sliced banana, and berries.

Chilled rolled oats steeped in milk and vanilla whey protein, finished with Nutella swirl, candied hazelnuts, sliced banana, and crunchy toffee nibs.

Thick Scottish Greek yogurt layered with wild berry compote, fresh strawberries and raspberries, toasted oat granola, and Highland blossom honey.

Warm Scottish pinhead oats simmered in coconut milk with caramelised brown sugar crust and fresh sliced banana.

Nocellara and Kalamata olives marinated in extra virgin olive oil, crushed garlic, lemon zest, and fresh rosemary.

Thick slices of warm rustic artisan sourdough served with cold-pressed extra virgin olive oil and aged Modena balsamic vinegar.

Long-ferment multi-flour dough topped with San Marzano tomato sauce, fior di latte mozzarella, fresh basil leaves, and extra virgin olive oil.

Crispy charred sourdough crust layered with rich tomato sugo, melted mozzarella, and generous slices of smoky Italian-American pepperoni.

Indulgent white-and-red blend of fior di latte mozzarella, smoked scamorza, aged Parmigiano Reggiano, and sweet caramelised red onions.

Cupped crispy pepperoni over San Marzano tomato and mozzarella, crowned after baking with cool torn burrata and house-infused chilli hot honey.

Spread of fiery Calabrian 'nduja sausage, seasoned spicy ground beef, smoked scamorza cheese, and fresh sliced red chillies.

Roasted Italian cotto ham and sautéed woodland mushrooms over San Marzano tomato base and melted mozzarella.

Sliced fennel-spiced Italian pork sausage, sweet roasted bell peppers, tomato passata, and fior di latte mozzarella.

Chargrilled chicken breast, crispy smoked streaky bacon, shaved Parmesan, mozzarella, and a finishing swirl of house buttermilk ranch dressing.

Scottish Stornoway black pudding crumbled alongside spicy Calabrian spianata salami and creamy Highland crowdie cheese.

Signature Smugglers vodka blush tomato cream sauce base topped with mozzarella, fresh basil, and whole creamy burrata.

Bronze-die penne tossed in a vibrant slow-simmered San Marzano tomato sauce infused with roasted garlic, Calabrian chilli flakes, and parsley.

Silky egg yolk and aged Pecorino Romano emulsion tossed through linguine with crisp smoked bacon lardons and cracked black pepper.

Ribbed rigatoni coated in a rich, fiery tomato ragu braised with crumbled Italian pork sausage and Calabrian 'nduja.

Short rigatoni mezi folded into creamy Smugglers vodka tomato sauce and crowned with fresh cold burrata and basil oil.

Rigatoni pasta tossed with sautéed chestnut and wild mushrooms, garlic, thyme, double cream, and aged Parmigiano Reggiano.

12-hour slow-braised Scottish beef brisket pulled through red wine tomato sauce and tossed with broad ribbons of fresh fettuccine.

Tender shredded roast chicken breast, spicy 'nduja, sweet chargrilled peppers, and tomato cream sauce tossed with penne.

Local Scottish king prawns and sweet white crab meat sautéed with white wine, fresh red chilli, garlic, lemon, and flat-leaf parsley over linguine.

Crispy panko-breaded chicken breast baked with melted mozzarella and tomato marinara, served over a generous bowl of penne arrabbiata.

Any classic 12-inch Margherita or Pepperoni sourdough pizza paired with Simple House Fries and a chilled canned soft drink.

Two signature pizzas or pastas of your choice, one sharing Garlic Rosemary Focaccia, Simple House Fries, and two Zeppole desserts or soft drinks.

Freshly baked sourdough pizza-base focaccia brushed with garlic confit oil, fresh rosemary needles, and flaky sea salt.

Crisp oven-baked focaccia topped with sautéed wild mushrooms, white truffle oil, shaved Parmesan, and fresh peppery rocket.

Golden fried panko-crusted mozzarella sticks served piping hot with chunky tomato salsa and sweet-heat chilli hot honey dip.

Crisp seasoned buttermilk chicken breast tenders served with cool house ranch dipping sauce.

Crisp skin-on golden potato fries tossed in fine sea salt.

Crispy house fries drizzled in fragrant truffle oil and showered in aged grated Parmigiano Reggiano.

Skin-on house fries baked with San Marzano marinara, bubbling mozzarella, and crispy pepperoni crumb.

Wildflower honey infused with crushed Calabrian chillies—made for dipping pizza crusts.

Cool house-whipped herb, roasted garlic, and buttermilk ranch dip.

Warm garlic and basil San Marzano tomato sauce pot for dipping crusts and mozzy sticks.

Velvety roasted garlic mayonnaise infused with black truffle oil.

Espresso-soaked savoiardi sponge layered with whipped sweet mascarpone cream and dusted in bitter Italian cocoa powder.

Freshly fried warm Italian doughballs dusted in cinnamon sugar and served with dark chocolate, white chocolate, and pistachio dipping sauces.

Whipped vanilla fior di latte soft serve topped with your choice of raspberry, strawberry, dark chocolate, white chocolate, pistachio, or Biscoff sauce.

Creamy vanilla soft serve layered with salted caramel sauce, crunchy toffee nibs, and a milk chocolate flake.

Vanilla soft serve ice cream drowned in a freshly pulled double shot of Grosso's specialty espresso roast.

Smaller 8-inch sourdough pizza topped with sweet tomato sauce and melted mozzarella cheese, served with a soft serve cone or juice.

Mild, kid-friendly San Marzano tomato penne topped with grated Parmesan cheese.

Three crispy buttermilk chicken strips served alongside golden house fries and tomato ketchup.

Chilled 330ml Italian sparkling citrus soda made with sun-ripened Sicilian lemons or blood oranges.

Iconic chilled Scottish Irn Bru or classic Coca-Cola served in a 330ml glass bottle with ice and lemon.

Chilled 250ml fruit juice served over ice.

Freshly blended smoothie of ripe banana, sweet mango, and strawberries.

Creamy blend of banana, milk, rolled oats, blossom honey, and vanilla whey protein.

Blended iced specialty espresso, milk, and vanilla, caramel, hazelnut, or white chocolate syrup topped with whipped cream.

Double shot of ethically sourced specialty espresso with silky steamed dairy or oat milk.

Whisked ceremonial Japanese matcha green tea served hot or iced with textured milk.

Large sharing bottle of Italian sparkling San Pellegrino or still Tuscan Acqua Panna mineral water.