Nonnas Sheffield
Menu with Prices in the UK

Free-range poached eggs, Italian luganega sausage, pancetta, roasted portobello mushroom, grilled vine tomatoes, and toasted sourdough.

Two poached free-range eggs on toasted brioche with Parma ham and velvety homemade hollandaise sauce.

Smashed avocado with chilli flakes, lime, and two poached eggs on grilled artisan sourdough.

Warm flaky Italian pastry filled with vanilla custard paired with a double shot Italian espresso.

Marinated Sicilian green olives served with warm rosemary focaccia, extra virgin olive oil, and aged balsamic.

Chargrilled sourdough rubbed with garlic and topped with marinated heritage tomatoes, fresh basil, and olive oil.

Creamy fresh Pugliese burrata served with heirloom tomatoes, basil pesto, and toasted pine nuts.

Crisp semolina-dusted squid rings served with garlic lemon aioli and fresh rocket.

Crispy filo pastry rolls filled with parmesan and mozzarella béchamel, spring onions, and creamy herb sauce.

Golden fried saffron and wild mushroom risotto balls with melted fontina centre and truffle mayo.

Selection of Parma ham, salami Milano, mortadella, marinated artichokes, olives, mozzarella, and grissini.

Stone-baked hand-stretched dough topped with San Marzano tomato passata, fior di latte mozzarella, and fresh basil.

Tomato base, fior di latte mozzarella, spicy Calabrian spianata salami, fresh red chillies, and oregano.

Tomato, mozzarella, 18-month aged Prosciutto di Parma, wild rocket, and shaved Parmigiano Reggiano.

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

Light oval Roman pinsa topped with truffle cream, mozzarella, sautéed chestnut mushrooms, and parsley.

Tomato, mozzarella, chargrilled aubergine, courgette, roasted peppers, and black olives.

Tomato, mozzarella, seasoned roast chicken breast, red onions, roasted peppers, and chilli oil.

Creamy Italian Carnaroli risotto finished with aged Parmigiano Reggiano and shaved black truffle.

Carnaroli risotto with king prawns, fresh courgette, cherry tomatoes, butter, and garlic.

Rich tomato Carnaroli risotto spiced with artisan vegan 'nduja and finished with fresh parsley.

Vegan truffle and mushroom filled half-moon pasta tossed with wild mushrooms and fragrant truffle oil.

Handmade vegan pasta parcels filled with roasted aubergine, red peppers, spinach, and toasted pine nuts.

Al dente spaghetti tossed with crispy pancetta, free-range egg yolk, Pecorino Romano, and cracked black pepper.

Fresh egg tagliatelle coated in Nonna's slow-simmered prime beef and tomato ragù.

Linguine with king prawns, mussels, squid, garlic, white wine, chilli, and San Marzano cherry tomatoes.

Penne pasta in a fiery garlic, red chilli, and San Marzano tomato passata sauce with fresh parsley.

Baked layered aubergine with tomato sauce, mozzarella, Parmigiano Reggiano, and aged balsamic syrup.

Pan-fried breaded chicken breast escalope served with wild rocket, cherry tomatoes, and spaghetti pomodoro.

Pan-roasted sea bass fillets served with crushed new potatoes, capers, olives, and lemon herb dressing.

28-day aged British sirloin steak chargrilled to order, served with rosemary roast potatoes and peppercorn sauce.

Tender veal escalopes wrapped in Parma ham and fresh sage, pan-finished in white wine butter jus.

Pan-roasted chicken breast in a creamy wild mushroom, garlic, and thyme sauce with sautéed potatoes.

Chargrilled chicken breast served over wild rocket, marinated artichokes, vine tomatoes, green beans, and lemon oil.

Pan-seared king prawns over rocket, artichokes, cherry tomatoes, green beans, and citrus vinaigrette.

Fresh grilled red mullet fillets served with wild rocket, sweet cherry tomatoes, capers, and lemon olive oil.

Steamed tenderstem broccoli and fine green beans tossed with olive oil and toasted flaked almonds.

Peppery wild rocket salad dressed in aged balsamic and topped with shavings of Parmigiano Reggiano.

Golden oven-roasted potatoes tossed with fresh rosemary, garlic, and Maldon sea salt.

Crisp julienne courgette fries lightly dusted in flour and served with sea salt.

Stone-baked thin pizza crust brushed with roasted garlic oil and fresh rosemary.

Traditional homemade Italian pick-me-up with espresso-soaked savoiardi biscuits and rich mascarpone cream.

Silky vanilla bean set cream topped with a tangy wild berry compote.

Warm dark chocolate fondant cake served with artisan vanilla bean gelato.

Choice of three scoops of authentic Italian gelato: Vanilla, Belgian Chocolate, Pistachio, or Strawberry.

Smaller stone-baked Margherita pizza with tomato passata and melted mozzarella.

Kids portion of spaghetti tossed in gentle sweet tomato sauce with optional parmesan.

Sparkling Italian citrus beverage made with sun-ripened Sicilian lemons or oranges.

Large chilled glass bottle of imported Italian mineral water.

Non-alcoholic bittersweet Italian botanical aperitif topped with soda and fresh orange slice.

Freshly ground dark-roast Italian espresso served hot.