The Italian Orchard
Menu with Prices in the UK

Hand-stretched Italian flatbread baked golden with extra virgin olive oil, fresh rosemary needles, and flaky sea salt.

Stone-baked pizza base brushed liberally with roasted garlic butter and chopped flat-leaf parsley.

Crisp garlic flatbread topped with San Marzano tomato passata, oregano, and olive oil.

Fiery garlic bread finished with tomato sauce, sliced red chillies, sweet red onions, and herbs.

House-baked garlic flatbread loaded with crispy cured Italian pancetta, rosemary, and melted mozzarella.

Bowl of plump Nocellara and Kalamata Italian olives marinated with garlic, herbs, and cold-pressed olive oil.

Homemade rustic Italian vegetable and borlotti bean soup served piping hot with crusty warm bread.

Smooth house-made chicken liver pâté blended with brandy and herbs, served with red onion marmalade and toasted brioche.

Pan-fried Lancashire black pudding and Italian salami glazed with balsamic vinegar and caramelised onions on toasted bread.

Baked field mushrooms stuffed with garlic herb breadcrumbs, Dolcelatte blue cheese, and melted mozzarella.

Grilled French goat’s cheese served over a roasted field mushroom and crisp polenta crouton with basil pesto and roasted vegetables.

Whole tiger prawns in a crisp light tempura batter served with sweet chilli and sesame dipping sauce.

Fresh Scottish mussels steamed in white wine, crushed garlic, shallots, and rich San Marzano tomato sauce with crusty bread.

Platter of sliced San Daniele prosciutto, salame rustico, mortadella, marinated olives, sun-dried tomatoes, and mozzarella.

Classic hand-stretched base with rich Italian tomato sauce, fior di latte mozzarella, fresh basil, and olive oil.

Tomato and mozzarella topped with Cantabrian anchovies, salty capers, black olives, and wild oregano.

House favourite topped with mozzarella, tomato sugo, tender roasted chicken breast, and golden sweetcorn.

Tomato and mozzarella base finished post-oven with San Daniele Gran Riserva prosciutto, peppery roquette leaves, and parmesan shavings.

Tomato and mozzarella layered with seasoned chicken breast, aromatic smoked duck, and intense sun-dried tomatoes.

Fiery surf-and-turf pizza with tiger prawns, chicken, roasted garlic, sweet peppers, and fresh red chilli.

Hearty meat feast loaded with chicken, bell peppers, spicy pepperoni salami, salame rustico, and smoky pancetta.

Woodland mushroom, Italian sausage, roasted garlic, mozzarella, and tomato sauce finished with truffle oil.

Long bronze-die spaghetti coated in slow-braised beef ragù, red wine, soffritto vegetables, and fresh basil.

Pasta tubes tossed in a fiery tomato sauce with spicy Italian salami, roasted peppers, garlic, and crushed chillies.

Meat-filled egg pasta parcels simmered in a rich double cream, prosciutto ham, and button mushroom sauce.

Silky pasta ribbons folded with fresh poached salmon and Scottish smoked salmon in a light dill cream sauce.

Fresh pasta parcels stuffed with white and brown crabmeat in a tomato, crayfish tail, and sweet basil cream sauce.

Oven-baked sheets of egg pasta layered with roasted Mediterranean vegetables, tomato ragù, béchamel, and golden mozzarella.

Hand-rolled pasta tubes filled with seasoned minced beef, spinach, and ricotta, baked under tomato and béchamel sauce.

Generous portion of spaghetti sautéed with mussels, king prawns, squid, garlic, white wine, and cherry tomatoes.

Pan-roasted supreme of chicken breast in a creamy mushroom, white wine, and wholegrain mustard sauce with seasonal vegetables.

Flattened chicken breast coated in golden herb breadcrumbs, pan-fried crisp and served with spaghetti Napoli.

28-day aged British sirloin steak chargrilled to order with roasted tomato, field mushroom, and hand-cut chips.

Prime centre-cut beef fillet seared and finished with a rich brandy, green peppercorn, and cream sauce.

Pan-seared Mediterranean sea bass fillets served with lemon butter, capers, new potatoes, and tenderstem broccoli.

Available Mon–Sat 12:00 PM – 4:00 PM: choose any selected starter and main course (pasta, pizza, chicken, or fish).

Available Mon–Sat 12:00 PM – 4:00 PM: three-course Italian lunch featuring starter, main course, and homemade dessert.

Crisp golden potato chips tossed in sea salt.

Wild peppery rocket leaves dressed with aged balsamic glaze and shaved Parmigiano Reggiano.

Steamed green beans, carrots, and tenderstem broccoli tossed with herb butter.

Warm pitcher of classic creamy black peppercorn or mushroom-brandy Diane sauce.

Rich moist dark chocolate sponge layered with silky cocoa fudge cream and served with vanilla gelato.

Creamy baked vanilla cheesecake set on a buttery digestive biscuit base topped with tangy blackcurrant compote.

Crisp choux pastry filled with vanilla crème pâtissière and whipped cream, finished with glossy coffee icing.

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

Child-sized stone-baked pizza with mild tomato sauce and melted mozzarella cheese.

Smaller bowl of traditional beef ragù and spaghetti with optional grated parmesan.

Short pasta tubes tossed in smooth sweet Italian tomato and basil sauce.

Sparkling Italian citrus soda crafted with real sun-ripened Sicilian lemons or blood oranges.

Large table bottle of natural Tuscan mineral water or crisp sparkling Italian spring water.

Chilled classic glass bottle of Coca-Cola or sugar-free Diet Coke served with ice and lemon.

Chilled pure pressed fruit juice served over ice.

Rich Italian dark-roast espresso shot or smooth freshly brewed filter coffee.

Double espresso topped with silky steamed whole milk and microfoam.