Ricci's Halifax
Menu with Prices in the UK

Two Yorkshire butcher sausages, smoked streaky bacon, two free-range eggs, portobello mushroom, grilled vine tomato, beans, hash brown, and sourdough toast.

Halloumi slices, smashed avocado, two free-range eggs, grilled tomato, sautéed mushrooms, hash brown, baked beans, and sourdough.

Three fluffy American-style buttermilk pancakes topped with crisp streaky bacon and warm Canadian maple syrup, or fresh berries and whipped cream.

Two poached free-range eggs over carved honey-roast ham and toasted artisanal sourdough, finished with silky hollandaise.

Seasoned Hass avocado with chilli flakes, lime, and two poached eggs on toasted country sourdough.

Creamy Puglian burrata cheese with marinated heritage tomatoes, fresh basil oil, aged balsamic, and charred sourdough.

Pan-roasted king prawns and sliced Iberico chorizo in sizzling garlic, chilli, and olive oil with crusty bread.

Spanish green Padron peppers blistered in hot olive oil and finished with flaky Maldon sea salt.

Three crisp golden risotto balls filled with wild mushroom, mozzarella, and black truffle, served on garlic aioli.

Tender squid rings dusted in spiced semolina flour, flash-fried and served with charred lemon and saffron aioli.

Beef and pork meatballs simmered in rich smoked paprika tomato sauce topped with grated Manchego.

Lightly battered crispy king prawns served with sweet chilli and ginger dipping sauce.

Warm house-baked rosemary focaccia served with marinated green Sicilian olives, extra virgin olive oil, and balsamic.

Warm stonebaked flatbread topped with grilled halloumi, crispy chickpea falafel, hummus, pomegranate, and mint yoghurt.

Herb-marinated grilled chicken breast, melted mozzarella, beef tomato, and basil pesto on toasted focaccia with fries.

Sliced chargrilled sirloin steak with sweet balsamic onions, rocket, and Dijon mustard mayo on warm ciabatta with skin-on fries.

Crispy Italian schiacciata bread layered with prosciutto di Parma, fior di latte mozzarella, sun-dried tomatoes, and rocket.

28-day aged Yorkshire sirloin grilled over charcoal, served with triple-cooked chips, roasted vine tomatoes, mushroom, and peppercorn sauce.

Prime centre-cut Yorkshire beef fillet cooked to your liking with hand-cut chips, watercress, and Café de Paris butter.

Richly marbled ribeye steak flame-seared for maximum flavour, served with chunky chips, grilled tomato, and chimichurri.

Crispy-skin sea bass fillets over crushed herb new potatoes, tenderstem broccoli, and lemon caper butter.

Pink-roasted Yorkshire lamb rack with dauphinoise potatoes, roasted carrots, and red wine rosemary jus.

Two dry-aged Yorkshire beef patties, smoked cheddar, streaky bacon, pickles, and house burger sauce in a brioche bun with fries.

Butterflied half chicken marinated in lemon, thyme, and garlic, chargrilled and served with skinny fries and slaw.

Artisanal bronze-die linguine with white and brown Devon crab meat, fresh red chilli, garlic, cherry tomatoes, and lemon.

8-hour Chianti-braised Yorkshire beef shin ragu tossed with ribbed rigatoni and aged Parmigiano Reggiano.

Creamy Acquerello carnaroli risotto cooked with porcini stock, wild chestnut mushrooms, mascarpone, and truffle oil.

Fresh egg tagliatelle folded with crisp Italian guanciale, free-range egg yolk, cracked black pepper, and Pecorino Romano.

King prawns, mussels, and squid simmered in white wine, garlic, and San Marzano tomato sauce over spaghetti.

Fiery garlic and chilli San Marzano tomato sauce tossed with penne and crowned with creamy fresh burrata.

Thick-cut Yorkshire potatoes fried three times for a shattering crisp crust and fluffy centre.

Crispy shoestring fries drizzled with white truffle oil and showered in aged Parmesan.

Chargrilled tenderstem broccoli tossed with toasted flaked almonds and garlic butter.

Peppery wild rocket leaves topped with shaved Parmigiano Reggiano and aged balsamic dressing.

Rich brandy, beef jus, and double cream sauce studded with whole green peppercorns.

House-whipped garlic emulsion for dipping fries and tapas.

Espresso-soaked savoiardi biscuits layered with whipped mascarpone zabaglione and bitter Valrhona cocoa powder.

Baked dark chocolate pudding with a molten ganache centre, served with Yorkshire vanilla bean ice cream.

Silky set Madagascar vanilla cream topped with macerated raspberry and prosecco compote.

Warm date sponge drenched in butterscotch toffee sauce with clotted cream ice cream.

Classic Italian aperitif combining Aperol, chilled Prosecco, soda water, and a fresh orange wheel.

Freshly pulled double espresso shaken hard with vodka, Kahlúa coffee liqueur, and sugar syrup.

Sparkling Italian Sicilian lemon beverage served over ice.

Botanical sparkling elderflower tonic water served with fresh lime wedge.

Chilled pure squeezed orange juice served tall.

Rich Italian-roast double espresso topped with velvety micro-foamed milk.

Smaller bowl of penne pasta in smooth sweet tomato and mascarpone sauce with grated cheddar.

Plain grilled beef patty with melted cheddar in a soft bun served with skinny fries.