Mother’s Day Liverpool Queen Square – ASK Italian
Mother’s Day is a chance to pay our mums back for all the wonderful things they’ve done for us.
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BUTTERFLY KING PRAWNS
A sizzling skillet of succulent king prawns, oven-roasted on Italian bread, and seasoned with garlic and parsley.
INSALATA CAPRESE (V) NG
Italy’s favourite salad: fior di latte (cow’s milk mozzarella), San Marzano and Santos tomatoes, fresh basil and rocket. Dressed with extra virgin olive oil and grated ricotta salata.
PORTOBELLO AL FORNO
Our appetising Portobello mushroom is topped with spinach and creamy cheese sauce, sprinkled with chunky ciabatta croutons, seasoned with thyme and oregano and baked until golden.
TAGLIATELLE CON LUGANICA E PORCINI
Tender egg pasta cooked with a tomato and garlic sauce enriched with Luganica sausage, borlotti beans, porcini mushrooms and a dash of cream, garnished with a slice of finocchiona salami.
SEA BASS AL FORNO NG
Sea bass fillet baked in a white wine sauce with new potatoes, tomatoes, mushrooms and spinach.
Smoked prosciutto, buffalo mozzarella, avocado and artichoke with tomatoes, cucumber, olives, peppers, red onion, mixed leaves and basil. Topped with grated Grana Padano cheese and croutons. Drizzled with extra virgin olive oil.
PRIMA PIZZA PROSCIUTTO E BUFALA
We add torn buffalo mozzarella, smoked prosciutto, rocket and Calabrian oregano to our stone-baked tomato and mozzarella pizza.
This hunter’s pizza is folded and stuffed with chicken breast, pancetta, mushrooms, fire-roasted peppers, olives, tomato sauce and mozzarella, seasoned with rosemary and Grana Padano.
PRIMA PIZZA CAPRINA (V)
Stone-baked with tomato and mozzarella and finished with rocket, soft goat’s cheese, fresh San Marzano tomatoes, olive tapenade and Calabrian oregano.
Italy’s favourite dessert: vanilla sponge cake soaked in espresso coffee, layered with mascarpone cream and dusted with cocoa.
GRANDE GELATO (V, N) NG
Eton Mess Italian-style! Crumbled hazelnut meringue and vanilla gelato with fresh strawberries and raspberries and a dash of cream.
ITALIAN CHEESECAKE (V)
Our fluffy baked cheesecake is made with Italian ricotta on a biscuit base. Served with fresh raspberries and a scoop of raspberry sorbet.
ALMOND AND ORANGE TART (V, N)
All the flavours of Sicily in one fabulous tart: sweet almond flour, tangy orange marmalade and apricot glaze. We serve it warm with a scoop of vanilla gelato.