Restaurant Carluccio's - Cambridge

Parma ham & Fig Bruschetta

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Balsamic figs, Parma ham and Gorgonzola-ricotta on grilled ciabatta

Zuppa di Zuca

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A simple but delicious roasted squash soup topped with pumpkin seeds and served with our hommade foccacia (vg)

Crab & Lobster Lasagna Festivo

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Our homemade crab and lobster lasagne, made using fresh pasta, creamy bechamel and topped with a crispy breadcrumb.

Panettone Piccolo 100g

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Stocking sized panettone with candied peel & sultanas.

Panettone Piccolo al Cioccolato 100g

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A small Panettone al cioccolato, with dark chocolate pieces to replace the candied peel & dried fruit. 

Pandorino Veneto

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Star-shaped, light and buttery sponge cake. With icing sugar to serve.

Mixed Olives (V)

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Norcellara Olives

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Green non-pitted Sicilian olives

Pesto Nuts

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Broad beans, peanuts and cashews coated in a basil pesto.

Margherita

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Tomato sauce, Buffalo and Fior di latte mozzarella and cherry tomatoes finished with fresh basil and basil oil.

Prosciutto di Parma

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Tomato sauce and Fior di latte mozzarella, finished with 24 month aged Parma ham, rocket and Parmigiano-Reggiano shavings.

Bietole and Caprino - Beetroot and Goats Cheese (V)

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Homemade beetroot pesto, Fior di latte mozzarella, goats cheese, olives and walnuts, finished with chives and pumpkin seeds.

Beef Ragù Pappardelle

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Slow-cooked beef & red wine ragù with black olives and herbs. We still use Antonio’s original recipe in our kitchen every day

Ricotta & Spinach Ravioli (V)

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With sage & butter sauce

Seafood Linguine

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Prawns, whole mussels and squid in a crab & chilli sauce garnished with bottarga.

Chicken Saltimbocca

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Chicken escalope with 24 month aged Parma ham and sage in a white wine sauce. Served with roasted potatoes, rocket & pesto

Chicken Milanese

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Chicken breast in crispy rosemary breadcrumbs. With slow roasted tomatoes and dressed salad leaves topped with Parmigiano-Reggiano .

Veganese (V) (VG)

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Plant-based escalope in rosemary breadcrumbs. Our vegan take on our classic Chicken Milanese. Served with slow roasted tomatoes and dressed salad leaves.

Tuna Nicoise

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Fresh grilled tuna steak with anchovy fillets, soft-boiled egg, green beans, red onion, tomatoes, olives, yellow peppers, baby potatoes and croutons. Finished with a vinaigrette dressing

Chicken, Avocado & Pancetta

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Chicken, pancetta and avocado with green beans, red onion, semi-dried tomatoes, olives and mixed leaves. Finished with a balsamic dressing

Avocado & Barley (V) (VG)

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Pearl barley in a semi dried tomato & beetroot pesto with avocado, chargrilled courgettes, rocket & baby spinach, roasted goat cheese, semi dried tomatoes, flaked almonds & toasted pumpkin seeds.

Rosemary & Garlic Roasted Potatoes (VG)

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Broccoli (V) (VG)

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Served with chilli, garlic and flaked almonds

Green Beans (V) (VG)

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Tiramisu (V)

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Savoiardi biscuits dipped in espresso, mascarpone and cocoa.

Passion Fruit Meringue

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Meringue pieces layered with passion fruit mascarpone cream. Topped with raspberries and raspberry coulis.

Lemon & Blueberry Cake (VG)

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with raspberry coulis

Pago Peach 200ml

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Pago Cranberry 200ml

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Coca Cola

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Peroni Nastro Azzurro 5.1% (330ml)

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Peroni Nastro Azzurro 5.1% (660ml)

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Peroni Red 330ml

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Italy's number one beer 4.7%