ASK Italian Restaurant Westwood Cross

Marinated green Nocellara olives from Sicily

Stone-baked Wildfarmed dough brushed with garlic spread and olive oil.

Stone-baked Wildfarmed dough brushed with garlic spread and olive oil, topped with mozzarella.

Fiery ‘Nduja sausage, garlic & mozzarella baked into little dough bites served with ‘Nduja ketchup for extra spice.

Served with olive oil and balsamic vinegar.

Stone-baked garlic bread, topped with MozzaRisella.

Pesto & mozzarella baked into little dough bites, served with pesto mayo.

Vegan pesto & MozzaRisella baked into little dough bites, served with spicy tomato dip.

Milano salami & coppa ham, fresh mozzarella, riserva cheese, green olives, rocket, rosemary & olive oil bread with smoked chilli jelly & olive tapenade.

Breaded seasoned chicken fillets. Choose 1 dip for 3 pieces or 2 dips for 5 pieces.

Rich cheese fondue of aged hard cheese, mascarpone and mozzarella, served with bread bites, perfect for scooping.

Crispy golden-fried squid served with garlic and lemon mayonnaise.

Stone-baked Wildfarmed dough baked with pomodoro sauce, topped with slow-roasted tomatoes, baby plum tomatoes, rocket, ricotta salata and balsamic glaze.

A trio of crispy arancini filled with pumpkin & sage, beetroot & goat's cheese and pea & basil.

Mushrooms stuffed with mozzarella and aged hard cheese, breadcrumbs and onions, baked on Wildfarmed* ciabatta, served with garlic mayonnaise.

Juicy king prawns cooked in garlic & herbs, served on toasted ciabatta. Finished with parsley & a squeeze of lemon.

THIS Isn't Chicken goujons, served with smoked chilli jelly and a spicy tomato dip.

Velvety burrata cheese, topped with pesto. Served on a salad of slow-roasted & plum tomatoes and rocket. Finished with grated ricotta salata.

Can’t decide? Enjoy a little of everything with our three tier selection: Mushrooms & King Prawn Al Forno, Chicken Lecca-Lecca, Bruschetta Crostini, Mozzarella & Garlic Dough bites and green olives. Served with spicy tomato dip & garlic mayo.

Golden battered prawns, calamari and zucchini, fried to a golden finish and served with garlic mayo.

Rich fondue of pecorino, mascarpone & mozzarella, served with bread bites, perfect for scooping.

Folded pizza filled with pepperoni, ham, beef & red wine ragu, fresh chillies, sautéed mushrooms, tomato sauce and mozzarella.

A tomato & mozzarella base, with fresh basil and oregano.

Pepperoni and mozzarella on a tomato base. We’ll add chillies if you like it hot.

A tomato & MozzaRisella base, with fresh basil and oregano.

Fiery ‘Nduja, pepperoni, pancetta and fresh chillies on a tomato & mozzarella base, drizzled with hot honey.

Roast chicken breast, Roquito pepper pearls and balsamic red onions on a tomato & mozzarella base and baked in the oven, then topped with Fior di Latte mozzarella, crispy prosciutto and rocket.

Salami, pepperoni, prosciutto, roasted peppers and balsamic red onions on a tomato & mozzarella base.

Mozzarella, truffle mascarpone, mushrooms and thyme on a carbonara sauce base.

Mozzarella, truffle mascarpone, mushrooms and thyme on a carbonara sauce base.

A tomato base, topped with a green pesto swirl and a sprinkle of oregano.

Balsamic onions, slow-roasted tomatoes, artichokes, peppers, mushrooms and olives on a tomato and mozzarella base, topped with green pesto.

Balsamic onions, slow-roasted tomatoes, artichokes, peppers, mushrooms and olives on a tomato and MozzaRisella base, topped with green pesto

Our ultimate carbonara. Frilly tagliatelle in a velvety cheese sauce with pancetta. Topped with creamy burrata, slow-roasted tomatoes and crispy prosciutto.

Spicy ‘Nduja and Luganica-style sausage in a rich tomato sauce served with frilly tagliatelle. Finished with mascarpone and crispy prosciutto.

Juicy garlic king prawns, courgettes and baby plum tomatoes in a creamy seafood sauce with frilly tagliatelle. Finished with chilli & parsley.

Tender beef brisket and rib ragu with red wine and slow-roasted tomatoes. Served with flat ribbon pappardelle and finished with a crisp cheese shard.

Frilly tagliatelle in a creamy pesto sauce with green beans, topped with stracciatella, toasted pine nuts & lemon zest.

Layers of rich beef ragu, fresh pasta sheets and creamy béchamel, topped with riserva cheese then baked in the oven.

Curvi pasta with beef & red wine ragu, beef meatballs, fresh chillies, roasted peppers and balsamic red onions, topped with mozzarella and baked in the oven.

Curvi pasta with creamy carbonara sauce, mushrooms, garlic and thyme. Finished with mozzarella then baked in the oven until golden.

Hearty beef & red wine ragu served with flat ribbon fettuccine.

Slow-roasted tomato & garlic sauce with basil.

A hearty ragu of green lentils and mixed vegetables in a sundried tomato sauce

A rich creamy carbonara sauce with smoky pancetta and riserva cheese.

A rich seafood pasta with prawns, mussels, clams & crayfish, tossed in a garlic & tomato sauce, finished with parsley & lemon.

A creamy risotto with sauteed mushrooms.

Slow-roasted tomato & garlic sauce with basil, topped with mozzarella. Upgrade your Mozzarella to a whole burrata 2.50.

Crispy breaded chicken breast, roasted with garlic & herbs, with a salad of rocket, cucumber, tomato & riserva cheese. A choice of potatoes or chips.

Oven-baked Sea Bass topped with slow-roasted tomatoes, black olives & capers. Served on a bed of roasted potatoes, mushrooms and spinach with a buttery white wine sauce.

Seasoned pan-fried chicken breast served over creamy orzotto with sundried tomatoes & spinach.

Fresh cos lettuce topped with chicken breast pieces and smoky pancetta, tossed in our signature Caesar dressing, flavoured with anchovies. Finished with riserva cheese and croutons.

Summer Special - Pan-fried chicken breast drizzled with sticky chilli honey dressing, served on rocket, baby gem, green beans, peas and red peppers, finished with crispy prosciutto.

Summer Special - Calabrian-style beef short rib, drizzled with sticky chilli honey. Served with a slow-roasted tomato sauce, roasted potatoes and charred long-stem broccoli.

Fresh baby gem lettuce topped with chicken breast pieces & smoky pancetta, tossed in our signature Caesar dressing, flavoured with anchovies and Italian cheese. Finished with riserva cheese croutons.

Sweet mustard spinach leaves, topped with a medley of roasted sweet potato, green beans, balsamic onions, mushrooms & tomatoes. Finished with goat's cheese, pine kernels & a balsamic glaze.

A gooey chocolate fondant with a scoop of vanilla gelato, topped with a dark chocolate dome & melted with hot toffee sauce.

Served with vanilla gelato, white chocolate curls & chocolate sauce.

A zingy taste of Sicily, served with a mixed berry coulis. Add a scoop of vanilla gelato for 1.00. 83 kcal.

Layers of cream and Marsala & coffee-soaked sponge. Served with a mix of Baileys & chilled espresso to pour over.

Served with toffee sauce. Add a scoop of vanilla gelato for £1 (84 kcal).

A sweet white chocolate & lemon shell, filled with velvety cheesecake cream, nested on top of crunchy Biscoff crumb and cheesecake cream.

Hot toffee sauce poured into a chocolate dome, melting onto gooey chocolate brownie pieces, vanilla gelato and toffee popcorn.

Little doughnuts filled with Biscoff and served with three scoops of vanilla gelato, chewy fudge pieces and toffee popcorn, drizzled with toffee sauce.

Rich layers of caramel & chocolate ganache on a crumbly tart base. Served with salted caramel gelato.

Toffee sponge with a coffee infused sticky toffee sauce, served with salted caramel gelato.

Tossed in our signature Italian-style seasoning, served with garlic mayo.

Served with garlic mayonnaise

Battered courgette sticks, served with garlic mayonnaise

Rocket, spinach, cucumber and tomato with a sweet mustard dressing.

Pan fried spinach & green beans drizzled with balsamic glaze.

Breaded crispy bites filled with bolognese & pasta served with a spicy tomato dip.

Mini honey-drizzled Luganica style sausages, served with smoked chilli jelly.

Skin on potatoes roasted with our signature Italian-style seasoning.

Crisp little gem lettuce tossed in our classic Caesar dressing with aged hard cheese croutons.

Spinach, sweet balsamic onions, roasted red peppers, sweet slow-roasted tomatoes and Mozzarisella on a spicy plant-based creamy base.

Tomato base with MozzaRisella and oregano. Upgrade your Classic Pizza to a Prima base for an extra £2

A seasonal salad bowl with a base of pearl barley, peas, green beans and rocket, tossed in a sweet mustard dressing. Topped with a warm medley of courgettes, roasted red peppers and broccoli.

Sweet and crisp shortcrust pastry with a pistachio frangipane and zingy raspberry filling, with a berry coulis. Served with a gelato or sorbet scoop of your choice.

Sweet strawberry syrup with craft lemonade, lemon juice and local gin. Finished with a pink candy floss cloud.

Jose Cuervo Tequila & limoncello topped with Prosecco, finished with a chilli & lime rim. Upgrade to a Hot Honey Margarita 1.00.

A classic negroni of Campari, local gin & vermouth. Served with a side of crispy pepperoni.

Zingy limoncello with apple juice and cherry syrup, topped with a toasted Italian meringue.

Passion fruit, triple distilled vodka and vanilla.

Freshly brewed espresso, vodka and coffee liqueur, shaken with ice and fifnished with coffee beans.

Rum, strawberry syrup, lime and lemon juice finished with fresh mint.

Sunshine in a glass - spiced rum, pineapple juice, orange juice & strawberry syrup.

Tequlia, passion fruit puree, lemon and orange juice, shaken and garnished with rosemary.

Everleaf Moutain, Amarena cherry syrup and sparkling lemonade, served with an Amarena cherry.

Everleaf Mountain shaken with pineapple juice & passion fruit puree. Refreshing, tropical & non-alcoholic.

Authentically Italian non-alcoholic spritz. Unique, citrusy and lightly bitter - perfect for Aperol lovers.

A tropical delight of passionfruit, craft still lemonade and soda water.

Reminiscent of a mojito. Zesty flavours of lime and mint mixed with soda over ice.

Strawberry syrup, lemon juice & soda water, served with strawberry flavoured popping boba.

Iced tea shaken with peach & passion fruit puree, with strawberry flavoured popping boba.

A zesty, refreshing spritz with limoncello, Prosecco, soda & fresh basil.

A classic Italian aperitivo - Aperol, Prosecco & soda water.

A refreshingly fruity spritz with hints of mango, passion fruit & blood orange. Made with Sarti Rosa, Prosecco & soda water.

A botanical spritz with elderflower, Prosecco, soda & mint.

A botanical spritz with elderflower, Prosecco, soda & mint.

A crisp and refreshing blend of smashed basil leaves, local gin, elderflower & craft lemonade.

A fruity twist on the classic aperitivo. Passionfruit purée, Aperol, rosé Prosecco & soda water. Garnished with mint & lime.

A white garlic and mozzarella base topped with pulled creamy burrata, crispy coppa ham, sweet caramelised onions and sprinkled with rocket. Prefer a tomato base? Just ask.

Decadent ravioli pieces filled with white fish, crab, lobster and ricotta in a creamy garlic sauce with prawns, spinach and courgettes.

Juicy garlic & lemon butterfly king prawn skewers on a bed of baby gem lettuce, spinach, rocket, green beans & broccoli, tossed in a sweet honey mustard dressing. Topped with baby plum tomatoes and roasted red peppers.

A sundae of sweet mango and berry sorbets, fresh strawberries and white chocolate curls, drizzled with a berry coulis and served with a crunchy wafer straw.

Carrots, cucumber and delicious bread sticks with a tasty tomato dip.

Our pizza face is made with olive eyes and a roasted red pepper smile. Make it vegan with MozzaRisella instead.

Succulent meatballs in a pomodoro sauce with mozzarella and Coppa ham, baked in the oven. Served with sliced ciabatta.

Crispy breaded crocchettes filled with pancetta and shredded sprouts, served with a cranberry aioli.

Wildfarmed dough sprinkled with aged hard cheese and topped with creamy stracciatella and caramelised balsamic onions.

Fresh egg frilly tagliatelle with smoked pancetta & Brussels sprouts in a velvety mascarpone & cheese sauce, topped with crispy proscuitto.

Fresh egg frilly tagliatelle with THISTM Isn’t Bacon lardons & Brussels sprouts in a velvety mascarpone & cheese sauce.

A tomato & mozzarella base, baked and topped with creamy stracciatella, Cobble Lane cured beef Bresaola, slow roast tomatoes, rocket and a balsamic glaze.

Succulent and sticky slow-roasted beef short rib, covered in a balsamic onion confiture on top of curvi pasta in a creamy carbonara sauce.

Potato, salmon, pollock and prawns in a seafood sauce, topped with creamy béchamel, golden breadcrumbs and a sprinkle of riserva cheese.

Mini honey-drizzled Luganica style sausages, wrapped in prosciutto and served with cranberry sauce.

Warm sultana panettone sponge, soaked in orange syrup and topped with a scoop of vanilla gelato.

A warm and sweet calzone filled with spiced mincemeat, baked until golden and served with a scoop of vanilla gelato & toffee sauce.