ASK Italian - Stratford-Upon-Avon

Marinated green Nocellara olives from Sicily

Add balsamic onions for an extra £1

Add balsamic onions for an extra £1

Fiery Calabrian 'Nduja sausage, garlic and mozzarella baked into little dough bites served with 'Nduja ketchup for extra spice.

Add a dip for £1, we'd recommend spicy tomato

Add balsamic caramelised onions (vegan) for £1

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

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

Milano salami & coppa ham, fresh mozzarella, aged hard cheese, green olives, rocket, rosemary & olive 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.

Toasted ciabatta topped with tomatoes, black olives & roasted peppers, baked until warm. Finished with rocket & ricotta salata.

Three crispy and cheesy arancini balls: spinach & ricotta, beetroot & goat's cheese and pumpkin & mozzarella. Triple the flavour, triple the fun.

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.

Toasted ciabatta topped with tomatoes, red onion and fresh basil.

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

Garlic chicken breast, Roquito pepper pearls, balsamic onions, crispy smoked prosciutto, mozzarella and rocket on a tomato base.

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

Fiery ‘Nduja sausage and melted goat’s cheese on a tomato and mozzarella base, finished with a drizzle of honey.

Creamy and silky burrata with sweet slow-roasted tomatoes and black olive tapenade on a tomato and mozzarella base with fresh basil.

Roasted artichokes, red peppers, mushrooms, slow-roasted tomatoes, balsamic onions & black olives on a tomato & MozzaRisella base, topped with basil pesto.

Pepperoni, ham, beef and red wine ragu, fresh chillies, sautéed mushrooms, tomato sauce and mozzarella.

A creamy mushroom & white base calzone with truffled mushrooms, spinach, mascarpone, mozzarella and smoked scamorza cheese.

Tomato base with mozzarella and oregano.

Chicken, pancetta, sautéed mushrooms and mozzarella on a tomato base.

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

Tomato base with MozzaRisella and oregano.

The ultimate carbonara. Frilly tagliatelle in a velvety mascarpone and cheese sauce with pancetta. Topped with sweet slow-roasted tomatoes, fresh creamy burrata and crispy Italian smoked prosciutto.

Luganica style sausage in a rich tomato sauce with spicy Calabrian 'Nduja, finished with mascarpone and crispy Italian smoked prosciutto.

Frilly tagliatelle tossed with garlic-marinated king prawns, courgettes, baby plum tomatoes & a creamy seafood sauce. Garnished with parsley, chilli & lemon.

Slow-cooked beef ragu with red wine and Sunblush tomatoes, served with long flat ribbon pappardelle. Dig in, it’s delicious.

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

A new recipe of Italian fresh egg pasta sheets, layered with rich beef and red wine ragu and topped with a creamy bechamel sauce and aged hard cheese. Served with beef meatballs, coppa ham, extra ragu and cheese.

Rigatoni with beef and red wine ragu, beef meatballs, fresh chillies, roasted peppers and balsamic red onions, topped with mozzarella.

Rigatoni, roasted chicken, mushrooms & thyme in a creamy mushroom sauce. Topped with mozzarella, then oven baked until golden.

Our hearty beef and red wine ragu is served with flat ribbon fettuccine, the way they eat it in Rome. If you prefer, you can choose spaghetti.

Plum tomatoes, garlic and basil in a rich tomato sauce topped fresh mozzarella.

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

Crispy pancetta in a creamy mascarpone and cheese sauce.

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

All of our classic pasta dishes (except ravioli, al forno and any dishes from our pasta fresca range) can be made with our non-gluten containing fusilli.

Plum tomatoes, garlic and fresh basil in a rich tomato sauce.

A creamy risotto with sauteed mushrooms.

Breaded chicken breast seasoned and toasted, with a fresh rocket & aged hard cheese salad & a side of smoky pepper pesto. Served with your choice of chips or roasted potatoes.

Oven baked sea bass, served with garlic greeb beans & roast potatoes. Finished with a warm caper butter sauce & charred lemon.

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

Fresh baby gem lettuce topped with chicken breast pieces & smoky pancetta, tossed in our signature Caesar dressing, flavoured with anchovies & 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.

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.

Warm and gooey chocolate brownie, topped with clotted cream cherry gelato, sprinkled with white chocolate curls and a chocolate sauce.

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

Creamy layers of mascarpone with a perfect coffee pick-me-up. Served with a chilled mix of Baileys liqueur & chilled espresso to pour over.

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

Escape to the Amalfi coast with a sweet lemon flavoured white chocolate shell, filled with vanilla flavoured cheesecake cream, nested on top of crumbled Lotus biscuits and cheesecake cream.

Dive into a chocolate lover’s dream. Hot toffee sauce poured into a chocolate dome, which melts onto gooey chocolate brownie pieces, vanilla gelato & toffee popcorn.

Bomboloni, meaning little Italian doughnuts, filled with Biscoff spread, served with three scoops of vanilla gelato, chewy fudge pieces and toffee popcorn, all drizzled with a buttery 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.

A refreshing blend of elderflower, local gin, soda water & strawberry flavoured popping boba.

Local gin, sweet vermouth and Campari with tiramisu syrup for subtle sweetness.

A sparkling mix of tequila, limoncello, and Prosecco with a chilli & salted rim.

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.

Campari and vermouth topped with Prosecco.

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.

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 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.