Our Menu

Sample Menu

                                                                                             ANTIPASTI

PROFITTEROLES AL NERO CON CAPRINO E CIPOLLE ROSSE DI TROPEA

Black ink profiteroles stuffed with goat cheese and sweet and sour Tropea’s red onion, tomato coulis.

10
MILLEFOGLIE DI CAPPESANTE GRIGLIATE CON SPINACI E SALSA ALLA PASSIONE

Char-grilled Scallops served with Spinach and drizzled with a reduction of Passion Fruit sauce.

€ 12
BRUSCHETTA TRICOLORE 

Toasted home made Bread, topped with fresh Tomato Concasse’, Buffalo Mozzarella, Rocket Salad, Parmesan shaving and Olive Oil, and drizzled with a reduction of Balsamic Vinegar.

€ 8
PARMIGGIANA DI MELANZANE E GELATO AL BASILICO  

Layers of aubergines, mozzarella and parmiggiano cheese, baked and served with basil ice-cream. Please note this dish has a cooking time of 12 minutes.

 € 9
GNOCCHETTI DI BARBABIETOLA IN FONDUTA DI PROVOLONE DEL MONACO FILETTO DI POLLO MARMELLATA DI CIPOLLE DI TROPEA

Beetroot potatoes dumpling with” Del Monaco” provolone cheese, chicken goujon, red onion jam.

 € 10
PANCIOTTI ALLE MELANZANE IN CACIOCAVALLO
PODOLICO PERE CARAMELLATE AL MIELE DI CASTAGNO
Homemade ravioli stuffed with aubergines cooked in “Podolico” caciocavallo cheese and topped with caramelized pear in a horse-chestnut honey.
  € 10
CONIGLIO IN PORCHETTA SU FRICO ALLA FRIULANA                                          

Rabbit roulade stuffed with Italian fennel pork sausage in jacket of pancetta, Bed of “Frico Potato” grue of cacao juice.

10
FLAMBE’ DI GAMBERETTI AL MARTINI BIANCO
Pan-fried tiger prawns sautéed in Martini Bianco and served with an orange and avocado salad
 € 11
TERRINA DI MAIALE E PATE’ DI POLLO IN GIACCHETTA DI SAN DANIELE E SALSA AI FRUTTI DI BOSCO

Ham hock and chicken liver terrine wrapped in Parma ham served with a forest fruits reduction.

 € 11
TAGLIERE DI SALUMI DI CERVO E CINGHIALE
Selection of wild boar and venison cured meat, homemade jam and crostini.
 € 11
FRITTURA DI CALAMARI AIOLI ALLA BARBABIETOLA

Fresh calamari served with a beetroot aioli.

9

                                                                                       LE NOSTRE PASTE

.SCIALATIELLO AL BASILICO  E FRUTTI DI MARE
Home made Scialatiello Pasta with mixed seafood, cooked with fresh cherry tomato in a garlic sauce. Served in a copper pot. 
€ 18
SPAGHETTI ALLA CHITARRA ALL’ASTICE
Half a Lobster cooked in Cherry Tomato Sauce and served in its shell with home made Spaghetti Chitarra-style, made by pressing fresh Pasta dough through a device called “Chitarra”, which consists of a rectangular loom strung with a grid of steel wires, hence the name “Guitar”.
22
RAVIOLACCI AL CINGHIALE, SALSA AL PARMIGGIANO
E RIDUZIONE AL MONTEPULCIANO

Wild boar stuffed ravioli, cooked in rosemary and parmiggiano sauce with a Montepulciano red wine reduction. We believe cooking in wine makes it taste better and we like it! 

 € 18
N’DUNDERI ALLE VONGOLE E PESTO AL PREZZEMOLO 
This is a medieval Italian dish brought back by Manifesto! Similar to gnocchi, made with ricotta cheese, sautéed with clams and flat parsley pesto. It’s fun to say and delicious to eat! 
€ 17
RAVIOLI VESUVIO
Homemade ravioli filled with spinach and ricotta cheese, dressed with a sundried tomato sauce and sprinkled with fresh rocket salad and parmiggiano shavings. Warning this is not a volcano it’s a tasty pasta dish! 
€ 15
RAVIOLI GAMBERI E PISTACCHIO DI BRONTE 
Ravioli pasta filled with bufalo mozzarella, sauteed with prawns and a bronte pistacchio pesto. All of our pasta’s are made freshly in-house every day. 
18
TORTELLONI AI PORCINI CON RAGU’ DI SALSICCIA
When it comes to pasta tortelloni  is the big one our home-made pasta is stuffed with porcini mushrooms and cooked in a pork fennel Italian sausage ragu.
 € 18
SPAGHETTI CON FARINA ALLA NOCCIOLA , GAMBERETTI, BURRATA PUGLIESE , PIENNOLO E CRUMBLE DI PANCETTA CROCCANTE
This is a house speciality home-made hazelnut flour spaghetti with organic “Piennolo”cherry tomatoes, prawns, burrata cheese and a crumble of crispy pancetta.
18

                                                                                      LE NOSTRE CARNI

SPIGOLA IN CROSTA DI MANDORLE, ZUPPETTA DI PATATE E ARCOBALENO DI VEGETALI
Almond crusted fillet of sea bass served with a potato puree in a red wine reduction with a rainbow of roast vegetable.
 €20
POLLO MANIFESTO
Breast of Chicken baked and stuffed with Spinach, Mozzarella and Parmesan Cheese, dressed with a Sun-dried Tomato Sauce. Served with a vegetarian lasagna
17
 SALTINBOCCA DI VITELLO ALLA ROMANA
Pan fried veal escalope lined with Parma ham and sage in white wine, veal juice and served on a bed of roasted potato.
 € 20
 TAGLIATA DI MANZO
Char- grilled rib-eye steak, sliced and served on a bed of rocket salad, dressed with balsamic vinegar reduction and parmiggiano shavings.
  € 21
PETTO D’ANATRA CON RAVIOLI AL CACAO E RIDUZIONE AL CAMPARI
Pan fried duck breast served with cocoa ravioli stuffed with ricotta and orange zest,Campari reduction.
21
PARMIGIANA DI SPADA CON ARANCINO DI MARE
Layers of sword fish with pecorino cheese, aubergines and “Piennolo” tomato coulisServed with mix seafood arancino croquette.
20

 

                                                                                             CONTORNI

SIDE SALAD 4
                 PAN-FRIED SPINACH 4
          ROAST POTATOES  3

                                                                                             PIZZA (12″)*

MARINARA  11
MARGHERITA
12
NAPOLETANA
12
SOFIA LOREN
16
SAN GENNARO 16
MAMY   (GOLD MEDAL AWARDED BEST PIZZA IN THE WORLD 2006)
16
MARUZZELLA
16
CALZONE NAPOLETANO
14
DON CORLEONE (AWARDED BEST PIZZA IN IRELAND 2011)
15
AL PACINO
15
CARMINUCCIO
13
DIAVOLA
€ 13
CERASELLA
16
CAPRICCIOSA
15
VEGETARIANA
15
PIZZA MANIFESTO € 17
RUSTICA
16
CACIO E PEPE

CARNIVORA

QUATTRO FORMAGGI

€ 14

€ 16

€ 15

*= Extra topping charge: 1.00/eur; Extra bufala mozzarella charge: 2.00/eur. Gluten free surcharge: 2.00/eur