A La Carte

The award winning Ciro's Brasserie a la carte menu is available Monday to Friday, lunch and dinner, and Saturday dinner only.

Monday - Thursday

• Lunch 12.00pm – 2.00pm
• Dinner 6.00pm – 9.30pm

Friday

• Lunch 12.00pm – 2.00pm
• Dinner 6.00pm – 10.00pm

Saturday

• Dinner 6.00pm – 10.00pm

Download our full menu here

Sample Menu

ANTIPASTA

Pitta Pane Caldo con Hummus 3.00
Warm pitta bread with hummus, olive tapenade, basil pesto

Ciabatta con Mozzarella 3.65
Toasted garlic ciabatta with glazed mozzarella

ARANCADORES

Gambas Pil Pil 8.95
Tiger Prawns cooked in olive oil, garlic and fresh chilli fi nished with basil and cherry tomatoes

Pettini 9.95
Seared king scallop with butternut squash puree, toasted seeds and crisp sage

PASTA E RISOTTO

Spaghetti Pomodoro e Basilico (v) 5.10 / 9.10
Spaghetti tossed in a light tomato ragu and basil

Risotto di Funghi (v) 6.95/ 10.95
Wild mushroom and truffle risotto, parmesan shavings

Lasagne 9.65
Oven baked Ciro’s lasagne, crisp rocket leaves

PESCE

Filetto Nasello 16.95
Basil and pine nut crusted Hake fillet, Pipperade, ecresse potatos, crispy squid and red wine

Filetto di Salmone 17.25
Spiced fillet of salmon, artichokes, leek and fennel, air dried ham and black truffle

Ciro’s Bouillabaisse 17.95
With seabass, salmon, scallops, mussels, tiger prawns, fi nished with saffron potatoes and aioli croutes

CARNE 

Maiale Confit 17.25
Confit belly and roasted Pork fillet, white and red cabbage, sage and onion potato, crispy crackling and meux mustard jus 

Agnello Brasato 19.25
12 hour braised Lamb shoulder and roasted loin, cheese and chive risotto, winter squash and roasted chesnuts, baby caper jus

INKA CHARCOAL OVEN

For healthy cooking

10oz Rump Steak 18.95

10oz Rib Eye Steak 22.00
Served with Jenga chips, grilled tomato and mushrooms served with a choice of red wine, Béarnaise or Blacksticks blue cheese or pepper sauce

 POSTRE All 6.5000 

  Ciro's Black Forest gateauxCiro'sCCSSSSWWWWWWWWWWWQWWWWWWWWW

Restaurant Reservations
 If you wish to book a table you can either call 01244 570560 to make your reservation or simply click on our restaurant reservations page and complete the contact form

ARANCADORES

Budino di Insalata Nero 6.95

House made black pudding and fried quail egg salad, crispy pancetta and English mustard essence


Gambas Pil Pil 8.95

Tiger Prawns cooked in olive oil, garlic and fresh chilli fi nished with basil and cherry tomatoes

Pettini 9.95

Seared king scallop with butternut squash puree, toasted seeds and crisp sage

PASTA E RISOTTO

Spaghetti Pomodoro e Basilico (v) 5.10 / 9.10

Spaghetti tossed in a light tomato ragu and basil

Risotto Eglefi ni 6.75 / 10.95

Smoked haddock and leek risotto, soft poached hens egg and curry oil

Lasagne 9.65

Oven baked Ciro’s lasagne, crisp rocket leaves

PESCE
 

Filetto di Salmone Scottato 15.95

Pan seared fi llet of salmon, confi t tomatoes and spinach

Ciro’s Bouillabaisse 17.95

With seabass, salmon, scallops, mussels, tiger prawns, fi nished with saffron potatoes and aioli croutes

Rombo Brasato 18.00

Pan seared fi llet of codling, creamed potato, sautéed langoustines and crisp Parma ham

ARANCADORES

Budino di Insalata Nero 6.95

House made black pudding and fried quail egg salad, crispy pancetta and English mustard essence


Gambas Pil Pil 8.95

Tiger Prawns cooked in olive oil, garlic and fresh chilli fi nished with basil and cherry tomatoes

Pettini 9.95

Seared king scallop with butternut squash puree, toasted seeds and crisp sage

PASTA E RISOTTO

Spaghetti Pomodoro e Basilico (v) 5.10 / 9.10

Spaghetti tossed in a light tomato ragu and basil

Risotto Eglefi ni 6.75 / 10.95

Smoked haddock and leek risotto, soft poached hens egg and curry oil

Lasagne 9.65

Oven baked Ciro’s lasagne, crisp rocket leaves

PESCE
 

Filetto di Salmone Scottato 15.95

Pan seared fi llet of salmon, confi t tomatoes and spinach

Ciro’s Bouillabaisse 17.95

With seabass, salmon, scallops, mussels, tiger prawns, fi nished with saffron potatoes and aioli croutes

Rombo Brasato 18.00

Pan seared fi llet of codling, creamed potato, sautéed langoustines and