A Luscious End of Summer Bounty
Excited to be able to squeeze the last Italian Canteen of 2024 into the end of September! The Italian Canteen is by far our most asked after Supper Club - and while we’ve been exploring the Spanish shores lately - we are always happy to be drawn back to our spiritual home…
A luscious end of Summer bounty from a plump, ripe and delicious harvest edging into Autumn most satisfyingly. As ever we harness the simple pleasures to bring extraordinary plates that create a feast for an evening of pure pleasure seeking eating.
Join Us For The Best Of Times
Dine amongst seasonal flora and flickering candles alongside the dining great and good of Sheffield and beyond for all the good times - with an excellent wine list and a clutch of specialist cocktails designed to complement the feasting menu. We’ll also have our full bar menu available as well.
The Feast
TO START
Potato & rosemary topped focaccia (v, g)
Mini 'Burattini’ with Isle of Wight tomatoes, lemon & basil oil & toasted pine nuts (v, contains nuts)
THE MAIN EVENT
Fire roasted Mount Woodland Pork Ribeye with lemon scented orzo pasta, finished with butter and Parmigiano Reggiano. Topped with gremolata; parsley, garlic and lemon salsa (g)
For our vegetarian guests; British oyster mushrooms cooked in marsala with potato gnocchi & Spenwood cheese (v, g)
Italian greens; Spigarellio & cavolo nero with extra virgin olive oil & lemon (v)
Panzanella salad of British baby cucumbers, charred peppers, olives & croutons (v, g)
TO FINISH
Panna cotta with roasted pears & walnuts (contains nuts)
(v) = vegetarian (g) = contains gluten
How To Book
Arrivals are from 18.30 if you’d like to start early at the bar!
We’ll be inviting you to take your seats for dinner at 19.30 - with the Feast beginning at 19.45.
Just let us know if you’ll be joining us early - otherwise we’ll see you from 19.00.
All bookings are through our online shop - just leave us a note in the comments box at checkout if you’d like to join us earlier and if you have any dietary requirements we need to know about.