A V E R Y D O N G I O V A N N I

F O L L O W @ D O N G I O V A N N I O N T W I T T E R A N D I N S T A G R A M

S I N C E 1 9 8 4 M A N C H E S T E R2 0 1 5

CHRISTMASNEW YEARA

ND

A T D O N G I O V A N N I

Celebrate in true Italian style at our beautifully refurbished Don Giovanni. After 31 years serving the finest Italian food to the good people of Manchester and beyond, we are confident that we will give you a Christmas to remember, from the opulent gold 12ft Christmas tree and decorations that hit you on arrival, to the decadent Italian themed Christmas menus that will take you on a culinary journey.

Why not start your Don Giovanni Christmas at our amazing Italian marble bar enjoying one of our signature cocktails, whilst watching the chefs create from scratch our signature dishes such as lobster and crab ravioli at our Fresh Pasta & Dessert Station before joining us in the restaurant with the menu of your choice.

W W W . D O N G I O V A N N I . U K . C O MI I I I I I II I I I I I I I I I I II I I I I I I I I I I II I I I I P E T E R H O U S E , 1 - 2 O X F O R D S T , M A N C H E S T E R , M 1 5 A N

C H R I S T M A S P A R T YM E N U

C H R I S T M A SS E T

M E N U S

C H R I S T M A S D A Y

M E N U

N E W Y E A R S E V E

M E N U

3 course Christmas party menu at £28.95. Other set menus available from £36.00

Christmas Party Bookings every lunchtime & evening catering for all occasions from Staff parties to Directors lunches

Newly refurbished Private Dining Room that caters for up to 50 people, complete with polished French oak floor, full AV facilities and stunning duck pendants

Hand picked rare vintage boutique wines that are available by the glass

Italian New Years Eve extravaganza – 5 course menu at £65.00 per head

Christmas Day Menu with all the trimmings and our very own Kids Christmas Club with games & DVD’s

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. Most Romantic Restaurant in England

DON GIOVANNI

WINNER 2015

W W W . D O N G I O V A N N I . U K . C O MI I I I I I II I I I I I I I I I I II I I I I I I I I I I II I I I I P E T E R H O U S E , 1 - 2 O X F O R D S T , M A N C H E S T E R , M 1 5 A N

S T A R T E R SB R U S C H E T TA F U N G H I

TOASTED BREAD WITH SAUTÉED MUSHROOMS AND DOLCE L AT TE CHEESE

C A R PA CC I O D I M A N ZOTHINLY SLICED BRITISH FILLET STEAK WITH ROCKET, PARMESAN SHAVINGS AND HOMEMADE DRESSING

C A P R E S EFRESH BUFFALO MOZZARELL A

SERVED WITH PLUM CHERRY VINE TOMATOES AND FRESH BASIL

COZ Z E P I CC A N T IFRESH CORNISH MUSSELS, STEAMED WITH ONIONS,

GARLIC AND CHILLI IN A TOMATO SAUCE

M A I N SL I N G U I N E E VO N G O L E

LING U I NE PA S TA WI TH FRES H CL A M S, CHE RRY TO M A TO ES, G A RLI C A ND CHI LLI

B I S T ECC A D I M A N ZO255GR BRI TI S H S I RLO I N CO O KED TO YO U R LI KI NG

AND SE RVED WI TH FRI ES A ND G A RLI C BU T TER

CO DA D I R O S P OWIL D S COT TI S H M O NKFI S H PA N FRI ED WIT H CHERRY TO M A TO ES A ND CL A M S

R AV I O L I D I S P I N A C H I H O M EM A D E EG G RAVI O LI F I LLED

WI TH RI COT TA A ND S P I NA CH I N A BU T TER A ND S A G E S A U CE

S T A R T E R SB R U S C H E T TA A L G R A N C H I O

FRES H CO RNI S H CRA B, BROA D BEA N A ND M I NT O N HOMEMADE CIABAT TA

Z U P PA D I P O R C I N IWI LD M U S HRO O M S O U P WI TH TRU FFLE OIL

F I T T U R A M I S TAD EEP FRI ED CA L A M A RI, KI NG P RA WNS A ND WHI TE BAIT SERVED WITH AN

A I O LI D I P

C A R PA CC I O D I S A L M O N ETHI N S LI CES O F FRES H S M O KED S A LM O N, CA P ERS, D ILL AND LEMON OIL

P O L P E T T E A L L A C A S E R ECC I AHO M EM A D E M EA T BA LLS CO O KED

I N A L I G HT CHERRY TO M A TO S A U CE WI TH FRESH BASIL

A P P E T I S E RA N T I PA S TO V EG E T E R I A N O

S ELECTI O N O F M A RI NA TED VEG ETA BLES, I NCLU D I NG AUBERGINES, CO U RG ET TES, O LI VES, P EP P ERS, M OZZA RELL A AND

TO M A TO S ERVED WI TH G RI S S I NI

M A I N SR AV I O L I A R A G O S TA

HO M EM A D E RAVI O LI LO BS TER I N A LO BS TER BI S QUE WITH RED CHILLI

F I L E T T I D I B R A N Z I N OPA N FRI ED A NG LES EY FA RM ED S EA BA S S O N BOK CHOI

F I L E T TO A I F E R R I20 0 G BRI TI S H FI LLET S TEA K S ERVED WI TH FRI ES A ND GARLIC BUT TER

C A N N E L LO N IHO M E M A D E PA NCA KES FI LLED WI TH RI COT TA CHEESE, MEDITERRANEAN

VEG ETA BLES, TO P P ED WI TH TO M A TO, BÉCHA M EL A ND BAKED IN THE OVEN

S U P R E M A D I P O L LOBRI TI S H CHI CKEN S U P REM E S ERVED S KIN ON,

BA KED I N THE OVEN A ND S ERVED WI TH HO NEY ROASTED RO OT VEG ETA BLES A ND RO S EM A RY GRAV Y

D E S S E R T SC H O CO L A T E C H I P C H E E S EC A KE

A BA KED NEW YO RK CHEES ECA KE WI TH REA L CHOCOL ATE CHIPS, D ECO RA TED WI TH CHO CO L A TE CHI P S O N A SPONGE BASE

C A P R E S E A L C I O CCO L A TOTRA D I TI O NA L I TA LI A N CA KE FRO M CA P RI. M O I S T CHOCOL ATE SPONGE

BA KED WI TH A LM O ND P I ECES A ND D U S TED WI TH ICING SUGAR

TO R TA F R U T T I D I B O S COS HO RT CRU S T PA S TRY FI LLED WI TH CHA NTI LLY CREAM AND

TO P P ED WI TH A M A S S O F RA S P BERRI ES, BL ACKBERRIES, BLU EBERRI ES A ND RED CU RRA NTS

I C E C R E A M / S O R B E TCHO I CE. A S K S ERVER

PA N N A COT TAHO M E M A D E WI TH CREA M A ND VA NILL A,

TO P P ED WI TH A BERRY CO M P OTE

Set Menu 3 £ 4 2 . 0 0 P P

D I G E S T I FL I M O N C E L LO

A M A R E T TO D I S A R O N N OG R A P PA

S T A R T E R SZ U P PA D I B A R B AV I E TO L E E C A R OT E

ROASTED PARSNIP AND CARROT SOUP

P O L P E T T E A L L A C A S E R ECC I AHOM EMADE MEAT BALLS COOKED

IN A L IGHT CHERRY TOMATO SAUCE WITH FRESH BASI L

PA T É D I F EG A T I N I CHICKEN AND DUCK LIVER PATE

WITH TOASTED BREAD AND A HOMEMADE CHUTNEY

B R U S C H E T TA P O M O D O R O V TRADITIONAL ITALIAN BRUSCHET TA

MADE WITH CHERRY TOMATOES, BASIL AND RED ONIONS

R AV I O L I N E R I A L G R A N C H I O HOMEMADE USING FRESH CORNISH CRAB IN A CHERRY TOMATO S A U CE

P A R T Y M E N U

M A I N SR I S OT TO CO N F U N G H I S E LVA G G I E C A S TA G N E WILD MUSHROOM RISOT TO WITH TRUFFLE OIL

C R O S TA TA D I S A L M O N EHERB CRUSTED ATL ANTIC SALMON

SERVED ON A BED OF LEMON AND CHIVE SAUCE

TA CC H I N O A R R O S TOBRITISH TURKEY WITH POTATOES, CARROTS, SAUSAGE S

STUFFED WITH SAGE SERVED WITH GRAV Y AND CRANBERRY J A M

CO S TA TA D I M A N ZO285GR BRITISH RIB EYE STEAK

SERVED WITH FIRES AND GARLIC BUT TER SAUCE*SERVED MEDIUM UNLESS REQUESTED OTHERWISE

UPGRADE TO SIRLOIN £2 , F ILLET £4

S U P R E M A D I P O L LOBRITISH CHICKEN SUPREME SERVED SKIN ON,

BAKED IN THE OVEN AND SERVED WITH HONEY ROASTED ROOT VEGETABLES AND ROSEMARY GRAV Y

D E S S E R T ST I R A M I S U

HOME MADE CL ASSIC WITH COFFEE AND MASCARPONE

PA N N A COT TAHOME MADE WITH CREAM AND VANILL A, TOPPED WITH A WINTER BERRY COMPOTE

C R È M E B R Û L É EHOME MADE FRENCH CUSTARD, FRESH RASPBERRIES WI TH A

CARAMELISED SUGAR TOP, SERVED WITH A HOMEMADE B I S CU I T

M I L L E F E U L I EMILLEFEUILLE WITH CRÈME PATISSERIE

SERVED WITH FRESH STRAWBERRIES

I C E C R E A M / S O R B E TCHOICE. ASK SERVER

£ 2 8 .9 5 PP

D E S S E R T S TO R TA R I COT TA E P E R E

RI COT TA CHEES E WI TH PEARS BETWEEN TWO S O FT HA ZELNUT BISCUITS

T I R A M I S UHO M E M A D E CL A S SIC

WI TH A M A RET TO A ND M A SCARPONE

I C E C R E A M / S O R B E TCHO I CE. A S K S ERVER

PA N N A COT TAHO M E M A D E WI TH CREA M A ND VANILL A,

TO P P ED WI TH A BERRY COMPOTE

Set Menu 2 £ 3 6 . 0 0 P P

W W W . D O N G I O V A N N I . U K . C O MI I I I I I II I I I I I I I I I I II I I I I I I I I I I II I I I I P E T E R H O U S E , 1 - 2 O X F O R D S T , M A N C H E S T E R , M 1 5 A N

S T A R T E R SPA S T I N A C A E N U TM EG Z U P PAPARSNIP AND NUTMEG SOUP

PA T É D I F EG A T I N I CHICKEN AND DUCK LIVER PATE

WITH TOASTED BREAD AND A HOMEMADE CHUTNEY

TO R T I N O A L G R A N C H I OFRESHLY MADE CORNISH CRAB CAKES

B U R R A TA E F I GBURRATA WITH FRESH FIGS, PARMA HAM AND HONEY

C A P E S A N T E C A S E R ECC I ESEARED SCALLOPS

TOPPED WITH TOASTED BREADCRUMBS AND PARMESAN

M A I N STA C H I N O A L L A C A S A L I N G A

BRITISH TURKEY BREAST, CHIPOL ATA SAUSAGE, CARROTS, SPR O U TS, SAGE AND CHESTNUT STUFFING, CRANBERRY JAM

F I L E T TO A I F E R R I200G BRITISH FILLET STEAK SERVED WITH FRIES AND GARLIC BU T TER

R I S OT TO CO N B U T T E R N U TROASTED BUT TERNUT SQUASH RISOT TO WITH THYME

AND PARMESAN SHAVINGS

B R A N Z I N O A L C A R TO CC I OANGLESEY FARMED SEA BASS WITH CHERRY TOMATOES, CL AMS, PA RS LEY.

SERVED IN FOIL

R AV I O L I N E R I A L G R A N C H I O HOMEMADE USING FRESH CORNISH CRAB IN A CHERRY TOMATO S A U CE

D E S S E R T S S E L E Z I O N I D I F O R M A G G I

SELECTION OF CHEESES SERVED WITH FRUIT AND CELERY

PA N N E TO N ETRADITIONAL ITALIAN CHRISTMAS PUDDING

C A P R E S E A L C I O CCO L A TOTRADITIONAL ITALIAN CA KE FROM CAPRI. MOIST CHOCOL ATE SP O NG E

BAKED WITH ALMOND PIECES AND DUSTED WITH ICING SUG A R

TO R TA F R U T T I D I B O S COSHORT CRUST PASTRY FILLED WITH CHANTILLY CREAM AND

TOPPED WITH A M ASS OF RASPBERRIES, BL ACKBERRIES, BLUEBERRIES AND REDCURRANTS

S T I C K Y TO F F E E P U D D I N GSPONGE MIXED WITH DATES AND RAISINS IN A TOFFEE SAUCE

WITH CRUSHED WALNUTS

D A Y M E N U

D A Y K I D S M E N U

S T A R T E R S PA L L I N E D I PA N É DOUGH BALLS

PA N E A L L’ A G L I O MINI PL AIN GARLIC BREAD

Z U P PA D I P O R C I N I WILD MUSHROOM SOUP

M A I N S L A S A G N A HOME MADE L ASAGNE

P O L LO M I L A N E S E CHICKEN GOUJONS WITH FRIES

TA C H I N O A L L A C A S A L I N G A BRITISH TURKEY BREAST, CHIPOL ATA SAUSAGE, CARROTS, SPROUTS, SAGE

AND CHESTNUT STUFFING, CRANBERRY JAM

P I Z Z A M A R G H E R I TA P IZZA MARGHERITA

D E S S E R T S C H O CO L A T E F U D G E C A KE

J E L LY A N D I C E C R E A M

WA F F L E S WI T H M A P L E S Y R U P

FAVO U R I T E

A D U LT S - £49 . 5 0 PP | KI D S M E N U @ £ 24 . 7 5 PP A G E D U P TO 1 2

O N A R R I V A LR O S É D E ’ S A L I C I B R U T P R O S ECCO

M I D D L ER AV I O L I D I S P I N A C H I

HO M EM A D E EG G RAVI O LI F I LLED WI TH RI COT TA AND SPINACH

R AV I O L I N E R I A L G R A N C H I O HO M EM A D E U S I NG FRES H CO RNI S H CRA B I N A CHERRY TOMATO SAUCE

M A I N SF I L E T TO A I F E R R I

20 0 G BRI TI S H FI LLET S TEA K S ERVED WI TH FRI ES A ND GARLIC BUT TER

LO B S T E R T H E R M I D O R EHA LF NA TI VE S COT TI S H LO BS TER PA N FRI ED WI TH CREAM, ONION,

ENG LI S H M U S TA RD TO P P ED WI TH PA RM ES A N A ND FI NISHED IN THE OVEN. S ERVED WI TH PA RM ES A N ROA S T P OTA TOES

R I S OT TO A I F U N G H IWI LD M U S HRO O M RI S OT TO

TO P P ED WI TH PA RM ES A N S HAVI NG S A ND TRUFFLE OIL

S U P R E M A D I P O L LOCO RN FED BRI TI S H CHI CKEN S U P REM E S ERVED S KI N ON, BAKED IN THE

OVEN A ND S ERVED O N HO NEY ROA S TED RO OT VEGETABLES

S T A R T E R SP O L P E T T E A L L A C A S E R ECC I A

HO M EM A D E M EA T BA LLS CO O KED I N A L I G HT CHERRY TO M A TO S A U CE WI TH FRESH BASIL

C A R PA CC I O D I M A N ZOTHI NLY S LI CED BRI TI S H FI LLET S TEA K WI TH ROCKET,

PA RM ES A N A ND HO M EM A D E D RES S I NG

G A M B E R O N IPA N FRI ED KI NG P RA WNS WI TH LEM O N, EX TRA VI RGIN OLIVE OIL

A ND CHI LLI O N TOA S TED CI A BA T TA

F U N G H I A L F O R N OP O RTO BELLO M U S HRO O M S TO P P ED WI TH SPINACH A ND M OZZA RELL A I N A S U N D RI ED TO M A TO SAUCE

D E S S E R T SPA N N A COT TA

CREA M A ND VA NI LL A I NFU S ED, S ERVED WI TH WINTER BERRIES

S E L E Z I O N I D I F O R M A G G IS ELECTI O N O F CHEES ES S ERVED WI TH FRU I T AND CELERY

S A LT E D C A R A M E L S O U F F L ECHO CO L A TE S P O NG E FI LLED WI TH S A LTED CARAMEL

*ALLOW 1 0 M IN UT E S

TO R TA F R U T T I D I B O S COS HO RT CRU S T PA S TRY FI LLED WI TH CHA NTI LLY CREAM AND

TO P P ED WI TH A M A S S O F RA S P BERRI ES, BL A CKBERRIES, BLU EBERRI ES A ND RED CU RRA NTS

D I G E S T I FD G S P EC I A L É

P R E O R D E R C H A M P A G N E F O R M I D N I G H T

S E E Y O U A T M I D N I G H T

A N D WE LCO M E I N

T H E N E W Y E A R

I N T R U E I TA L I A N S T Y L E

T I C KE T S : £6 5 .0 0 PP

F O L L O W @ D O N G I O V A N N I O N T W I T T E R A N D I N S T A G R A M

W W W . D O N G I O V A N N I . U K . C O MI I I I I I II I I I I I I I I I I II I I I I I I I I I I II I I I I P E T E R H O U S E , 1 - 2 O X F O R D S T , M A N C H E S T E R , M 1 5 A N

L I K E U S O N W W W . F A C E B O O K . C O M / D O N G I O V A N N I M C R

In the late 1800’s, thousand of Italians made new homes amongst the mills and factories in the run down area of Manchester city centre.

Don Giovanni was created by the families of those inhabitants over 30 years ago and became the pioneers of the modern day Italian food and introduced generations of Mancunians to real Italian food.

Don Giovanni integrated the traditional Italian culture into every dish we created, and will proudly continue to add this true Italian flavour into every meal we create in the future, with innovative modern twists.

Don Giovanni was established in 1984 and celebrates over 30 years as Manchester’s oldest and most trusted authentic Italian restaurant. We are located on Oxford Street adjacent to St Peter’s Square in the heart of Manchester city centre.

We are based on a very simple principle. We proudly use only the freshest, tastiest ingredients, our food is all cooked fresh to order in our open plan kitchen, and fresh pasta areas, where you can see your food being created.

Wherever possible we use locally sourced ingredients, and scour the local areas and markets to find the best possible.

D O N G I OVA N N I I S M A N C H E S T E R ’ S O L D E S T A N D F I N E S T I N D E P E N D E N T LY- OWN E D

I TA L I A N R E S TA U R A N T.

A F T E R 3 1 Y E A R S WE H AV E R E N OVA T E D O U R LOV E D R E S TA U R A N T, R E A DY F O R

C H R I S TM A S 2 0 1 5 .

WE WA N T YO U R C H R I S TM A S T R I P TO D O N G I OVA N N I TO B E M O R E T H A N J U S T A N

WO N D E R F U L A F T E R N O O N, E V E N I N G O R N I G H T O U T.

WE WA N T I T TO B E A N E X P E R I E N C E T H A T L I N G E R S I N YO U R M E M O R Y A N D H E L P S

C R E A T E T H E P E R F EC T C H R I S TM A S .

T H A T I S WH Y WE A R E CO M M I T T E D TO I M P R OV I N G A N D S T R I V I N G F O R E V E R-G R E A T E R S TA N DA R D S O F E XC E L L E N C E .

BOOK YOURCHRISTMASPARTY NOW!

O U R P R I V A T E D I N I N G R O O M I S A V A I L A B L E F O R P A R T I E S A N D P R I V A T E D I N E R S U P T O 5 0 P E O P L E

R E S E R V A T I O N S @ D O N G I O V A N N I . U K . C O M0 1 6 1 2 2 8 2 4 8 2 W W W . D O N G I O V A N N I . U K . C O M

D I N I N GP R I V AT E

£25 GIFT VOUCHER FOR THE ORGANISER OF EVERY PARTY OVER 8 PEOPLE

£50 GIFT VOUCHER FOR THE ORGANISER OF EVERY PARTY OVER 12 PEOPLE

R E W A R D S