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|  | |  |  | 9 Leicester Road
Oadby
Leicester
LE2 5BD | |  | | | | |
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 |  |  | Finest Italian Cuisine with a hint of French
Comprehensive a la carte menu
Set 2 course menu
Set 3 course menu
Vegetarian menu
Delicious freshly made desserts
Fresh herbs and vegetables
Freshly baked bread
Superb wine list
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SAMPLE MENU
Please note: Menu and Prices Subject to change.
SET MENU
STARTERS
PRIMO PIATTO: Closed cup mushrooms sauteed in garlic, white wine and cumin finished with a touch of cream.
MELONE CON SCIAMPAGNE: A fan of sweet melon filled with a medley of fruits and citrus sorbet, smothered in champagne.
MEDITERRANEAN SEAFOOD SALAD: A selection of seafood, calamari, mussels, peeled prawns all served in an Italian dressing then nested on a bed of seasonal leaves.
MOULES MARINIERE: Fresh Scottish mussels marinated in garlic, red onion, white wine, herbs and cream.
SOUP DE JOURE: Chefs choice for soup of the day accompanied with Cheikhos homemade bread.
MAIN COURSE
SALMON CARIHAGO: Fillet of salmon gently grilled and finished with a garlic and saffron sauce
POLLO CACCIATORA: Plump supreme of chicken filled with goats cheese, wrapped in parmesan ham and served with a mushroom and mustard sauce.
PORK CASPAR: Fillet of pork partnered with apricot wrapped in parma ham set by a baked apple surrounded by peach liqueur sauce.
AUBERGINE ALLA PARMESAN: Layers of aubergine, basil, tomato, courgette and mozzarella cheese, sprinkled with parmesan and served with red pepper coulis
BISTECCA ITALIANA: Prime sirloin steak sauteed in butter with garlic, onion, mushrooms, flabed with brandy, jus, double cream and reduced to perfection.
YASMINE ARABELLA DELICATEESE: This is a special dish creatd by Cheikho for his beloved daughter - lean fillet of beef sliced open and filled with mozarella and king prawns wrapped in parma ham laced with French mustard flamed with courvoisier then sauteed with mushrooms, onions and cherry tomatoes and finished with an exclusive Chateau Talbot wine and creme fraiche sauce
DESSERTS
Please ask for the daily selection of home made desserts
ALL MAIN COURSES ARE SERVED WITH SEASONAL VEGETABLES AND POTATOES
2 Courses £13.95
3 Courses £16.95
STARTERS
Suppe
Chefs homemade soup of the day served with Cheikhos freshly baked bread
Bruscetta di Supreme
Traditional calzone dough freshly baked with garlic and filled with mozzarella served with provencale sauce
Proscuttie di Artichokes
Parma ham and artichokes nestled on freshly dressed leaves
Moules Marinere
Mussels, shallots and garlic sauteed together and finished with a white wine sauce
Avocado Alysienne
Salad of avocado and chicken tossed together with galette of parmesan drizzled with vintage balsamic and olive oil
Melon Con Sciampage
A crown of sweet melon filled with fruits and smothered in champagne
Fungi Tri Colore
Closed cup mushrooms sauteed in garlic, white wine and cumin finished with a touch of cream.
Gamberetti Grosso
Large prawns sauteed in garlic butter, lemon juice and fresh cumin
Mediterraniano Seafood Salad
A selection of seafood, calamare, mussels, peeled prawns all served in an Italian dressing then nested on a bed of seasonal leaves
Fromage de Chevre
Goat cheese, tomatoes and chive wrapped in feuille de brick baked with sweet red peppers and served on a mixed leaf.
PASTA
Pappadelli alla Pollo
Strips of egg pasta with mushrooms, charred chicken and basil finished with a little cream
Tagliatelli alla Gamberetti
Egg pasta cooked with a medley of prawns, chilli, pepper, white wine and garlic and a touch of creme fraiche
Rigatoni Carbonara
Fresh egg pasta filled with ricotta, eggs, smoked bacon, smoked cured ham, percorino and parmesan cheese, served in a creamy sauce
Penne Arabiatta
Pasta tubes cooked with strips of beef and hot salsa sauce
PIATTO DI PESCE
Salmon Carthago
Fillet of Salmon gently grilled and finished with a garlic and saffron sauce
Gazella di Mere
Fillets of Seabass nestled on a tower of grilled vegetables drizzled with olive oil and herbs and finished with a rich spicy tomato sauce
Pesce de Cobra
Cobra troust filled with mediterranean rice served with fresh salsa sauce
VEGETARIAN DISHES
Goats Cheese and Red Pepper Mezzaluna
Fresh pacels of egg pasta filled with farce of goats cheese, chargrilled red peppers, ricotta cheese served in a light goats cheese, sundried tomato and chive sauce
Vegetarian Calzone
Freshly baked ciabatta dough filled with salsa and mozzarella
Mediterranean Sweet Peppers
Filled with vegetables rice surrounded with a balsamic vinaigerette and harrissa sauce
Melange alla Parmigana
Layers of aubergine, basil, tomato, courgette and mozzarella sprinkled with parmesan, then slowly baked and presented with a red pepper coulis
Gnocchi di Pomodorie Mozzarella
Traditional Italian gnocchi filled with ricotta, tomato, mozzarella and parmesan served in a mushroom sauce
TO COMPLIMENT
Les legumes: Vegetables
Chargrilled
Seasonal
Salads
Greek
Tomato and Red Onion
Avocado
Mixed Green
Mozzarella
Potatoes
New
Saute
DESSERTS
All our desserts exquisitely made by our patisserie Chef
Please ask for our daily selection from
FORMAGGIO ASSORTITO
An assiette of English and Continental cheeses served with warm Cheikhos pain du fromages
POLLO
Pollo alla Mozzarella
Plump breast of chicken cooked with smoked garlic sat on a bed of warm mozzarella cheese surrounded by a vibrant basil sauce
Pollo Cleopatra
Supreme of chicken flamed in Grand Marnier and finished with a pink peppercorn and orange creamy sauce
Pollo Cacciatora
Plump breast of chicken stuffed with creamy goats cheese wrapped with parma ham and served with mushrooms and grain mustard sauce
CARNI
Porko Calvados
Fillet of pork partnered with apricots wrapped in parma ham, sat by a baked apple and surrounded by a calvados sauce
Angello a la Forno
Shank of lamb served with roast parsnips
Please note:
Menus and prices are subject to change |
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