San Carlo launches new Seasonal Summer Menu

San Carlo

San Carlo Italian restaurant in Birmingham has launched a new menu for Summer using the finest produce flown in from the markets of Milan.

Executive Chef Filippo Pagani and his experienced kitchen team have developed meat and grill dishes and seafood specials – combining main ingredients with seasonal vegetables, herbs and fruits such as mushrooms, peas, chicory, watercress and lemons.

New creations include:

  • Nodino di Vitello Burro e Salvia, Veal cutlet specially imported from Tuscany and cooked in butter and sage.
  • Abbacchio Ligure, Baked rack of lamb with red wine and mixed herbs.
  • Pappardelle Cipriani ‘Alla Piemontese’, Famous Cipriani pasta ribbons, sauteed with porcini mushrooms, garlic, parsley butter, Parmesan shavings and drizzled with truffle oil.
  • Branzino al Sale, Baked salted and crusted whole sea bass, flamed with vodka (Special).

The award-winning restaurant in Temple Street has also introduced  a selection of Grills.  Cooked using charcoal and wood the meat options on the menu now include a Chateaubriand Steak (28 day aged) served with a Bearnaise sauce and 35 day dry aged Ribeye, Sirloin and T-Bone steaks.

A feature dish on the Florentine Grill is the Tomahawok Steak (for 2), a large bone-in steak with a big, rich flavour – one of the rarest and most expensive steaks from the USA.

Filippo Pagani said: “Every chef enjoys developing new dishes to mark a new season.  In the San Carlo kitchens we use the freshest ingredients and produce of the highest quality.  I am proud of each creation.”

San Carlo restaurant opened in Birmingham in 1992.  The Group operates nationwide with San Carlos in Manchester, Bristol, Leeds, Liverpool and Leicester; Cicchetti, Manchester, Covent Garden and Piccadilly, London; Fumo, Birmingham and Manchester; Bottega and Farmacia, Manchester; Fiorentina, Hale and Signor Sassi, London.  The Group also has an international portfolio in Bangkok, Kuwait and Qatar.