We are pleased to present our fixed price Christmas menu for 2018.
Early booking is strongly advised to secure preferred dates and times as seats are limited.
Our Christmas menu will be available commencing Saturday 1st December until Saturday 22rd December 2018. Sundays are available for private hire by negotiation.
Our full a la carte menu and express lunch will also be available in addition to our Christmas menu throughout the festive season.
To ensure that your visit to Don Giovanni’s is an enjoyable one we ask that you please take a moment to note the points outlined on the page titled Booking Procedure
Please feel free to contact us should you have any questions or special requirements.
Christmas Booking Procedure
Reservations may be made by telephone only, we do not take bookings via email.
To secure your reservation we require a deposit of £10.00 per guest to be paid at the time of booking, we do not reserve tables provisionally without a security.
Deposits are fully refundable providing 72 hours notice of cancellation is given.
Deposits can be made by cash or major credit/debit cards via telephone.
Advance ordering is strongly recommended as it greatly increases speed of service and gives you and your guests the freedom to enjoy the evening from the moment you are seated at your table.
Please note that when pre-ordering, the guests name next to their menu choice is very helpful, as people sometimes do not remember what they have ordered in advance.
Please bear in mind that during this very busy period we cannot calculate individual bills for guests of large groups.
Booking times are staggered to avoid bottlenecks so we do ask you to be punctual with regards your arrival time.
And most importantly, all of us at Don Giovanni's look forward to making your visit as pleasant and enjoyable as possible!!
Christmas Menu 2018
2 courses £21.00 • 3 courses £26.00
Pasticcio di anatra, fegatini, e maiale
(Coarse pate of duck breast, pork leg, and chicken livers, served with spiced pear chutney and toasted garlic ciabatta.)
Zuppa di cavolfiore arrosto.
(Roasted cauliflower soup with crispy tobacco onions.)
Funghi portobello ripieni al dolcelatte.
(Roasted Portobello mushroom with italian blue cheese, wild mushrooms, ciabatta crumbs and white truffle oil.)
Fracosta di manzo
(30 day matured Somerset sirloin served with a Madeira jus)
Salmone in crosta
(Pan roasted salmon fillet topped with a pesto and parmesan crumb, minted pea puree.)
The above choices are both served with a selection of seasonal vegetables or hand cut chunky chips
Petto d'anatra affumicata.
(Spiced, pan roasted duck breast on wild mushroom pappardelle, toasted pine nuts and truffle oil.)
Risotto di zucca, porcini e castagne
( A butternut squash and wild mushroom risotto with carnaroli rice,topped with peppery wild roquette, roasted chestnuts and shaved reggiano.)
Amaretto and panettone bread and butter pudding with pistachio ice cream.
Limoncello and raspberry creme brulee with almond cantuccini.
Cannoli alla Siciliana
(Traditional Sicilian pastry, chocolate dipped with ricotta cheesecake and candied fruits)
Formaggio e Biscotti.
Selection of local artisan cheeses with oatcakes and chutney. (£3.00 supplement)