Spice Dines at Zizzi's in Solihull

We have gone for the 3 Course set menu.

This is a sample menu.

Starters…

• Garlic Bread with Mozzarella: and caramelised balsamic onions. Or, just cheese V
• Chicken Spiedini (£2 supp): Garlic chicken breast & sunblush tomatoes, roasted on a skewer, served with Roquito hot honey dip and wild garlic aioli.
• Bruschetta: with red onion and fresh basil, on freshly baked bread with pesto VVE
• King Prawn Spiedini (£2 supp): Harissa marinated king prawns roasted on a skewer with a garlic sauce to pour over. A proper show-off.
• Calamari Small : served with wild garlic aioli.
• Vegan Meatless 'Meatballs': Plant-based meatless 'meatballs' in a slow-roasted tomato sauce with vegan MozzaRisella. VVE
• Fonduta Formaggi: A melting pot of cheese served with our Little Soul Breads to dip. V
• Caprese Salad: That's cah-pray-zey. Bufala mozzarella with tomatoes and red onion. V

Main courses…

• Chicken Milanese: Breaded chicken breast with pomodoro sauce, rainbow heritage carrots, garlic spinach and rosemary & sea salt chips.
• Roasted Mushroom Risotto: Rich & creamy risotto with mascarpone and Madeira wine, topped with crispy sage and riserva cheese. V
• Pan-Fried Sea Bass: Served with rainbow heritage carrots, garlic spinach and rosemary & sea salt chips. With a seafood butter sauce for pouring.
• Hot-Smoked Salmon & Pesto Risotto: Rich & creamy risotto with smoky salmon flakes, green pesto, spinach, baby romanesco cauliflower and lemon.
• Rustica are their pizzas
• Rustica Pinoli: Goat’s cheese, mozzarella, caramelised balsamic onions, sunblush tomatoes, pine nuts and riserva cheese. V
• Rustica Meat Sofia: Say hello to a tempting trio of harissa chicken breast, pepperoni and torn pork & garlic meatballs. Topped off with mozzarella, spicy roquito chillies and rosemary.
• Rustica Chicken & Fiery Roquito: Harissa chicken breast fired up with spicy roquito chillies and sunblush tomatoes. Topped with mozzarella, riserva cheese and fresh basil.
• Rustica Pure Pepperoni: We’ve tripled the pepperoni. A classic for a reason.
• Rustica Primavera: Goat’s cheese, artichokes, spinach, fire-roasted peppers, olives, mozzarella, sunblush tomatoes, rocket and pesto. A slice of spring all year round. V
• Rustica Italian Garden: A vegan celebration of vegetables: artichokes, baby romanesco cauliflower and baby spinach, with vegan MozzaRisella. Topped with green pesto, roquito pearls and pine nuts. VVE
• Rustica Half & Half Sticky Pig: A slow-cooked pulled pork and mozzarella pizza with Roquito hot honey. One half, a rich red base topped with spicy ‘nduja, finished with crispy prosciutto and riserva cheese. The other, a white base, with smoky scamorza cheese, crumbled meatballs, crackling & roquito pearls.
• King Prawn Linguine: King prawns twirled up in a seafood and roquito chilli sauce, served with courgettes and pea shoots.
• Spaghetti Chorizo Carbonara: Spaghetti in a carbonara sauce with pancetta & chorizo.
• Casareccia Pollo Piccante: Spicy harissa chicken breast with tomatoes and baby spinach in a creamy harissa sauce for the right amount of kick.
• Casareccia Pork & Garlic Meatballs: Oven-baked pork & garlic meatballs with mozzarella & spinach, in a spicy slow-roasted tomato sauce.
• Signature Beef & Chianti Ragu: Fresh Creste di Gallo pasta in a hearty beef, red wine and slow-roasted tomato sauce, topped with crispy sage and riserva cheese.
• Campanelle Lentil Ragu: Fresh Wildfarmed pasta in a lentil ragu made with sunblush tomatoes, spinach and nero chickpeas. VVE
• Ravioli Di Capra: Ravioli parcels filled with goat’s cheese and spinach in a pomodoro sauce, finished with pesto and pine nuts. V
• Vegan Rainbow Lasagne: Award winner. Six layers of pasta with a rainbow of fillings: butternut squash, beetroot & red onion and spinach. Oven-baked in a slow-roasted tomato sauce, topped with pesto and breadcrumbs.

Desserts…

• Chocolate Melt: Warm chocolate pudding with a melted centre served with vanilla gelato. V
• Honeycomb Cheesecake: Salted honey & mascarpone cheesecake on a caramelised biscuit base, smashed honeycomb, salted caramel gelato and sauce. V
• Salted Caramel Chocolate Brownie: Warm brownie injected with rich salted caramel, topped with hot chocolate sauce and vanilla gelato. V
• Zillionaire's Fudge Cake: Warm chocolate fudge cake layered with salted caramel sponge, finished with honeycomb pieces. It’s a winner- and vegan too. VVE
• Lemon Swirl Cheesecake: Lemon mousse cheesecake on a dark chocolate biscuit base with rippled Sicilian lemon & ricotta gelato and white chocolate curls. V
• Tiramisu: Espresso soaked sponge, layered with mascarpone.
• Raspberry Collins Cheesecake Decadent raspberry and gin layered cheesecake served with strawberry sorbet.
• Salted Caramel Chocolate Brownie Warm brownie injected with rich salted caramel, topped with hot chocolate sauce and vanilla gelato.

V is for Vegetarian. VE is for Vegan.