New Season at Rosso

Rosso has launched their first à la carte menu under their new creative team in the kitchen. The team have been experimenting and fine tuning this over the winter months ready for the change in seasons.

Drawing inspiration from the array of flavours encapsulating the Italian summer, the menu draws from all four corners of the Italian peninsula. Classic and homely Italian tradition met with culinary creativity. This menu is bursting with flavours from the coastlines and rivieras of Sardinia and Sicily to the woodlands of Tuscany; encapsulating the opulence, contrasts and beauty of the people, traditions and resources of a country of beautiful variations. Whilst this is the first new menu we have released for an extended period, do not fret, all the staples of what makes Rosso, Rosso, are still available. The basis of the menu remains the same... the beauty that is the traditional Italian meal.

From an ample selection of antipasti to pastas and pizzas or a fantastic selection from the daily freshly delivered meats and fish, there is something here for everyone.

Long standing Rosso favourites such the ‘Vitello Alla Milanese (In Stile Rosso)’ and our ever present ‘Gamberoni Alla Rosso’ are here. New Rosso classics such as the most recent menu’s delicate yet bursting-with-flavour homemade ‘ Ravioli Funghi Al Tartufo’ also takes centre stage and complements a wide variety of new dishes. In total there are over 30 new dishes spread across the menu. The creative team have experimented with a vast array of techniques and flavours and are particularly impressed with the results from the holm-oak smoked grill. Other standout new dishes also include the, ‘Filetto Di Cervo’, a pan roasted fillet of venison deeply rich in flavour and complemented by coal-roasted carrot purée and a juniper reduction.

With this menu there is a renewed emphasis on daily specials built around the best catches of fresh fish available. One of the dishes the chef is most keen to share is the ‘Agnolotti Di Pollo Con Tartuffo Nero’ . This is a mouth watering, flavour-filled envelope of fresh agnolotti pasta stuffed with chicken and the finest Italian black truffle served on a rich chicken broth and further complemented with crispy chicken skin. Simply must be tried!

The last highlight must be the ‘Fiornetina Di Chianina’ . The first of its kind in Manchester. A minimum of 1.4 kilograms of the finest imported Tuscan T-bone steak from one of the oldest cattle breeds in the world. This sharing steak is unlike anything we have ever served at Rosso and we are so honoured to be able to bring it to you.

They look forward to welcoming you back to try and sample their journey and see for yourself what they’ve been crafting and creating over the course of the last year.