Ristorante Piccolo Mondo Renfrew, Renfrew - Restaurant Bookings & Offers

Starters

Spicy Italian Sausage (Salsiccia con Fagioli)
Classic dish from Tuscany is made with spices, Italian sausage and Borlotti beans in a special sauce with sage, garlic, blended with tomato sauce served with garlic bread

Italian Antipasto
A fine, assorted selection of Italian cured meat like parma ham, salami, baked ham etc. Garnished with olives and grilled vegetables

Stuffed Mushrooms
Deep fried breaded mushrooms stuffed with a blend of cheese and ham, and served over salad leaves with garlic mayonnaise

Terrine of Pâté (Smooth Pâté)
Our homemade pâté is made with chicken, duck liver, with onions, garlic, fresh herbs, sherry, blended with cream, served with warm toast and garnished with seasonal leaves.

Prawn Cocktail
Succulent Atlantic prawns served with homemade seafood sauce, fresh salad leaves, wholemeal bread and lemon wedge

Duet of Seasonal Melon (V)

Mediterranean Antipasto (V)
A selection of roasted peppers, mushrooms, artichokes, sun-dried tomatoes, zucchini and roasted onions, preserved in olive oil and served with fresh Mozzarella over savoury rice

Mussels alla Provinciale
Mussels cooked in onions, garlic, a hint of chilli, white wine, black pepper, tomatoes and parsley. Or Mussels alla Marinere (No Tomato)

Trio of Mushrooms, Mozzarella and Onion Rings (V)
Mushrooms, Mozzarella cubes, onion rings and zucchini dressed in breadcrumbs, deep-fried, garnished with a crispy salad, served with garlic mayonnaise

Calamari Frite
Marinated in lemon juice& white pepper, dressed with flour and light bread crumb, deep fried and served with a tartare sauce or a spicy sweet chilli sauce.

Mozzarella Croquette (V)
Fresh & soft Mozzarella cheese Filante dressed with flour, eggs and breadcrumbs, deep fried and served over a spicy tomato sauce or garlic mayonnaise on the side

Main Courses

All main courses, except pasta and risotto dishes, are served with a selection of market vegetables & potatoes.

Duet of Fillet of Fish Goujon (Sole & Haddock)
Dressed in a tempura batter, deep fried and served with fries & tartare sauce

Roasted Scottish Sirloin in a Creamy Pepper Sauce (Chef Speciality) £2.50 Supplement
Baked sirloin of beef sliced & sautéed in a Red wine, demi-glace & peppercorn sauce, with fresh herbs served over mashed potatoes, with Yorkshire pudding & cauliflower au gratin

Penne Arrabbiata (V)
Pasta quills in extra virgin olive oil with spicy tomato sauce, fresh chilli, basil and garlic. Add chicken (£2.00 Supplement)

Classic Lasagne al Forno
Traditional lasagne with Bolognese, Béchamel and tomato sauce served with fries

Linguine alla Marinara (Seafood Pasta)
Linguine tossed in extra virgin olive oil with three varieties of prawns (King, Tiger and North Atlantic), flamed in Brandy, chilli, garlic, white wine, fresh herbs, tomato & cream sauce

Grilled Sirloin Steak (£5.50 Supplement)
240g Scottish sirloin steak, fully garnished with grilled mushrooms, onion rings & fries

Countryside Style Risotto
Made with chicken breast, Italian sausage, rice and wild mushrooms, cooked in a sauce made with shallots, extra virgin olive oil, garlic and fresh herbs

Stew of Gigot & Shoulder Lamb Tuscany Style
Seasoned with garlic, rosemary, white wine, mint, coarse black pepper, a little chilli, Balsamic vinegar and blended with a tangy tomatoes sauce and served with mash potato & market vegetables.

Sea Bass (£2.95 supplement)
Grilled sea bass fillet served over a Bernaise sauce and fully garnished with sautéed potatoes & green beans

Crespelle (Crêpe) (V)
Baked homemade crêpes filled with spinach & ricotta, topped with a tomato and cream sauce and served with fries

Fillet of Haddock
Mornay baked fillet of haddock with a Mornay sauce, topped with cheese, then grilled and garnished with market vegetables & sautéed potatoes.

Medallions of Pork Fillet Calvados (Special)
Medallions of pork fillet sautéed in olive oil, flamed in Calvados, flavoured with cider, demi-glace, au poivre sauce, blended with cream and garnished with apple fritters laced with honey and served with sautéed potatoes & broccoli

Chicken alla Parmigiana
Escalopes of chicken breast marinated in lemon juice, fresh herbs, garlic & white pepper, dressed in breadcrumbs, pan fried, then topped with a tomato sauce, parmesan cheese, mozzarella, then baked and served with roast potatoes & market vegetables

Peppercorn or Diane Sauce £2.50

Antipasti ~ hors d `oeuvres

Ben Nevis nuggets (special recipe)
made with chopped haggis, bacon and black pudding mixed with chopped onions sauteed in butter, coated with beaten egg, oats and breadcrumbs, deep-fried & served over a whiskey peppercorn sauce.

Classic prawn cocktail
succulent Atlantic prawns served with homemade seafood sauce, fresh salad leaves, wholemeal bread and lemon wedge.

Classic Italian antipasto
a fine assorted selection of Italian cured meat like parma ham, salami, baked ham etc. Garnished with olives and grilled vegetables.

Stuffed mushrooms
mushrooms stuffed with cheese, ham, onions, herbs, bread crumbed, deep fried and served with garlic mayonnaise.

Duet of seasonal melon & fruit (v) or with parma ham

King prawn & scampi
deep fried king prawn & scampi in a tempura batter. Served with sweet chilli or tartar sauce over little gem salad leaves.

Duet of Scottish smoked salmon
smoked salmon, lumpfish caviar & gravadlax. Served with rocket salad, lemon wedge and wholemeal bread.

Trio of mushrooms, mozzarella and onion rings (v)
mushrooms, mozzarella, zucchini and onion rings dressed in breadcrumbs, deep fried, garnished with a crispy salad, served with garlic mayonnaise.

Seafood croquettes
served with hollandaise sauce or tartare sauce.

Homemade pate
made with chicken and duck liver, spicy ham, with onions, garlic, white wine, fresh herbs and garnished with toast and crispy salad.

Choice of soups

Minestrone soup
the classic Italian vegetable soup

Pappa al pomodoro (spicy tomato soup) (v)
This thick, tasty soup was once the porridge of Tuscany. Made with tomatoes, fresh basil, leeks, chilli peppers, whole wheat bread, olive oil, salt & pepper.

Farmhouse cream of fresh vegetable soup (v)
zuppa della fattoria - house speciality. A blend of broccoli, onions, peas, lentils, garlic, carrots, cauliflower, celery, fresh herbs and topped with croutons.

Pasta e Fagioli (the ideal winter soup)
classic farmer's soup dish Tuscany style made with potatoes, pasta, onions, celery, carrots, garlic, mixed fresh vegetables, best end cured Italian ham, fresh herbs and borlotti beans.

Secondi piatti ~ main courses

Traditional roast turkey
with chipolata sausage, stuffing, roast potatoes and vegetables.

Stew of gigot of lamb Tuscany style
seasoned with garlic, rosemary, white wine, mint, coarse black pepper, a little chilli, balsamic vinegar and blended with a tangy tomato sauce. Served with puff pastry, baby roast potatoes and vegetables.

Medallions of pork fillet calvados (special)
medallions of pork fillet sauteed in olive oil, flamed in calvados, flavoured with cider, demi glace, au poivre sauce, blended with cream and garnished with apple fritters laced with honey. Served with sauteed potatoes & broccoli.

Roasted Scottish sirloin in a creamy pepper sauce (chef's special)
baked sirloin of beef in a red wine & demi-glace sauce, with fresh herbs. Served over mashed potatoes, with Yorkshire pudding & cauliflower au gratin.

Escalope of veal milanese
escalopes of veal dressed in breadcrumbs, pan fried and served with linguine al pomodoro and baby roast potatoes.

Classic lasagne al forno
traditional lasagne with bolognese, bechamel and tomato sauce. served with fries.

Grilled fillet of Scottish salmon
served with bearnaise sauce and garnished with green beans & sauteed potatoes.

(Crepe) Crespelle piccolo mondo (v)
baked homemade crepes filled with creamy spinach and ricotta cheese, topped with a tomato sauce and mozzarella. Served with fries.

10oz grilled sirloin steak
Scottish sirloin steak fully garnished with grilled mushrooms, tomatoes, onion rings & fries.

Grilled sea bass
fillet of seabass grilled or baked with fresh rosemary, garlic, fine fennel, white wine, served over creamed potatoes, fresh vegetables and garnished with seasonal vegetables.

Linguine alla marinara (seafood pasta, shell free)
Linguine tossed in extra virgin olive oil with three varieties of prawns (king, tiger & North Atlantic) flamed in brandy, chilli, garlic, white wine, fresh herbs and cream sauce.

Penne arrabbiata (v)
pasta quills in extra virgin olive with spicy tomato sauce, fresh chilli, basil and garlic (with or without chicken breast)

Dolci ~ Desserts

Sticky toffee pudding (chefs own recipe)
served hot with vanilla ice cream and cream.

Assorted continental cheeses
served with dry fruit, honey, pear and biscuits.

Zuppa Italia (home speciality)
special homemade cake, made with sponge soaked in anisette flavoured syrup. Filled with chocolate and creme patisserie covered with meringue. Baked and served with whipped cream.

Christmas pudding (flambe at your table)
with brandy and sambuca sauce.

Classic tiramisu
Italian desserts with eggs, mascarpone semifreddo, sponge fingers, coffee & cocoa

Tea & Coffee
with assorted continental chocolate & biscuits

Antipasti ~ hors d `oeuvres

Spicy Italian sausage (salsiccia) served hot
classic dish from Tuscany is made with spices, Italian sausage and borlotti beans in a special sauce with sage, garlic, blended with tomato sauce.

Homemade pate
made with chicken, duck liver, spicy ham with onions, garlic, fresh herbs and garnished with toast and crispy salad

Stuffed mushrooms
mushrooms stuffed with cheese, ham, onions, herbs, bread crumbed, deep fried and served with garlic mayonnaise.

Calamari frits
Marinated in lemon juice, white pepper, dressed with flour and light bread crumb, deep fried and served with a tartare sauce or a spicy sweet chilli sauce.

Seafood croquettes
served with hollandaise sauce or tartare sauce.

Duet of seasonal melon & fruit (v) or with parma ham

Trio of mushrooms, mozzarella and onion rings (v)
mushrooms, mozzarella, zucchini and onion rings dressed in breadcrumbs, deep fried, garnished with a crispy salad, served with garlic mayonnaise.

Mussels alla provinciale
mussels cooked in onions, garlic, a hint of chilli, white wine, black pepper, tomatoes and parsley. Or mussels mariniere (no tomatoes) with or without cream optional

Ben Nevis nuggets (special recipe)
made with chopped haggis, bacon and black pudding mixed with chopped onions sauteed in butter, coated with beaten egg, oats and breadcrumbs, deep-fried & served over a whiskey peppercorn sauce.

Classic Italian antipasto
a fine assorted selection of Italian cured meat like parma ham, salami, baked ham etc. Garnished with olives and grilled vegetables.

Soups (starter) & main course pasta dishes

Classic Italian Minestrone
the classic Italian vegetable soup

Spaghetti alla carbonara
Spaghetti tossed in extra virgin olive oil with garlic, parsley, fresh grounded black pepper, pancetta, egg yolk, parmesan cheese & cream

Farmhouse cream of vegetable soup (v)
(zuppa della fattoria)
a blend of broccoli, onions, peas, lentils, garlic, carrots, cauliflower, celery, fresh herbs and topped with croutons.

Pasta principessa (pasta princess)
tossed in a sauce made with marinated, grilled fillets of chicken breast, parma ham, Tuscan salami, white wine, petit pois, fresh tomatoes, garlic, basil and cream.

Secondi piatti ~ main courses

Traditional roast turkey
with chipolata sausage, stuffing, roast potatoes and vegetables.

Roasted Scottish sirloin in a creamy pepper sauce (chef's special)
baked sirloin of beef in a red wine & demi-glace sauce, with fresh herbs. Served over mashed potatoes, with Yorkshire pudding & cauliflower au gratin.

Chicken alla parmigiana
Escalopes of chicken breast marinated in lemon juice, fresh herbs, garlic & white pepper. Dressed in breadcrumbs, pan fried, then topped with a tomato sauce. Parmesan cheese, mozzarella, then baked. Served with roast potatoes & green vegetables.

Linguine alla marinara (seafood pasta, shell free)
Linguine tossed in extra virgin olive oil with three varieties of prawns (king, tiger & North Atlantic) flamed in brandy, chilli, garlic, white wine, fresh herbs and cream sauce.

(Crepe) Crespelle piccolo mondo (v)
baked homemade crepes filled with creamy spinach and ricotta cheese, topped with a tomato sauce and mozzarella. Served with fries.

10oz grilled sirloin steak (£5.50 supplement)
Scottish sirloin steak fully garnished with grilled mushrooms, tomatoes, onion rings & fries.

Classic lasagne al forno
traditional lasagne with bolognese, bechamel and tomato sauce. served with fries.

Duet of fillet of fish goujon
(haddock & plaice) dressed in tempura batter, deep fried and served with fries and tartare sauce.

Scottish field chicken
chicken breast fillet dusted in plain flour, sauteed in extra virgin olive oil with pancetta ham, black pudding and haggis, a hint of garlic, white wine and blended with cream. Served over tagliolini pasta garnished with cherry tomatoes and basil.

Penne arrabbiata (v)
pasta quills in extra virgin olive with spicy tomato sauce, fresh chilli, basil and garlic (with or without chicken breast)

Countryside style risotto
made with chicken breast, Italian sausage, rice and wild mushrooms, cooked in a sauce made with shallots, extra virgin olive oil, garlic and fresh herbs
Vegetarian option also available

Dolci ~ Desserts

Chocolate fudge cake
served hot with ice cream and fresh cream

Assorted continental cheeses
served with dry fruit, honey, pear and biscuits.

Christmas pudding (flambe at your table)
with brandy and sambuca sauce.

Zuppa Italia (home speciality)
special homemade cake, made with sponge soaked in anisette flavoured syrup. Filled with chocolate and creme patisserie covered with meringue. Baked and served with whipped cream.

Sticky toffee pudding (chefs own recipe)
served hot with vanilla ice cream and cream.

Tea or coffee

Antipasti ~ hors d `oeuvres

Duet of Scottish smoked salmon
smoked salmon, lumpfish caviar & gravadlax. Served with rocket salad, lemon wedge and wholemeal bread.

Trio of mushrooms, mozzarella and onion rings (v)
mushrooms, mozzarella, zucchini and onion rings dressed in breadcrumbs, deep fried, garnished with a crispy salad, served with garlic mayonnaise.

Duet of king prawn & scampi
deep fried king prawn & scampi in a tempura batter. Served with sweet chilli or tartar sauce over little gem salad leaves.

Homemade pate
made with chicken and duck liver, spicy ham, with onions, garlic, white wine, fresh herbs and garnished with toast and crispy salad.

Duet of seasonal melon & fruit (v) or with parma ham

Stuffed mushrooms
mushrooms stuffed with cheese, ham, onions, herbs, bread crumbed, deep fried and served with garlic mayonnaise.

Mussels alla provinciale
mussels cooked in onions, garlic, a hint of chilli, white wine, black pepper, tomatoes and parsley. Or mussels mariniere (no tomatoes) with or without cream optional

Ben Nevis nuggets (special recipe)
made with chopped haggis, bacon and black pudding mixed with chopped onions sauteed in butter, coated with beaten egg, oats and breadcrumbs, deep-fried & served over a whiskey peppercorn sauce.

Classic Italian antipasto
a fine assorted selection of Italian cured meat like parma ham, salami, baked ham etc. Garnished with olives and grilled vegetables.

Seafood croquettes
served with hollandaise sauce or tartare sauce.

Minestre - soups

Adriatic seafood soup (house speciality)
sauteed prawns, scallops, flaky fillet of sole in extra virgin olive oil with garlic, chilli, tomatoes and fresh basil. Served with toasted 'fettunta' bread.

Classic Italian Minestrone
the classic Italian vegetable soup

Farmhouse cream of vegetable soup (v)
(zuppa della fattoria)
a blend of broccoli, onions, peas, lentils, garlic, carrots, cauliflower, celery, fresh herbs and topped with croutons.

Pappa al pomodoro (spicy tomato soup) (v)
this thick tasty soup was once the porridge of Tuscany, made with tomatoes, fresh basil. leeks, chilli peppers, whole white bread, olive oil, salt & pepper

Secondi piatti ~ main courses

Countryside style risotto
made with chicken breast, Italian sausage, rice and wild mushrooms, cooked in a sauce made with shallots, extra virgin olive oil, garlic and fresh herbs
Vegetarian option also available

Stew of gigot of lamb Tuscany style
seasoned with garlic, rosemary, white wine, mint, coarse black pepper, a little chilli, balsamic vinegar and blended with a tangy tomato sauce. Served with puff pastry, baby roast potatoes and vegetables.

Medallions of pork fillet calvados (special)
medallions of pork fillet sauteed in olive oil, flamed in calvados, flavoured with cider, demi glace, au poivre sauce, blended with cream and garnished with apple fritters laced with honey. Served with sauteed potatoes & broccoli.

Linguine alla marinara (seafood pasta, shell free)
Linguine tossed in extra virgin olive oil with three varieties of prawns (king, tiger & North Atlantic) flamed in brandy, chilli, garlic, white wine, fresh herbs and cream sauce.

Chicken alla parmigiana
Escalopes of chicken breast marinated in lemon juice, fresh herbs, garlic & white pepper. Dressed in breadcrumbs, pan fried, then topped with a tomato sauce. Parmesan cheese, mozzarella, then baked. Served with roast potatoes & green vegetables.

Traditional roast turkey
with chipolata sausage, stuffing, roast potatoes and vegetables.

10oz grilled sirloin steak (£5.50 supplement)
Scottish sirloin steak fully garnished with grilled mushrooms, tomatoes, onion rings & fries.

Scottish field chicken
chicken breast fillet dusted in plain flour, sauteed in extra virgin olive oil with pancetta ham, black pudding and haggis, a hint of garlic, white wine and blended with cream. Served over tagliolini pasta garnished with cherry tomatoes and basil.

Adriatic seafood stew (brodetto) (£6.50 supplement)
(daily market menu) A bouillabaisse type of seafood dish. Made with mussels, calamari, three types of prawns, cod loin sauteed in finely chopped onions, garlic, fresh herbs, chilli, red wine and plum tomatoes. Served with 'fettunta' bread on a side dish - seafood may vary daily due to choices at the fish market.

Penne arrabbiata (v)
pasta quills in extra virgin olive with spicy tomato sauce, fresh chilli, basil and garlic (with or without chicken breast)

Grilled fillet of Scottish salmon
served with bearnaise sauce and garnished with green beans & sauteed potatoes.

(Crepe) Crespelle piccolo mondo (v)
baked homemade crepes filled with creamy spinach and ricotta cheese, topped with a tomato sauce and mozzarella. Served with fries.

Sea bass
fillet of sea bass grilled or baked with fresh rosemary, garlic, fine fennel, white wine, served over a mould of cream potatoes, fresh vegetables and garnished with seasonal salad.

Dolci ~ Desserts

Zuppa Italia (home speciality)
special homemade cake, made with sponge soaked in anisette flavoured syrup. Filled with chocolate and creme patisserie covered with meringue. Baked and served with whipped cream.

Christmas pudding (flambe at your table)
with brandy and sambuca sauce.

Classic creme brulee
vanilla flavour

Classic tiramisu
Italian desserts with eggs, mascarpone semifreddo, sponge fingers, coffee & cocoa

Assorted continental cheeses
served with dry fruit, honey, pear and biscuits.

Chocolate fudge cake
served hot with ice cream and fresh cream

Tea or coffee

Antipasti ~ hors d `oeuvres

Duet of Scottish smoked salmon
smoked salmon, lumpfish caviar & gravadlax. Served with rocket salad, lemon wedge and wholemeal bread.

Trio of mushrooms, mozzarella and onion rings (v)
mushrooms, mozzarella, zucchini and onion rings dressed in breadcrumbs, deep fried, garnished with a crispy salad, served with garlic mayonnaise.

Fried duet of king prawn & scampi
deep fried king prawn & scampi in a tempura batter. Served with sweet chilli or tartar sauce over little gem salad leaves.

Homemade pate
made with chicken and duck liver, spicy ham, with onions, garlic, white wine, fresh herbs and garnished with toast and crispy salad.

Stuffed mushrooms
mushrooms stuffed with cheese, ham, onions, herbs, bread crumbed, deep fried and served with garlic mayonnaise.

Mussels alla provinciale
mussels cooked in onions, garlic, a hint of chilli, white wine, black pepper, tomatoes and parsley. Or mussels mariniere (no tomatoes) with or without cream optional

Ben Nevis nuggets (special recipe)
made with chopped haggis, bacon and black pudding mixed with chopped onions sauteed in butter, coated with beaten egg, oats and breadcrumbs, deep-fried & served over a whiskey peppercorn sauce.

Classic Italian antipasto
a fine assorted selection of Italian cured meat like parma ham, salami, baked ham etc. Garnished with olives and grilled vegetables.

Seafood croquettes
served with hollandaise sauce or tartare sauce.

Minestre - soups

Adriatic seafood soup (house speciality)
sauteed prawns, scallops, flaky fillet of sole in extra virgin olive oil with garlic, chilli, tomatoes and fresh basil. Served with toasted 'fettunta' bread.

Classic Italian Minestrone
the classic Italian vegetable soup

Farmhouse cream of vegetable soup (v)
(zuppa della fattoria)
a blend of broccoli, onions, peas, lentils, garlic, carrots, cauliflower, celery, fresh herbs and topped with croutons.

Pappa al pomodoro (spicy tomato soup) (v)
this thick tasty soup was once the porridge of Tuscany, made with tomatoes, fresh basil. leeks, chilli peppers, whole white bread, olive oil, salt & pepper

Secondi piatti ~ main courses

Countryside style risotto
made with chicken breast, Italian sausage, rice and wild mushrooms, cooked in a sauce made with shallots, extra virgin olive oil, garlic and fresh herbs
Vegetarian option also available

Stew of gigot of lamb Tuscany style
seasoned with garlic, rosemary, white wine, mint, coarse black pepper, a little chilli, balsamic vinegar and blended with a tangy tomato sauce. Served with puff pastry, baby roast potatoes and vegetables.

Medallions of pork fillet calvados (special)
medallions of pork fillet sauteed in olive oil, flamed in calvados, flavoured with cider, demi glace, au poivre sauce, blended with cream and garnished with apple fritters laced with honey. Served with sauteed potatoes & broccoli.

Linguine alla marinara (seafood pasta, shell free)
Linguine tossed in extra virgin olive oil with three varieties of prawns (king, tiger & North Atlantic) flamed in brandy, chilli, garlic, white wine, fresh herbs and cream sauce.

Chicken alla parmigiana
Escalopes of chicken breast marinated in lemon juice, fresh herbs, garlic & white pepper. Dressed in breadcrumbs, pan fried, then topped with a tomato sauce. Parmesan cheese, mozzarella, then baked. Served with roast potatoes & green vegetables.

Traditional roast turkey
with chipolata sausage, stuffing, roast potatoes and vegetables.

10oz grilled sirloin steak (£5.50 supplement)
Scottish sirloin steak fully garnished with grilled mushrooms, tomatoes, onion rings & fries.

Scottish field chicken
chicken breast fillet dusted in plain flour, sauteed in extra virgin olive oil with pancetta ham, black pudding and haggis, a hint of garlic, white wine and blended with cream. Served over tagliolini pasta garnished with cherry tomatoes and basil.

Adriatic seafood stew (brodetto) (£6.50 supplement)
(daily market menu) A bouillabaisse type of seafood dish. Made with mussels, calamari, three types of prawns, cod loin sauteed in finely chopped onions, garlic, fresh herbs, chilli, red wine and plum tomatoes. Served with 'fettunta' bread on a side dish - seafood may vary daily due to choices at the fish market.

Penne arrabbiata (v)
pasta quills in extra virgin olive with spicy tomato sauce, fresh chilli, basil and garlic (with or without chicken breast)

Grilled fillet of Scottish salmon
served with bearnaise sauce and garnished with green beans & sauteed potatoes.

(Crepe) Crespelle piccolo mondo (v)
baked homemade crepes filled with creamy spinach and ricotta cheese, topped with a tomato sauce and mozzarella. Served with fries.

Sea bass
fillet of sea bass grilled or baked with fresh rosemary, garlic, fine fennel, white wine, served over a mould of cream potatoes, fresh vegetables and garnished with seasonal salad.

Hors d’Oeuvres

Terrine of Pâté (smooth pâté)
Our homemade pâté is made with chicken, duck liver, with onions, garlic, fresh herbs, sherry, blended with cream. Served with warm toast and garnished with seasonal leaves.

Mediterranean Antipasto (v)
A selection of roasted peppers, mushrooms, artichokes, sun-dried tomatoes, zucchini and roasted onions, preserved in olive oil and served with fresh Mozzarella over savory rice.

Mussels alla Provinciale (£1.50 supplement)
Mussels cooked in onions, garlic, a hint of chilli, white wine, black pepper, tomatoes and parsley.

Trio of Mushrooms, Mozzarella and Onion Rings (v)
Mushrooms, mozzarella cubes, onion rings and zucchini dressed in breadcrumbs, deep-fried, garnished with a crispy salad, served with garlic mayonnaise.

Prawn Cocktail (£1.00 supplement)
Succulent Atlantic prawns served with homemade seafood sauce, fresh salad leaves, wholemeal bread & lemon wedge.

Duet of Seasonal Melon (v)

Italian Antipasto (£1.00 supplement)
A fine, assorted selection of Italian cured meat like Parma ham, salami, baked ham etc. garnished with olives and grilled vegetables.

Spicy Italian Sausage (Salsiccia con Fagioli)
Classic dish from Tuscany is made with spices, Italian sausage and Borlotti beans in a special sauce with sage, garlic, blended with tomato sauce served with Garlic Bread.

Stuffed Mushrooms
Deep fried breaded mushrooms stuffed with a blend of cheese and ham, and served over salad leaves with garlic mayonnaise.

Calamari Frite
Marinated in lemon juice& white pepper, dressed with flour and light bread crumb, deep fried and served with a tartare sauce or a spicy sweet chilli sauce.

Mains

Penne Arrabbiata (v)
Pasta quills in extra virgin olive oil with spicy tomato sauce, fresh chilli, basil and garlic (with Chicken Breast £1.50 supplement)

Bœuf au Poivre with Yorkshire Pudding
Stew of roasted topside of Aberdeen Angus beef in peppercorn sauce made with butter, demi-glace, red wine and cream served with potatoes & vegetables. (£1.50 supplement)

Classic Lasagne al Forno
Traditional lasagne with Bolognese, Béchamel and tomato sauce served with Fries.

Countryside Style Risotto
Made with Chicken Breast, Italian Sausage, Rice and Wild Mushrooms, cooked in a sauce made with shallots, extra virgin olive oil, garlic and fresh herbs.

Duet of Fillet of Fish Goujon
(Sole & Haddock) Dressed in a tempura batter, deep fried and served with fries and tartare sauce.

Escalopes of Chicken Milanese
Marinated chicken breast dressed in breadcrumbs, pan-fried and served over linguine pasta al pomodoro and baby roast potatoes.

Stew of Gigot & shoulder Lamb Tuscany Style
Seasoned with garlic, rosemary, white wine, mint, coarse black pepper, a little chilli, Balsamic vinegar and blended with a tangy tomatoes sauce served over mash potato and vegetables. (£1.50 Supplement)

Linguine alla Marinara
(£2.95 Supplement) (Seafood Pasta – Shell Free) Linguine tossed in extra virgin olive oil with three varieties of prawns (King, Tiger and North Atlantic), flamed in Brandy, chilli, garlic, white wine, fresh herbs, tomato and cream sauce.

Crespelle (Crêpe) (v)
Baked homemade crêpes filled with spinach & ricotta, topped with a tomato and cream sauce served with seasonal fries.

Monute Steak (£4.50 Supplement)
150 grams approx, Scottish Sirloin served with mushrooms, fries & onion rings.

Chicken alla Parmigiana
Escalopes of Chicken Breast marinated in lemon juice, fresh herbs, garlic & white pepper, dressed in breadcrumbs, pan fried, then topped with a tomato sauce, parmesan cheese, mozzarella, then baked served with roast potatoes & green vegetables.

Other pasta dishes available on request; carbonara, Rigatoni della Casa, spaghetti Bolognese, pasta Principessa, Amatriciana, etc

Dessert Or Cheese

Meringue Delight
With ice-cream, fruit cocktail and fresh cream

Sticky Toffee Pudding
Chef own recipe served hot with vanilla ice cream and cream.

Assorted Continental Cheeseboard
Served with dry fruit, honey, walnuts, pear and oat biscuits. (£2.00 supplement)

Homemade Apple Pie
Served hot with ice-cream and whipped cream

Tiramisú
Classic Italian dessert with whisked eggs, Mascarpone semifreddo, sponge finger, Marsala wine, coffee & cocoa.

Assorted Coppa Gelato
Vanilla, Strawberry & Chocolate.

Antipasti ~ hors d `oeuvres

Duet of Scottish smoked salmon
smoked salmon, lumpfish caviar & gravadlax. Served with rocket salad, lemon wedge and wholemeal bread.

Ben Nevis nuggets (special recipe)
made with chopped haggis, bacon and black pudding mixed with chopped onions sauteed in butter, coated with beaten egg, oats and breadcrumbs, deep-fried & served over a whiskey peppercorn sauce.

King prawn & scampi
deep fried king prawn & scampi in a tempura batter. Served with sweet chilli or tartar sauce over little gem salad leaves.

Classic Italian antipasto
a fine assorted selection of Italian cured meat like parma ham, salami, baked ham etc. Garnished with olives and grilled vegetables.

Trio of mushrooms, mozzarella and onion rings (v)
mushrooms, mozzarella, zucchini and onion rings dressed in breadcrumbs, deep fried, garnished with a crispy salad, served with garlic mayonnaise.

Stuffed mushrooms
mushrooms stuffed with cheese, ham, onions, herbs, bread crumbed, deep fried and served with garlic mayonnaise.

Homemade pate
made with chicken and duck liver, spicy ham, with onions, garlic, white wine, fresh herbs and garnished with toast and crispy salad.

Melon & fruit cocktail (v)

Choice of soups
Classic Italian minestrone, cream of vegetable or seafood soup

Secondi piatti ~ main courses

Penne arrabbiata (v)
pasta quills in extra virgin olive with spicy tomato sauce, fresh chilli, basil and garlic (with or without chicken breast)

(Crepe) Crespelle piccolo mondo (v)
baked homemade crepes filled with creamy spinach and ricotta cheese, topped with a tomato sauce and mozzarella. Served with fries.

10oz grilled sirloin steak
Scottish sirloin steak fully garnished with grilled mushrooms, tomatoes, onion rings & fries.

Chicken alla parmigiana
Escalopes of chicken breast marinated in lemon juice, fresh herbs, garlic & white pepper. Dressed in breadcrumbs, pan fried, then topped with a tomato sauce. Parmesan cheese, mozzarella, then baked. Served with roast potatoes & green vegetables.

Grilled fillet of Scottish salmon
served with bearnaise sauce and garnished with green beans & sauteed potatoes.

Roasted Scottish sirloin in a creamy pepper sauce (chef's special)
baked sirloin of beef in a red wine & demi-glace sauce, with fresh herbs. Served over mashed potatoes, with Yorkshire pudding & cauliflower au gratin.

Country style risotto
made with chicken breast, Italian sausage, rice and wild mushrooms, cooked in a sauce made with shallots, extra virgin olive oil, garlic and fresh herbs
Vegetarian option also available

Sea bass
fillet of sea bass grilled or baked with fresh rosemary, garlic, fine fennel, white wine, served over a mould of cream potatoes, fresh vegetables and garnished with seasonal salad.

Medallions of pork fillet calvados (special)
medallions of pork fillet sauteed in olive oil, flamed in calvados, flavoured with cider, demi glace, au poivre sauce, blended with cream and garnished with apple fritters laced with honey. Served with sauteed potatoes & broccoli.

Fillet of beef Piccolo mondo (£7.50 supplement)
sauteed with extra virgin olive oil with onions, garlic, mushrooms, demi-glace, red wine, flamed with brandy. Flavoured with tomato, pepper sauce and blended with cream. Grilled fillet steak also available - £7.50 supplement

Dolci ~ Desserts

Zuppa Italia (home speciality)
special homemade cake, made with sponge soaked in anisette flavoured syrup. Filled with chocolate and creme patisserie covered with meringue. Baked and served with whipped cream.

Assorted continental cheeses
served with dry fruit, honey, pear and biscuits.

Christmas pudding (flambe at your table)
with brandy and sambuca sauce.

Sticky toffee pudding (chefs own recipe)
served hot with vanilla ice cream and cream.

Chocolate fudge cake
served hot with ice cream and fresh cream

Tea & Coffee
with assorted continental chocolate

Hors d'Oeuvres

Terrine of Pâté (Smooth Pâté)
Our homemade pâté is made with chicken and duck liver, with onions, garlic, fresh herbs, sherry, blended with cream. Served with warm toast and garnished with seasonal leaves.

Mediterranean Antipasto (V)
A selection of roasted peppers, mushrooms, artichokes, sun-dried tomatoes, zucchini and roasted onions, preserved in olive oil and served with fresh Mozzarella over savory rice.

Mussels alla Provinciale (£1.50 Supplement)
Mussels cooked in onions, garlic, a hint of chilli, white wine, black pepper, tomatoes and parsley.

Trio of Mushrooms, Mozzarella and Onion Rings (V)
Mushrooms, Mozzarella cubes, onion rings and zucchini dressed in breadcrumbs, deep-fried, garnished with a crispy salad, served with garlic mayonnaise.

Prawn Cocktail (£1.00 Supplement)
Succulent Atlantic prawns served with homemade seafood sauce, fresh salad leaves, wholemeal bread and lemon wedge.

Duet of Seasonal Melon (V)

Italian Antipasto (£1.00 Supplement)
A fine, assorted selection of Italian cured meat like Parma ham, Salami, baked ham etc. Garnished with olives and grilled vegetables.

Spicy Italian Sausage (Salsiccia con Fagioli)
Classic dish from Tuscany, made with spices, Italian sausage and Borlotti beans in a special sauce with sage, garlic, blended with tomato sauce. Served with garlic bread.

Stuffed Mushrooms
Deep fried breaded mushrooms stuffed with a blend of cheese and ham, and served over salad leaves with garlic mayonnaise.

Calamari Frite
Marinated in lemon juice and white pepper, dressed with flour and a light bread crumb, deep fried and served with a tartare sauce or a spicy sweet chilli sauce.

Main Courses

Penne Arrabbiata (V)
Pasta quills in extra virgin olive oil with spicy tomato sauce, fresh chilli, basil and garlic. Quite spicy!
(with chicken breast, £1.50 supplement)

Bœuf au Poivre with Yorkshire Pudding (£1.50 Supplement)
Stew of roasted topside of Aberdeen Angus beef in peppercorn sauce made with butter, demi-glace, red wine and cream. Served with potatoes and vegetables.

Classic Lasagne al Forno
Traditional lasagne with Bolognese, Béchamel and tomato sauce. Served with fries.

Country Style Risotto
Made with chicken breast, Italian sausage, rice and wild mushrooms, cooked in a sauce made with shallots, extra virgin olive oil, garlic and fresh herbs.

Duet of Fillet of Fish Goujon
(Sole & Haddock) Dressed in a tempura batter, deep fried and served with fries and tartare sauce.

Escalopes of Chicken Milanese
Marinated chicken breast dressed in breadcrumbs, pan-fried and served over linguine pasta al pomodoro and baby roast potatoes.

Stew of Gigot & Shoulder Lamb Tuscany Style (£1.50 Supplement)
Seasoned with garlic, rosemary, white wine, mint, coarse black pepper, a little chilli, balsamic vinegar and blended with a tangy tomato sauce. Served over mash potato and vegetables.

Linguine alla Marinara (£2.95 Supplement)
(Seafood Pasta - Shell Free) Linguine tossed in extra virgin olive oil with three varieties of prawns (King, Tiger & North Atlantic) flamed in Brandy, chilli, garlic, white wine, fresh herbs, tomato and cream sauce.

Crespelle (Crêpe) (V)
Baked homemade crêpes filled with spinach and ricotta, topped with a tomato and cream sauce. Served with seasoned fries.

Minute Steak (£4.50 Supplement)
150 grams approximately. Scottish Sirloin. Served with mushrooms, fries and onion rings.

Chicken alla Parmigiana
Escalopes of chicken breast marinated in lemon juice, fresh herbs, garlic and white pepper. Dressed in breadcrumbs, pan fried, then topped with a tomato sauce, parmesan cheese, mozzarella, then baked. Served with roast potatoes and green vegetables.

OTHER PASTA DISHES AVAILABLE ON REQUEST:
Carbonara; Rigatoni; della Casa; Pasta Principessa; Spaghetti Bolognese; Amatriciana; etc

Desserts or Cheese

Meringue Delight
With ice cream, fruit cocktail and fresh cream

Sticky Toffee Pudding (Chef's own recipe)
Served hot with vanilla ice cream and cream

Assorted Continental Cheeseboard (£2.00 Supplement)
Served with dry fruit, honey, walnuts, pear and oat biscuits

Homemade Apple Pie
Served hot with ice cream and whipped cream

Tiramisú
Classic Italian dessert with whisked eggs, Mascarpone semifreddo, sponge finger, Marsala wine, coffee and cocoa

Assorted Coppa Gelato
Vanilla, strawberry, chocolate

Ristorante Piccolo Mondo Renfrew

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About Ristorante Piccolo Mondo Renfrew

Absolutely excellent meal with professional service and lovely ambience. Worth a visit for everything and wow the "facilities"

A firm favourite

Welcoming Italian restaurant in Renfrew

Variety of traditional & unique Italian dishes

Large wine selection & dessert menu

Menus for Ristorante Piccolo Mondo Renfrew

Celebration menu

Starters

Soups

Sides

Main Courses

Desserts

Information

Christmas day menu

Antipasti ~ hors d `oeuvres

Choice of soups

Secondi piatti ~ main courses

Dolci ~ Desserts

Information

Deluxe festive lunch menu

Antipasti ~ hors d `oeuvres

Soups (starter) & main course pasta dishes

Secondi piatti ~ main courses

Dolci ~ Desserts

Information

Elite celebration dinner menu

Antipasti ~ hors d `oeuvres

Minestre - soups

Secondi piatti ~ main courses

Dolci ~ Desserts

Information

Elite festive dinner menu

Antipasti ~ hors d `oeuvres

Minestre - soups

Secondi piatti ~ main courses

Dolci ~ Desserts

Information

Gourmet Menu

Hors d’Oeuvres

Soups

Sides - to share between 2

Mains

Dessert Or Cheese

Information

Hogmanay menu

Antipasti ~ hors d `oeuvres

Secondi piatti ~ main courses

Dolci ~ Desserts

Information

Market Menu

Hors d'Oeuvres

Soups

Sides - to share between two

Main Courses

Desserts or Cheese

Information

Photos of Ristorante Piccolo Mondo Renfrew

Reviews for Ristorante Piccolo Mondo Renfrew

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