La Fontana Leicester Menu

Fresh seasonal soup with rustic bread.

Toasted bread with tomato, garlic, basil and olive oil. (VE)

Spinach and cheese balls with tomato and onion salsa. (V)

Baked aubergine with tomato, basil and mozzarella. (V, GF)

Saffron risotto balls with mozzarella, in tomato and basil sauce. (V)

Crispy squid with lemon and garlic aioli.

Penne in spiced tomato, garlic and chilli sauce. (VE, GFA)

Spaghetti with smoked turkey rashers in a creamy sauce. (VE, GFA)

Spaghetti with garlic, olive oil and chilli. (VE, GFA)

Linguine with king prawns, garlic, chilli, cherry tomatoes and white wine. (GFA)

Fusilli with tomato cream sauce, turkey ham, garlic and peas. (GFA)

Spaghetti with slow-cooked beef ragù. (GFA)

Creamy Arborio rice with wild mushrooms, garlic, white wine, parmesan and truffle oil. (V, GF)

Tomato sauce and mozzarella. (V, GFA)

BBQ sauce, chicken, mozzarella, and sweetcorn. (GFA)

Tomato sauce, mozzarella, turkey ham, and mushrooms. (GFA)

Tomato sauce, mozzarella, and roasted vegetables. (V, GFA)

Chicken, pesto, mozzarella, and sun-dried tomatoes. (GFA)

Tomato, mozzarella, spicy beef, peppers, and chillies. (GFA)

Selection of Italian bread with marinated olives and butter. (V)

Rosemary focaccia bread served with Italian olive oil and aged balsamic. (VE)

Italian garlic bread with tomato and mozzarella cheese. (V)

Mozzarella cheese with tomato, fresh basil and olive oil. (GF, V)

Crispy toasted bread topped with roasted peppers, sautéed mushrooms and ripe tomatoes. (VE)

Crispy toasted bread with smoked salmon and Italian ricotta cheese.

Smoked salmon served with red onions, capers and sourdough bread.

Italian milk cheese served with porcini mushrooms, roasted tomatoes, fresh basil and a glaze of aged Agazzotti balsamic vinegar. (V, GF)

Creamy Italian milk cheese served with slices of authentic prosciutto di Parma, truffle slices and chives. (GF)

Seasonal mix of grilled vegetables. (VE, GF)

Refreshing mixture of octopus, prawns, calamari and mussels prepared with fresh celery – marinated in our special seafood dressing. (GF)

Delicately buttered squid, crisp-fried to a golden finish, served with fresh lemon and a signature house dipping sauce.

Italian sautéed mushrooms cooked with white wine and garlic cream, served in a delicate filo pastry basket. (V)

Fresh mussels simmered in a fragrant tomato and herb sauce, served with toasted bread. (GFA)

Fresh mussels simmered in a delicate broth of white wine, shallots, garlic, butter, and fresh parsley. Served with toasted bread. (GFA)

Succulent king prawns sautéed in garlic, chilli, white wine and butter sauce. Served with toasted bread. (GFA)

Classic Italian penne pasta in a rich and spicy garlic infused tomato sauce. (VE, GFA)

Tagliatelle with Italian porcini mushrooms, butter and Parmigiano Reggiano cheese. (V)

Luxurious, earthy and aromatic pasta pillows filled with ricotta cheese and truffle, served in a parmigiano cream sauce. (V)

Tagliatelle with classic ragù alla Bolognese sauce. (GFA)

Spaghetti with anchovies, taggiasche olives, capers, cooked in a rich tomato sauce. (GFA)

Fusilli with fresh flaked tuna fish, sundried tomato sauce and a hint of capers and caramelised onion. (GFA)

Traditional Roman pasta with crisp pancetta, delicately coated in a velvety sauce of egg yolk, aged pecorino, and cracked black pepper for a deeply savoury finish. (GFA)

Roman pasta made with pancetta, Parmigiano Reggiano, parsley, combined in a savoury yet spicy tomato sauce. (GFA)

Luxurious and exquisite Neapolitan pasta with a rich medley of calamari, mussels and prawns, cooked with cherry tomatoes in a garlicky white wine sauce. (GFA)

Paccheri with mini meatballs, Italian porcini mushrooms, cherry tomato and pecorino cheese in a light tomato sauce.

Arborio risotto rice with fresh calamari, prawns and mussels, finished with a splash of white wine and garnished with fresh parsley. (GF)

Arborio risotto rice cooked with roasted seasonal vegetables in a tomato sauce. (VE, GF)

Baked pasta tubes filled with spinach and Italian ricotta, topped with tomato sauce, béchamel and parmigiano. (V)

Altered layers of pasta sheets, with a rich ragù Bolognese sauce and creamy béchamel. Oven baked and topped with parmesan.

Classic from Naples, fresh tomato sauce, mozzarella cheese, garnished with basil. (VGFA)

Cooked with fresh tomato sauce, cheesy mozzarella, savoury cooked ham and earthy mushrooms. (GFA)

Four cheese pizza including creamy mozzarella, gorgonzola, parmigiano and smoked scamorza. (GFA)

Topped with fresh tomato sauce, tasty red onions and chilli flakes. (GFA)

Cooked with fresh tomato sauce, topped with courgette, aubergine, peppers, and onions. (GFA)

Cooked with Fior di latte cheese, topped with Italian sausages, spinach and porcini mushrooms.

Fior di latte, parma ham, rocket, parmigiano shavings and cherry tomatoes. (GFA)

Fresh tomato sauce, cooked ham, artichokes, mushrooms and olives. (GFA)

Fresh tomato sauce, Fior di latte, Burrata, pancetta, ’nduja and pecorino cheese. (GFA)

Fresh tomato sauce, Fior di latte, spicy salami, ’nduja and red onion. (HA) (GFA)

Served with tasty Italian sausages, peppers, chilli and fresh basil.

Folded pizza with ricotta, Fior di latte, artichokes, mushrooms and oregano. (V)

Fior di latte mozzarella, salame napoletano, pickles, mushrooms, scamorza, and rich tomato sauce.

Vegetarian layers of thinly sliced, and shallow-fried aubergine in a rich tomato sauce, mozzarella and parmigiano cheese. (V, GF)

Fresh salmon fillet, baked in parchment with capers, olives and cherry tomato. Served with its natural juices, preserving all the delicate flavours. (GF)

Thin chicken breasts rolled with creamy ricotta, gently baked and served atop a vibrant caponata of sweet-and-sour vegetables, featuring aubergines, tomatoes, courgettes, and peppers. (GF)

Tender chicken breast coated in a delicate parmesan and breadcrumb crust, pan-fried to golden crispness while remaining juicy inside. Served with a lemon wedge and a refreshing side salad.

Tender seared strips of beef and sautéed mushrooms simmered in a rich, creamy pink sauce with white mushrooms, onion and tangy pickles, served alongside crisp breadsticks.

Succulent chicken and a medley of fresh mushrooms gently cooked in a decadent four-cheese sauce, balancing creamy, sharp, and tangy notes for a perfectly (GF)

Juicy grilled lamb chops, charred to perfection and seasoned simply to highlight their natural flavour. Served with a fresh, vibrant mint sauce that adds a bright, tangy contrast to the smoky, tender meat.

Pan seared beef fillet topped with a velvety gorgonzola cream sauce. (GFA)

Fillet steak in an exquisite porcini mushroom sauce and a touch of truffle. (GFA)

Fillet steak cooked with a delicious peppercorn sauce. (GFA)

A tender rib-eye steak with an intense, buttery flavour, served with aromatic herbs and finished with rich garlic butter. (GF)

Tender, whole seabass with subtle, mild flavours, enhanced by a drizzle of lemon and a bouquet of fresh herbs, perfectly baked to preserve its natural freshness. (GF)

Tender seabass fillets poached to perfection and finished with a bright lemon-butter and aromatic parsley sauce, offering a light, elegant flavour.

A mixture of different pan-fried seafood, such as seabass, prawns, salmon scallops and mussels made with fish stock. Preferably made for sharing.

Pan seared scallops in garlic butter sauce, accompanied by spinach and salmon caviar. (GF)

Grilled chicken, sautéed spinach, roasted peppers and mozzarella.

Buffalo mozzarella, tomato, black olives and basil pesto. (V)

Grilled chicken breast with melted cheese.

Breaded seasonal vegetables with melted cheese. (V)

Mixed salad with salmon, sun-dried tomatoes, red onion and olives. (GF)

Grilled chicken with mixed leaves, tomato, red onion, cucumber and pesto dressing. (GF)

Buffalo mozzarella, tomato, basil, olive oil and balsamic glaze. (V, GF)

Quinoa with pomegranate, broad beans, onion and lemon dressing. (VE, GF)

Roasted potatoes with rosemary and garlic. (VE, GF)

Chargrilled seasonal vegetables with olive oil and herbs. (VE, GF)

Sautéed spinach with garlic and olive oil. (VE, GF)

Crispy skin-on fries with sea salt. (VE, GF)

Tenderstem broccoli with lemon and olive oil. (VE, GF)

Mixed leaves with cherry tomatoes, cucumber and balsamic dressing. (VE, GF)

Crispy skin-on fries with sea salt. (VE)

Sautéed spinach with garlic and olive oil. (VE, GF)

Roasted potatoes with rosemary and garlic. (VE, GF)

Tender stem broccoli with lemon and olive oil. (VE, GF)

Green peas cooked with crispy bacon and a touch of cream.

Mixed leaves with cherry tomatoes, cucumbers and lemon dressing. (VE, GF)

Rocket salad with cherry tomatoes, parmesan shavings and balsamic dressing. (VE, GF)

Crispy bread with Nutella spread on top with strawberries. (V)

Classic coffee-soaked sponge with Mascarpone cream and cocoa powder. (V)

An exquisite dessert made with Nutella chocolate, Mascarpone cream and finished with chocolate chips. (V)

Silken vanilla custard crowned with a delicately torched caramel crust, offering a perfect contrast of creaminess and crisp sweetness. (V, GF)

A delicate meringue shell with a crisp exterior and marshmallow-soft centre, topped with lightly whipped cream and a vibrant medley of fresh seasonal fruits. (V, GF)

Fudgy chocolate brownie with vanilla ice cream and chocolate drizzle. (V)

Refreshing lemon sorbet with candied citrus and mint. (VE, GF)

Selection of artisan Italian ice creams – ask for today’s flavour! (V, GF)

Rich and bold Italian coffee

Espresso with steamed milk and frothy foam

Smooth espresso with steamed milk

Espresso with hot water

Espresso with a dash of milk foam

Creamy, indulgent, topped with whipped cream

English Breakfast, Earl Grey, Green, or Herbal