Ennios Menu

From the Valle Del Belice Region, Sicily.

Garlic & parsley ciabatta bread.

Fontina cheese, garlic & parsley bruschetta.

Tomato, basil, shallots bruschetta, balsamic glaze.

Freshly baked ciabatta bread, butter, aged balsamic vinegar, extra virgin olive oil.

Three fresh oysters, raspberry vinaigrette, fresh lemon, dill oil.

Soup of the day, freshly baked ciabatta bread, butter.

Burrata, courgette ribbons, orange segments, garlic & chilli oil, crispy shallots.

Steamed mussels, Amalfi lemon, white wine, shallots, garlic & cream, ciabatta bread.

Deep fried baby calamari, tiger prawns, whitebait, homemade tartare sauce.

Thinly sliced raw beef tenderloin, rocket salad, Parmesan shavings, pickled shallots, extra virgin olive oil.

Baked scallops in shell, creamed leeks and ’nduja crumb.

Slow cooked pig cheeks, parsnip truffle & honey purée, julienne of green apple, red wine jus, chive oil.

Cod, salmon & tiger prawns in a rich, creamy Thermidor sauce, chargrilled ciabatta.

Smoked pancetta, Parmesan, egg yolk.

Mixed seafood, chilli, garlic, parsley, cherry tomatoes, extra virgin olive oil.

Rich beef bolognese, egg pasta.

Lobster linguine, arrabbiata sauce.

Italian sausage, chargrilled aubergine, mascarpone & ’nduja sauce, Pecorino Romano.

Fresh garlic, chilli, parsley, extra virgin olive oil.

Spicy tomato sauce, garlic, chilli.

Arborio saffron rice, peas, Parmesan shavings, rocket leaves.

Baked rich ground beef, tomato sauce, béchamel sauce, egg pasta sheet.

Breaded chicken breast, spaghetti arrabbiata, rocket & Parmesan salad.

Pan-fried calves liver, crispy pancetta, baby carrots, caramelised onions, creamed mashed potatoes, jus.

Pan-roasted rack of lamb, dauphinoise potato, chargrilled tenderstem broccoli, baby carrots, celeriac velouté, jus.

Veal chop, sautéed potatoes & green vegetables, wild mushroom sauce.

Pan-fried duck breast, foie gras, salt-baked beetroot, confit duck leg bonbon, amarena black cherries jus.

Slow cooked pork belly, beer pearl barley, burned apple purée, roasted celeriac, whole grain mustard sauce.

8oz fillet steak.

10oz rib-eye steak.

6oz sirloin steak.

Grilled salmon fillet, carbonara stuffed ravioli, sautéed spinach, Parmesan sauce.

Whole seabass baked with a sea salt crust, roasted Italian vegetables. Filleted at your table.

Ennio’s classic fish & shellfish spicy chilli stew, chargrilled ciabatta. Ennio’s favourite.

Fillet of cod, handmade gnocchi, mussels, lemon & parsley sauce. Chef’s signature.

Sautéed potatoes, lemon butter sauce, mixed salad.

Fresh lobster with garlic butter, Thermidor or chilled, mixed salad.

Lemon tart, vanilla and lemon custard, raspberry coulis, honey tuile. Pair with Dindarello (50ml) £11.00

Vanilla pannacotta, fruit of the forest compote, almond biscotti. Pair with Monte Faustino Recioto della Valpolicella Classico (50ml) £12.50

Classic chocolate mousse with chocolate soil, wild berries coulis, amaretto-pickled blackberries. Pair with Crociani Vin Santo di Montepulciano (50ml) £12.00

House speciality. Finger biscuits soaked in coffee, layered with mascarpone cheese, cocoa powder. Pair with Chateau Ramon (50ml) £10.50

Vanilla ice cream with espresso & your choice of liqueur: Tia Maria, Baileys or Amaretto. More liqueurs available. Contains alcohol.

Traditional Venetian cocktail: prosecco, vodka, lemon sorbet.

A selection of locally-made ice creams or sorbets (3 scoops). Ice creams: vanilla pod, strawberry, chocolate chip, rum & raisin, pistachio, coffee mocha swirl, salted caramel, fig & honey, vegan vanilla. Sorbets (VG): raspberry, lemon, champagne.

A smaller portion for younger guests.

Rolled oats, mixed seeds & nuts, maple syrup & honey, dried berries, soy or Greek yogurt.

Melon, grapes, passion fruit, fresh berries.

Two free-range eggs, locally made New Forest sausage, smoked back bacon, black pudding, hash brown, flat mushroom, roasted plum tomato, white or brown toast.

Focaccia, crushed avocado, cherry tomatoes, chilli flakes, smoked Maldon salt, extra virgin olive oil.

Hot smoked chalk stream trout, two poached eggs, lemon basil hollandaise, smoked bacon crumb, toasted breakfast muffin.

Two poached eggs, sautéed spinach, toasted pumpkin seeds, hollandaise, toasted breakfast muffin.

Italian cured meats & cheese, melon, white or brown toast.

A delicious soft and creamy blue from Lombardy. A milder alternative to powerful blues, with a sweet and delicate flavour.

Semi-soft, washed-rind, smear-ripened cheese from Val Taleggio. Thin crust, strong aroma, comparatively mild flavour with an unusual fruity tang.

A semi-firm cow’s milk cheese from the Veneto, with a smooth texture and slightly flowery, sweet taste. Protected Designation of Origin.

Semi-hard, ranging from open and supple in younger cheeses to dense and crystalline when aged. Nutty, smoky, fruity and sweet when mature.

A firm-pressed, deliciously smooth French/Swiss cheese made using the finest cream & cow’s milk. Matured in caves.

Naturally-rinded soft cheese made with pasteurised milk, sold at three to five weeks. Blue-veined with green, blue, grey and white moulds across the rind. Plenty of character; striking on any cheeseboard.

A PDO rich, nutty, flavoursome cheddar, handmade from local Dorset milk and matured in the Cheddar Gorge caves.

Bold and rich, with character from real black truffles. Indulgent and luxurious, overflowing with moreish truffle flavour.

Ripened for 8–12 weeks. Creamy, smooth texture with small holes. Washed curd, semi-hard.

Brook & Bucket signature sheep’s milk. Hard cheese, nine months matured, with a nutty sweetness.

Quince jelly, grapes, apple, crackers.

Lemon tart, vanilla and lemon custard, raspberry coulis, honey tuile.

Vanilla pannacotta, fruit of the forest compote, almond biscotti.

Classic chocolate mousse with chocolate soil, wild berries coulis, amaretto-pickled blackberries.

House speciality. Finger biscuits soaked in coffee, layered with mascarpone cheese, cocoa powder.

Warm panettone pudding, amaretto custard, winter berries.

Classic tiramisù with mascarpone, espresso, dark chocolate.

Chocolate and orange torte, orange gel, blood orange sorbet.

Honeycomb cheesecake, wild berry sauce.

Sharing platter to start: sliced cured meats, tomato and mozzarella with basil dressing, Nocellara olives, roasted peppers, marinated artichoke, fried calamari, steamed mussels in cream sauce, selection of bread, butter, extra virgin olive oil & aged balsamic vinegar.

Pan-seared trout supreme, homemade gnocchi, asparagus, lemon parsley sauce.

Breaded chicken fillet topped with Parma ham & mozzarella, spaghetti arrabbiata sauce, rocket & Parmesan salad.

Penne pasta, sautéed wild mushrooms, peas, cream sauce.

Baked rich ground beef, tomato sauce, béchamel sauce, pasta sheets.

Honeycomb cheesecake served with salted caramel sauce, fig & honey ice cream.

Finger biscuits soaked in coffee, layered with mascarpone cheese, cocoa powder.

Chocolate & raspberry torte, raspberry sorbet.

Fresh soup of the day, ciabatta bread & butter.

Dorset cured beef bresaola, pickled shallots, anchovy aioli, Pecorino Romano shavings.

Fried calamari, prawns & whitebait, garlic & parsley mayonnaise, chargrilled lemon.

Soft & creamy Italian cheese, caramelised red onions, heritage baby tomato, pickled plums, scorched red chillies, pine nuts, rocket, smoked salt.

Veal chop, fondant potato, tenderstem broccoli, mushroom sauce.

Pan-fried fillet of seabass, crushed rosemary potatoes, spicy cream & mussel sauce, samphire.

’Nduja & roasted red peppers stuffed chicken supreme, mash potato, tenderstem broccoli, red wine jus.

Classic crème brûlée.

A selection of fine Italian & English cheeses, fig chutney, celery, grapes, butter, selection of crackers. £3.50 supplement.

Roasted butternut squash soup, mascarpone, sage, toasted pumpkin seeds, ciabatta.

Tuscan-style chicken liver parfait, red onion marmellata, toasted focaccia.

Smoked salmon, prawns, lemon chive crème fraîche.

Goats cheese and roasted beetroot, candied walnuts, green pesto.

Roast turkey breast, pancetta and sage stuffing, rosemary roast potatoes, pigs in blankets, seasonal vegetables, cranberry sauce, Marsala gravy.

Slow-braised beef in red wine, parmesan mash, tenderstem broccoli, red wine jus.

Roasted sea bass fillet, crushed potatoes, samphire, mussel butter sauce.

Wild mushroom, chestnut and spinach Wellington, rosemary roasted potatoes, winter vegetables, porcini sauce.

Monday to Saturday.

Monday to Saturday.

Monday to Wednesday.

Thursday to Saturday.

Reflecting the traditions of the past. Full yet dry, with a rich, creamy style and biscuity flavours. An excellent house Champagne.

Big and full-flavoured, with richness and yeasty tones for a long stylish finish.

Long and satisfying on the palate with layers of yeasty, nutty flavours. Complex, luxury Grand Cru made only in the best years.

Different vintages marry in complete harmony. Balance, opulent depth and magnificent richness.

Reflecting the traditions of the past. Full yet dry, with a rich, creamy style and biscuity flavours. An excellent house Champagne.

Big and full-flavoured, with richness and yeasty tones for a long stylish finish.

Long and satisfying on the palate with layers of yeasty, nutty flavours. Complex, luxury Grand Cru made only in the best years.

Different vintages marry in complete harmony. Balance, opulent depth and magnificent richness.

Very aromatic with hints of white flowers and lemongrass. Light, fresh, with a zesty citrus finish.

Dry and well-balanced. Refined acidity matching subtle peach, pear, melon and apple flavours.

Fresh nose of cut grass, elderflower and currant leaf. Dry, citrusy, well-rounded palate. Recommended.

Stone fruits and crisp green apples combined with a fresh acidity and soft, round texture.

Intense spicy cherry aroma with rich, ripe dark fruit. Thin-skinned, low tannins; mouthwatering fruit shines through. Recommended.

Smooth and easy-drinking, with delicate aroma and flavours of red fruits.

Fresh and aromatic, with concentrated plum, blackberry, cherry and chocolate flavours.

Super juicy with masses of black-cherry fruit, smooth round texture and a light dusting of Montepulciano spice.

Top-class Chardonnay aged in barrique, on a par with Burgundy’s finest whites. Incredible intensity of flavour and length.

Intense ruby, red-fruit nose, hints of oak and spice. Vibrant on the palate. Highly recommended.

Classic Bordeaux blend with 57% Cabernet Sauvignon. Rich dark berry fruit with a hint of nuts and mint. An incredible wine.