By doing so, the honeyed, floral flavours of the Fiano grape become more fully developed and concentrated. San Carlo, Temple Street, Birmingham, B2 5BN. Our chef will prepare a large plate of antipasto representing the regional tastes of Italy, Deep fried calamari, prawns, scampi and scallops served with tartar and sweet chilli sauce, Very thin sliced raw Aberdeen fillet of beef with mustard dressing, parmesan cheese and rocket, Sashimi grade tuna mixed with olive oil, mustard, lemon juice, wild rocket, Flatbread with sea salt, olive oil and rosemary, Toasted Altamura bread with chopped Sicilian Pachino tomatoes, garlic and olive oil, Toasted Altamura bread with Calabrian ground ‘Nduja sausage and buffalo mozzarella, Tomato, buffalo mozzarella, ham and mushrooms, With tomato, mozzarella, tuna and onions and olives, Burrata, tomato, fresh pachino tomatoes and basil, Tomato, buffalo mozzarella, chicken, mushrooms and rosemary, Tomato, buffalo mozzarella, parma ham, rocket, parmesan shavings, Caciocavallo cheese, porcini mushrooms and black truffle, Folded pizza with chicken, garlic, spinach and cheese topped with tomato sauce, Tomato, buffalo mozzarella, spicy Calabrian sausage, onions and chilli, Tomato, buffalo mozzarella, mushrooms, artichokes and sweet peppers, Folded pizza with spicy sausage, tomato, mozzarella, chilli, Original Bologna recipe with slow cooked beef ragu, Short tubes of pasta in a spicy tomato sauce with chilli and garlic, San Carlo’s most famous pasta dish with lobster, brandy, tomato, peas and a touch of cream, The most popular pasta dish in Southern Italy, with aubergine, tomato, basil and garlic, topped with pecorino cheese, Thin spaghetti with king prawns, hot chilli, anchovies, capers, olives, fresh parsley and San Marzano tomato, Long pasta tubes, favourite of the great Maestro Toscanini, made with Tuscan spiced sausage, extra virgin olive oil, tomatoes and Tuscan pecorino, Carnaroli rice with porcine mushrooms and black truffle, Pancetta, egg yolk, parmesan cheese and cream, Penne pasta in a creamy sauce with chicken, baby prawns and parsley, With venus clams, mussels, prawns, garlic and tomato, Ravioli stuffed with lobster and crab meat in a light creamy and pink peppercorn sauce, Handmade ravioli filled with Pecorino cheese and truffle, with a cream, Parmesan and truffle oil sauce, topped with fresh truffle, Fresh layers of pasta with slow cooked bolognese sauce, baked with béchamel, mozzarella and parmesan cheese, Classic spaghetti with baby clams, garlic, chilli and a touch of tomato, Fresh pasta filled with spinach and ricotta in a ham and cream sauce, petit pois and parmesan cheese, Classic shellfish pasta with clams, mussels, prawns, garlic and tomato, With garlic, chilli and Worcestershire sauce, With onions, pancetta and a touch of cream, Pan fried with balsamic vinegar and garlic, Flattened breast of chicken in breadcrumbs pan-fried, served with rocket and datterino tomato, Tuscan veal escalope in breadcrumbs, pan fried in olive oil, 9oz fillet steak with a brandy and green peppercorn sauce, 9oz flattened fillet steak with brandy mustard and mushroom sauce, Sliced Tuscan veal with ham, cooked in white wine, sage and butter, Pan fried breast of chicken with white wine, mushrooms and cream sauce, garnished with asparagus, Tuscan veal cooked in cream, brandy, mustard seeds and chopped mushrooms, 8oz fillet steak wrapped in Pancetta with cream and black truffle sauce, 8oz fillet steak, crouton based topped with paté and Madeira wine sauce, Lamb cutlets with Barolo red wine, rosemary and sunblushed tomato sauce, Steak, lamb cutlets, chicken breast and Tuscan sausage. Fumo, 1 Waterloo Street, Birmingham, B2 5PG ... San Carlo Group Restaurants has launched My San Carlo. Subtle taste, rich in texture, White wine from a small vineyard in Puglia, An IGP Puglia red that can elegantly accompany daily meals of all kinds, Harmonious and fresh, which reflects the Pugliese nature on our tables, Full bodied, aged 12 months in Never Barriques and Troncais, Interesting aroma of orange blossom, liquorice and white pepper. San Carlo Birmingham has won a range of regional and national awards for fine Italian cuisine and Our extensive menu has over 140 dishes. The scent is elegant and complex with notes of red fruits, An intense ruby red in colour, at times impenetrably so, the Solaia shows intensely warm aromas which reflect the climate of the season while maintaining a delicate freshness as well, The cuvée brings together the best terroirs of Tuscany and combines the Mediterranean expression of opulence and generosity with structure and complexity, Traditional Italian dessert served with fresh fruits, Meringue, strawberries, fresh cream and almond flakes, A selection of mini bites (minimum for 2 people), Crisp and delicate puff pastry layered with Chantilly cream, Mixed Italian Cheese Served with grapes, celery and biscuits, Selection of Ice Creams and Sorbets (3 scoops), Vanilla ice cream with espresso and frangelico liqueur, Vanilla ice cream served with hot chocolate and Italian biscuit, Chocolate, hazelnut and vanilla ice cream with warm Nutella sauce (minimum for 2 people) (n), Vanilla ice cream with fresh strawberries served with whipped cream and a touch of meringue biscuits. 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