THE multi, award-winning La Parmigiana, one of Glasgow’s finest restaurants for classic Italian cuisine, has introduced one, two and three-course set lunch menu options at £9.95, £13.50 and £15.90, respectively.
Whilst the set lunch menu changes weekly, typical dishes featuring on the menu include starters of: soup of the day; fresh taglionlini with smoked salmon and cream; strawberry and prawns salad and tomato and olive bruschetta.
Typical main dishes include: cold poached salmon with a Russian salad; fresh pappardelle with a duck ragu; pan chicken fillet with white wine and lemon juice; lasagne al forno and risotto with asparagus.
Desserts, meanwhile, offer a choice between: sweet of the day; tiramisu and pannacotta with a crushed berry coulis.
La Parmigiana proprietor, Sandro Giovanazzi, said: “Our new one, two and three course set lunch menu has been created to cater for a growing customer demand for lighter and shorter lunches. Many of our busy customers no longer have the luxury to linger over a long lunch and our set menus have been conceived to satisfy their requirements.
“And judging by the feedback we’ve received since their introduction, our set lunches are proving a popular option.”
Says a spokesperson: “The longest-established Italian restaurant in Glasgow that remains under the ownership of the family that founded it, La Parmigiana has been the only Italian restaurant in Scotland to be included in the AA Restaurant Guide, The Michelin Restaurant Guide and the Good Food Guide.
“Located on Glasgow’s Great Western Road, La Parmigiana has won The Best Italian Restaurant Award at the Scottish Restaurant Awards and has been named as one of only seven Italian restaurants and three pizza restaurants across the UK to have won Gold Awards by the Pizza Pasta & Italian Food Association (PAPA) in recognition of its exceptional standards.”
For further information please contact Sandro Giovanazzi on 0141 334 0686
Issued on behalf of La Parmigiana by Liquorice Media tel 0141 561 4018 www.liquorice-media.com
Date 6th July 2011.
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