A friendly neighbourhood restaurant in Beaconsfield Old Town, Zizzi Italian restaurant is set within an old pub where most of the features have been restored including a fresh water well - a real focal point in the restaurant. The low beams and fire places make it a perfect place to enjoy a special occasion. In the spring and summer there is additional space outside in the enclosed garden which is a delightful setting for lunch and early evening dinner. Zizzi restaurants are passionate about simple Italian cookery. Whether it's pizza or pasta, salads or risotto, or carne and pesce (meat and fish), each dish is prepared with fresh, seasonal ingredients - from the popular classics to Zizzi's own innovations - ensuring that you can enjoy a great Italian dining experience, at any of Zizzi's Italian restaurants around the country.
ALL DISHES Antipasti Antipasto Siciliano Buffalo mozzarella, roasted peppers, aubergines, artichokes, olives and tomatoes. Antipasto Zizzi A wooden board of creamy buffalo mozzarella, tangy Grand Padano cheese, black and green olives, mighty Goddess olives and sunblushed tomatoes. Cured Speck, Salami Romana, Coppa and Prosciutto with bread, fresh from the oven. Arancini Risotto rice rolled into balls, packed with mozzarella and peas, and fried to a crunchy, crispy finish. Tomato and chilli sauce sits alongside. Black and Green Olive In harissa and herb marinade. Bruschetta Formaggio di Capra Goats? cheese, roasted peppers and basil on top of ciabatta bread, all drizzled with sticky balsamic onion. Bruschetta al Pomodoro Thick ciabatta bread topped with chunked plum tomatoes, red onion and fresh basil. Calamari Crispy rings of squid with a garlic and basil aioli dip. Dough Sticks Brushed with garlicky butter and rosemary. Gamberoni Arrosto Prawns roasted in their shells with parsley, butter, a hint of chilli and hunks of lemon. Garlic Bread One of our doughy pizza bases brushed with garlic butter and sprinkled with rosemary. Garlic Bread topped with Cheese Our pizza bread base with mozzarella and onions caramelised in balsamic vinegar. Giant Goddess Olives Firm, mild, nutty. Italian Bread Board Bread, baked fresh each day in our pizza oven, great for dipping with our extra virgin olive oil and balsamic vinegar. Tomato and Pesto Bread One of our pizza bases spread with tomato passata and drizzled with pesto. Calzon' Pizza Salsiccia Part pizza and part calzone. Hot n?Duja sausage and mascarpone on the pizza. Cotto ham, pesto and rocket in the pocket. Calzone Carne Piccante Spiced chicken, mini 100% beef meatballs, mushrooms, chilli and tomato: a fiery layer over a bolognese base. Clarissa Aubergine, peppers, olives, pine nuts and our tomato sauce, topped off with mozzarella and goats? cheese. Stromboli Burly chunks of Buffalo mozzarella, with rocket and sunblushed tomatoes, topped with Coppa salami. Cichetti Aubergine Involtini Aubergine baked with mozzarella, pesto and tomato pomodoro, topped with Grana Padano Bruschetta ai Funghi Mushrooms in a rich mascarpone, wine and thyme sauce, served on top of mini ciabatta bread. Gamberi King prawns cooked in a fish and wine stock with a pinch of chilli, served with freshly baked dough sticks Insalata Caprese Fresh creamy buffalo mozzarella with baby plum tomatoes, basil and freshly baked dough sticks Italian Bread Board A selection of fresh baked breads served with extra virgin olive oil and balsamic vinegar Polpette al Pomodoro Mini beef meatballs in a rich tomato sauce with onions and mushrooms Ragu E Polenta Rich beef ragu with crunchy cubes of polenta, topped with Grana Padano Saccottini Two mini calzone; one with spicy n?Duja sausage and rocket, and one with pesto and aubergine Spiedini di Pollo Oven baked chicken skewers with roasted peppers, rosemary and lemon Steak Tagliata Sliced steak with peppery rocket, Grana Padano and a generous drizzle of extra virgin olive oil Zucca Al Forno Oven baked butternut squash with goats' cheese, sweet roasted garlic and mint Classic Pizza Diavola Hot pepperoni. Hot Roquito chillis. Hot green chillis. Fiorentina Spinach, buffalo ricotta and cheese. Finished with a little garlic, nutmeg and a free range egg. Funghi Field mushrooms, mozzarella and thyme. Margherita Tomato. Mozzarella. Olive oil. Basil. Nothing more. Pollo al Rosmarino Chicken, roasted peppers, goats? cheese and rosemary. Quattro Stagioni Mushrooms, ham, pepperoni, artichokes and olives. Desserts Cheeseboard Selection of Italian cheeses. Chocolate Melt A rich, chocolate-y, gooey dessert. Served with gelato. Grissini e Cioccolata Dough sticks with honey, pine nuts and a nutty chocolate sauce. Pannacotta Creamy vanilla pannacotta with a mixed berry fruit compote. Tiramisu Sponge soaked in espresso and liqueur, with mascarpone and cocoa. Torta Amaretti Mascarpone and amaretto cheesecake with a mixed berry compote. Torta Cioccolata A hazelnut and chocolate base with a satin chocolate torte on top. Torta Limone Just tart enough. Just sweet enough. Torta Zizzi This frangipane-like tart packs in plums, figs and almonds. Gelato & Sorbet Blood Orange Sorbet (one scoop) Chocolate Ice-cream (one scoop) Crema Ice-cream (one scoop) Fior di Latte (one scoop) Gelato con Frittelle Lemon Sorbet (one scoop) Pistachio Ice-cream (one scoop) Strawberry Sorbet (one scoop) Insalate Beetroot and Ricotta Beetroot and buffalo ricotta marinated in lemon. Oven-roasted asparagus and artichoke. Watercress and rocket. Pumpkin seeds scattered hither and thither. Dough sticks sit on the side. Smoked Trout Salad Flaked smoked trout served on cannellini beans, tomatoes, chunky croutons, green beans and mixed leaves. All laced with extra virgin olive oil and served with wedges of fresh lemon. Superfood Salad Chunky slices of butternut squash and ribbons of courgette. Lentils, broad beans and mint. We muddle goats? cheese through the mix, add salad leaves drizzled with white balsamic vinegar and put dough on the side. Tricolore Pure white buffalo mozzarella. Bright plum tomatoes. Creamy avocado. Plump fresh basil. Served with Grana Padano cheese and dough sticks. NEW Mix & Match pasta Bolognese Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli Carbonara Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli Gorgonzola & Buffala Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli Pesto Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli Pomodoro & Bufala Available with your favourite pasta: Casareccia, Gnocci, Linguine, Spaghetti, Penne, Rigatoni, Organic gluten-free fusilli NEW Skinny Pizzas Bufala Buffalo mozzarella torn and sprinkled over the base. Sunblushed tomatoes come next. Fresh basil and rocket finish this beautifully simple pizza. Primavera Slices of aubergine, artichoke, peppers, olives, tomato sauce, mozzarella and goats? cheese on top of our zingy pesto. Skinny Options You can go for a smaller Primavera or Bufala Rustica with a side salad and notch up just 550 calories. Risotto + Al Forno Aubergine Parmigiana Slices of aubergine layered with mozzarella and tomato sauce, baked until golden. Aubergine Parmigiana Slices of aubergine layered with mozzarella and tomato sauce, baked until golden. Funghi An earthy risotto packed with mushrooms, rosemary and cheese. Lasagne al Forno Layers of beefy sauce, pasta and béchamel. Cheese and breadcrumbs browned on top. Penne della Casa Chicken, penne pasta, smoked pancetta and baby spinach in a creamy mushroom sauce. Pesce A light risotto. Prawns, oak-roasted salmon, squid, courgette and spinach. Fresh lemon and chilli dot the dish. Zucca e Pancetta A silky risotto with butternut squash, spinach, cheese and pancetta. Topped with mascarpone. Rustica Bufala Buffalo mozzarella torn and sprinkled over the base. Sunblushed tomatoes come next. Fresh basil and rocket finish this beautifully simple pizza. Mare e Monti King prawns, courgette, mozzarella and crème fraîche sit on one side of this pizza. The other half is spiked with fiery sausage, tomato sauce, chilli and rocket. Mezzo e Mezzo Half with mozzarella, little slices of creamy new potatoes, cheese, red onion and thyme. The other, roasted peppers, fresh chilli, mushrooms and rocket. Piccante Spicy n?Duja sausage from Calabria, with pepperoni and salami. Mushrooms, mozzarella and mascarpone. Roquito chilli and rocket. Primavera Slices of aubergine, artichoke, peppers, olives, tomato sauce, mozzarella and goats? cheese on top of our zingy pesto. Skinny Options You can go for a smaller Primavera or Bufala Rustica with a side salad and notch up just 550 calories. Sofia Harissa-spiced chicken with pepperoni, spicy sausage and chilli. Rosemary adds the final flourish. Trentino Buffalo mozzarella and sunblushed tomatoes, topped off with rocket and speck ham. Secondi Lamb Shoulder Slow-roast lamb shoulder on a bed of cannellini beans, sweet peppers and rosemary. Pollo Diavola Red Tractor chicken: spatchcocked, marinated and baked with harissa and Roquito chilli. Served with salad. Pollo Prosciutto Chicken breast wrapped in prosciutto ham with a white wine sauce. Served with chunky potatoes and green beans. Pork Belly Crisp slow-roast belly of pork on spring greens sautéed in garlic butter. Sea Bass al Cartoccio Sea bass, squid, mussels and herbs, oven-roasted in a parcel. Served with rosemary-topped potatoes. Zizzi Fish Stew Sea bass, prawns, calamari, mussels and oak-roasted salmon in a white wine and tomato sauce. With ciabatta to soak up every last drop. Sides Cougette Fritti Fine Green Beans Mixed Salad Polenta Chunks Rocket & Grana Padano Salad Spring Greens Tuscan Potatoes Signature Pasta Casareccia Pollo Piccante Twisted pasta that catches the creamy tomato and spinach sauce. Scattered with harissa-spiced chicken. Linguine ai Gamberi Linguine pasta with king prawns in a tomato sauce. Chilli heats things up without being hot, hot, hot. Penne alla Vodka Classic penne pasta paired with king prawns and peas. Creamy tomato sauce, with a hit of vodka and chilli. Polpette Spinaci Linguine pasta with buttery courgette strips, crispy balls of spinach and ricotta, finished with a pinch of chilli. Ravioli di Capra Parcels of pasta filled with goats? cheese and spinach in a tomato sauce, drizzled with pesto. Rigatoni con Pollo e Funghi Ridged pasta tubes with torn chicken in a tomato, onion, mushroom and rosemary sauce. Spaghetti Arrabiata n?Duja Spaghetti in a tomato sauce, livened up with fiery n?Duja sausage and topped with mascarpone. Spaghetti Chitarra alla Pescatora Rough-edged spaghetti grips on to a tomato and white wine sauce. With calamari, mussels and prawns. Squid Ink Linguine Black squid ink pasta with calamari. Covered in a light chilli, olive and tomato sauce. Strozzapreti Pesto Rosso Twists of pasta in a red pesto and crème fraîche sauce with pieces of spiced chicken and spring onions.