Easter at Rinuccini

For the first year in our 29 year history, we’ll be open this Good Friday and we’re delighted to mark Easter with the launch of our new Spring Lunch and Early Evening Menu, available from Good Friday.

New dishes include our Calamari e Zucchini Fritti, fritters of fresh Calamari and Courgettes served with a homemade lemon and anchovy aioli. Also new to our menu and a delicious choice for a fish starter is our Capesante con Risotto ai Piselli Freschi. For this dish, seared Kilmore Quay Scallops are served on a bed of fresh pea risotto with slivers of crispy prosciutto.
To our main course choices, Chef Antonio’s Risotto ai Fruitt di Mare is back. Made with carnoroli rice it’s served with fresh Kilmore Quay seafood and a touch of fresh chilli.
Easter would not be Easter without new season lamb and we’re delighted to welcome Kilkenny Lamb back to our menu. Our Agnello Abruzzese is slow braised shoulder of Kilkenny lamb, stuffed with Geata black olives & Sicilian anchovies, it’s baked in Montepulciana d’Abruzzo red wine and served on a bed of Orzo Soffiato. The perfect choice for celebrating Pasquetta this Easter Monday. Pasquetta means “little Easter” and is sometimes called Lunedi dell’Agnello or Lamb Monday because lamb is the traditional centrepiece this day.
For Dolci, we are excited to add our Cannoli Siciliani to our offering. Like Tiramisu, Cannoli is a classic Italian dessert and once you try it, you will be a fan for life. Crisp homemade biscuit tubes are filled with a creamy ricotta, flavoured with almonds, sultanas, candied fruits, orange zest and Marsala wine. We promise, you will think you’ve been transported to Italy.
We’re open for lunch and dinner all weekend. Contact us today to make a reservation on +353 56 7761575 or email info@rinuccini.com