1 •


V dvertising). Burnley 22331 (Classified) Clitheroe 22324 (Editorial), 22323 (Advertising). Burnley 22331 (Classified) Clitheroe Advertiser and Times, September 25th, 1986 7


*< V-.'Sf1 *-*


■ / •■■ft ' . ! ? T f c - .v i :- 'b i


’ ■ i - ‘ ‘


SWARBRICK — INGRAM


Downham, was the set­ ting for the wedding of Miss Julia Diane Margaret Ingram and Mr Christ­ opher David Swarbrick. The bride, a weaver, is


St Leonard's Church, 7f<


the elder daughter of Mr and Mrs Andrew Ingram, of Woone Lane, Clitheroe. The bridegroom, an


)m driv- ?ard she causing


l- h a rd - iu'caust was nol in Road, •t otiu*r> a Lnvat


.limitary the dis-


iailin.tr to ,'inu*ns


i-mn. sho •me was r failing ■inu*n at ■ driving and at-


A DRINK to complement your meal? The choice is yours


estate worker, is the vounger son of Mr and


FINE food — and service with a smile


'Mrs Robert Swarbrick, of Top Row, Downham. The bride, given away


WARM BENVENUTI


by her father, wore a crinoline-style gown of white sequinned lace and tulle, trimmed with a pink bow. Her embroidered cathedral veil was held in place by a pearl headdress and she carried a cascade bouquet of pink roses and carnations. b r id e sm a id s were


Marie Ingram, the bride’s sister and Fiona Pritt. Marie wore a crinoline- style dress of pink and wiiite lace and carried a posy of pink roses and Fiona wore a white organ­ za hooped dress trimmed with pink and carried a basket of silk flowers. They both wore headdres­ ses of pink and white fresh flowers. The best man’s duties


n Kihhles-


t 'iu b sat r at the inn as an


i r winter s h own


•y slide Rradfon


te r : H n l m te d hv )d.


injr. M


pn.-xe on show •rnher


rim


1 u r i n mil


were carried out by Mr Steven Kpowles and Mr Christopher Stone, ushers were Mr Kenneth Swar­ brick. the bridegroom’s brother, and Mr Steven Harrell, the bridegroom's b r o th e r - in - law , an d groomsman was Mr Geoff Allen. The ceremony was per­


the Greendale Restaur- ten. Downham. The couple are to live in Rrookside, Downham. Photograph: Pye's,


formed by the Rev. Eric Chard and organist was Mrs W. 1. Todd. A reception was held at


THE inviting frontage welcomes everyone to “Rossini's”


Clitheroe. Photos: John Barry


STARTING your first Italian restaurant at the tender age of 25, in a town which raises a sleepy eyebrow at anything new, is quite a daunting task by any standard. But anyone would think


it happened every day from Marco Orias’s easy air of confidence as he looks proudly round his King Lane establishment, which opened last week. Grandly titled “Ros­


months to convert and about a month for the de­ corating to be perfected.


traditional Italian dishes wafts from the compact kitchen and the clearly set-out menu offers a whole host of delicious pastas, spaghetti and pizzas.


A blackboard is cram­


sini’s Ristorante and Piz­ zeria”, it can cater for up to 50 people and can easily cope with business lunches, families with small children, birthday parties or just a romantic candlelit meal for two. The tempting aroma of


med with the day’s “spe­ cials” and Marco emphas­ ises that not all the food is spicy and plain meals are available. Vegetarian needs and


any pet hates — or loves — can also be catered for, but the diet-conscious would be well advised to s ta y away from the


Advertising feature by Rachael Collinson


mouthwatering selection of sweets!


Various Continental fateaux vie for attention


ut the real show stealers


are the Italian-made ice­ creams in four varieties, plus thr ee sp e c ia lis t flavours.


Fully licensed, the re­


staurant boasts a well- stocked bar, which Marco


A meal to remember


CALCULATED to catch lunchtime trade as well as catering for evening diners, “Rossini’s” is open seven days a week, noon to 2 p.m. and 6 p.m. to 11p.m. — on Sundays, 7 p.m. to 11 p.m. Booking is not essential, but in view of the public’s enthusiastic response


so far, it may be advisable. Ready to greet customers is Marco's good friend and right-hand-man,


manager Mario Mirante, whose personality and expertise will soon put


them at ease. Born in Arezzo, near Florence, Mario came to England eight years ago


as a top-class waiter with a snappy style which is typically Italian. He has worked in some of Manchester’s best restaurants and.now he will


use all his flair and talent to ensure that a meal at “Rossini’s” is a meal to remember!


CLASSICALLY stylish . . . the restaurant’s charming dining area . /


b elieves includes the largest selection of Italian liqueurs in the Ribble


Valley. The roomy dining area


exudes an “eat, drink and be merry” atmosphere, with Italian posters on the white walls, festoon blinds, pink and grey table settings and tiled


floor. The building took two


tures is a winding pine staircase, leading to a store room, staff room, office and toilets.


One of the main fea­ Marco is confident that


the excellent cuisine of his native country will attract lovers of good food from all walks of life and will put the seal of success on his daring venture.


Marco thrilled to serve


area


ALTHOUGH young, experience is one of Marco’s chief qualifications as restaurateur, having worked in various hotels and restaur­ ants all over the world.


England as a boy and fell in love with Clitheroe when he delivered bread here while still at school.


Italian-born, he came to He kept the town in


mind while perfecting his culinary art in kitchens thousands of miles away and was thrilled at the opportunity to set up here in business.


Marco employs two


other chefs, three waiters and two waitresses and as business warms up he hopes to take on more local staff to wait on and work in the kitchen.


own a chain of eating houses, probably in other small towns, but for the present he is busy establ­


His eventual aim is to


ishing a name for himself in the Ribble Valley.


MARCO prepares a pizza base, just the way “Mama” used to make it!


)i


0 ^ % V , LY N B U O N ANTIPASTI (Starters) MENU prawna. Sauce.


U O V A Z IA M A R IA ...................................... -•........y ••,*1/ s l ’ Freahlay boiled age* coated with a Marla Roaa Sauce and topped with freah


P A T E A U ^ A R O S S I N I ................................................. £ L 6 5 Our own dellcloua homemade Pate, blended with Brandy, eerved with hot Garlic Breed.


C O n I - U U S C I U T t B ........................................................*2.85 Freah Melon In season served with traditional Parma Ham.


C O C K T A I I . 1)1 G AM H K R K T T I . . . . . . . . . . . . . . . . .C l .7 , r. Freah Juicy Prawna served on a bed o» Lettuce coated with Merie-Roaa-Seuce.


A L I I I I 1 * 0 1 . 1 . 0 ...................................................................C l . 50 Chicken Wings cooked In • savoury Harb, Garlic and Tomato Sauce.


C A I .A M A I t l F R I T T I ................................... . . . . . .CI .UO Freah Medlteranean Squid, deep fried In • Crtapy Batter, eerved with Tartare


C O T O L .E T T E 1)1 M IA I I .E .............. .........................*2.30 Succul.nl Pork Bib. bakxl In > O«llciou. S»».l ind Sour Siu c i .


IN SA I .A TA ! ) I M A K E ...................................................*2.15 Selected Mediterranean Seafood soaked In a dellcata Vinaigrette and Lemon


Sauce. IN SA I .A TA I) I T O O N O E F A G IO I . I .................... £2.10 A cocktail of tander Pacific Tuna Flah and tasty Cannelllnl Beans served on a


criap bed of Lettuce.


M E L A N Z A N E A L L A P A R M IG IA N A ...............£1.65 Freah Aubergines baked In a aavoury Tomato. Garlic and Cheese Sauce.


A N T I P A S T O A L L A N A P O L I ..................................£2.70 A selection of Italian Hors d'oeuvrss.


F U N G I I I R I P I E N I ..........................................................£1.15 Mushrooms Bluffed with a dellcloua Ham. Onion and Garlic Buttar filling.


M IN E S T R O N B S O U P ................................................... £0.05 A traditional Italian Vegetable Soup.


P A S T A E F A C I O L I ........................................................ £0.05 Italian country atyle Bean and Paeta Soup. 1 J R U S C H E T T A .............


Pizza Bread soaked In Garlic Dressing. PIZZA


P I Z Z A N A P O L I .................................................................*2.2 Tomato. Mozzarella Cheese, Orlgsno.


Tomato. Mozzarella Cheats. Olrgano, Spicy Saleme and Olivas. IMZZA P E S C A T O K E ...................................


F I Z Z A I ’ I C C A N T E ............ .....................


IM7.7.A M A R G I I E I t I T A ................................................*2.3 Tomato. Mozzarella Cheese. Orlgano and Mushrooms.


*2- f . . .£2. ( Tomato Mozzara'la Cheese. Orlgano. Tuna Flah. Prawna and Anchovies.


P I Z Z A Q U A T T R O S T A G IO N I ................................£2.< Tomato. Mozzarella Cheese. Ham. Peppers. Muahrooma and Salama.


P I Z Z A A P I A C E R E ........................................................ £ 2 -' Create y o u r own unique Pizza.


NO NEED TO BOOK —


JUST COME ALONG FULLY LICENSED


We at Rossini's pride ourselves In offering • personal service to our guests and should you require any help or assistance please do not hesitate to ask. Our aim Is to please. CHILDREN’S PORTIONS W PRICE


WM»5 A P P E T I T O . KING LANE, CLITHEROE PASTA


LA SA G N A A L P O R N O ..................................................£2.50 Layers of Paata baked In Meaty Bolognese, Bechamel and Tomato Sauce.


C A N N E L L O N I ...................................................................£2.50 Rolled Pancekea filled with Veal, Chicken and Spinach coated with Bechamel and Bolognese Sauce.


S P A G H E T T I A L L A B O L O G N E S E .................... £2.50 Spaghetti soaked In a delicious Bolognese Sauce.


T A G L IA T E L L E C O SA N O S T R A ......................... £2.05 Spinach Paata served In a Ham, Mushroom, Tomato and Cream Sauce.


R I S O T T O S E G R E T O .....................................................£2.00 Rice and Muahrooma bakad In a delicious Bolognese Sauce.


T O R T E L L IN I H E L L O C H E F ................................£2 .7 0 Rings of Paata filled with Meat cooked In a creamy Muahroom and Tomato Sauce.


S P A G H E T T I A L L A C A R H O N A R A ....................£2 .5 0 Spaghetti soaked In a creamy Ham and Cheaaa Sauce.


P E N N E A L L A M A R IN A R A ..................................... £2 .7 0 paeta Tubes served In a laatv Tuna Flah, Prawn and Tomato Sauce.


C R I S P M IX E D S A L A I ) ................................................£0.05 P IE T A N Z E (Main Course)


V I T E L L O A L F U N G I I I ................................................£5.10* Eacallopes ot tender Veal cooked In a creamy Mushroom and White Wine


Sauce.


V I T E L L O A L L A M I L A N E S E ................................£1.05 Veal Escallope coated In Breadcrumbs and shallow fried to a criap golden brown texture.


IN V O L T IN 1 DI V I T E L L O .........................................£5.05 Fillet of Veal rolled and stuffed with Ham, Mushroom and Cheese filling eauted In a White Wins and Tomato Sauce.


V I T E L L O A L M A U S A L A ...........................................£1.05 Escallops# of finest Dutch Veal sauted In Herb Butter and Marsala Wine.


P O L L O S O R P K E S A .......................................................£1.75 Boneless Braaat of Chicken stuffed with a Garlic, Butler and Parsley filling rolled In Breedcrumbs and deep fried to a golden brown texture.


P O L L O ADDA C R E M A ................................................£1.50 Fillet of Chicken eeuted In a Rich Muahroom. Whits Wine and Creem Sauce.


P O L L O T A O R M IN A .......................................................£-1.00 Succulent Chicken Breeet stuffed with a Cheese, Hem and Parsley filling and


deep fried to a crispy texture. IU S T E C C A ADDA P I Z Z A IO L A .............................£5.75 A generous Sirloin Steak cooked In a Red White, Garlic, Onion and Tomato Sauce.


B I S T E C C A A L L A G R IG L IA ....................................£5.45 Succulent Scotch Sirloin. Charcoal Grilled — to the way you Ilka It.


DOLCE E GELATO (Cakes and Ice-Creams)


G E L .A T I A S S O R T I T 1 ....................................................£0.1)5 A generous assortment of creamy Italian Ice Creams.


D O L C I D E L L A C A S A ................................................... £1.30 A varied selection of tantalising continental Gateaux and Cakta (See Display)


C R E A M C A R A M E L .......................................................£0.1)0 Topped with Cream.


M A C E D O N IA DI F R U I T T A ..................................... £1.15 A Cocktail of Fresh Tropical Frufte served with Cream.


C A S S A T A ................................................................................ £1 .2 0 A traditional Italian Ice Cream mixed with Candled Fruits.


M E L A S T R E G A T A ..........................................................£1.00 A Vanilla Ice Cream whipped with Liqueur and smothered In a criap Chocolate


Coating.


C O P P A A R L E C C H I N O .............................................. £1.50 Rossini's Irraalatlbla Surprise Sweet.


Cappuccino.... Espresso...... Royal Coffee..


................. £1.45


BIANCO UtroCaraffs White..... 'ALftro Caraffa Whits.. Frascati..................... Orvleto....................... Soave......................... PlnotGrlgio


CELEBRATE YOUR CHRISTMAS PARTY ITALIAN STYLE fu l l m en us on r eq u e s t


YINI (Wines)


..£5.50 . £2.75


,. £5.95 . £5.95 . £5.20 . £6.50


A it l Spumant. (Italian Champagne). £7.00


...... £0.50 ......£0.50


ROSSO Utro Carafts Red.....


'ALItro Caraffe Red.. Chianti.................... Lambrusco.............. Amarone................. Barolo Valpollcella.............


CAFFE


Gaelic Coffee.... Calypso Coffee.. Rossini Coffee...


.£ 1 .4 5 .£ 1 .4 5 .£ 1 .7 0


.. £5.50 £2.75


.. 15.60 .. £5.95 ..£7.95 .. £5.95 £5.95


All Prices Inclusive of VAT


Gratuities Not Included


H I S T E C C A H O S C A IO U A ................... •■••••• — • " *5 -!,5 Tender Sirloin Sauted In an Onion, Mushroom, Pepper, Red Wine and Tomato


Sauce.


F I L E T T O R O S S IN I ........................................................ *7.10 The Chef's Irreatlble Speciality.


T R O T A A L L E M A N D O H L E ................... Fresh Trout baked In a Mushroom, Almond and White Wine Sauce.


, *1.70


F IU E T T I 1)1 I ’ E S C E G O U J O N ........................ • - •* l -lr>0 Tasty Fillets of Plaice rolled In Breadcrumbs and deep ftled to a light crlapy texture.


G AM R E R O N I R O S S IN I ............. . . . . . £5. it !> Fraah Mediterranean King Prawn Flambe with Onlone, Brandy and a hint ol Garlic.


All Main Couraa Dlahea Serviced with Freah Vegetables ana Potatoes of the Day


Whether It's an Intimate dinner for two, or a special party for family and friends, we at


Rossini's can assure you, your evening will be extremely memorable. Book now and


whilst you wine and dine In a cosy relaxing atmosphere we’ll assure you of excellent


food and friendly service. Children are most welcome, menu’s on request for advanced party bookings


’t” The Ortas family and all their staff would like to


extend a very warm welcome to all their guests at their new Italian Restaurant/PIzzerla In Clitheroe.


For delicious Italian food cooked In the traditional way, good wine and friendly


personal service, don't just take our word for It come and visit us soon.


K M S I


KING LANE, CLITHEROE TELEPHONE 29448


WE ARE OPEN 12 noon — 2 p.m. 6-00 p.m. — 11-30 p.m.


O -


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