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Welcome to Battlefield Rest


"Battlefield Rest " The rest since 1914, originally used as a resting and courting place for Tram Travellers. Since 1994 as Continental/Italian Bistro. Privately owned by Marco Giannasi
Closed Sunday (Available for private hire on a Sunday`s)
Gift Vouchers available + online, Online bookings

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Welcome to Battlefield Rest


"Battlefield Rest " The rest since 1914, originally used as a resting and courting place for Tram Travellers. Since 1994 as Continental/Italian Bistro. Privately owned by Marco Giannasi
Closed Sunday (Available for private hire on a Sunday`s)
Gift Vouchers available + online, Online bookings


Christmas Lunch
1 Courses £9.90 / 2 Courses £13.90 / 3 Courses £15.90

10,11,12,13,14,15,17,18,19,20,21,22,23 (lunch only),24 December 2018
Open Sunday 23th  from 1pm till 7pm only

Traditional Minestrone (v)
Served with sundried tomato bread
Crostini Funghi (V)
Sauteed wild mushrooms, spinach, tarragon with a white wine & cream sauce.  Served on toasted bread
 Goats cheese tartlet
Stuffed with caramelised onions goats cheese roast peppers, finished with a sweet balsamic glaze
Smoked Haddock & Pea Arancini
 Lightly spiced Arborio rice with smoked haddock and peas, rolled in crispy bread crumbs
 Potato and Rocket Ceasar
 With parmesam shaving, toasted pine nuts & a crispy quails egg
Pate of Chicken Livers and Ground Pork
Served with apple, pear & cinnamon chutney, with toasted Italian Bread
Haggis polpette
Haggis and caramelised red onions rolled in breadcrumbs. Finished with a whisky & honey syrup

Mussels Stew
Steamed Shetland blue Shell mussels with tomatoes, onions, lemon, garlic, chilli, white wine and Napoli sauce. Served with garlic bread.

*** *** *** *** *** ***

Turkey Involtini
 Stuffed with sausage, apricots, cranberries & wrapped in streaky bacon. Served with roast potatoes and vegetables
Ox Cheek & Beef Shin ragu
6 hour slow roasted in red wine, rosemary, and thyme, roast peppers & tomatoes. Tossed in paccheri pasta
Seafood Zafferano
Mussels, smoked haddock, calamari, salmon & baby prawns, in a rich Coconut milk sauce.
Served with fragrant rice.
Salmon, Cod & Crab Cakes
With potatoes, coriander & garden peas, breaded & fried. Served with crispy potatoes and salad.
Traditional Lasagne
With béchamel, bolognese and Napoli sauce
Purple Gnocchi  Spironi (V)
A selection of chunky roasted Mediterranean veg, gnocchi in a rich  Arabiata sauce and topped with goats cheese

Linguine Rustiche (v)
Sauteed wild mushrooms
, chestnuts, cherry tomatoes, spinach, red onions, garlic, olive oil,
chilli and lemon
Venison Shoulder
Slow cooked in rosemary, red wine and port. Served with Stornoway black pudding, mashed potato & spiced red cabbage

*** *** *** *** ***

Classic Italian Amaretto Tiramisu
Sticky Toffee with Christmas pudding ice cream
Chocolate & Salted Caramel cheesecake
Cheese Platter With celery, fruit and biscuits (A selection of fine Scottish & Italian cheeses)
Scottish Tablet Ice Cream topped with short bread & caramelized walnuts

Pre Theatre

2 Courses £14.90 / 3 Courses £18.90

10,11,12,13,14,15,17,18,19,20,21,22,,24 December 2018

Traditional Minestrone (v)
Served with sundried tomato bread
Salmon and Crab Bisque Served with crust bread
Crostini Funghi (V)
Sauteed wild mushrooms, spinach, tarragon with a white wine & cream sauce.  Served on toasted bread
 Goats cheese tartlet
Stuffed with caramelised onions goats cheese roast peppers, finished with a sweet balsamic glaze
Smoked Haddock & Pea Arancini
 Lightly spiced Arborio rice with smoked haddock and peas, rolled in crispy bread crumbs
 Potato and Rocket Ceasar
 With parmesam shaving, toasted pine nuts & a crispy quals egg
Pate of Chicken Livers and Ground Pork
Served with apple, pear & cinnamon chutney, with toasted Italian Bread
Haggis polpette
Haggis and caramelised red onions rolled in breadcrumbs. Finished with a whisky & honey syrup
Mussels Stew
Steamed Shetland blue Shell mussels with tomatoes, onions, lemon, garlic, chilli, white wine and Napoli sauce. Served with garlic bread.

*** *** *** *** *** ***

Turkey Involtini
 Stuffed with sausage, apricots, cranberries & wrapped in streaky bacon. Served with roast potatoes and vegetables
Pan Fried Fillet of Beef
Set on thyme crostini, topped with a Parma Ham & Tallegio parcel. Finished with a sweet Marsala sauce (£6 extra)
Ox Cheek & Beef Shin ragu
6 hour slow roasted in red wine, rosemary, and thyme, roast peppers & tomatoes. Tossed in paccheri pasta
Seafood Zafferano
Mussels, smoked haddock, calamari, salmon & baby prawns, in a rich Coconut milk sauce.
Served with fragrant rice.
Salmon, Cod & Crab Cakes
With potatoes, coriander & garden peas, breaded & fried. Served with crispy potatoes and salad.
Traditional Lasagne
With béchamel, bolognese and Napoli sauce
Purple Gnocchi  Spironi (V)
A selection of chunky roasted Mediterranean veg, gnocchi in a rich  Arabiata sauce and topped with goats cheese
Linguine Rustiche (v)
Sauteed wild mushrooms, chestnuts, cherry tomatoes, spinach, red onions, garlic, olive oil,
chilli and lemon
Venison Shoulder
Slow cooked in rosemary, red wine and port. Served with Stornoway black pudding, mashed potato & spiced red cabbage

*** *** *** *** ***

Classic Italian Amaretto Tiramisu
Sticky Toffee with Christmas pudding ice cream
Chocolate & Salted Caramel cheesecake
Cheese Platter With celery, fruit and biscuits (A selection of fine Scottish & Italian cheeses)
Scottish Tablet Ice Cream topped with short bread & caramelized walnuts





CHRISTMAS DINNER MENU from 6.30pm £21.90

10,11,12,13,14,15,17,18,19,20,21,22 December 2018

Salmon and Crab Bisque Served with crusty bread

Haggis polpette
Haggis and caramelised red onions rolled in breadcrumbs. Finished with a whisky &  honey syrup
Mussels Stew
Steamed Shetland blue Shell mussels in Cider, pulled ham hock, cherry tomatoes & spinach Served with garlic bread.

Asparagus & Crispy Egg  
Lightly grilled asparagus tips. Served with mix leaves, crispy & soft hens egg & pine nuts
Meat Antipasti
A selection of Italian meats, & grilled veg, roasted pepper, parmesan, balsamic onions & bocconcini mozzarella. Served with Italian bread
Goats cheese tartlet
Stuffed with caramelised onions goats cheese roast peppers, finished with a sweet balsamic glaze

*** *** *** *** ***

Turkey Involtini
 Stuffed with sausage, apricots, cranberries & wrapped in streaky bacon. Served with roast potatoes
and vegetables
Ox Cheek & Beef Shin ragu
6 hour slow roasted in red wine, rosemary, and thyme, roast peppers & tomatoes.
Served with Paccheri pasta
Oven roasted Chicken Served on a creamy pea, spinach and haggis risotto.
Pan Fried Fillet of Beef
Set on thyme crostini, topped with a Parma Ham & Tallegio parcel. Finished with a sweet Marsala sauce (£4 extra)
Linguini Rustiche (v)
Chestnuts, cherry tomatoes, spinach, red onions, garlic, olive oil, chilli and lemon
Halibut
Pan fried Halibut & King prawns. Served with a rich tomato sauce, sautéed spinach, roast potatos & veg
Gnocchi  Spironi (V)
A selection of chunky roasted Mediterranean veg, purple gnocchi in a rich  Arrabbiata sauce and topped with goats cheese

*** *** *** *** ***
Classic Italian Amaretto Tiramisu
Sticky Toffee With Christmas pudding ice cream
Chocolate & Salted Caramel cheesecake
Scottish Tablet Ice Cream topped with short bread & caramelized walnuts
Cheese Platter With celery, fruit and biscuits
(A selection of fine Scottish & Italian cheeses)

 Xmas Eve & New Year’s Eve 2018

2 Course 21.90   3 Course £25.90

Minestrone(V)Fresh homemade, served with garlic bread
Salmon and Crab Bisque Served with crusty bread
Goats cheese tartlet
Stuffed with caramelised onions goats cheese roast peppers, finished with a sweet balsamic glaze
Scallop Ravioli
Served with Stornoway black pudding, crispy panchetta & a tarragon butter
Mussels Stew With tomatoes, onions, lemon, garlic, chilli, white wine and Napoli sauce. Served with garlic bread
Bruschetta Salciccia Toasted Italian bread rubbed with garlic, topped with Italian Sausage, chestnuts, cherry tomatoes, spinach, garlic, chilli & parmesan
Mac n Cheese Lobster Pots
Topped with mature cheddar mozzarella, crispy breadcrumbs
Chicken Liver Pate
Served with a tomato & apple chutney & oats cakes

*********************

Open Ravioli With smoked haddock, leeks, spinach, cream & parmesan

Oven roasted Chicken Served on a creamy pea, spinach and haggis risotto
Lamb Tagine
Diced leg of lamb flavoured with chilli, nutmeg, cinnamon, cumin, onions, carrots & apricots. Served with sundried tomato couscous

Spaghetti Paesana Homemade meatballs, fresh tomatoes, chilli, garlic, parmesan & Napoli sauce.

Lasagne Traditional With béchamel, Bolognese & Napoli sauce, parmesan.

Pizza of Your Choice
Pan Fried Fillet of Beef

Set on thyme crostini, topped with a Parma Ham & Tallegio parcel. Finished with a sweet Marsala sauce (£4 extra)
Seafood Zafferano
Mussels, halibut, calamari, king prawns in a rich coconut cream, with spinach, sugar snap peas & corriander. Served with fragrant rice
Venison
Slow cooked venison shoulder, cooked in port, red wine & thyme, with Stornoway black pudding, mashed potato & lightly spiced red cabbage


**********************


Classic Italian AmarettoTiramisu
Sticky Toffee With Christmas pudding ice cream
Chocolate & Salted Caramel cheesecake
Scottish Tablet Ice Creamtopped with short bread & caramelized walnuts
Cheese Platter With celery, fruit and biscuits
(A selection of fine Scottish & Italian cheeses)



At The Battlefield Rest we are proud to use Scottish and Italian DOP Products

(Graham`s Dairy, C&C meats, Fish People, HLD Fruit & Veg, Newlands Bakery,  Variety of Scottish cheese,  S Luca Ice-cream, Parma DOP, Parmegiano Reggiano)


(Pre Theatre Menu We Would Appreciate Tables at the Weekends to Be Vacated By 8pm

   Recived from LUX Magazine


Recived from LUX Magazine

  Glasgow Winner of Restaurant of the Year

Glasgow Winner of Restaurant of the Year

  Glasgow Retail Business Awards 2018    BEST RESTAURANT Recognising the Best in Business    THE GLASGOW AWARD

Glasgow Retail Business Awards 2018

BEST RESTAURANT Recognising the Best in Business

THE GLASGOW AWARD

 
Battlefield Rest Shortlisted in The List 17 18.jpg

Shortlist announced for The List Reader Award in Association with Birra Moretti

Top five restaurant contenders for both Edinburgh and Glasgow revealed
To read more click here

16 restaurants every Glaswegian needs to try at least once

 

Battlefield Rest

Multi-Award winning Restaurant
 

IF you want to know the top 10 places to eat in Glasgow right now, look no further than the latest edition of guidebook guru Peter Irvine's Scotland the Best

Read more ...

 


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Our Team


Our Team


  Marco Giannasi  Owner and Managing Director

Marco Giannasi
Owner and Managing Director

A DESTINATION

The Rest since 1914 originally used as a resting (and courting) place for tram travellers. it was carefully restored with original material and brought back to his formal glory and now since 1994 is a continental/ Italian bistro. Marco Giannasi owner of the Battlefield Rest since opening in 1994. Catering for him is a way of life. With his experience and dedication he have built this restaurant in to a   well know and popular venue in Glasgow. Marco and his dedicated and professional staff give you a warm welcome in the near future!
 

Privately owned and personally run by Marco and Yellena Giannasi

VIDEO...

 Yellena Giannasi Director Secretary

Yellena Giannasi
Director Secretary

 Marino Donati Our most Loyal Head Chef, 1994

Marino Donati
Our most Loyal
Head Chef, 1994

 Antonio Cacace Manager, 1995

Antonio Cacace
Manager, 1995

 Ian Shepard Dining room staff, 1996-2001, 2018

Ian Shepard
Dining room staff, 1996-2001, 2018

 Lorraine Richardson  Kitchen Porter, 2000

Lorraine Richardson

Kitchen Porter, 2000

 Joseph McAndrew Kitchen Porter, 2001

Joseph McAndrew
Kitchen Porter, 2001

 Mark Donnelly Chef, 2005

Mark Donnelly
Chef, 2005

 Angelo Mosca Dining room staff, 2006

Angelo Mosca
Dining room staff, 2006

 Aleksandra Busco Dining room staff, 2016

Aleksandra Busco
Dining room staff, 2016

Johnny
Saucier Chef, 2016
PAPA industry Awards 2017
Pizza Chef of the Year
was HIGHLY COMMENDED

 

 Erik Grieve Chef, 2012

Erik Grieve
Chef, 2012

 Alex Mathieson Dining room staff, 2014

Alex Mathieson
Dining room staff, 2014

 Scott Zoche Dining room staff, 2014

Scott Zoche
Dining room staff, 2014

 Paolo Pagliarulo  Dining room staff, 2017

Paolo Pagliarulo
Dining room staff, 2017

 Rebeca Donati Dining room staff, 2014

Rebeca Donati
Dining room staff, 2014

 Gabriella Formica  Dining room staff, 2018

Gabriella Formica
Dining room staff, 2018