THE MENU
CRUDITE'
CRUDITE'
- Grand plateau Great selection of carpaccio, fish tartare, crustaceans and seafood with his "pinzimonio"
- Petit plateau small selection of carpaccio and crustaceans tartare and seafood.
- Scampi
- Prawns
- Mazzara red prawns
STARTERS
STARTERS
- The traditional steamed seafood salad with fish, shellfish, calamari and seasonal vegetables
- Grilled octopus with burrata, crispy artichokes and fermented garlic mayo
- Roast lobster with scallops, bagna càuda and turnip tops
- Prawn in kataifi pastry crust on a leeks cream and black truffle.
- Tuna steak in poppy seed crust, red radicchio and lemon caviar
- Fassona tarate with its garnishes
- Fassona tarate with its garnishes
- Nettle flan on toma cheese fondue and black truffle
- Foie Gras esclope on apple chutney, reduction with Calvados, and multygrain toast
OUR SELECTION OF OYSTERS
OUR SELECTION OF OYSTERS
- Regal Oro Selection - Ireland.
- Royale "Davide Herve" - Normandy Marennes Oleron.
- Tarbouriech Special - France's Thau lagoon.
- Special "Divine" - Normandy
- Huitres Cocollos - Ireland's Donega Bay
- Fine de Claire "Bonsonge" - Normandy.
- La Galon d'Or Poget - France.
- Tartufo nostrale - Italy.
- Our Royal plateau.
- Royale "Davide Herve" - Normandy Marennes Oleron.
- Tarbouriech Special - France's Thau lagoon.
- Special "Divine" - Normandy
- Huitres Cocollos - Ireland's Donega Bay
- Fine de Claire "Bonsonge" - Normandy.
- La Galon d'Or Poget - France.
- Tartufo nostrale - Italy.
- Our Royal plateau.
FRIST COURSES
FRIST COURSES
- Cream risotto with smoked pumpkin, shrimps and black truffle
- Risotto Carnaroli with ink, raw-cooked carpaccio of red prawns from Mazzara
- Tonnarelli, bread, butter and Cantabrian anchovies
- Tagliolino with lobster
- THE TRADITION: Spaghetti with little clams.
- Linguine with sea urchin, warty venus clams and pesto caviar
- Spaghetti creamed with black garlic and tuna tartare
- Tagliolino with lobster
- THE TRADITION: Spaghetti with little clams.
- Linguine with sea urchin, warty venus clams and pesto caviar
- Spaghetti creamed with black garlic and tuna tartare
- Pici pasta in crabonara style with duck speck
- Garganelli pasta with rabbit ragù
MAIN COURSES
MAIN COURSES
Catch of the day offered in different cookings in our wood burning oven:
- Porto way :cooked in oil with Mediterrranean aromatics herbs
- Salt: with homemade mayonnaise, tomato tapenade, olives and its vegetables
OUR CATALANS
- The Diamond cascade returns: Lobster and rock lobster, scampi, prawns and red shrimps, with seasonal fruit and vegetables
accompained by our mayonnaise (min 2 people)
- PORTOCERVO: Lobster, shrimps, prawns, cherry tomatoes, celery and Tropea onion.
- Cod fish marinated in chili and honey, cooked at low temperature and caramelised with miso sauce
- The great mixed fried fish with calamari, prawns, small fish and tempura vegetables.
- Grilled prawns on Alpeggio cheese fondue and caramelized pears
OUR MEAT
- Angus Tomahawk with vegetables and baby potatoes
- Braised veal cheek on spiced potato puree
- Rach of lamb cooked at low temperature with potatoes paprika artichokes and sweetbreads
-Fassona fillet at Rossini style
- Grilled vegetables
- Mixed steamed vegetables
- Seasonal vegetabel salad
- Baked / Fried / Mashed potatoes
DESSERT
DESSERT
- Pear cooked in Barolo, served with white pepper ice cream
- Chocolate flan served on persimmon sauce, and meringue powder
- Cheesecake with berry sauce
- Semifreddo with hazelnut brittle with salted caramel drops
- Trilogy of fresh fruit sorbets
- Our artisanal ice creams
- Sgroppino "Belvedere"
*All our desserts are of our own production and freshly prepared
