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.
- Carousel of fish carpaccio in different marinades
- Mosaic of Tartare mixed fish and shellfish in various combinations
- Scampi
- Prawns
- Mazzara red prawn
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.
STARTERS
STARTERS
- The traditional steamed seafood salad with fish, squids and vegetables.
- Curled octopus soup with polenta.
- Roast lobster on spinach sautéed with pine nuts and sultand grapes, white wine sauce ans saffron.
- Prawn in kataifi pastry crust on a leeks cream and black truffle.
- Burrata cheese caprese with tomato in three consistence.
- Pumpkin flan on Alpine fondue cheese and a Parmesean wafer.
- Pumpkin flan on Alpine fondue cheese and a Parmesean wafer.
FRIST COURSES
FRIST COURSES
- Linguine with red mullet ragù in citrus scent and crumble
- Risotto Carnaroli with red prawns, raspberry essence and toasted almonds (min.2 people).
The fresh homemade pasta of our production :
- THE TRADITION: Spaghetti with Tyrrhenian little clams.
- Tagliolini with Lobster from our sea.
- Mezze maniche pasta with seafood carbonara and crispy artichokes
- Red potato gnocchi with porcini mushrooms
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.
- Sliced tuna in a poppy seeds crust, red radicchio and lemon caviar.
- Mixed fried fish from our sea with "paranza" and tempura vegetable.
- Grilled octopus with its mayonnaise served on porcini mushrooms cream
- Grilled prawns on Alpine fondue and caramelized pears
OUR MEAT
- Spring cutlet with french fries ketchup and mayonnaise
- Braised veal cheek served with turmeric mashed potatoes
- Grilled vegetables
- Mixed steamed vegetables
- Seasonal vegetabel salad
- Baked / Fried / Mashed potatoes
DESSERT
- Pear cooked in Barolo, served with white pepper ice cream
- Deconstructed Tiramisù with Cantuccio, Vin Santo and chocolate flakes
- Cheesecake with berry sauce
- Semifreddo with hazelnut brittle with salted caramel drops
- Bon Bon with black cherries and chantilly cream
- Trilogy of fresh fruit sorbets
- Our artisanal ice creams
- Sgroppino "Belvedere"
*All our desserts are of our own production and freshly prepared
