COOKED & RAW
PLATEAUX
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Plateau Glauco
Mixed fishes, shellfish and clams, cooked and raw -
Plateau Crudité
Oysters, fishes and sellfish, raw -
Plateau Gran Crudité
Mixed of oysters, fishes and sellfish, clams raw -
Cooked Plateau
Mixed of sellfish and clams, cooked




ANTIPASTI
APPETIZER
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“Non un dolce”
Black cannolo with buffalo ricotta, fennel, red prawns, sesame and linone zest -
“Su-Sci ai 2 salmoni”
Two salmon roll with buffalo mozzarella, radishes and Tropea LTC onion -
“Il siculo”
TarTar of scampi in pistachio broth and mandarin jelly -
“Sott’olio”
Homemade tuna in oil with bean cream and sweet and sour red onion -
“Inconvenzionale”
Grilled octopus with olive paté, confit cherry tomatoes, potatoes and parsley drops -
“Cracheite”
Fritters of ice fish and broccoli, accompanied by basil mayonnaise -
Salmon TarTar · Tuna TarTar Mazara Shrimp TarTar · Scampi TarTar
with knife beats, seasoned with oil, salt, lemon and pepper -
Marinato di Ricciola
Amberjack marinated in lime and chives -
Caviar Mix
Two different Caviar Qualities
PRIMI PIATTI
STARTERS
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“Il Classico”
Spaghettoni from Gragnano with clams -
“Risottiamo”
Pumpkin risotto, gorgonzola drops and raw cooked sea bass -
“La ‘Nduja”
Fusilloni creamed with ‘nduja, potatoes and mussels -
“Castel-Brocco”
Ravioli stuffed with broccoli and anchovies in a delicate castelmagno fondue and pecans -
“L’Autunno”
Tagliatelle in cabbage cream, porcini mushrooms and scallops -
“Cynara”
Half paccheri with artichokes, scampi and bottarga



SECONDI PIATTI
MAIN COURSE
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“Il sottobosco”
Seared mullet with rosemary on savory crumble, homemade mushrooms in oil, celeriac cream and mountain cranberries -
“Mandorlato”
Turbot braised in hazelnut milk, chestnut cream, sautéed spinach and pods of Grana Padano PDO -
“Confit”
Hake confit on escarole cream, chopped olives and crispy crusco pepper -
“Amaro sapore”
Stir-fried squid with bacon on LTC radicchio and red wine reduction -
“Boletus”
Gnigna-style prawn tails with breaded and fried porcini mushrooms on a mirror-like cream of leeks -
“Elefante”
Lobster with butter and sage in cauliflower explosion -
“Pescato di Glauco”
Fish, Molluscs and Crustaceans selected everyday
DOLCI
DESSERTS
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Sacher Cake
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Glaucum with pistachio
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Lemon Delight
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Gelati e Sorbetti Artigianali

champagne
Wine List
Mauro Boerchio will gives you precious advises about which is the best choice for your dinner, lunch or aperitif. The right Champagne or a special wine from our selected cellar with 200 labels.
Discover wine list
