Menu

SEASONAL MEDITERRANEAN COUSINE
COOKED & RAW

PLATEAUX

  • 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

  • “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

  • “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

  • “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

  • Sacher Cake

  • Glaucum with pistachio

  • Lemon Delight

  • 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