Spring 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

  • “The red crunch” (Supportive dish )

    Vegetable foil cylinder with red prawn tartare on “spacasassi” from the Marche region and drops of lime

  • “Pane & Panelle”

    Bread, panelle and marinated lampara anchovies

  • “Fumée”

    Smoked eel on celery cream, drops of almonds and pickled vegetables

  • “Tuna belly”

    Seared bluefin tuna belly with peach cream and spicy herbs

  • “Fragolino”

    Strawberry sea bream carpaccio with thyme scent, raw asparagus and orange mayonnaise

  • “Scampo un Riccio”

    Raw scampi tartare with sea urchin pulp, parsley chlorophyll and crispy pastry
PRIMI PIATTI

STARTERS

  • “Inteso legno” (Supportive Dish)

     
    Spaghettoni di Gragnano garlic & oil with hot smoked bream over fir wood and mullet roe

  • “Ravioli in ravioli”

    Cuttlefish ink zebra striped ravioli stuffed with octopus, potatoes, apples and mustard

  • “Le gustose”

    Tagliatelle in lobster cream, black garlic powder and asparagus

  • “Come dalla mamma 3.0”

    Pennoni in pea sauce, raw salmon and salted cream

  • “Non solo vongole”

    Risotto with clams with parsley chlorophyll and confit cherry tomatoes

  • “Sar classico”

    Paccheri in cream of celeriac, spinach, scampi and anchovies
SECONDI PIATTI

MAIN COURSE

  • “Golosando”

     
    Fried calamari, baby octopus and courgette flowers in batter

  • “Saint Peter”

    Seared San Pietro with butter and saffron on raw fennel and orange with grated Parmigiano Reggiano aged 36 months

  • “Le saline”

    Salt-crusted sea bass on chickpea cream, broad beans and balsamic sauce

  • “Navigando”

    Grilled turbot on sautéed agretti and pine nuts with water with clams and licorice

  • “Mare e Monti” (Supportive Dish)

    Lobster on yellow polenta, cranberries, chopped speck and veal jus

  • “Mbuttunato”

    Squid stuffed with olives, spinach and breadcrumbs on terra rossa with Piennolo tomatoes and cream of new potatoes
DOLCI

Dessert

  • Peach and mint Bavarian cream with meringue

  • Tiramisù

  • Brownies, cream and caramelized pears

  • Home Made Ice cream & Sorbets

champagne

Wine List

Mauro Boerchio will give 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