Summer 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

  • “Pane e Acciughe”

    Nardin anchovies with sesame bread and parsley butter

  • “L’ Esagerato”

    Melon gazpacho with raw scampi with rosemary and Baikal caviar

  • “Il Polpo in Estate”

    Octopus with oregano on “pappa al pomodoro” and stracciatella

  • “I Tacos”

    Tacos with raw Scotland salmon, lime, avocado and sweet and sour red onion

  • “L’ Insalata di Mare”

    Light squid salad on Roman lettuce, pesto and confit cherry tomatoes

  • “Il Sottovalutato”

    Raw humpbacked pink prawns on celery cream, green olives and toasted almonds

  • Salmon TarTar · Tuna TarTar · Gambero Rosso TarTar · Scampi TarTar

    tartare with a knife seasoned with oil, salt, lemon and pepper

  • Marinato di Ricciola

    Amberjack in carpaccio marinated in lime and chives

  • Tris di TarTar

  • Baikal Caviar

PRIMI PIATTI

STARTERS

  • “La Pasta Fredda”

    Cold tagliolini in butter cream and anchovies with crunchy basil

  • “La Tana dell’ Astice”

    Ravioli filled with lobster and ricotta in zucchini cream and fresh black summer truffle

  • “Il Classico d’ Estate”

    Spaghettoni with clams, lemon and parsley chlorophyll

  • “Anguilla Ligure”

    Tagliatelle in pesto and smoked eel

  • “Da Rosa a Giallo”

    Saffron risotto with drops of salted cream, raw “Gobbetti” prawns and sweet and sour onion
SECONDI PIATTI

MAIN COURSE

  • “Il Kraken”

    Double cooked giant squid, with rosemary aroma, burnt aubergine cream and potatoes

  • “Spatola, Bandiera o Sciabola?”

    Baked scabbard fish with scapece zucchini and ricotta

  • “La Regina della Catalana”

    Lobster (about 400/800g) our Catalan style with black truffle

  • “Pinna Blu”

    Bluefin tuna tataki with sesame on cucumber cream, raspberry drops and sweet and sour onion

  • “Come da Bambino”

    Breaded and fried hake on “Sicilian” caponata

  • “Una Spigola a Milano”

    Seared sea bass with pepper puree and crunchy luganega
DOLCI

DESSERTS

  • Pistachio and hazelnut tortionata di lodi with home-made ice cream

  • Mousse with lemon and rosemary with crispy meringue

  • Tiramisù

  • Brownies with apricot cream in syrup and chili

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 incredible labels.

Discover wine list