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

  • “Idea di Caprese”

    Sea bream marinated in basil with mozzarella cream, confit cherry tomatoes and taralli grains

  • “Su-Sci”

    Original rice roll, red prawns, pistachios and buffalo ricotta, accompanied by soy cream

  • “Prosciutto e Melone”

    Scampi tartare with melon sorbet and dried raw ham

  • “Cocomero & Co”

    Seared tuna with mint with watermelon, hazelnut cream and green coral

  • “Po-Panko”

    Octopus in panko bread crust on aubergine cream, shallot petals and cranberries

  • “Insalatina”

    Raw salmon in citronet with seasonal vegetable salad

  • Salmon TarTar · Tuna TarTar
    Mazara Shrimp TarTar · Prawn TarTar

    with knife beats, seasoned with oil, salt, lemon and pepper

  • Marinato di Ricciola

    Amberjack marinated in lime and chives

  • TarTar Tris

PRIMI PIATTI

STARTERS

  • “Il Classico”

    Spaghettoni from Gragnano with clams

  • Polvere

    Spaghettoni di Gragnano with clams with carrot powder and lemongrass

  • “Genova o Sicilia?”

    Fresh pasta linguine in basil, tomato and almond pesto with raw and cooked Red Prawns

  • “In Saor”

    Risotto with sardines and rhubarb with toasted pine nuts, sweet and sour onion and raisins

  • “Fragoline”

    Strawberry tortelli stuffed with scallops, soft cheese and parsley sautéed in butter and black truffle

  • “Paccheri alla Glauco”

    “Paccheri” Pasta with red sea sauce by Glauco
SECONDI PIATTI

MAIN COURSE

  • “In Gazpacho”

    Low temperature cooked grouper on fresh seasonal gazpacho and crispy veil of bread

  • “Orecchietta d’elefante”

    Breaded and fried turbot with rocket salad, confit cherry tomatoes and lemon sauce

  • “Kid-Fish”

    Seared sole in butter and mint with courgettes and courgette flowers in batter

  • “Calamar-Ella”

    Squid stuffed with mortadella, parmesan and bread on a game of tomatoes

  • “Nocciolo”

    Seared bream on hazelnut cream, spicy beets and new potatoes with saffron

  • “Catalana”

    Catalan lobster by Glauco
DOLCI

DESSERTS

  • Glaucum with pistachios

  • Home Made Ice Cream and Sorbets

  • Drowned in the Coffee

  • Delight with wild berries

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