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

  • “Sushi d’inverno”

    Sushi of rice and nori seaweed in kadaif pasta, stuffed with salmon, paprika and ricotta cheese

  • “Osso di gambero”

    Tar-Tar of red prawns in “old cow” marrow and vegetable foil of potatoes and spinach

  • “Delfino”

    Dolphinfish ceviche with savoy cabbage, beetroot and brioches

  • “Zuppa contatina al mare”

    Soup of legumes, ribs and mussels

  • “L’equilibrio”

    Octopus lacquered with mustard, with carrot cream and chocolate

  • “Verona”

    Seared Squid on celeriac cream stewed mushrooms and bacon

  • 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

  • “Raviozzoccheri”

    Pizzoccheri in-ravioli filled with potatoes,
    casera cabbage and raw salmon

  • “Imprevista delicatezza”

    Spaghettoni with red prawns in delicate taleggio
    fondue on broccoli cream

  • “Riccio un capriccio”

    Black tagliolini with sea urchin and parsley cream

  • “Cerchio del Fiume”

    Risotto with river prawns, seared duck and dried marigold petals

  • “Il mare in lasagna”

    Lasagna in red sea ragù and béchamel sauce

  • “Friarielli”

    Penne in tumip greens cream,
    toasted bread stick with anchovies and raw funa
SECONDI PIATTI

MAIN COURSE

  • “Bouillabaisse”

    “Marseillaise” fish and saffron soup

  • “Raclette”

    Raclette fondue with mashed potatoes andwhite bream in sage

  • “Salsiccia e polenta”

    Cod in oil cooked with the rosemary scent,
    polenta cubes, sweet
    and sour onion and sausage cream

  • “Dolce delicato”

    Baked snapper on carrot cream, cuttlefish ink imprint,
    with
    honey seared endive and orange

  • “Giocando”

    Seared prawns with artichokes and olives

  • “Sogni d’oro”

    Lobster seared with butter in chamomile scent on bean cream
    and colored beets

  • “Catches of the Day”

    Fishes, Mussels e Crustaceans di primissima qualità,
    selezionati ogni giorn
DOLCI

DESSERTS

  • Sacher Cake

  • Fruit tart

  • Glaucum with pistachios

  • Home Made Ice Cream and Sorbets

  • Drowned in the Coffee

  • Delight with wild berries

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