Summer Menù

STARTERS

Eggplant Pie with Casera Cheese Cream
€ 14

Pianogrillo Tomate Soup with Mozzarella di Bufala Campana Roasted Pine Nuts an Basil shake

€ 14

Salmon marinated in Pink Grapefruit with Melon Mayonnaise ad its Crouton

€ 17

Duck Magret marinated in Lime with Burrata and Misticanza

€ 18

Tuna Tartare with Hazelnuts and Avocado

€ 20

Atlantic Scallops on a Fava Bean Velouté and Crescenza Drops

€ 24

Steamed Seafood Salad with Peaches Nectarines Blueberries and Vinaigrette served in glass with its Mojito

€ 24

Cruditè (Red Prowns, Shrimp, Scallops, Tuna, Sea Bass, Turbot)

€ 45

First Courses

Beetroot Gnocchi with Cardoncelli Mushrooms and Toma di Maccagno Cheese

€ 16

Spaghetti with Clams and Tuna Bottarga first choice

€ 18

Paccheri with Asparagus on Cream of Sardinian Pecorino Confit Tomato and Crispy Bacon

€ 18

Risotto with Monkfish Zucchini Flowers and Mullet Bottarga

€ 19

Tonnarelli with Squid Ink, baby Squid, dried Tomatoes and Mullet Bottarga

€ 19

Second Courses

Sliced Australian Angus with Sanded Potatoes

€ 21

Fried Seafood and Vegetables “Home Made”

€ 22

Cod whipped on Cuttlefish Black Waffle with Tropea Onion and Green Apple Jam

€ 22

Prawn Toast with Avocado Salad Datterini Tomatoes Yogurt Sauce and Nectarines

€ 22

Pork Belly cooked at low temperature with crispy Spinach and Sultanina Raisins

€ 23

The Catch of the Day with Seasonal Vegetables

(each) € 29

Scottish Angus Rib with Asparagus (gr. 400/500)

€ 38

Desserts

Strawberry Limoncello and Basil Sorbet

€ 8

70% Dark Chocolate Cupcake with Custard Cream

€ 8

Tarte Tatin with Cream Ice Cream

€ 8

Strawberry Tiramisu

€ 8

Cheese Cake with Hazelnut Crumble and Pineapple

€ 8

White Chocolate Creme Brûlé

€ 8

The Chef’s Dessert

€ 8