Restaurant

Quality and excellence

RESTAURANT

Il nostro menu è composto esclusivamente da materie prime di alta qualità, selezionate dai nostri chef per offrirvi il meglio. Proponiamo piatti di mare, di terra, dessert il tutto garantendovi la freschezza e la bontà.

  • Raw oysters

    3,50
    each
  • Oysters graten

    4,00
    each
  • Fish balls

    10,00
  • Adult bovine tartare

    15,00
    with crunchy and burratina
  • Seared salmon

    15,00
    with passion fruit lime and chocolate chips
  • SPRING

    15,00
    Burratina, Cantabrian anchovies, crouton with yellow tomato and rocket
  • Crudite of red prawns

    15,00
  • Octopus alla pignata

    15,00
  • Crostini with sea urchins

    16,00
    subject to availability
  • Warm spelled salad

    16,00
    with shellfish and seafood
  • Seafood

    40,00
    subject to availability
  • Imperial cruditè

    60,00
    Tuna and mango tartare, salmon and avocado tartare, avocado and mango red shrimp tartare, tuna-salmon-sea bass-shrimp sashimi
  • Cruditè Royale

    70,00
    Seafood, salmon and avocado tartare, red prawns, scampi
  • Cutting board of cold cuts

    15,00
    Capocollo from Martina Franca, Cinta Senese raw ham, Tuscan Sbriciolona, larded fillet
  • Cod and caramelized red onion tempura

    15,00
  • Cutting board of cold cuts and cheeses

    20,00
    Capocollo from Martina Franca, Cinta Senese raw ham, Tuscan Sbriciolona, larded fillet, grotto aged pecorino, grotto aged provolone, burrata cheese, jam
  • Table setting

    2,00
  • Sea urchin linguine with red prawn tartare

    23,00
    subject to availability
  • Linguine with sea urchins

    20,00
    subject to availability
  • Ginger-scented seafood risotto

    18,00
    Fresh handmade pasta
  • Tagliolino with cuttlefish ink

    18,00
    Fresh handmade pasta
  • Buckwheat maltagliati

    18,00
    with scampi and squid on a bed of black chickpea cream
    Fresh handmade pasta
  • Fusilloni with bacon and purple cabbage

    16,00
    Fresh handmade pasta
  • Scamorza and radicchio candies

    16,00
    with parmesan and porcini cheese fondue, with truffle scent
    Fresh handmade pasta
  • Table setting

    2,00
  • Irish Angus 800 gr. approx

    49,00
  • Chateaubriand with herbs of the Mediterranean scrub 500 gr approx

    38,00
    with salt and wild flowers
  • Picàna 1 kg approx

    60,00
  • Grilled veal French Rach (350 gr. approx.)

    25
    with new potatoes with rosemary and cheese fondue
  • Chunks of chicken curry

    14,00
    shaded with cognac with a turret of sushi rice
  • Chicken salad, Iceberg, cherry tomatoes, rocket and parmesan

    14,00
  • Table setting

    2,00
  • Seared tuna fillet in sesame crust

    18,00
    with a salad of green tomatoes and thyme in a sour mango sauce
  • Salmon steak in almond crust and Teryaki sauce

    18,00
  • Seared squid

    19,00
    with Goma wakame seaweed on a bed of fava bean soup
  • Fried calamari with battered vegetables

    18,00
  • Table setting

    2,00
  • Mixed salad

    10,00
    with tomatoes, rocket, avocado, gherkins and chopped pistachios
  • Grilled vegetables

    6,00
  • Vegetables in batter

    6,00
  • Baked new potatoes flavored with rosemary

    5,00
  • Potato chips

    6,00
  • Green salad with cherry tomatoes

    4,00
  • Table setting

    2,00
  • Mixed seasonal fruit

    5,00
  • Chocolate soufflé with warm heart

    6,00
  • Ginger sorbet

    6,00
  • Lemon sorbet

    6,00
  • COLD PISTACHIO CREAM

    6,00
  • SPUMONE

    6,00
    Cuban or figs and almonds
  • Cointreau Catalan cream

    6,00
  • SEMIFREDDO

    6,00
    Shortcrust pastry with ice cream and Rocher chocolate coating /
    Shortcrust pastry with ice cream and Pistachio coating /
    Shortcrust pastry with ice cream and lemon topping
  • CANNOLO ROCHER

    6,00
    Sicilian cannolo with Rocher coating and ricotta cream filling
  • Table setting

    2,00
  • Caffé

    1,50
  • Natural water Panna 75 cl.

    2,50
  • Sparkling water San Pellegrino 75 CL.

    2,50