Menù inglese vecchio

STARTERS: “ RAW FISH”

RAW FISH SELECTION: in a plate, tastes of:

Cod carpaccio pizzaiola style

Sicilian red prawn, carrot and “Giaveri” caviar

Sea bass tartare, plancton mayonnaise and fermented radish

Marinated scampi with chive

Polenta macaron with capers, shellfish and capers mayonnaise

Smoked parmigiana-style prawns

Cuttlefish slices with pistachio pesto

Amberjack, focaccia, chargrilled bufala cheese and confit tomato

Soy marinated tuna carpaccio with bottarga

Oyster with Tropea onion and balsamic vinegar vinaigrette

Scallop, gazpacho and fried caper

– Changeable due to availability –

All the allergens*

Tuna tartar, mustard emulsion and pan brioche

allergens: 2-5-9

Smoked salmon, apple cream, vanilla and mustard
allergens: 2-5-7-9

Raw fish selection:

Marinated scampi, Sicilian red prawns, oysters…
allergens: 3-8

From 5 to 10 each

Due to trade reasons and raw fish preparation, all fresh fish bought have undergone a vacuum and freezing

blast process at -20°Cto remove any bacterial load, preserving quality and taste.
Complying with the European Regolamento di mercato e per la preparazione a crudo, il pesce da 853 di 2004.

STARTERS: “IL COTTO”

COOKED FISH SELECTION: in one plate, small tastes

All the allergens *

Chargrilled lobster, spinach, turmeric & chorizo

allergens: 1-3-5-7
35

” À la Norma prawns” : Steamed prawns, eggplant, Datterino tomatoes and smoked ricotta cheese
allergens: 2-3-7
22

Prawns with patanegra lard, yuzu mayonnaise, carrot and ginger sorbet

allergens: 3

Chargrilled octopus, BBQ sauce and pak-choi
allergens: 1-2-7-8

“Tecia” of clams, mussel, shellfish and bruschetta-style bread
allergens: 1-2-3-5-8

Spider crab
allergens: 3

FIRST COURSES

Risotto, chargrilled lobster and black truffle

allergens: 1-3-7
25 (minimun of 2 people)

Tagliolini with Mediterranean style mullet ragout
allergens: 1-2-4-5
22

Cold Capellini pasta with raw fish and “Giaveri” caviar
allergens: 2-3-5-8

Scampi carbonara with foamed bacon and marinated egg-yolk
allergens: 2-3-4-7

Paccheri with Sicilian red prawns, basil pesto and burrata cheese
allergens: 1-2-3-7-10

Purple potato gnocchi, seafood and smoked potato foam

allergens: 1-2-3-4-5-7-8

Traditional first courses can be suggested at the moment…

FISH COURSES

Crispy John Dory fish with sunchoke puree, baby artichokes and anchovy sauce

allergens: 1-2-5-7-14
33

Grilled sea bass cutlet with seasonal vegetables
allergens: 5-7
33

Chargrilled turbot, lemon flavored potato, lettuce & arrabbiata sauce

allergens: 1-5

Tuna chop with potato chips and Caesar sauce
allergens: 2-4-5-7-9-10-11

“Mare Mare”: fish and sea vegetables degustation
allergens: 2-3-5-7-8-11

Fried fish and vegetables
allergens: 2-3-5-8-10-11-14

Other fish cooked to according to tradition will be suggested at the moment, subject to availability.

TASTING MENU

Appetizers of the day

” Not a watermelon”: Tuna, smoked potatoes foam, arugula oil

Prawns with patanegra lard, carrot and ginger sorbet

Risotto with chargrilled lobster and black truffle

Scampi Carbonara, foamed bacon and marinated egg-yolk

Tuna chop with potato chips and Caesar sauce

Something sweet… waiting for the desert

Linzer cake with ricotta ice-cream

100 Wines not included

140 Wines included

Allergens: from 1 to 14. Ask the waiters for further details

Tasting menu is served for all table guests

DESSERTS

Daisy: Liquorice and passion fruit

allergens: 2-4-7-10-11

White chocolate Gianduiotto with vanilla ice cream
allergens: 2-4-7-10-11

Foamed yogurt, mango sorbet, yuzu and EVO olive oil

allergens: 2-4-7-10

Hazelnut ice cream with hot chocolate and toasted hazelnuts
allergens: 2-4-7-10-11

Linzer Cake with ricotta ice cream

allergens: 2-7

Raspberries, hazelnuts and caramel
allergens: 2-4-7-10-11-14

Passion fruit sorbet

allergens: 2

Hugo: Elderberry sorbet, Prosecco whine gelatin

allergens: 14

10,00

PASSITO WINES

Cecchetto – R. P. – 2017 – Veneto

RABOSO PASSITO

Savory wine. Fragrances of Marasca cherry in alcohol, dates, figs and rain. Suggested with biscuits and chocolate.

€ 8

Cà dei Frati – Tre Filer – 2020 – Veneto

TURBIANA, CHARDONNAY, SAUVIGNON

Wine of overripe grapes. Suggested with tarts and short crust pies.

€ 8

Filippon – Ramandolo – 2020 – Friuli

VERDUZZO

Soft wine, slightly tannic, wood fragrances. Suggested with rich desserts and dried fruit.

€ 10

Pojer e Sandri – Merlino – Alto Adige

ROSSO FORTIFICATO

Born from a slightly fermented wort from Lagrein grapes, mixed with over 10 year old aged Brandy. Rich purple color, intense fragrance of fruit, marasca cherry, blackberries, ribes, slightly spicy.

€ 10

Pellegrino – Nes – 2021 – Sicilia

PASSITO DI PANTELLERIA

Meditation wine with intense hints of candied fruit, grapefruits, eucalyptus, sage and apricot.

€ 12

Chauteau Roumieu – Sauternes – 2019 – Bordeaux

SEMILLON

Rich wine with intense taste of dried fruit, acacia flowers, linden, honey and toasted cereals, soft but enveloping.

€ 15

NOTE:

coperto: € 5,00
il menu’ puo’ subire variazioni, nel rispetto della stagionalita’ dei prodotti e in correlazione con le disponibilita’ di mercato
per ragioni di mercato e per la preparazione a crudo il pesce da noi acquistato fresco, in conformita’ con le prescrizioni previste dalla legge e’ stato sottoposto a trattamenti di bonifica preventiva, per eliminazione della carica batterica.
potrebbe inoltre essere stato mantenuto a temperature negative e aver subito trattamento di congelamento