English version
Starters
Scontro tra titani
Prawn VS pork belly, rat potato cream and beet leaves.
Non c’è trippa per rane
Monkfish tripe, pecorino cheese, mint and cubes of fried polenta.
Nostalgia canaglia
Gratin from traditions
Sinfonia d’autunno
Seared scallop, fois gras, chestnut and pomegranate mousse.
Main Courses – First Courses
Oro rosso
“Il Valentino” spaghetti, Bisque, dried coral, pure red shrimp.
Ed è subito sera
Squid ink risotto, marinated cuttlefish tagliatella and reduction of roasted pepper.
Ogni riccio
Chitarra Spaghetti, sea urchin and dried anchovy fish.
Bacco per Bacco
Fusilli, octopus ragu and red wine spring onions.
Second Courses
Polp Fiction
Crunchy octopus, tipinambur cream and dark chicory.
Al mercato
Catch of the day, potatoes casserole, mushrooms and artichokes.
Baccalà
Codfish, fondant thistle and pecorino fondue.
Miseria e nobiltà
Monkfish fillet, pig cheek,pumpkin and sauteed beets.
Plateau
Plateau étoile de mer
Oysters, Norway lobsters, Mazara red prawn, smooth clams and different kind of clams .
Plateau Plage
Oysters, different kind of clams, cockles, sea slugs, shrimps catalan style, small carpaccio and tartare tasting, percebes, Mazara red shrimp, Norway Lobster.
Plateau Royale
Oysters, different kind of clams, cockles, sea slugs, carpaccio and tartare tasting, canadian lobster, salicornia, Mazara red shrimp, Norway lobster, Mazzancolle, edible crab.
Raw fish
Red King
Shrimp tartare, green sauce and sea fennel.
Sorprendimi
Three types of raw fish tasting.
Sottobosco
Centrofolo, autumn mixed and dill dressing.
Petaloso
Catch of the day carpaccio, fennel, mandarin and toasted pine nuts.
Tonniamo insieme?
Tuna fish, pestato mediterranean pesto with olives and capers, chicory salad and anchovy emulsion.
Catalan style
King Crab
Lobster
Dessert
Peccato di gola
Cookie, pistachio and vanilla sauce.
L’ultimo bacio
Kiss and raspberries
Per incanto o per delizia
Frangipani tart with berries, sottobosco cream.
Chocolat
Sacher Torte, Vanilla cream and Pili Pili.