Appetizers
-
Raw fish and shellfish 27
Shellfish and fish tartare (3, 5, 8, 13)
-
Grancevola 20
Crunchy fennel, vegetable mayonnaise with clementines and dehydrated capers (7, 8, 13)
-
Steamed canoce 20
Rosa di Verona, marinated turnips and parsley mayonnaise ( 5, 8, 13)
-
Shrimp 20
Cabbage mousse, chicory and anchovy sauce (3, 5, 8, 13)
-
Poached dormouse 20
Cream of beans, marinated Rosa di Gorizia (4, 9, 13)
-
Pin squid 20
Leek, black cabbage and chilli mousse (3, 4 )
Main Course
-
Seared octopus 23
Swiss chard, lard and bread cream (4, 9)
-
Fish steak 28
Of the day with seasonal side dish (3, 5)
-
Baked St. Peter's fillet 28
with Tropea red onion, cauliflower cream and Bianchetto truffle from Basilicata (3, 5)
-
Grilled prawns 30
With matching side dish (3, 8)
-
Baked scampi 30
Garlic, oil and chilli pepper (8, 13)
Dessert
-
Pears and chocolate 10
Pears in syrup, creamy dark chocolate, chocolate mousse and tonka bean, chocolate ice cream, cocoa cats tongues (3, 14)
-
Brown and clementine tartlet 10
Buckwheat shortbread, creamy hazelnut, marron glacé and clementine sorbet (2, 3, 9)
-
Savarin 10
With rum, walnut ice cream, apples and walnut cream (2, 3, 9, 14)
-
Chocolate glazed cake 10
Plum jam, caramel mousse, dark crumble, chocolate bisque and pine nut ice cream ( 2, 3, 9,
-
Fior di latte and Donnafugata 6
Fior di latte gelato with “Donnafugata” oil poured raw (3)
-
Lemon sorbet and basil 6
-
Lime and pineapple sorbet 6
Tasting Menu
-
Swordfish capaccio
Raw artichokes and mullet roe (5)
-
"Cacciarolo" Squid
Cream of beans, marinated porcini mushrooms and raw spinach leaves (4, 13)
-
"Plin" ravioli
Cream of anchovies, melted butter and goat cheese (3, 5, 9, 13, 14)
-
Fish steak
In base alla disponibilità dal mercato (3, 5)
-
Before dessert
(2, 3, 9, 14)
-
Brown and clementine tartlet
Buckwheat shortbread, creamy hazelnut, marron glacé and clementine sorbet (2, 3, 9)
-
Mignon
(2, 3, 9, 14)