Appetizers
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Raw Fish and Crustaceans 27
Crustaceans and fish tartare (3, 5, 8, 13)
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"Cacciarolo" Squid 18
Beans Creme, marinated porcini mushrooms and raw spinach leaves (4, 13)
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Granseola 18
Crispy fennel, vegetable mayonnaise with clementines and crispy capers
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Canoce 18
Cooked and raw artichokes, mullet roe (5, 8)
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Steamed prawns 18
Puntarelle, cabbage mousse, anchovy cream, chilli powder (3, 5, 8, 13)
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Brandy scallops 5 al pezzo
(4)
First Course
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Raviolini del "Plin" 18
Stuffed with pumpkin, purple prawns and mustard (8, 9, 11, 13, 14)
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Spaghettone "Gentile" 18
Clams, cockles, spring onion cream and green sauce (4, 9)
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Gnocchetti sardi "Gentile" 18
Cuttlefish in ink, Treviso radicchio (4, 9, 13)
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Tagliolini 18
Canopy and artichokes scented with thyme (5, 8, 9, 13, 14)
Dessert
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Pears and chocolate 10
Pears in syrup, creamy dark chocolate, chocolate mousse and tonka bean, chocolate ice cream, cocoa cats tongues (3, 14)
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Brown and clementine tartlet 10
Buckwheat shortbread, creamy hazelnut, marron glacé and clementine sorbet (2, 3, 9)
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Savarin 10
With rum, walnut ice cream, apples and walnut cream (2, 3, 9, 14)
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White chocolate and cassis 10
White chocolate mousse, cassis gel, Caprese cake with white chocolate flakes, raspberry sorbet ( 2, 3, 9, 14)
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Fior di latte and Donnafugata 6
Fior di latte gelato with “Donnafugata” oil poured raw (3)
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Lemon sorbet and basil 6
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Lime and pineapple sorbet 6
Tasting Menu
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Swordfish capaccio
Raw artichokes and mullet roe (5)
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"Cacciarolo" Squid
Cream of beans, marinated porcini mushrooms and raw spinach leaves (4, 13)
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"Plin" ravioli
Cream of anchovies, melted butter and goat cheese (3, 5, 9, 13, 14)
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Fish steak
In base alla disponibilità dal mercato (3, 5)
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Before dessert
(2, 3, 9, 14)
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Brown and clementine tartlet
Buckwheat shortbread, creamy hazelnut, marron glacé and clementine sorbet (2, 3, 9)
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Mignon
(2, 3, 9, 14)