Appetizers

prawns, butter and sage served on parmantier cream
Marinated salmon, ricotta foam, raspberries
Tuna tartare, egg CBT , cuttlefish coral
Shrimp ball filled with bufala stracciatella, with shrimp bisque.
Creamed cod with polenta chips
Mussels soutè
Calamari with pies and lemon, crumble.
Cuttlefish tagliatelle, asparagus, spirulina tuille
Zafferano foam, red prawns tartare, lime.

First dishes

Orecchiette with parsley and mussels
Champagne risotto with sea bass marinated in dill
Paccheri whit tuna in two consistencies, caper powder, taggiasche olives.
Pappardelle with cod sauce
Spaghettoni, garlic oil and pepper with prawn’s tartare
Gnocchetti clams and zucchini, mullet roe
Seafood carbonara
Tagliolini with zafferano, loabster and caviar
Risotto with cuttlefish ink, red prawns marinated with lime, Greek yogurt
Crispy seafood lasagna
Risotto with prawn bisque, pistachio and burrata

Second courses

Monkfish marinated in beetroot, apple and curry cream, fresh celery
Roasted octopus, red pepper cream
Seared scallops with Cherry Tomato Confit and lemon
Cod fillet with livornese sauce
Catalan style loabster
Stuffed squid with pies foam and crispy tomato.
Salmon with tzatziki’s sauce sweet and sour beetroot
Fish soup with catch of the day
Mackerel fish with caramelized onions

Desserts

Remember of a carrot cake: glazed carrot with sweet cheese cream
Apple crumble with ice cream and cannella
Cheesecake with berries
Tartlet with custard
Shortbread with white chocolate And berries
Mascarpone cream with cacao crumble and strawberries
Tiramisu