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Starters
Squid// turnip greens// anchovies fondue 14 (3,4,7,14)
Palamita fish tartare// fennel// orange// mullet roe 14 (4,8)
Tripe cooked in brown stock // potatoes puree// parmesan shortbread// 13 (1,3,6,7)
Grilled Albenga onion // goat cheese// fried rocket// teriyaki sauce 12 (1,6,7)
First Courses
Homemade chestnut gnocchi// pesto 13 (1,3,7,8)
Homemade bucatini// shellfish butter// red prawn// orange 15 (1,2,3,7,14)
Spaghetti// oyster cream// croaker fish tartare// smoked herring's caviar 15 (1,4,14)
Home-made plin agnolotti stuffed with pumpkin// gorgonzola fondue// Modena balsamic vinegar// amaretto 14 (1,3,7,8)
Green pappardelle// lamb ragù// dried plums// pecorino cheese fondue 14 (1,3,7,9)
Main Courses
Cod fish coal tempura// black garlic mayonnaise// cabbage and cauliflower salad 20 (1,3,4)
Croaker fish// escarole// raisin// walnuts// green apple// olives waffle 20 (1,4,8)
Wild boar sirloin and sausage// chestnuts// sunchoke 20 (7,9,12)
Braised cheek in red wine// potatoes cream// vegetable crisps 20 (1,7,9)
Wines by the glass
sparkling
Prosecco DOC extradry Veneto - Alla Costiera 6
Blanc de Blancs Brut Nature Traditional Met (Chard, Chenin, Mauzac) France - J.L. Denois 7
white
Pigato “Secagna” Liguria - U Mattà 6
“Masieri bianco” (Garganega, Trebbiano) Veneto - La Biancara 6
"Belo" (Chardonnay, Pinot Bianco, Sauvignon, Ribolla) Slovenia - Stekar 6
Grillo "Il litro" - Sicilia - Badalucco 6
red
“Acinirari” (Rossese) Liguria - Rocche del gatto 6
"Retromarcia" Chianti Classico (Sangiovese) Toscana - Monte Bernardi 6
"U'Russu" (Nero d'Avola) Sicilia - Gueli 6
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Dessert
White chocolate panna cotta// persimmon// orange// chestnuts crispy light wafer 7 (1,3,7)
Creamy chocolate, brownies, campari sorbet and candied orange 7 (1,3,7,8)
Muscovado sugar rose pie with orange zabaione cream 7 (1,3,7,12)
Red fruits and almond cake with spiced mascarpone mousse 7 (7,8)
Babà with rhum// chantilly cream 7 (1,3,7)
To pair with a glass of:
Malvasia siciliana (Colomba Bianca)
5 Sciacchetrà delle Cinque Terre DOC (Possa) 12
Vin Santo (San Gimignano) 2006 8
Zibibbo (Pellegrino) 5
Passito di Pantelleria 5
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Coffee 1.5 - Decaffeinated 2 - Barley/ Ginseng 2.5 - service 2
(^) SOME FRESH PRODUCTS SUCH AS RAW ADMINISTRATED FISHERY PRODUCTS ARE SUBJECT TO FAST TEMPERATURE
FALLING TO ENSURE QUALITY AND SAFETY, AS DESCRIBED IN THE HACCP PLAN PURSUANT
TO REG. CE 852/04 AND REG. CE 853/04.
THE DISHES MARKED WITH (*) ARE PREPARED WITH QUALITY RAW MATERIAL ORIGINALLY FROZEN.
