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Starters 
Fried codfish // anchovies mayonnaise // puntarelle salad 14 (1,3,4)
Sea bream ceviche // tomato gazpacho //polenta chips 15 (1,2)
Beef tartare // stracciatella cheese // fried Carasau bread // pesto 14 (1,7,8) 
Cappon Magro 14 (1,4,14)
First Courses 
 
Spaghetti // oyster cream // chives // smoked herring caviar  15 (1,4,14)
Fregola with seafood // black garlic butter 15 (1,2,7,14)
Tortello stuffed with smoked ricotta and spring onion // orange sauce 15 (1,3,7)
Homemade mandilli // pesto 13(1,3,7,8)



Main Courses
 
Red mullet stuffed with shrimp // asparagous // bearnaise sauce 25  (1,2,3,4,7,8)
Seared octopus // roasted potatoes // confit tomatoes // olive 24  (14)
Cockerel stuffed with lard // livers // dried fruit // potato cream and purple potato chips // brown stock 24 (1,3,6,7,8,9)    
Roasted lamb // agretti // lime and mint mayonnaise 22 (1,3)   
 
Wines by the glass  

 
Sparkling  
Brut Rosè (Pinot Noir), Languedoc - J.L. Denois 7
Lavì Brut Nature (Chardonnay), Sicilia - Colomba Bianca 6
Bason Rosso (Barbera,Bonarda), Emilia Romagna - Distina 6 

White  
Poggi Alti (Vermentino), Liguria - Santa Caterina 6
Cortese dell’Alto Monferrato, Piemonte - Castello di Grillano 6
A Riveder Le Stelle Rosè (Ciliegiolo), Lazio - Podere Sassi 6 

Red
Ruchè di Castagnole Monferrato, Piemonte - La Miraja 6
Dritto al Cuore (Barbera), Piemonte - Ricci 6
Ghiaretolo (Merlot), Liguria - Santa Caterina 6 
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Dessert
Pear and chocolate tart 7 (1,3,7)
Tartlet of buckwheat // “Diplomatic” cream // red fruit 7 (3,7,8)
Cheesecake with prescinseua cheese // Romango's jam rose 7 (3,7,8)
Grilled pineapple // white chocolate mousse // coconut crumble 7 (1,7,8)



To pair with a glass of: 
Ostinou (canaiolo), Liguria - Santa Caterina 6
Sciacchetrà (Bosco, Rossese bianco), Liguria - La Polenza 9
Il Piriolo (Malvasia di Candia), Emilia Romagna - Lusenti 7 
Sikelios (Etna rosso), Sicilia - Scilio 7 

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Coffee 2 - Decaffeinated 2.5 - Barley/ Ginseng 3 - service 2.5



(^) 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.

 


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