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STARTERS
Little fried: fried squid and lemon 12 (1,14,)
Antica Zena: fried frisceu with herbs, anchovies fondue 10 (1,4,7)
TartaTuna: tuna tartare*, coconut soup, almonds and capers powder 13 (1,4,8)
Santander : carasau bread, stracciatella, Cantabric anchovies and tomatoes gazpacho 12 (1,4,7)
FIRST COURSES
Come un risotto : risoni with oranges butter, sea bream tartare, orange zest 14(1,4,7)
Autunno: garganellii with porcini mushrooms sauce 15(1,6,7)
Neo Classicismo: spaghettini seafood 15 (1,2,4,14)
Evergreen: trofiette from Sori with homemade pesto 12 (1,7,8)
MAIN COURSES
Mediterraneo: fried tuna* tataki with Mediterranean fresh tomato sauce 18 (1,4,9)
Pelandroìn : dolphin fish, little beans and potatoes, pesto, prescinseua, basil breading 18 (1,4,7,8)
Mar Egeo: croaker fish, tzatziki sauce and Greek salad 17 (4,7)
The beef : cube roll with fried potatoes and chimichurri sauce 18 (1)
Wine by glass
Sparkling
Alla Costiera (Glera) 7
White
Rocche del Gatto (Pigato) 6
Guanciabianca (Catarratto) 6
Red
Vino Rosso Santa Caterina(Ciliegiolo,Canaiolo) 6
Nebbia in Valle (Nebbiolo) 7
CLICK HERE TO READ THE FULL WINE LIST
DESSERTS
Noccioloso: hazelnuts pie praliné cream and peach gazpacho 6 (3,7,8)
Mandorla: almond pie with marsala eggnog 6 (3,7)
Nuvola: soft chocolate pie, cocoa crumble, coconut foam 6 (1,3,7)
Coppa del nonno 2.0: white chocolate créme brùlée,coffe sorbet 6 (3,7)
Sweet au pair:
Sauternes 7
Zibibbo 5
Canaiolo Santa Caterina 6
Ben Ryè 8
Malvasia 6
Service € 2 – Coffee € 1.5 – Decaffeinated € 2 – Barley / Ginseng € 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 FROZEN AT THE ORIGIN.
