|
ANTIPASTI
Caprese
For the nostalgic and Buffalo Mozzarella lovers. We give you the best we can find on the market. Served with tomatoes, fresh basil and a drop of good olive oil. Nothing else.
Impepata di Cozze
A few words for a classic dish dedicated to the lovers of mussels. Olive oil, garlic, parsley, lemon and freshly grounded black pepper to enhance the flavor.
Bresaola Rughetta e Parmigiano
This is one of the best combinations to enjoy bresaola: rughetta rocket and shavings of parmesan cheese aged for 24 months. Some excellent extra virgin olive oil to complete.
Capesante con Asparagi e Pomodorini
This is one of the specialties of the house: scallops combine perfectly with asparagus, sweet cherry tomatoes grown on the hills and just a touch of brandy sauce.
Ostriche
We serve them simply as the sea gave them, six oysters. No sauces, no Tabasco, we don’t use it. Only fresh lemon. We suggest to enjoy them with excellent Italian Spumante sparkling wine.
Tartara di Tonno con Vongole e Avocado
This is one of the chef’s specialities! Fresh tuna tartare, avocado and wild clams. It is not easy to explain, so we suggest to try it…
Gran misto di mare
Let yourself be seduced by our suggestion. A selection of fresh sea delights for those who enjoy trying a little bit of everything.
Grande misto di salumi, Formaggi e Verdure Grigliate
If you are a lover of Italian meats and cheese, this dish, served with mixed grilled vegetables, will suit your preference.
We selected for you (but a bit for us as well), the best. We absolutely recommend red wine with a good structure.
FIRST COURSES
Linguine al Pesto Genovese
We dedicate this dish to vegetarians: we thought pasta with pesto felt too obvious. So we opted for the original version, the one served on the best Genoese tables.
Mareviglia
This dish is a gift from the chef. It holds the essence of the sea: scallops, crayfish, and fish eggs. Asparagus to finish.
Spaghetti con le vongole
Another specialty of the house: a very simple dish but extremely tasty. Spaghetti with clams. It holds all the typical traditions of good Italian sea fish cooking.
Tagliatelle all’orata
This recipe has been kindly donated by one of the masters of Italian cuisine. Egg tagliatelle with sea bream, freshly squeezed lemon and just a touch of pecorino romano cheese to make it all very special.
Ravioloni di Ricotta
Stuffed pasta freshly hand made, filled with fresh cow ricotta and spinach. We have chosen a simple but very tasty dressing: butter and sage.
Ravioloni di Carne con Funghi e Tartufo
This freshly stuffed pasta is also hand made: we filled them with a mixture of selected meats and dress them with mushrooms and black truffle.
SECOND COURSES
Stinco di Maiale arrosto con Patate
Pork shin aromatized with a mixture of herbs, slowly cooked in the oven with roast potatoes. This dish is dedicated to those who like to enjoy the pleasure of food.
Suprema di pollo Lardellato con Burro e Limone
This chicken supreme is wraped in Arnad Lard and is oven cooked with a mixture of herbs. It is served with lemon aromatized butter and delicious sautéed mushrooms.
Tagliata di filetto con rucola, Pomodorini e Grana
Fillet Tagliata of Irish Angus, served with rocket, cherry tomatoes and aged Grana shavings. With a drop of oil and balsamic aged vinegar.
Pesce alla griglia
A small selection of fresh fish grilled and dressed with excellent Tuscan extra virgin olive oil and sea salt. Served with roast potatoes. Meditate people, meditate!
|
