Menu

INGREDIENTS

Every ingredient that we propose is the result of an accurate choice: our fish is always fresh, mainly local, from the Adriatic and Mediterranean Sea, chosen respecting seasonality and depending on the daily of the market. We select our fish so that we can offer our customers only the best.

Appetizers

ANTIPASTI

Degustazione di carpacci e crostacei
25.00

Selection of mixed carpaccios and crustaceans

Volpina marinata in salsa di soia, miele e caffè con finferli, pioppini e nocciole
18.00

Mullet fillet marinated in soy sauce, honey and coffee with mixed mushrooms and hazelnuts

*Capesante scottate, vellutata di patate al limone, porro bruciato, purè di carota e zenzero, salicornia
18.00

Grilled scallops, lemon aromatized potato cream, burned leek, carrot and ginger puree, salicornia

Calamari alla barbabietola, robiola, crumble di capperi, limone
18.00

Calamari marinated in beetroot juice, robiola cheese, caper crumble, lemon

Baccalà mantecato, chips di polenta soffiata, pistacchi
16.00

Cream of codfish, puffed polenta and artichokes in oil

Coppa piacentina, fichi e crema di robiola
15.00

Capocollo cured ham from Piacenza, figs and robiola cheese cream

Flan di erbette, fondente di parmigiano, mandorle tostate
15.00

Fresh spring herb Flan, parmesan fondue, toasted almonds

First courses

PRIMI PIATTI

Linguine di Gragnano, cicale di mare e la loro bisque
18.00

Linguine from Gragnano, mantis shrimps and their bisque

Spaghetti di Gragnano, ragù di seppie in nero, seppia abbrustolita
18.00

Spaghetti from Gragnano, minced squids in their black ink, seared squid

Cappellacci ripieni di ricotta di pecora al limone con guancette di rana pescatrice in guazzetto, olive e capperi
24

Cappellacci stuffed with sheep’s milk ricotta and lemon, monkfish cheeks in tomato sauce, olive and capers

Risotto ai funghi, crema all’aglio nero, zucca
22.00

Risotto with mushrooms, black garlic cream, pumpkin

Second courses

SECONDI PIATTI

Oratine nostrane scottate con verdure di stagione
22.00

Grilled local sea bream with seasonal vegetables

*Piovra grigliata, crema di peperoni arrosto, cipolline all’aceto balsamico e lamponi, olive nere e ananas
22.00

Grilled octopus, roasted pepper cream, baby onions marinated in balsamic vinegar and raspberry juice, black olives and pineapple

Tataki di ricciola, salsa e granella di pistacchio, patate morbide al limone, erba cipollina
22,00

Amberjack tataki, leek, pistachio sauce and crumble, lemon aromatized softened potatoes and chives

Sides

CONTORNI

Contorni misti
5.00

Mixed sides

DESERT

DOLCI

Tiramisù “espresso”
8.00

“Made – to – order” Tiramisu

Panna cotta con cioccolato e nocciole
8.00

Panna cotta with chocolate and hazelnuts

Biscottini con crema al mascarpone
8.00

Homemade cookies with mascarpone cream

Cremoso allo yogurt, fichi freschi, pan di pistacchio e mandorle, crumble al cacao, miele
$ 10.00

Yoghurt cream, fresh figs, pistachio and almond sponge, cocoa crumble, honey

Selezione di formaggi con mostarde e chutney
12.00

Cheese board with chutneys

Coperto
3.00

Cover charge

Soft shell crab

Crabs that populate the Venetian lagoon all year long. At the beginning of fall and spring they go through a moulting process in which they build a new shell: in this period, they are soft and they can be tasted whole without difficulties.

Scampi

In their appearance, scampi are crustaceans similar to lobsters, though they are smaller. Their meat is exquisite and fancy, with a fine taste, perfect to be eaten raw or cooked in many different dishes.

Oysters

A precious shellfish with a unique taste. The local oyster, la Perla del Delta, with its pink shaded shell and its full and complex taste, is a worthy Italian ambassador of this shellfish all over the world.

Scallops

Bivalve shellfish whose fine meat has a unique sweet taste.

Codfish

Cleaned and stored under salt for 3 weeks codfish. It is believed that some whale hunters prepared it for the first time, since historically under salt technique has been used to store whale meat.

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