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

Tartare di ricciola, erba cipollina e finocchietto, salsa all’arancia e anice stellato, crackers di segale
18.00

Amberjack tartare, chives and dill, orange and star anise sauce, rye flour crackers

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 pistachios

Filetto di maiale lardellato, carciofini e crema di robiola
15.00

Cured pork fillet, artichokes and robiola cheese cream

Cipolla di Montoro ripiena di zucca e gorgonzola con uovo pochè
16.00

Onion from Montoro stuffed with pumpkin and blue cheese topped with a poached egg

First courses

PRIMI PIATTI

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

Linguine from Gragnano, mantis shrimps and their bisque

Spaghetto affumicato pastificio Verrigni, acciughe del Cantabrico Conservas Ortiz, burro trentino di montagna, zest di limone
18.00

Smoked spaghetti by Verrigni pasta makers, Cantabrian Sea anchovies by Conservas Ortiz, Italian alpine butter, lemon zest

Cappellacci ripieni di ricotta di pecora al limone con guancette di rana pescatrice in guazzetto, olive e capperi
24.00

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
24.00

Grilled local sea bream with seasonal vegetables

*Piovra grigliata, crema di peperoni arrosto, cipolline all’aceto balsamico e lamponi, olive nere e ananas
24.00

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

Merluzzo, carciofi, patata, chips di cavolo nero, polvere di liquirizia
24.00

Cod fish, artichokes, potatoes, black cabbage chips, liquorice powder

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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