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Menu

 

OUR CRUDITÉS

 

TARTARE

Salentina

Tuna, capers, black olives, mint, rosemary, frisella crumbs

Asiatica

Tuna, Sichuan berries, black and white sesame seeds, Nori seaweed, Kumquat

Delicata

Salmon, citrus zest, raw champignons, soy sauce and turmeric bread shavings

Vegetariana

Aubergines with mint, dried rosebuds and chopped almonds

Saporita

Salmon with flavored butter, purple cabbage, rocket and fennel

Tartare Roulette

Create your own tartare (max. 5 ingredients)

Seafood and shellfish

Voglia di rosso

Red prawn with lime and chopped pistachio

Voglia di mare

Selection of scampi and prawns (based on availability or on order)

Voglia di crudo

Mixed raw seafood (Upon availability)

MIXED PLATTERS

Grand plateau du chef

Mix of mini tartare and fish fillets
both raw and cooked,
served with flavored sauces
-
Minimum 2 people

I nostri mari

Tris of fish fillets
from the Adriatic and Ionian seas 

À LA CARTE

 

STARTERS

Salad with clams and seared salmon with fennel and orange

Tuna with Sansho pepper and coffee with valerian and hazelnuts

Grilled tofu marinated with soy with fennel seeds and rosemary oil, served with lettuce (V)

Sea bream carpaccio with Sichuan berries and sweet paprika

FIRST COURSE

Risotto with a heart of red shrimps and chopped pistachio - Minimum 2 people

Egg lasagnetta with sea bass and pink shrimps, chopped pistachio and lime zest

Orecchiette with scampi, zucchini and rum

Venere rice’s salad with shrimps (or vegetarian version with tofu) and seasonal vegetables

Gnocchetti with monkfish softened with sparkling wine

SECOND COURSE

Summer fish soup

Salmon steak with citrus fruits and mussels

Escarole rolls with chickpeas, rosemary and side dish of seasonal vegetables (V)

Fish Roulette: let the chef pamper you - Minimum 2 people

DESSERT 

Ask the chef for the dessert of the day