15 Giugno 2024
course: Home

THE MENU

CRUDITE'

- Grand plateau GRAN selection of carpaccio, crustacean and seafood tartare with its own pinzimonio.

- Petit plateau small selection of carpaccio and tartare of fish, shellfish and seafood.

- Mosaic of 4 boat tartare, knife-beaten with lime scent.

- Shellfish fantasy according to the catch of the day with avocado guacamole sauce

STARTERS


- The traditional Hot Stew with fish, shellfish, squid
and seasonal vegetables.

- Octopus in the garden: octopus with steamed vegetables and cherry tomatoes.

- The Shrimp in a crispy crust of kataifi dough on pumpkin velouté and licorice powder.

- The Grilled Lobster on artichoke in double texture and béarnaise sauce.

- The Duck Speck maison and foie gras escalope with cognac.

- The egg poché on saffron parmesan mousse, black cabbage puff and white truffle
- Regal Oro Selection - Ireland.

- Royale "Davide Herve" - Normandy Marennes Oleron.

- Tarbouriech Special - France's Thau lagoon.

- Special "Divine" - Normandy

- Huitres Cocollos - Ireland's Donega Bay

- Fine de Claire "Bonsonge" - Normandy.

- La Galon d'Or Poget - France.

- Tartufo nostrale - Italy.

- Our Royal plateau.

FRIST COURSES

- THE TRADITION: Spaghetti with Tyrrhenian sea bream.

- Carnaroli risotto with raw and cooked red shrimp mantecato with lemongrass and smoked butter (min.2 people).

Fresh homemade pastas of our own making :


- Plin's ravioli with San Piertro and field herbs tossed with mullet roe.

- The tagliolini with lobster

- The bronze-drawn maccheroncino alla carbonara with smoked tuna ventresca and crispy artichokes

- The chestnut gnocchetti alla gricia

MAIN COURSES

Today's catch cooked in various ways:

- "Alla Porto" in second-press olive oil with Mediterranean flavors.

- "All'acqua pazza" with Pantelleria capers, Taggiasca olives and cherry tomatoes.

-"Al Sale" with mayonnaise, tomato tapenade, olives, and fluffy potatoes.

- Mixed grill of fish, shellfish and vegetables

- DIAMONDS CASCADE returns: lobster or lobster, scampi,
shrimp and red shrimp with seasonal fruits and vegetables
accompanied by our mayonnaise. (min. 2 people)

- PORTOCERVO: lobster, scampi, shrimp, cherry tomatoes, celery and Tropea onion

- Tuna fillet in poppy seed crust with autumn vegetable ratatouille and wasabi mayonnaise

- The Tyrrhenian gran fritto misto with paranza and vegetables in tempura.

- The cod heart on celeriac puree and leek straw

- The octopus a la plancha on paprika parmantier cream and purple cabbage flanToday's catch cooked in various ways:


OUR MEAT
- Milanese veal cutlet with its toppings:
diced cherry tomatoes and basil or anchovies from the Cantabrian Sea and
Pantelleria capers.

- Chianti braised veal cheek on turmeric mashed potatoes

- Grilled beef tenderloin with rosemary potatoes.
- Grilled vegetables

- Mixed steamed vegetables

- Black cabbage with garlic, oil and red pepper

DESSERT

- Lemon meringue tartlet with berries

- Chocolate and pistachio brick with raspberries

- Soft chocolate cake with warm heart on pear, ginger and licorice sauce

- Hazelnut crunch semifreddo with salted caramel drops

- La Deliziosa: Tahitian vanilla creamy wrapped in chocolate and raspberry mousse

- Trilogy of fresh fruit sorbets

- Our homemade ice creams

- Small cheese board with "Thousand Flowers" honey and our jams


*All our desserts are of our own production and freshly prepared

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