THE MENU
CRUDITE'
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
- 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
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.
- 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
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).
- 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
- 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
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:
- "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.
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
- 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
- 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
