OUR Menu

The experience and the creativity of the chef, teamed up with an amazing brigade, allows us to propose the clients a rich and varied menu. Thanks to a scrupulous attention to the choice of ingredients, privileging seasonal products, you will taste the authentic flavor of the ingredients used.

To meet the needs of all the gluten intolerant people, we also offer a gluten free menu.

To those that care about ethics, we prepare ad hoc vegan and vegetarian dishes.

See the list of allergens

SEAFOOD APPETIZERS

Raw of the sea

Special oyster fine de Claire

Crustaceans , prawn and shirimp

Tuna, sea bream and salmon carpaccio and small tartare with oil and lime

Croaker tartar with mango, fennel seeds and pink pepper

Raw fish Gran Plateau (min 2 person)

(Oysters, scampi, prawns, tartare, carpaccio)

Warm of the sea

Baby squids and fried anchovies

Saute of mussels and clams with croutons

Grilled octopus with potatoes and Taggiasche olives

Prawn Salad catalana with onions potatoes cherry tomatoes

Salad with onions potatoes cherry tomatoes and prawns

Grilled scallops with topinambur sauce

GROUND APPETIZERS

Buffalo mozzarella with tomatoes and basil

Eggplant Parmesan with mozzarella cheese

Mixed cold cuts of the territory with croutons

Marinated  beef carpaccio, arugula, parmesan and mustard sauce

Millefeuille of courgette flowers with anchovy sauce

  “Piccolo Mondo” Sushi

only for take away

Maki with tuna or salmon or sea bass  (six pieces per serving)

Tuna or salmon or sea bass nighiri (three pieces per serving)

Rolls of tuna, avocado and sesame (three pieces per serving)

TRADITIONAL PASTA

Spaghetti with cheese black pepper

Rigatoni alla Carbonara with pork cheek ,eggs black pepper

Bucatini Amatricina style with tomato sauce, cheek and black pepper and cheese

SEAFOOD PASTA

Spaghetti with clams white wine parsley and chili pepper

Vermicelli pasta “ with Garlic oil squid curls and confit tomatoes

Gragnano ring pasta “ seafood  Matriciana” with prawn tartare ceek and pecorino cheek

MAIN COURSE OF BEEF

Veal saltimbocca with ham and sage

Roasted rack of lamb with chicory and potatoes

Etrecote beef steak Angus

MAIN COURSE FROM THE SEA

Fillets of croaker or amberjack ” what the sea gives us” with a reduction of red wine, grapes and soy

Gadus Morhua cod cooked at low temperature with tomato and bean soup

Seared spicy red tuna with spinach salad and tzatziki sauce

Mixed grilled fish and shellfish

Wild Catch of the day (baked with potatoes, salt crust, grilled, “acqua pazza”, ginger sauce)

Turbot, sea bream, seabass, amberjack, red snapper, white snapper, croaker

SIDE DISHES

Mixed salad

Seasonal vegetables with sour or  fried sauté

* Roman artichokes

* Artichokes fried style

* Puntarelle with garlic sauce and anchovies

* seasonal