Menù

Aperitifs

Daniel Deheurles & Filles
Champagne, Brut Réserve
11

Cà del Bosco, Cuvée Prestige
Franciacorta DOCG
9

DIBALDO, Vermouth 721, Aperitivo Essenziale
Italian Red Wine, Infusion of Aromatic Herbs and Spices
10

Raw Starters

Crudités from Adriatic fish markets
Fish carpaccio and tartare selection
23

Gillardeau Oyster
Britain. It combines sweetnes with salinity, that curious blending of sweetnes and marine flavours.
6,5

Speciales Verneuil Oyster
Normandy. Named after the taste of water resulting from the melting sea water and sweet water of three underground rivers.
6,5

Raw Crustaceans and Shellfish Plateau
for a minimum of two persons
52 per person

Roasted Baby Squid
with soft potato foam
19

Steamed Fish, Molluscs and Crustaceans
seasonal vegetables and Chef’s mayonnaise
21

Seafood Cocotte
clams, mussels, razor clams with puff pastry and artichokes
22

First Courses

White Turbot risotto
for a minimum of two persons
20 per person

”Paccherata”
with small fish, clams and seasonal vegetables
20

Hand made Rigatoni “Scoglio senza Scogli”
Seafood, Molluscs and Crustaceans with fresh tomatoes and basil
20

Hand made spaghetti with raw Red Shrimp,
bottarga and lime
22

Main Courses

Light tempura Turbot
Fried vegetables and balsamic vinegar sauce
for a minimum of two persons
28 per person


Seabass cooked
on sweet salt of Cervia
with aromatic herbs and seasonal vegetables
for a minimum of two persons
26 per person


Roasted Amberjack
with potatoes and rosemary
26


Fish, seafood Casserole
with seasonal vegetables
26

Side Dishes

Crispy fries and salted almonds
7


Vegetable crudités and fruit in osmosis
with Chef’s vinaigrette and mayonnaise
14

Service 4,5

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Complying with EU reg. 1169/2011, allergen information about food is available. Fish intended to be eaten raw has been treated in accordance with reg. CE 853/2004.

According to market trends, in very rare cases, some products could be frozen. Our staff is available for any information.