Contact Us

Closed on Tuesday

Accept to send your personal data?

Privacy

Our selection of Oyster
Speciale Pointe d’Agon – Agon Countaiville
San Michele  – Gargano (Puglia)
Special d’Oleron – Gillardeau
Ostra Regal – Bannow Bay – Irlanda
Our selection of Oyster pt2
Royal “David Herve” – Marennes Oleron
Plate Prat Ar Coum – Bretagna
Seafood truffle
Oyster’s are served with champange pan brioche, slated butter of De Baratte, shallot and raspberry sauce
Gran plateau
selection of fish tartare and carpaccios shell fish and other seafood
Petiti plateau
small selection of fish tartare and carpaccios, shell fish and other seafood
Selection of fish carpaccios
in assorted marinades
Sometimes they return:
disassembled raw shrimps cocktail
 
Seabed crustaceans
in various texture and combinations
 
RED KING:
Salmon speck with its caviar, cream fraiche and pan brioche
Selection of three dish starters
in sequence
Traditional hot steamed fish and shellfish
with seasonal vegetables from the orchard
King Crab
caesar salad
Roast dormice with celeriac mousse
and anise flavored pumpkin cream
Crispy sole roulade fille with candied tomato
and buffalo mozzarella on “pappa al pomodoro” bread soup and basil oil
Soup of barley and cereal
with lobster and vanilla oil
Foie gras escalope
with caramelized plum, pan brioche and Sauternes reduction
 
IBERICO:
De Bellota ham with salty butter and warm bread
 
Seaweed fresh pasta
with baby squids and bottarga
Crustaceans Variation: three different Agnolotti filled
with lobster, red prawn and crab topped with claims sautè candied tomato and ribbed celery
Shelled seafood spaghettino
“Paccheri” pasta with shrimps and citrus fruits
and sage scents
Garlic, oil and pepper
with raw and cooked red prowns and caviar petals
Acquerello selection Risotto with Franciacorta
ginger flavored lobster and crustaceans reduction (min. 2 person)
“Chitarra” of pasta with artichokes in three differne texture:
cream, sautèed and fried
Botton of pasta filled with
caramelized pears, foie gras topped by Jerusalem artichoke and black truffle

Catch of the day proposed in different preparations
Vernaccia style: with potatoes, olives, dried tomatoes, capper fruit
 
Cooked in a Wood-burning oven:
 
Al “Porto” style: oil and Mediterranean herbs
Salt covered: served with fresh mayonnaise, olives tapenades, tomatoes and soft potatoes
Ligurian style: with olives, pine nuts and small vegetables
“Catalana” of steamed mixed shellfish (lobster, shrimp and prawn)
with seasonal fruit and vegetable
Mixed seafood and shellfish
with grilled vegetables
His majesty The Cod:
Breadstick crusted cod with cheek peas cream snd stewed kale
Lobster caramelized with Normandy
butter and almond, purple potatoes mousse and crustaceans reduction
Large mixed fried fish and “Paranza” (small fishes)
accompained by tempura vegetables
Mixed fish and crustaceans cooked in the pan
with liquid saffron potatoes and “cacciucco” reduction
Duck Tales:
De Barberie confit duck breast with his own liver and caramel navets
 
“Scottadito” Pistachio crusted lamb with spinach
and red wine reduction
 
Fiorentina style beef steak of Slavic scottona
cooked in the wood oven
Hot white chocolate cake
with a pistache liquid heart and its cream
Gratinated fruits with “Moscato d’Asti”
wine sauce
“Habano” forbidded smoke but not eat:
crispy cacao cannolo filled with tobacco cream, aged rhum sauce chocolate Toscano Black Amedei ice cream
Tiramisud Naples meet Palermo:
iced Sicilian “cassata” and Napolitan “pastiera” millefeuille with rose ice cream
Crème Bruléè in three different flavours:
Vanilla, green tea, lavader
Trilogy of seasonable sorbets
 
 
 
 
 

Our ice creams three flavors to choose from:
Toscano Black Amedei chocolate
Pistache from Bronte
Hazelnut I.g.p.
Salty butter
Rose petals
Vanilla from Madagascar
 
All our dessert are homemade and freshly prepared