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Closed on Tuesday

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Our selection of Oyster
La Galon D’Or Poget – Marennes Oleron
Speciale Pointe d’Agon – Agon Countaiville
Special d’Oleron – Gillardeau
Ostral Regal – Bannow Bay – Irlanda
Our selection of Oyster pt2
Speciale Taurbouriech – Laguna di Thau
Royal “David Herve” – Marennes Oleron
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
Tuna All Around:
Mediterranean tartar with guacamole, tataki with sesame and carpaccio with pepper
Tartare:
selection of fish and crustaceans beaten with knife in various combinations
 
Mazzara del Vallo
red prawn meet Bloody Mary
 
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 Salad
Low temperature cooked octopus with smoked
potatoes and “Puttanesca” sauce
Lemon flavored scallop with green apple infusion
celery and caramelized onion
Steamed Local Shrimp
with “Schiaccioni” beans and their own cream
Piedmont fassona meat tartare
with its combinations
 
IBERICO:
De Bellota ham with salty butter and warm bread
 
Home made spaghetti with red mullett, courgette flowers
and pesto made with pistachio from Bronte
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
Carbonara in My own Way
Risotto Acquerello selection with Franciacorta
bubbles and cooked and raw red prawns (min. 2 person)
Home made spaghetti with cheese
fondue and summer truffle
“Pappa al pomodoro” button with
“cacio e pepe” sauce
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
Double cooked Mero Big (Glacier 51) with small vegetables
potato chips and sweet garlic sauce
Lobster caprese with liquid tomato
mozzarella drops and basil oil
Large mixed fried fish and “Paranza” (small fishes)
accompained by tempura vegetables
Il “Bollito”
steamed white fish and crustaceans accompanied by our mayonnaise
“Milan l’è sempre un gran Milan”
The Cotoletta
“Scottadito” Pistachio crusted lamb with potatoes
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
Passion fruit and caramellized
mango cheesecake
Brittany biscuit with lemon cream
strawberry and its own sorbet
The most beloved:
Modern Tiramisù
Crunch orange “Cannolo”with yogurt mousse
and marucuja flavoured fruits and vegetable sauce
Trilogy of seasonable sorbets
according to season
 
 
 
 

Our ice creams three flavors to choose from:
Guanaja chocolate
Pistache from Bronte
Hazelnut I.g.p.
Salty butter
Moka
Vanilla from Madagascar
 
All our dessert are homemade and freshly prepared
Milky Way
Cheese Constellation
italian and foreigned
accompanied by mustards, jams and honey
 
Caciotta caprina
Bottalla – Piemonte
Tuma alla Paja
Beppino Ocelli – Piemonte
Verzin
Beppino Ocelli – Piemonte
Pecorino Mitello
Busti – Toscana
 
Fior di Noce Vallesina
Martarelli – Marche
Gran Cru di Grotta di Brisighella
Antica Cascina – Emilia Romagna