Ostriche – Oysters (each)
Capessante – Scallops (each)
Canestrelli -Pilgrim scallops (each)
Gambero rosso Sicilia – Red prawn (each)
Scampo Sicilia -Scampi (each)
Marinated trout with passion fruit,robiola mousse and cips bread
Octopus salad with green sauce and potatoes cream
Cantabrico anchovies,tomatoes in oil,buratta and Altamura bread cips
Curled octopus stewed with tomato ,beans and polenta
Artichokes Jewish style
Goose liver paté with mango chatney (sweet and sour souce ) and brioche bread
Small asparagus pie with fondue
Thin tagliatelle with red prawns
Bigoli al torchio with pilchards from Garda Lake ,flavored bread and wild fennel
Black cuttlefish risotto
Fusilli with fresh tuna fish ,cherry tomatoes ,capers and lemon
Tagliatelle with sausage,wild muschrooms and savory
Ravioli stuffed with bacon and pecorino
Chickpeas cream soup with octopus and rosmary
Pumpkin cream soup whit Gorgonzola
Grilled lamb chop with herbs and garlic croûte
Grilled sirloin of black Angus with Café de Paris butter and rosemary potatoes
Beef cheek braised with pruns and polenta
Milanese veal loin and baked potatoes with rosemary
Catalana Lobster
Red tuna with potatoes creamed harring caviar
Seared sea bass on turnip greens and broad beans purée
Creamed cod veneziana art with crunchy polenta
Roast cuttlefish with sprouts of chicory and anchovies
Pike perch fillet with marinated artichokes and confit tomatoes
Mixed salad in season
Browned potatoes with rosemary
Three Italian Favorites: Baked Clams, Fried Calamari and Stuffed Shrimp
Gorgonzola with white chocolate, olives and acacia honey
Little bitter chocolate cake ,heart melting and vanilla ice -cream
Mascarpone mousse ,amaretti biscuit and coffe
Crème brûlée
Wild strawberries meringue
Warm apple tart with Calvados and custard
Caramelized pineapple with cinnamon ice-cream
