Starters
Parmigiana with grilled eggplant and roasted scallop
Crunchy shrimp with tender spinach and avocado sauce
Octopus with Costoluto tomato puree with champagne vinegar
Curly squid with aromatic mixture of wild salads in balsamic dressing and Datterino tomatoes
Amberjack tartare with pine nuts, rocket salad and Parmesan flakes
Selection of daily raw fish and crustaceans
Creuse de Tatihou size 3 Oysters
Fine Verneuil size 2 Oysters
In France smoked Icelandic salmon with burrata* `{`*: a fresh Italian cheese made from mozzarella and cream`}`
Cantabrian Sea anchovies with Brittany salty butter
Oven-baked salted shortbread tartlet with vegetables
First courses
“7 years Acquerello”* risotto with scampi and a mixture of pod razor and saffron `{`*: the most prestigious Italian rice, aged 7 years`}`
Spaghetti with Fano clams and mullet botargo* `{`*: salted and dried mullet roe`}`
Fish cappelletti with Cetara* salted anchovy sauce `{`*: a town in the Amalfi Coast, renowned for this sauce, called “colatura”`}`
Red potato gnocchi with sole and light basil pesto
Tagliolini with longline fishing caught tub gurnard sauce
“Levante” style paella (minimum 2 people)
Paccheri with zucchini and their flower “fake” carbonara
Spaghettoni* with pecorino cheese and pepper `{`*: spaghetti with large diameter`}`
Main courses
Grilled small soles with sautéed wild herbs
Shrimp, squid and angler skewers with fines herbes oil and raw vegetables
Roasted turbot slice with olives and eggplant’s cream
Jewfish with wild fennel fragrant bread, crushed potatoes and tender green beans
Boneless “brodetto”* Levante style `{`*: traditional fish stew with many types of fish`}`
“Porchetta”* style rabbit with roasted potatoes and grilled tomatoes `{`*: traditional way to cook pork`}`