Fish starter
✱ Oyster Plateau (see the menu)
✱ Chopped flesh of raw shellfish, lemon caviar and salted mullet roe – € 40,00
✱ Composition of raw seafood delicacies: oysters, shellfish, carpaccio and tartare – € 50,00
✱ Selection of three small hot tastings – € 40,00
✱ Gratin of seabed baby squid, delicate garlic aroma, cream of zucchini and olive powder – € 25,00
✱ Red mullet and escarole sandwich on green tomato gazpacho – € 30,00
✱ Red king prawns slightly cooked in vegetable fondue, flavoured with dry vermouth – € 30,00
✱ Warm seafood salad with barley, diced tomatoes and seasonal vegetables – € 30,00
✱ Pan seared scallops on a spume of crustacean – € 35,00
✱ Fillet of sole with Burrata cream, asparagus and dried tomato – € 30,00
Land starter
✱ The Chef’s caprese – € 20,00
✱ Zucchini flan on Parmesan cheese fondue and truffle shavings – € 35,00
✱ Fassona beef tartare with caramelized onions from Certaldo – € 30,00
✱ Torchon of foie gras served with spicy pumpkin jam and accompanied by Sauternes – € 40,00
✱ Capesanta di sedano rapa, la sua vellutata e caviale di tartufo € 30,00
First Courses fish
✱ “Bavette on fish” – A famous classic Pancooked pasta blended with scampi, baby squid, cuttle fish and golden shrimps – € 30,00
✱ “Spaghetti Versilia Style” – A traditional local dish Pasta with cockles, razor clams, mussels and fresh tomatoes – € 30,00
✱ Carnaroli risotto creamed with citrus and shucked lobster (min 2 pers.) – € 45,00
✱ Fragrant clams soup with white fish and shrimps – € 30,00
✱ Pacchero with squid cream and shreds of white fish – € 30,00
✱ Linguine lemon and pepper with langoustine tail and black garlic dressing – € 35,00
✱ Ravioli stuffed with burrata cheese, clams soup and raw prawns scented with ginger – € 35,00
First Courses land and vegetables
✱ Ravioli filled with braised beef and its reduction – € 30,00
✱ Risotto Carnaroli creamed with Parmesan cheese and cubes of seasonal vegetables and truffle (min. 2 pers.) – € 40,00
✱ Cream of Garfagnana spelt and Sorana red beans – € 20,00
✱ Homemade Tagliolini with tomatoes sauce and fresh basil – € 20,00
Main Courses Fisch
✱ Catch of the day baked with vegetables and daikon radish – € 35,00
✱ Dome of wild sea bass steamed, stuffed with potatoes mass, turnip cream and lemon grass
scent – € 35,00
✱ King size langoustine steamed or baked, served with homemade mayonnaise – € 45,00
✱ Sliced amberjack with marinated endives, Campari mayonnaise and nettle sauce – € 35,00
✱ Pan seared lobster with leeks flan and truffle shaving – € 50,00
✱ Marinated cod fillet, with chickpeas – € 30,00
✱ Baby squid oven baked – € 40,00
✱ Bollito misto di crostacei con il pesce bianco del giorno – € 50,00
Main Courses Meat
✱ Great fillet of beef with goose liver, Sherry reduction and seasonal truffles – € 50,00
✱ Cheek of veal, braised at a low temperature on a bed of mash potatoes – € 35,00
✱ Rack of Lamb (Chef’s specialty) – € 35,00
Sweet wine by the glass
✱ Passito di Pantelleria Ben Ryé ‘15 – Donna Fugata – € 15,00
✱ Recioto della Valpolicella ‘11 Bussola – € 20,00
✱ Muffato della Sala ‘14 – Antinori – € 20,00
✱ Moscato d’Asti – Bricco Quaglia ‘17 – La Spinetta – € 10,00
✱ Sauternes ‘01 – Château Raymond-Lafon – € 20,00
Dessert
✱ Bavarian cream of chocolate Gianduja – € 15,00
✱ Tiramisù on coffee icing – € 15,00
✱ Neapolitan pastiera served with orange blossom ice cream (shortcrust pastry filled with ricotta and boiled wheat) – € 15,00
✱ Chiboust cream with mango gelée – € 15,00
✱ Parfait with passion fruit and spume of champagne scented to ginger – € 15,00
✱ Dessert – € 10,00
✱ Selection of sorbets – € 10,00
✱ Selection of cheese
