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Fish starter

  • Shellfish tartare lemon scented with caviar and fancy olive oil dressing, garnished with burrata cheese sauce
    € 55,00
  • Composition of raw seafood delicacies: oysters, shellfish, carpaccio and tartare € 60,00
  • Selection of three small hot tastings € 45,00
  • Gratin of seabed baby squid, delicate garlic aroma, cream of violet potatoes € 30,00
  • Red mullet and escarole sandwich on green tomato gazpacho € 30,00
  • Slightly cooked langoustine, emulsion of yellow tomatoes, Saint-Maure de Touraine cheese and tomatoes powder € 30,00
  • Warm seafood salad with barley, diced tomatoes and seasonal vegetable € 35,00
  • Pan seared scallops served on a emulsion of peppery mussels € 35,00
  • Fillet of sole with seasonal cabbage, crackling and cornflower essence € 30,00

Land starter

  • The Chef’s caprese € 20,00
  • Zucchini flan on Parmesan cheese fondue and truffle shavings € 40,00
  • Fassona beef tartare with gin-marinated egg yolk € 30,00
  • Torchon of foie gras served with spicy pumpkin jam € 40,00
  • Panna cotta prepared with local pecorino cheese (Scoppolato), walnut crumble and honey € 25,00

First Courses Fish

  • “Bavette on fish” – A famous classic – Pancooked pasta blended with scampi, baby squid, cuttle fish and golden shrimps € 35,00
  • “Spaghetti Versilia Style” – A traditional local dish – Pasta with cockles, mussels and fresh tomatoes € 30,00
  • Risotto Carnaroli creamed with peanut butter and mackerel fillets marinated with bergamot (min. 2 pers.) € 35,00
  • Fragrant clams soup with white fish and shrimps € 35,00
  • Neapolitan Fusillone (spiral-shaped pasta) served with red mullet creativity € 30,00
  • Homemade egg tagliolini served with celery sauce, glasswort, white fish and seafood € 35,00
  • Homemade ravioli stuffed with potatoes and buffalo mozzarella, simmered chard and cuttlefish bouillabaisse € 35,00

First Courses Land and Vegetables

  • Homemade ravioli filled with goat cheese and foie gras, finished with chicken roe € 40,00
  • Risotto Carnaroli creamed with saffron from San Gimignano and veal sweetbreads in Vin Santo essence (min. 2 pers.) € 35,00
  • Cream of Garfagnana spelt and Sorana red beans € 25,00
  • Homemade egg Tagliolini with tomatoes sauce and fresh basil € 20,00

Main Courses Fish

  • Catch of the day baked with  vegetable € 35,00
  • Fillet of turbot (Rossini style) served with a Madeira essence monkfish liver € 40,00
  • King size langoustine steamed or baked, served with homemade mayonnaise and white beans € 50,00
  • Sliced amberjack with marinated endives, Aperol spheres, tomato water and a touch of wasabi sauce € 35,00
  • Iceland cod fillet, on a cream of celeriac, oyster leaf and red pepper powder on top € 35,00
  • Baby squid oven baked with vegetable millefeuille € 40,00
  • Crustaceans mix (grilled lobster, boiled langoustine, prawns tartar), miso and shellfish reduction garnished with Pak Choi € 55,00

Main Courses Meat

  • Great fillet of beef (Fassona), reduction of dark beer, potatoes millefeuille and red sauerkraut € 45,00
  • Cheek of veal, braised at a low temperature in apple cider, served on a bed of mash potatoes € 35,00
  • Escalope of goose liver with small marinated peaches with truffle and Sherry reduction € 45,00
  • Cover charge € 8,00

Sweet Wines “by the glass”

  • Passito di Pantelleria Ben Ryé ‘19 Donna Fugata € 15,00
  • Tokaji Aszù-5 Puttonyos ’08 Samuel Tinon € 25,00
  • Moscato d’Asti – Bricco Quaglia ‘20 La Spinetta € 10,00
  • Sauternes ’15 Raymod-Lafon € 20,00

Dessert

  • Variation of three types of chocolate (Valrhona selection) € 15,00
  • Mascarpone cream and coffee cheesecake (revisited by our Chef) € 15,00
  • Neapolitan pastiera served with orange blossom sauce (shortcrust pastry filled with ricotta and boiled wheat) € 15,00
  • Rice pudding (Bavarian rice, cookie and rice ice cream) € 15,00
  • Papaya parfait with gelatin coconut and red berry salad € 15,00
  • Selection of sorbets € 10,00
  • Selection of cheese