Menus

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