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Tasting Menu
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Italian Caviar
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Seafoods
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Special Oysters
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Starters
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First Courses
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Main Courses
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Desserts
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Allergen list
Tasting menu
Fao 37.0
It is a proposal of three daily courses with the concrete and sustainable intention of changing them based on what our land and our sea offers.
Ask the dining room staff for availability.
Garibaldi
Inspired by the square, by what the people have in common, by the gestures that have characterized our land. Bringing the best of the past into the future.
– Snacks
– Ice prawn* (2)
– Octopus salad, rocket, tomato and amaranth popcorn (14)
– Small tube with monkfish ragout, potatoes and salmoriglio (1,4,7)
– Cod from Longline* cooked in stew, “San Giuannidde” sauce and aromatic bread (1,4,12)
– Sporcamuss with vanilla Chantilly and black cherries (1,3,7)
- Small bakery
Porta de Mä
A path linked to the territory to respect the supply chain which activates a chain of sustainability, but looks outside the territory for techniques and new perspectives, enriched by the experience and past of the Chef.
– Snacks
– Raw seafood: scampi*, red prawn*, oyster (2.14)
– Carpaccio of cod*, almond, mandarin and bay leaf (1,3,7)
– Balfegò blue fin tuna* tartare, preserved truffle, nails and fennel (4)
– Spaghetti with caviar, cardamom and bread crust (1,4,7)
– Fried red mullet*, buffalo sauce, caviar and salad (1,3,4)
– Lightened chocolate cream, raspberry sorbet, rice sablè and lavender flowers (3,7,8)
- Small bakery
Wine Pairing 5 Glasses
Italy
Wine Pairing 6 Glasses
World
Italian Ars Italica Gruppo Calvisius caviar
Da Vinci Classic
Texture: particularly creamy and soft
Character: complex, rather persistent
Aromatic notes: fresh, nutty, richly briny
1,4,7
Sevruga Royal
Texture: silky, rather firm
Character: flavourful, distinctive
Aromatic notes: aromatic, tannic, briny
1,4,7
Oscietra Classic
Texture: silky, compact, bronze hue
Character: complex, persistent
Aromatic notes: nutty, buttery, sea urchin
1,4,7
Seafoods
Special Plateau
Steamed lobster, 8 prawns*, 8 oysters
2,12,14
Gran Plateau PORTA DE MÄ
6 oysters, 4 langoustine*, 6 red prawns*, 2 blue fin tuna sashimi*, 2 fresh fish of the day sashimi*, 2 salmon sashimi*, steamed lobster, 10gr caviar
2,4,12,14
Local prawns*
on ice
2,12
Langustine*
2,12
Red prawns*
2,12
Catch of the day carpaccio
served with oil and lemon
4,6
Canadian lobster
to steam, to ice
2
European blue lobster
to steam, to ice
2
Lobster, Greek cicada, local lobster
to steam, to ice
2
Special Oysters
Gillardeau
Sophisticated and balanced, perfection!
Origin: Marennes-Olèron, Charente-Maritime, Brittany
14
Friandise Geay
Sweet tendency and aftertaste of dried fruit
Origin: Marennes-Olèron, Charente-Maritime, Brittany
14
Josèphine
Refined and balanced.
Origin: Marennes-Olèron, Charente-Maritime, Brittany
14
Imperial Claire
Remarkable balance between sweetness and salinity.
Origin: Marennes – Olèron, Brittany
14
Lightly marinated oyster
tomato vinegar, extra virgin olive oil
14
Gratin oyster
bread, garlic, parsley, parmesan
1,7,14
Starters
Octopus salad
rocket, hanging tomatoes and amaranth popcorn
14
Balfegò blue fin tuna* tartare
preserved truffle, tacks and fennel
4
Cod carpaccio*
almond, mandarin and bay leaf
4,8
Mushroom sauté
pumpkin, capers and lemon
7
Jamon Iberico de Bellota Joselito
paleta of Iberico de Bellota ham accompanied by croutons and tomato cream
1
First Courses
Fettuccine with clams
turnips, pine nuts and bottarga
1,3,4,8,12,14
Blue crab risotto*
crab meat and shallot emulsion
2,7,12
Spaghetti with caviar
creamed with caviar butter, cardamom and bread crust
1,4,7
Small tube with monkfish ragout
potatoes and salmoriglio
1,4,7
Pasta with shellfish
dish created with your choice of shellfish
minimum 2 people
1,2
Main Courses
Longline cod*
stewed, “San Giuannidde” sauce and aromatic bread
1,4,12
Redfish fillet*
soft potato, peppers, bran pepper and dried tuna
4,7,15
Fried red mullet*
buffalo sauce, caviar and salad
1,3,4
Wagyu Tataki A5*
beef shortening, grilled spring onion and citrus fruits
6,7,9,12
Rack of pork ribs*
lacquered with rosemary and miso barbecue, spicy Clementine sauce
6,9,10,11,12
Sweets and Cheeses
Porta-Misù
Chocolate brownie, coffee, San Marzano mascarpone cream
1,3,7,12
Sporcamuss
Chantilly cream with vanilla and black cherries
1,3,7
Hot chocolate
lightened chocolate cream, raspberry sorbet, rice sablè and lavender flowers
3,7,8
Citrus sorbet
lemon, lime, orange, cedar, yuzu, bergamot, pomelo, kalamansi
Selection of five cheeses served with jams
– Chaource AOP (France), cow's milk.
– Pyramide Cendrée Auzanne (France), goat's milk
– Canestrato DOP (Puglia), sheep's milk
– Port Shropshire and baby currants (Great Britain), cow's milk
– Parmigiano Reggiano DOP 48 months (Emilia Romagna), cow's milk
with jams
7
Panettone
served with vanilla ice cream and eggnog
1,3,7,8
1 Gluten
2 Shellfish and derivatives
3 Eggs and derivates
4 Fish and derivatives
5 Peanuts and derivatives
6 Soya and derivatives
7 Milk and derivatives
8 Nuts and derivatives
9 Celery and derivatives
10 Mustard and derivatives
11 Sesame seeds and derivatives
12 Sulphur dioxide and sulphites
13 Lupine and derivatives
14 Mollucs and derivatives
* Blast chilled or frozen products and ingredients to ensure quality and safety as described in the HACCP PLAN under EC Reg. 852/04 and 853/04