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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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Aperitif Menu
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Allergen list
Tasting menu
Traditional
- Welcome from the chef
– Mazzancolla locale al ghiaccio
- Stuffed mussels in tomato sauce and capers
- Fusillo pasta, garlic, oil, octopus and its black, white broad beans
- Baked Pezzogna with "potatoes and olives"
- Macerated strawberries, Sansho pepper, yuzu and vanilla
– Petit Four
1 3 4 7 12 14
Garibaldi
- Welcome from the chef
- Local shrimp on ice
- Grilled octopus, puttanesca sauce
- Cavatelli pasta with seafood, candied lemon and eggplant cream
- Grouper with herbs, mussel emulsion, parsley and sea urchins
- "Ingot" of gianduia chocolate, marsala zabaglione
– Petit four
1 2 3 4 6 7 9 14
Porta de Mä
- Welcome from the chef
- Raw seafood: langoustine*, red prawn*, oyster
- Balfegò blue fin tuna* tartare, green beans, anchovy sauce, hollandaise with truffles
– Carabinerois alla griglia, crema di ceci, nduja, salsa verde
- Warm tagliolino, seasonal vegetables, shallot oil, caviar and chopped red prawns
- Pork bacon a la plancha, hoisin, crunchy baby octopus, hibiscus
- Porta-Misù: Chocolate brownie, coffee, San Marzano mascarpone cream
– Petit four
1 2 3 4 6 7 9 11 12 14
Wine Pairing 4 Glasses
Apulia
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 3 4 7
Sevruga Royal
Texture: silky, rather firm
Character: flavourful, distinctive
Aromatic notes: aromatic, tannic, briny
1 3 4 7
Oscietra Classic
Texture: silky, compact, bronze hue
Character: complex, persistent
Aromatic notes: nutty, buttery, sea urchin
1 3 4 7
Beluga Royal
Texture: particularly creamy and soft
Character: aristocratic
Aromatic notes: walnut, nutty, butter
1 3 4 7
Calvisius 24K
Texture: velvet, soft, small size
Character: moderate sapidity, nuance of nuts
Aromatic notes: brackish, fruity aroma with taste of pine nut
1 3 4 7
Seafoods
Plateau Speciale
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
Prawns
on ice
2 12
Scampi
2 12
Gamberi rossi
2 12
Catch of the day carpaccio
served with oil and lemon
4 6
Catch of the day
4
Canadian lobster
2
Blue lobster
2
Lobster, Greek cicada, local lobster
2
Special Oysters
Gillardeau
Sophisticated and balanced, perfection!
Origin: Marennes-Olèron, Charente-Maritime, Brittany
14
Kys
Crunchy and sweet
Origin: Brittany - France
14
Black
Origin: Emilia Romagna
14
Selection of 3 oysters
served with toppings
4 9 14
Starters
Grilled octopus
with “alla puttanesca” sauce
4 12 14
Carabineros alla griglia
chickpea cream, nduja, green sauce
2 4 6 11
Tartare
Balfegò Blue fin tuna belly tartare *, green beans, anchovy sauce, truffle hollandaise sauce
3 4 7 12
Our seafood platter
4 12 14
Jamon Iberico de Bellota Joselito
Iberico de Bellota ham platter, served with pan and tomate
1
First Courses
Dish created with your choice of shellfish
piatto creato con la vostra scelta di crostacei o pescato del giorno
1 2 4
Fusilloro
With oil, garlic, baby octopus and its black, white broad beans
1 4 14
Risotto with 24 months Parmesan cheese
with carpaccio of red prawns and hibiscus
2 7
Cavatelli pasta with seafood
candied lemon and aubergine cream
1 2 4 6 14
Tagliolino pasta
with seasonal vegetables, shallot oil, caviar and chopped red prawns
1 2 3
Main Courses
Black cod*
caramelized with miso
1 4 6
Roasted suckling pig
with hoisin, crunchy baby octopus, hibiscus
1 6 14
Baked pezzogna fish
with “potatoes and olives”
4 12
Herbs grouper
with emulsion of mussels, parsley and sea urchins
1 4 14
Tagliata di Wagyū
with creamy potatoes, black garlic, marsala sauce
4 6 7 12
Desserts
Macerated strawberries
sansho pepper, yuzu and vanilla
1 3 7
"Ingot" of gianduja chocolate
eggnog with marsala
3 7 12
Porta de Mä Tiramisù
Chocolate brownie, coffee, San Marzano mascarpone cream
1 3 7 12
Fruits, desserts and sorbets platter
recommended for two
1 3 7 8 12
Selection of five cheeses served with jams
– Chaource AOP (Francia), latte vaccino.
– Pyramide Cendrée Auzann (Francia), latte di capra
– Canestrato DOP (Puglia), latte di pecora
– Shropshire al porto e uve di corinto baby (Grand Bretagna), latte vaccino
– Parmigiano Reggiano DOP 40 mesi (Emilia Romagna), latte vaccino
with jams
7
Aperitif
Grilled octopus skewer
oil, vinegar and "salty" lemon
1 12 14
Our seafood platter
4 12 14
Cod tempura
sweet and sour onion, sweet and spicy sauce
1 4
Monkfish "thighs" with herbs
served with roasted aubergine cream
1 4 6
Raw vegetables
served with cream of black garlic and anchovies
4
Pink prawns
Pink prawns croquettes *, sweet and spicy sauce
1 2 3 7
Bao
with centrifuged butter and Cantabrian Anchovy Fillets
1 3 4 7
Jamon Iberico de Bellota Joselito
Iberico de Bellota ham platter, served with pan and tomate
1
Pink shrimp* tartare
served plain or with oil, lemon and sweet and sour cucumbers
2
Smoked tuna tartare
oil, lemon and sweet and sour cucumbers
4
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