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MENU EXAMPLES

(an aperitiv, an entry, a main course, a dessert)

The menu includes one bottle of sparkling wine for the aperitif and a bottle of wine every two guests.

APERITIF

Fumo negli occhi
Bruschetta with buffalo milk mozzarella and Genoese pesto sauce.

Bisanzio
Fried corn meal mush cubes with dried tomatoes and anchovies.

Sud
Grilled bread with mediterranean tuna and puntarelle (a variety of Roman chicory).

Creuza de ma
Genoese cheese focaccia with Parma Ham.

STARTERS

Hannibal
Sashimi-style mixed fish platter with a light fish broth.
Sea bream, sea bass, tuna, salmon, langoustines, oysters, shellfish (based on availability).

Abbraccio
Octopus with julienne vegetables.

Aristocratica
Shellfish Sauté.
Clams, razor-shells, mussels, cockles, scallops (based on availability).

Duello
Hand cut filet mignon tartare with seasonal vegetables.

MAIN COURSES

Napul’è
Homemade pasta/risotto with seafood.
Octopus, langoustines, squids, cuttlefish, shellfish (based on availability).

Predator
Oven baked whole fish with new potatoes.
Sea bream, sea bass, stone bass, shi drum, amberjack(based on availability).

Polifemo
Pan fried, grilled or oven baked meat.
Fiorentina steak, rib-eye steak, filet mignon, cotoletta milanese, lamb, ossobuco (based on availability).

DESSERT

Nonna Vala’s apple tart
With apples and cinnamon.

Istrice gelato
Chilled biscuit cake in the shape of a porcupine.

Adamo e Eva
Apple crumble with Italian handmade icecream.

Nerina
Rich dark chocolate cake with whipped cream.

Price range:  35 to 50 € per guest (depending on the agreed menu)