STARTERS

MOLLUSK CACIUCCHINO
Avezzano’s potatoes cream, rosemary briseé (Piombino from 1968)

CARPACCIO
of local fish from the day with crunchy fennel,oranges,Taggiasca’s olives tapenade and crusco’s pepper powder (Crociera 2020)

RED SHRIMPS*
seared red shrimps, soft cauliflower cream, black cabbage and balsamic vinegar pearls (Marzara 2002)

SCALLOPS
roasted and pretense on peas veloutè, tangerine gastrique and Cabra’s bottarga ( Sardegna 2017)

SEA CRUDITE’
Selection from the market availability (Puglia 2012)

PRIMI

GRAGNANO’S SPAGHETTI
anchovies, breadcrumbs, toasted pine nuts and basil (Trapani 2011)

TAGLIOLINI *
butter,sage, squid, his sauce and Cabras’s bottarga (Sardegna 1987)

GREEN CAVATELLI
with veraci clams,datterino’s tomatoes pesto (Cesena 1989)

GNUDI E CRUDI *
the filling without the dough,borage and ricotta cheese, reduced lobster bisque and red shrimps tartare (Rosignano 2008)

FREGOLA’S RISOTTO
with rockfish and his reduced brodetto (Palau 2014)

MAIN COURSES

TRANCIO DI PESCATO
with Vermentino sauce and bitter-sweet Borrettana olives (Suvereto 2016)

MONTECRISTO’S SOUP
“Wrong” bouillabaisse soup, mix of fishes,cheese and bread (Corsica 2014)

CUTTLEFISH
tomatoes, panella, swiss chard and red wine reduction (Firenze 1991)

ROASTED OCTOPUS*
tzatziki sauce, puntarelle, karkadè and capers powder (Grecia 2015)

GRATIN
of lobster and potatoes with creamy and dense lobster sauce

PESCATO
local from the market disponibily and vegetables from what the land offers. Cooked on Cervia’s sea salt (suggested per 2 people)

DESSERT

NEVERLAND
frozen fruit and veggies tartare, lemon sorbet and toasted spicy almond (Montemerano 2006)

FLAN
of chocolate with sweet and tasty cream (San Minato 2005)

SPRING GARDEN
panna cotta, vanilla, red fruit, lemon and verbena (La Serra 2017)

CAPRESE
of chocolate, hazelnut mousse, salty caramel and passion fruit geleè (Capocavallo 1996)

EXOTIQUA
soft lemon semifreddo on coconut cake,pistachios biscuit, thyme meringue and mango sauce (Amazzonia)

MENU “NUOVA REPUBBLICA MARINAIA”

WELCOME

CARPACCIO
of local fish from the day with crunchy fennel, oranges, Taggiasca’s olives tapenade and crusco’s pepper powder (Crociera 2020)

SCALLOPS
roasted and pretense on peas veloutè, tangerine gastrique and Cabra’s bottarga ( Sardegna 2017)

GREEN CAVATELLI
with veraci clams,datterino’s tomatoes pesto (Cesena 1989)

FREGOLA’S RISOTTO
with rockfish and his reduced brodetto (Palau 2014)

IN BEETWEN
Elba’s island cup of soup (Capoliveri 2010)

CUTTLEFISH
tomatoes, panella,swiss chard and red wine reduction (Firenze 1991)

PREDESSERT

DESSERT FROM THE MENU’

€ 85 per person
Minimum menu’ for 2 people

MENU “ I PAPAVERI”

WELCOME

RED SHRIMPS*

seared red shrimps,soft cauliflower cream,black cabbage and balsamic vinegar pearls (Marzara 2002)

MOLLUSK CACIUCCHINO

Avezzano’s potatoes cream,rosemary briseé (Piombino from 1968)

TAGLIOLINI *

Butter, sage, squid, his black and Cabras’s bottarga (Sardegna 1987)

MONTECRISTO’S SOUP

“Wrong” bouillabaisse soup, mix of fishes,cheese and bread (Corsica 2014)

PREDESSERT

DESSERT FROM THE MENU’

€ 65 per person

Minimum menu’ for 2 people