cruditès from the sea

BLU PROFONDO

The complete path of rawness

DEGUSTAZIONE DI TARTAR E SASHIMI

sea bream and sea bass tartare and tuna and salmon sashimi

BATTUTO DI GAMBERI ROSSI E ROSA DI SICILIA

Chopped red and pink Sicilian prawns, fresh chive cream, raspberry vinegar and crunchy bread

SCAMPI

a piece

RED SHRIMP

a piece

OSTRICHE GILLARDEAU N°3

a piece

OSTRICA TONIC

gillardeau oyster, gin mare, tonic, lime, black pepper

sea and land starters

CLASSICO DEL TORCIO

interpretation of the appetizer of the Venetian tradition

CICCHETTO VENEZIANO

creamed red snapper and cod, polenta and lagoon prawns

CROCCANTE DI TRIGLIA

triglia in crosta di panko, salsa al datterino, bufala affumicata, compressione di melanzana, e caviale dorato “karaburun”

TENTACOLO

Octopus tentacle with teriyaki sauce, Jerusalem artichoke cream and mashed potato

CATALANA DI CROSTACEI

steamed lobster, prawns and canocie, cooked, raw and marinated vegetables, shell essence

“TECIA”

Spicy red sauté of mussels, clams and crustaceans

COZZE ALLA MARINARA

TRICOLORE

datterino tomatoes, apulian burrata, avocado, basil and lime

CAVOLFIORE 80°

grilled cauliflower tops and cbt vanilla, mango and maracuja centrifuge

SORANA

knife-cut fillet tartare, anchovies from cantabrian sea, egg yolk gel and pickled vegetables

COTTO DI PATANEGRA

prosciutto cotto iberico affumicato e giardiniera dell’orto

CRUDO 24 MONTH

24 month old Parma ham and buffalo mozzarella

CRUDO E MELONE (only in summer)

parma raw ham aged 24 months, melon

first dishes

STRIGOLI DEL TORCIO

artisan strigoli with molluscs, crustaceans and tomatoes

GRANCHIO BLU

potato and pistachio gnocchi, blue crab and your bisque, lime foam

AMATRICIANA DI TONNO

egg fettuccine with “tuna amatriciana”, pecorino cheese and basil pesto

CARBONARA DI PESCE SPADA

swordfish carbonara spaghetti, mullet roe

SPAGHETTI ALLE VONGOLE

bronze-drawn spaghetti “sbiroli” with clams

“BUSARA” OF SCAMPI

“busara” of scampi pasta

RAGÙ DI FILETTO

Egg tagliolini with knife-edited fillet ragout

CARBONARA ROMANA

spaghetti carbonara with roman pork jowl

LASAGNA ALLA BOLOGNESE

second courses of sea and land

TRANCIO DI OMBRINA ALLA GRIGLIA

Slice of grilled croaker with cardamom-flavoured white stock on an escarole roll

GRIGLIATA

grilled fish according to market availability

BRANZINO

grilled sea bass steak, lemongrass hollandaise sauce, purple potatoes

FILETTO DI BACCALÀ

Cod fillet in 60° cooking oil with turnip greens and milk mayonnaise

TAGLIATA DI TONNO

Sliced tuna in a pistachio crust, seasonal baby vegetables and pistachio sauce

GRAN FRITTO

mixed fried food with tempura vegetables

CALAMARI FRITTI

PESCATO

Baked or grilled fish of the day with side dish

FILETTO

grilled beef tenderloin with cooked vegetables

TOMAHAWK

grilled beef tomahawk with side dishes

the sweet offer

TIRAMISÙ

the traditional one with ladyfingers

SFERA

delicate Bronte PGI pistachio mousse with crunchy Madagascan dark chocolate icing 70%

SOFFICE DI FRAGOLA

soft sponge cake with custard and fresh strawberries, covered with soft Italian meringue

SOTTOBOSCO

hazelnut cream, cocoa crumble, salted caramel and red fruit coulis

MELA

diced green apples enclosed in an American cheese mousse and a heart of lemon gelee

THE SWEET VEGETAL

creamy with peas and mint, vanilla heart and white chocolate

JUST COFFEE

cocoa sablè with coffee caramel, coffee namelaca and coffee foam

SGROPPINO AL LIMONE

Lemon sorbet with vodka

MOOD ESTIVO

Crostatina con delicata mousse al cocco, gelee all’ananas, ananas marinato al pepe rosa e gel al lime

SUMMER CHEESECAKE

Cheescake al passion fruit e delicata coulis al mango

VIAGGIO A PORTORICO

vanilla sponge, pineapple and lime compote, pineapple gelèe, coconut mousse, pastry disc and pineapple reduction and diplomat

SORBETTO MELA VERDE E LIME

SORBETTO ARANCIA E CAMPARI

AL TORCIO srl

Via Silvio Trentin, 80
30016 – Jesolo
Venezia – Italia

Lunch12.00 – 14.30

Dinner18.00 – 23.00

Closing on Thursdays
during the winter period.

Copyright © 2025 al Torcio. P.iva: 03028860272. All rights reserved. | web design: BUBU THESIGN di Mattia Burato