BLU PROFONDO
The complete path of rawness
TASTING OF TARTAR AND SASHIMI
sea bream and sea bass tartare and tuna and salmon sashimi
TONNO ROSSO
Bluefin tuna tartare, nori seaweed tempura, hazelnut, beetroot sorbet, lovage oil
SCAMPI
a piece
RED SHRIMP
a piece
OSTRICHE GILLARDEAU N°3
a piece
OSTRICA TONIC
gillardeau oyster, gin mare, tonic, lime, black pepper
CICCHETTO VENEZIANO
creamed red snapper and cod, polenta and lagoon prawns
CALAMARO E BACCALÀ
squid stuffed with creamed cod, compression of spicy datterino tomatoes, osmosis of black garlic
TENTACOLI
teriyaki lacquered octopus tentacles, red onion kombucha, purple cabbage, black sesame, nasturtium
CATALANA DI CROSTACEI
steamed lobster, prawns and canocie, cooked, raw and marinated vegetables, shell essence
“TECIA”
Spicy red sauté of mussels, clams and crustaceans
CLASSICO DEL TORCIO
interpretation of the appetizer of the Venetian tradition
TRICOLORE
datterino tomatoes, burrata cheese, avocado, basil and lime
SORANA
knife-cut fillet tartare, poached egg, smoked herring caviar
MUSETTO, ZUCCA E RAFANO
millefeuille of Meggiolaro snout and pumpkin, grated fresh horseradish,
blue gorgonzola
CAVOLFIORE 80°
grilled cauliflower tops and cbt vanilla, mango and passion fruit centrifuge
SPAGHETTI ALLE VONGOLE
bronze-drawn spaghetti “sbiroli” with clams
STRIGOLI DEL TORCIO
artisan strigoli with molluscs, crustaceans and cherry tomatoes
AMATRICIANA DI TONNO
Tuna, pecorino and basil amatriciana egg fettuccine
CARBONARA DI PESCE SPADA
swordfish carbonara spaghetti, mullet roe
CANOCE E PEPERONI
calamarata, burnt pepper cream, canoce, burrata
ASTICE
gnocchi with lobster and its bisque
RAGÙ AL COLTELLO
Egg tagliolini with knife-edited fillet ragout
CARBONARA ROMANA
spaghetti carbonara with sauris bacon
FARAONA LATTE E MIELE
milk and honey guinea fowl buttons with its jus, peanuts,
cheese and pepper mousse
BACCALÀ 60°
Heart of cod with garlic, oil and chilli pepper, green broccoli, Cantabrian anchovies, lovage
BRANZINO
grilled sea bass steak, lemongrass hollandaise sauce, purple potatoes
TONNO
Sliced tuna in pistachio crust, green sauce, sour vegetables
FRITTO
mixed fried food with tempura vegetables
PESCATO
Baked or grilled fish of the day with side dish
FILETTO
grilled beef tenderloin with cooked vegetables
POLLO E CAVOLO
chicken thighs, marinated cabbage, pecorino cheese, yoghurt
SOFFICE DI FRAGOLA
soft sponge cake with custard and fresh strawberries, covered with soft Italian meringue
TIRAMISÙ
the traditional one with ladyfingers
SFERA
delicate Bronte PGI pistachio mousse with crunchy Madagascan dark chocolate icing 70%, tonka bean mousse
SOTTOBOSCO
PGI Piedmont hazelnut cream, dark chocolate crumble and porcini mushrooms, salted caramel, raspberry sauce, laurel ice cream
VIAGGIO A PORTORICO
vanilla sponge, pineapple and lime compote, pineapple gelèe, coconut mousse, pastry disc and pineapple reduction and diplomat
SORBETTO
mango and passion fruit sorbet – 7 euros
AIDA
green apple sorbet, basil and lime
SGROPPINO AL LIMONE
Lemon sorbet with vodka
