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
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
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
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
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
Lunch12.00 – 14.30
Dinner18.00 – 23.00
Copyright © 2025 al Torcio. P.iva: 03028860272. All rights reserved. | web design: BUBU THESIGN di Mattia Burato