MENU
SIPARIO
Five Courses Tasting
Scallops, turnip in raspberry vinegar and shallot emulsion
Risotto, baked yellow tomatoes, scampi from Sicily and toasted onion
“Braciole” filled Ravioli, caciocavallo cheese and parsley
Monkfish, parsley’s root and lampascioni
or
Lamb rump, hollandaise sauce, “raz el hanut” and auburgines
Pre-dessert
The Peach Bellini
90,00
AD OCCHI CHIUSI
Seven Courses Menù from Our
Chef Vincenzo Manicone
110,00
WINE SELECTION
Wine pairing suggested (3 glasses) 35,00
Wine pairing suggested (5 glasses) 55,00
A CHEESE SELECTION IS AVAILABLE TO COMPLETE YOUR MENU
5 types of Cheese 20,00
7 types of Cheese 25,00
OVERTURE
Amberjack, grilled papaya, spring onion and sesame seeds *
25,00
Scallops, turnip in raspberry vinegar and shallot emulsion
26,00
Foie gras, limoncello, bitter salad and stuffed anchovies *
34,00
Beef’s diaphragm, carrots, hazelnuts liqueur and hazelnuts *
25,00
MUSICAL
Risotto, baked yellow tomatoes, scampi from Sicily and toasted onion *
32,00
Warm Spaghettone, garlic, oil and bottarga
26,00
Home made “bottoni”, erbs, “millefogli” and Crusco red pepper
26,00
“Braciole” filled Ravioli, caciocavallo cheese and parsley
24,00
OPERA
Monkfish, parsley’s root and lampascioni
35,00
Red mullet Rossini style *
38,00
Lamb rump, hollandaise sauce, “raz el hanut” and auburgine
30,00
Filled quail, rocket salad and cherries
36,00
BALLETTO
Pastiera Cake 2.0
18,00
Chocolate, hazelnut and sea buckthorn
20,00
Panna cotta
18,00
A South-American Journey
18,00
ALLERGENS
AMBERJACK
fish, sesame, eggs
SCALLOPS
molluscs, eggs
FOIE GRAS
dairy, fish, cereals, sulphite
DIAPHRAGM
eggs, nuts, mustard
RISOTTO
molluscs, fish, dairy, celery, eggs
SPAGHETTONE
fish, cereals, eggs, dairy
BOTTONI
dairy, celery, eggs
RAVIOLO
cereals, eggs, dairy
MONKFISH
fish, dairy, eggs, celery
RED MULLET
fish, dairy, nuts, cereals, eggs
LAMB
dairy, eggs
QUAIL
dairy, cereals, eggs
PASTIERA
dairy, nuts, cereals, eggs
CHOCOLATE
dairy, nuts, eggs
PANNA COTTA
dairy, nuts, eggs, cereals
SOUTH-AMERICAN
dairy, eggs, nuts
* We inform our guests that some products could be
treated with blast freezing.
