Our complete menu

Antipasti

  • Crostatina di verdure di campo
    Baked field vegetables tartlet, "Fiore sardo" cheese cream
  • Tagliata di tonno ai profumi del Mediterraneo
    Tuna steak enriched with Mediterranean scents
  • Astice marinato agli agrumi con crudité di verdure
    Marinated lobster with citrus fruits and vegetables crudité
  • Petali di ricciola affumicati, insalata di agrumi
    Homesmoked amberjack petals, summery citrus salad, Tropea red onion, toasted crutons and pine nuts
  • Millefoglie di merluzzo nero d’Alaska
    Alaskan black cod crackers "millefeuile" with rosemery oil, tomatoes slices and "taggiasche" olives
  • Prosciutto di petto d’anatra su pere grigliate
    Duck breast ham with grilled pears, toasted hazelnuts and traditional Modena balsamic vinegar

Primi

  • Gli spaghetti Verrigni alle vongole veraci
    Gold-drawing "Verrigni" spaghetti with carpet-shells
  • Tortelli di rapa rossa ripieni di orata selvatica
    Homemade beetroot tortelli pasta filled with wild seabream on a fennel cream and clams
  • Gnocchi di patate in salsa di gambero e caviale
    Homemade potato gnocchi with prawns sauce, almond cream and Balik salmon caviar
  • Tagliolino nero in salsa di surra di tonno
    Homemade black "tagliolino” with tuna "surra" bites sauce, dried “datterino” tomatoes and capers from Selargius
  • Paccheri di Gragnano in crema di zucchine e scampi
    "Pacchero di Gragnano" with courgettes cream and scampi bites, thyme, tomatoes confit and touch of chili

Secondi

  • Capesante al burro di erbe, patate allo zafferano DOP
    Scallops and aromatic herbs butter, potatoes flavoured with Sardinia D.O.P. saffron and asparagus cream
  • Filetto di branzino d’amo con patate fondenti
    Fillet of wild sea bass served with baked potato sticks, "datterino" tomatoes and "taggiasche" olives
  • Filettini di San Pietro in guazzetto di verdure e cozze
    Fillets of John Dory with thick vegetables stew and lime flavored mussels
  • “Carbonaro” dell’Alaska in salsa di miso
    "Carbonaro" alaskan black cod with miso sauce, spinach leaves, purple potatoes quennelle and sweet and sour ginger
  • Filetto di Wagyu giapponese, funghi shitake (220g)
    Japanese Wagyu’s beef tenderloin, shitake mushrooms and their own cream
  • Filetto di scottona marchigiana con cianfotta (220g)
    Heifer beef tenderloin from Marche with sautéed seasonal vegetables

di ritorno dal Mercato

  • Astice blu locale (100 g)
    Local blu lobster (100 g)
  • Aragosta locale (100 g)
    Local spiny-lobster (100 g)
  • Pescato del giorno (100 g)
    Fish of the day (100 g)
  • Ostriche concave nr 3 (6 pz)
    Oysters fines nr 3 (6 pz)
  • Ostriche concave nr 2 (6 pz)
    Oysters fines nr 2 (6 pz)
  • Ostriche piatte nr 0 (6 pz)
    Oysters Bèlon nr 0
  • Ostriche piatte nr 00 (6 pz)
    Oysters Bèlon nr 00 (6 pz)
  • Tartufi di mare (6 pz)
    Venus clams (6 pz)
  • Tartare o carpaccio di tonno rosso di Carloforte (120 g)
    Carloforte's red tuna tartare or carpaccio (120 g)
  • Gamberi rossi di Sicilia (350 g)
    Red sicilian prawns (350 g)
  • Scamponi (400 g)
    Big scampi (400 g)

Drinks

  • Mojito
    $10.00
    cocktail
  • Blue Lagune
    $10.00
    cocktail
  • Mai Tai
    $10.00
    cocktail
    Recomended
  • Espresso
    $4.00
    coffee
  • Cappuccino
    $4.00
    coffee
  • Water
    $2.50
    0.3l bottled
  • Draft Beer
    $3.50
    the moose
  • White Wine
    $6.00
    glass of white wine
  • Red Wine
    $6.00
    glass of red wine
  • Coke
    $3.00
    soft drink
  • Diet Coke
    $3.00
    soft drink
  • Lemonade
    $2.50
    soft drink