Menu and Wines

We offer you on this page a selection of our most popular dishes.
For a complete view of all our proposals, we invite you to download our menu in PDF format.

Download the full menu
Download the Wine List

Starters

Compote of raw fish, red tuna tartare and Brittany oyster
Sea bass carpaccio flavored with citrus fruits and wild fennel julienne
Seafood salad with shellfish
Puffed mix of prawns and courgette flowers stuffed with sea bass with truffle mayonnaise
Warm Foie Gras escalope with Madeira-cured figs and plums
Beef fillet carpaccio with julienne of Jerusalem artichoke and parmesan flakes
Parma ham DOP 30 months with Roman artichokes
Parmigiana-style aubergine millefeuille with crunchy smoked provola cheese
Escargot à la Bourguignonne
Plateau Royal of Oysters and shellfish

Catch of the day and shellfish

Seared red mullet with light pesto, artichokes, potatoes and pine nuts
Sliced ​​red tuna glazed with balsamic vinegar and limoncino
Sautéed mussels and clams with golden croutons
Grilled mixed fish and shellfish
Sea bass escalope with tomatoes, potatoes, Gaeta olives and Salina capers
Catch of the day stew and crunchy bread croutons
Madras curry prawns with oriental-style sautéed basmati rice

Fresh pasta and flour products

Linguine with mullet roe and julienne of courgettes with limoncino
Homemade potato gnocchi with seafood, shellfish and cherry tomatoes
Paccheri di Gragnano with lobster and datterini tomatoes
Tagliolini with white truffle and cheese fondue
Tagliatelle with scottona ragù and chopped pistachios from Bronte
Lobster bisque with crunchy croutons
Risotto with chestnuts and black truffle sauce
Spaghettone from Gragnano with tomato, basil and Neapolitan friggitelli
Ravioli made by the chef à la “Vignarola” creamed with pecorino cheese and crispy bacon
Lemon-scented Campofilone tagliolini with red Mazara prawns

From the Roman tradition

Artichokes alla Romana
Vignarola legume garden
Roman-style tripe flavored with mint
Tonnarelli alla gricia with artichokes
Stewed cod with Pachino cherry tomatoes, raisins and toasted pine nuts
Saltimbocca of veal fillet with sage and 30 month DOP Parma ham
Rigatoni carbonara

White and red meats

Danish Crown fillet tartare with Tropea onion, mustard and olive oil
Guinea fowl supreme with toasted almonds, mushrooms and Perigourdine sauce
Rack of lamb with mustard reduction
Beef tournedos with Madeira sauce and Foie Gras
Sliced ​​beef entrecôte with panure on a bed of mushrooms and rocket
Danish beef chateaubriand with béarnaise and crispy bacon