Seafood Specialty
Salad of roman rocket, tomatoes, anchovies of Sciacca, and scales of granaa
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Mousse of avocado with shrimps and mustard
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Red shrimps in carpaccio with emulsion of lime and pomegranade
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Misto di gamberi soffiati e fiori di zucca farciti di pesce e moscardini
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Oysters from Britain
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Carpaccio of sea-bass with ‘caponatina’ of egg-plants and ginger
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Lobster salad with mango, pineapple, lime and julienne of coconut
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Browned scallops on a bed of mushrooms
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“Risotto” with mushrooms and scallops
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Spaghetti from Gragnano with lobster and tomatoes “cherries”
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“Gnocchetti” of potatoes with sea-food and cheese pecorino aged
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Soup of beans and pasta with mussels, Neapolitan style
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“Spaghetti alla chitarra” with sea-bass and olives
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Maltagliati pasta with “Pachino” tomatoes, shrimps and crispy rocket
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“Linguine” with bottarga, zucchini and limoncino
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Prawns flavoured with Curry of Madras and rice Basmati
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Escalope of sea-bass with rosemary, potatoes and porcini mushrooms
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Turbot-fish with dadolade of lime and capers
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Bouillabaisse of reef-fishes
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Sauté of clams and mussels, flavoured with Malvasia wine
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Fillet of red-mullet with a light basil pesto sauce
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Scorpion fish, Gournet, Sea-bass, Gilthead, Turbot-fish, (per 100 g.)
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Lobster stuffed in a sauce of Carato wine
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Scampi grilled / or gratin (per 100 g.)
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Spider-crab with warm salad of celery, and citronette of lemon
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Artichokes, Roman style
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Seasonal vegetable /or mixed salad
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Mixture of grilled / or boiled vegetables
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Asparaguses “a la parmigiana”
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Eggs of quail with seasonal truffle
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Spinaches with pine-seeds and raisin of Corinth
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Porcini mushrooms/Ovoli
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Our desserts: a sweet goodbye!
Eggnog
Do you want to close with a treat that you will never find anywhere else? Then ask Costantino, one of the room managers, to prepare the espresso zabaglione for you. And under your incredulous eyes you will see a delight come to life.
Tiramisù
For lovers of this dessert, our chef Luciano has imagined it in the classic version or presented in a cup of dark chocolate to be savored together with the dessert.
Chocolate souffle
For chocolate lovers, here is the soft soufflé with a warm heart that releases its soft and sweet interior as soon as it is engraved by the fork.
Tartin di Pere
A sweet that manages to amaze, enclosed in a crispy pastry and served with cream ice cream next to it, a balance that comes from contrasts: hot / cold, soft / crispy.
Absolutely to try.