Menu

DEGUSTATION MENU

Contemporary traditioN

Primosale cheese, air dried tomato and valeriana leaves
Spaghetti with roasted tomato, green bean and cacio ricotta cheese
Taralli crusted lamb chops
Puff-pastry millfeuille with a light tiramisù cream

€ 45,00 per person

Fish onlY

Deep-fried red shrimps with asparagus, moscato and verbena
Cavatelli with seafood and chicory slightly spicy on a broad bean cream
Baked seabass with a chalk cured green olive sauce, tomato confit and aromatic bread
Fruit and vegetable salad with a spiced soft lemon sherbet

€ 50,00 per person

Extra territorial emotionS

Angelo’s latest 10 creations from traditional to innovative
€ 100,00 per person

Selection of 4 wines by the glass paired for each course
€ 24,00

Beverage selection for extra territorial emotions menu
€ 50,00

the above single menus are served for the entire table

 

ANTIPASTI

Deep-fried red shrimps with asparagus, moscato and verbena
18,00

Raw kingfish with stuffed and baked bellpepper
18,00

Dried broad bean cream with sautéed chicory and marinated oysters
18,00

Goat cheese and porcini mushrooms filled zucchini flowers
on a cantaloupe melon sauce and crispy prosciutto
16,00

Roasted eggplant, tomato, basil and burrata cheese
16,00

FIRST PLATE

Cold spaghetti with raw bluefin tuna and seaweed caviar
18,00

Cavatelli with seafood and chicory slightly spicy on a broad bean cream
18,00

Salted cod fish ravioli vith a traditional stewed octopus sauce
18,00

Risotto with caciocavallo podolico cheese, apricot, coffee and celery dust
16,00

Orecchiette pasta with 30 hour cooked meat ragout
and canestrato cheese fondue
17,00

SECOND PLATE

Boston lobster on a soft potato cream and yuzu
30,00

Salt crust baked seabass with tomato, oregano and green bean compote
26,00

Baked black cod with a chalk cured green olive sauce,
tomato confit and aromatic bread
28,00

Grilled beef cuberoll with carrot cream and olive powder
28,00

Roasted pigeon with hazelnut cream
28,00

DESSERT

Fruit and vegetable salad with a spiced soft lemon sherbet
10,00

Roasted peach with dandelion honey jelly and fior di latte ice cream
10,00

Almond ………. and much more
12,00

White chocolate cremoso glazed strawberries,
blueberry and mint granite
13,00

Chocolate bon bon with candied wild onions and artichoke liqueur
12,00

Assorted cheese platter
15,00