Menu

TASTING MENUS

Green, but not too mucH

Milk and zucchini “tofu”, zucchini flower ragout
Potato and rosemary cannolo, vegetable brown sauce
Spaghetti with five tomatoes
Roasted eggplant, burrata cheese, cherry tomato confit, basil
Burnt soil – tonka bean ice-cream, cocoa crumble, sea salt

 

The classicS

Cuttlefish, raw baby cuttlefish “allievo”, almond and lemon
Traditional bread and vegetable “salad”, raw scarlet shrimps
Roasted eggplant, burrata cheese, cherry tomato confit, basil
Grilled bellpepper ravioli, leccino olives broth, ash
Orecchiette pasta with 30 hour cooked meat ragout, canestrato fondue
Cod fish pizzaiola, scapece of zucchini
“Charcoal” coated rack of lamb, potato and truffle cannolo
Meringue with iced sabayon and berries

 

Extra territorial emotionS

Angelo’s latest 10 creations from traditional to innovative

*the above single menus are served for the entire table

 

ANTIPASTI

Fried langoustine with citrus sauce
mango, rice and vegetable “furikake”

Roasted eggplant, burrata cheese, cherry tomato confit, basil

Scallops cooked and raw ……”tre servizi”

Codfish brandade, avocado, walnut oil

Foie gras and cocoa terrine, fig compote

 

PRIMI PIATTI

Spaghetti with five tomatoes

Grilled bellpepper ravioli, leccino olives broth, ash

Cold troccoli-ni, seasonal vegetables, tuna and bottarga

Risotto with seafood and lemon

Orecchiette pasta with 30 hour cooked meat ragout
canestrato cheese fondue

 

SECONDI PIATTI

Seabass in “salt crust”, summer vegetables medley

Black olive “gratinated turbot fillet,
zollino’s dried round peas, mushroom sauce

“Charcoal” coated rack of lamb, tamarind glazed mushrooms

Roasted pigeon, cassis and hibiscus

Veal tenderloin, potatoes and truffle

 

DOLCI

Millfeuille, iced sabayon, marsala

Fruit “papatrack”, lychees, mango

Warm peach and cream custard tart, white peach sorbet

Lemon and blueberry “cheese cake”

Three chocolate mousse bar, peanuts

Assorted cheese platter