Appetizers

Vegetable pie with trabaccolara sauce  16

Seared tuna with seasonal mushrooms  18

Calamari with braised endive  18

Steamed shrimps with white beans and olive oil  18

Our four appetizers tasting  25

Raw fish: gilthead sea bream and tuna tartare, scampi, red prawn, oyster  28

Tuna tartare with terry tomatoes and basil  18

Codfish tartare with olive and sun-dried tomato  18

Gilthed bream tartare with celery and cappers  18

Sanfilippo anchovies with toasted bread and butter  25

First courses

Verrigni’s spaghetti with sea food  18

Verrigni’s linguine with arselle  18

Maccheroncetti with white fish and artichokes  18

Tagliatelle with crustaceans  22

Seabass ravioli with truffle  25

Main courses

Fried calamari, shrimps and vegetable  20

Baked codfish with black cabbage  20

Brill fish with artichokes and potatoes  22

Catalan style crustaceans with raw vegetable  35

Salt crusted seabass (minimum for two)  7€/hg

Dessert

Pistachio semifreddo with chocolate  8

Cheesecake  with citrus sauce  8

Chocolate cake with apricot jam and dark chocolate ganache  8

Apple tart tatin with crème anglaise  8

Persimmon sorbet  6