Appetizers

Vegetable pie with trabaccolara sauce

Seared tuna with seasonal mushrooms 

Calamari with braised endive

Steamed shrimps with white beans and olive oil

Our four appetizers tasting

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

Tuna tartare with terry tomatoes and basil

Codfish tartare with olive and sun-dried tomato

Gilthed bream tartare with celery and cappers

Sanfilippo anchovies with toasted bread and butter

First courses

Verrigni’s spaghetti with sea food

Verrigni’s linguine with arselle

Maccheroncetti with white fish and artichokes

Tagliatelle with crustaceans

Seabass ravioli with truffle

Main courses

Fried calamari, shrimps and vegetable

Baked codfish with black cabbage

Brill fish with artichokes and potatoes

Catalan style crustaceans with raw vegetable

Salt crusted seabass (minimum for two)

Dessert

Pistachio semifreddo with chocolate 

Cheesecake  with citrus sauce

Chocolate cake with apricot jam and dark chocolate ganache

Apple tart tatin with crème anglaise

Persimmon sorbet