Antipasti. Burrata, rocket and cherry tomato salad. Squid tagliatella with citrus, cauliflower velouté

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1 Antipasti Burrata Pugliese, Rucola, Pomodorini 12 Burrata, rocket and cherry tomato salad Tagliatella di Calamari al profumo d arancia su crema di Cavolfiore 16 Squid tagliatella with citrus, cauliflower velouté Cappesante su crema di carciofi e Tartufo Nero di Norcia 20 Scallops with artichoke puree, shaved truffle Salmone affumicato con salsa allo yougurt 15 House marinated smoked salmon, green apple salad, yogurt sauce Triglia croccante con spinaci e salsa all arancia 15 Seared red mullet with spinach, orange sauce Carpaccio di manzo e Bagna Cauda 16 Beef carpaccio, rocket and parmesan, anchovy dressing Quaglia croccante con broccoli, Provola e lenticchie 16 Quail stuffed with broccoli and Provola, lentil puree Selezione di pane 5 Selection of homemade bread We request that you inform us at the start of your meal if you suffer from any allergies or have any dietary requirement

2 Primi piatti e zuppe Mezzemaniche con salsa al pomodoro 18 Mezzemaniche pasta, tomato and basil sauce Fagottini ripieni su fonduta di Parmigiano 16 Fagottini, onion and veal Ragu`, Parmesan sauce Ravioli Fumè con Pomodorini del Piennolo 16 Ravioli with smoked cheese, cherry tomato sauce Spaghetti al granchio e pomodorino fresco 22 Spaghetti with crab and cherry tomatoes Linguine alla Nerano 19 Linguine with zucchini and Parmesan sauce Risotto con Porcini, gamberi e mirtilli 22 Risotto with Porcini, prawns and blueberries Scialatielli alla Sorrentina 16 Scialatielli with aubergines, tomatoes and Provola cheese Minestrone di Verdure di Stagione 12 Minestrone soup Vellutata di Borlotti con crostini all Aglio 12 Borlotti bean veloutè, garlic crôutons

3 I Nostri Secondi Coda di Rospo su cous cous di verdure, vellutata di porro e insalata di puntarelle 25 Monkfish with vegetable cous cous, celery heart salad and leek veloutè Sogliola di Dover su crema di zucchine al profumo di menta 35 Whole Dover sole, zucchini and mint puree Filetto di Spigola Selvatica con cavolo nero e salsa affumicata al topinambur 28 Fllet of line caught Sea bass, cavolo nero, smoked Jerusalem artichokes Costolette di Agnello su Croccante di Nocciole 29 Rack of Lamb, hazelnut and raspberry crumble, sautéed vegetables Tagliata di Manzo su salsa di prugne 28 Sirloin of Beef, potato gratin, sautéed broccoli, plum jus Carre di cervo su salsa al cacao 30 Loin of venison, sautéed Brussel sprouts, venison jus Costoletta di Vitello con panisse di ceci neri 32 Italian veal chop, black chickpea polenta We request that you inform us at the start of your meal if you suffer from any allergies or have any dietary requirements

4 Dalla Griglia Gamberi Rossi, Scampi e Calamari 36 Plate of grilled red prawns, langoustine and squid Pollo Organico Rhug Estate 22 Charcoal grilled marinated spatchcock baby chicken, garlic & rosemary potatoes I Secondi da dividere Main courses to share Branzino selvatico intero 7.50 each 100gr (al sale, al forno o all Acqua pazza) Whole line caught Sea bass: salt crusted, oven baked or Acqua Pazza Bistecca alla Fiorentina 8.50 each 100 gr Charcoal grilled T-Bone Contorni Patate Arrosto 4 Roasted potatoes Zucchine fritte 5 Fried zucchini Scarola Saltata con Capperi e Olive Nere 4 Sautéed Endive with capers and black olives Verdure alla Griglia 4 Grilled mixed vegetables Fagiolini saltati in Padella 4 Sautéed green beans Bieta Saltata con pomodorini 4 Sautéed Swiss Chard with cherry tomatoes Gluten free available Dairy free Contains Nuts

5 I Crudi di Pesce Carpaccio di Polpo 14 Octopus carpaccio Carpaccio di Spigola marinato al Ceviche 16 Line caught Sea bass Carpaccio Ceviche Tartara di tonno pinna gialla con insalata di Avocado 16 Yellow fin tuna tartare, avocado salad Gamberi rossi siciliani 22 Sicilian red prawns (3 pieces) Scampi siciliani 26 Sicilian langoustines (3 pieces) Misto di gamberi, scampi e Tartara di pesce del giorno 34 Plate of raw prawns, langoustine and today s tartare

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