Capasanta
Pan-fried scallop on creamed roasted carrots and grilled leek
Trancio halibut
Halibut slice gratinated with panko and ginger asparagus cream
Gamberoni giganti
Jumbo prawns pan-fried in thyme and lime with Maldon salt
Scampi autunno
Grilled scampi with chilli oil and lime
Pesce spada
Grilled swordfish slice with aubergine caponata and gazpacho chupito
Coda aragosta estate
Lobster tail with cherry tomatoes, garlic, chilli and red risotto
Lavarello estate
Whitefish fillet in butter and sage with lemon zest
Salmerino
Herb au gratin char fillet with cuttlefish ink sardinian semolina pasta and confit tomatoes
Ricciola
Steak of amberjack with marinade of Soia and ginger, YuzU pearls, leek – parsley oil
Capesante
Roasted scallops with carrots from the oven, asparagus tips and onion