Starters

Red prawns tartare with fennel, orange and olive salad 

Lukewarm seafood salad with an emulsion of olives and basil

Roasted octopus and squids with mashed potatoes and lime

Beef tartare with marinated onions

Octopus and Potatoes – traditional dish 

First Course

Gilthead Seabream ravioli with potatoes cream, olives, toasted pine nut and marjoram

Spaghetti with red prawns and pistachios cream        

Fresh spelt pasta seasoned with juvenile fishes and crustaceans

Gnocchi with mussels, clams, potatoes and bottarga

Pansoti (ravioli) with walnut sauce – traditional dish

Trofie (pasta) with pesto – traditional dish

Main course

Braised stuffed squids with vegetables, mint and zucchini sauce 

Shi drum slice breaded with black bread, with burrata cheese cream and aubergines

Diced red tuna with marinated vegetable cream and braised figs

Mixed fried fish with citrus fruits

Veal cheek with red wine sauce, hazelnut mayonnaise and potato terrine

Fish fillet Ligurian style – traditional dish

Dessert 

Shortcrust pastry basket filled with lemon curd and wild berries

Cheesecake with mango puree 

Strudel with peaches

Puff pastry with Chantilly cream and cherries caramelized with Alkermes

Homemade ice cream or sorbet