Appetizer
Seabass carpaccio with fennel and licorice
Red snapper tartare with chives, halzenuts and pink pepper
Tuna tartare with anchovy sauce
Raw squid spaghettini on a small salad
Raw scampi and red prawns
Pescheria’s raw seafood selection
Roasted calamari with marinated cougettes, confit cherry tomatoes and bottarga
Roasted octopus with spinach and cheese and pepper foam
King crab with raw artichokes and olives
First Courses
Mussels soap with tomatoes and black pepper
Mezzi rigatoni with red mullets, aubergines, tomatoes, anchovies and origano
Pistachio linguine with crab and raw red prawns
Black squid ink potatoes gnocchi with lobster ragout
spaghetti with bottarga, almonds and lemon raw scampi
Spaghetti with clams
Spaghetti with eel's fingerslings
Main Courses
Fried sardines stuffed with lettuce and marjoram
Shi drum fillet with lemon and potatoes cream, snow peas and basil oil
Slightly roasted sliced amberjack with almonds crust and passion fruit sauce
Turbot fillet with parsley breading, beetroots, lime and anchovies
Scallops au gratin with baked endive
Pescheria’s mix of deep fried fish, vegetables and horseradish mayonnaise
Lobster and king prawns catalana (juicy potatoes onions celery and tomatoes salad)
King pranws with curry breading and southern poplar mushrooms
Pescheria’s grilled fish (depending on market’s availability) min. 2 people
Meat alternatives
Culatello (Italian prosciutto)
Valeggio tortellini with butter and sage
Sliced grilled beef with rosemary oil
Desserts
Sorbet
Ice-cream
Semifreddo with almond brittle
Puff pastry with chantilly cream, strawberries and dried fruit
Warm crostata with jam and custard ice-cream
Molten chocolate cake
White chocolate mousse with crispy crumble and passion fruit
Honey cornets with grapefruit foam, candied celery, pink pepper and cacao
