How you can compose your own menu
Opportunity of composing your menu: every menu includes Ligurian wine, one bottle every 4 people, coffee, bitter, buffet of hors d’oeuvres with homemade appetize
7 h.d.o., 1 first c., 1 second c.
Euro 60
7 h.d.o., 2 first c, 1 second c.
Euro 70
8 h.d.o., 1 first c, 2 second c.
Euro 80
9 h.d.o., 2 first c, 2 second c.
Euro 85
9 h.d.o., 2 first c, 1 second c. Superior.
Euro 85
12 h.d.o., 2 first c, 1 second c. Superior.
Euro 95
16 h.d.o., 2 first c, 2 second c. Superior.
Euro 110
Hors d’oeuvres
– Petals of bresaola with rocket
– Beef Magatello with balsamic vinegar
– Nuggets of grana padano
– Bouquet of batter fried vegetables
– Roulades with speck and Ricciola
– Little cherries of Bufalina
– Pizza bread of different kinds
– Tuna Tartar with lemon emulsion
– Toasted bread with tomato and anchovies
– Carpaccio of marinated swordfish
– Salad with octopus and potatoes
– Prawn tails in pink sauce and poppy seeds
– Prawn tails in Catalan sauce
– Mussels in gratin
Choice of the first course
Trofie with sea bass and tomato pachino
Trofie with pesto and crab pulp
Trofie octopus and chickpeas
Trofie oyster, sage and saffron
Ravioli stuffed with fish with tomato pachino, ricotta and nuts grain
Crêpes with seafood
Ravioli stuffed with fish, with fresh tomato and sage
Risotto with prawns and lemon
Risotto with ragout of fish
Risotto God Neptune
Risotto pesto and cuttlefish
Gnocco speck and saffron
Pasta supreme with shrimps
Lasagne Genova or with salmon
Pansotti with walnuts and mascarpone sauce
Second course
Slice of Rondanino in potato crust
Slice of Castagna fish in the Ligurian way
Slice of Centrolofo grilled perfumed with lemon and thyme
Tataki with sesame an Red Tuna
Slice of swordfish tomato and rocket
Fillet of pork Giulio Cesare
Fillet of pork with tomato pachino and rocket
Veal roast in bread crust with demi-glace
Second course superior
Snapper on a cream of potatoes with thyme and caramelized shallots
Ligurian Snapper
Grilled sea bream on a bed of courgettes
Amberjack in onion cream in gratin in potatoes crust
Amberjack in potatoes crust
Beef fillet in bread crust
Fillet in boletus (porcini)cream
Tagliata perfumed with rosemary
Fillet Giulio Cesare
Beef perfumed with herbs