| Specials from chef Costantino Passalacqua (from June, 27) |
- Salt marinated salmon roll with grouper filling - 77.00
- Baked Camembert in speck wrapping - 110.00
- Spaghetti with clams in the half shell, in white wine sauce - 85.00
- Tagliatelle with basil, potatoes and tadpole fish - 77.00
- Home-made Ligurian trofie with pesto sauce - 65.00
- Pork escallops with tomato sauce pizzaiolo - 79.00
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| Specials from chef Costantino Passalacqua (from June, 6) |
- Roast sweet pepper fillets with assorted olives, grilled ciabatta toasts and lettuces - 82.00
- Prosciutto di San Daniele with diced pear - 75.00
- Fettucine with sea bream fillet, arugula and lemon - 86.00
- Home-made tajarin with chicken breast, shrimps and vegetables - 75.00
- Pasticcio of lasagne Bolognese with Pecorino sardo cheese - 69.00
- Risotto with stewed cuttlefish and minced cèps - 97.00
- Sautéed swordfish fillet with rosemary and garlic - 170.00
- Skewer of pork fillet and salsiccia sausage with sweet pepper and onion rings - 95.00
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| Specials from chef Costantino Passalacqua (from May, 16) |
- Fennels gratin wih butter and Grana Padano - 85.00
- Prawns lightly marinated in olive oil - 79.00
- Salad of new vegetables of springtime with pieces of pear wrapped in prosciutto - 75.00
- Spanish gazpacho - 40.00
- Ravioli stuffed with nettle and ricotta, served with nettle sauce - 69.00
- Home made tajarin with octopus and fresh tomatoes - 110.00
- Home made orecchiette with spinach and salsiccia sausage - 74.00
- Poached sea-bass with quick-boiled vegetables - 150.00
- Grilled beef Robespierre with grilled hats of cèps - 169.00
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| Specials from chef Costantino Passalacqua (from April, 11) |
- Salad of asparagus, arugula and anchovies with cherry tomatoes and olives - 95.00
- Baked panzerotto dumpling with fresh tomatoes, mozzarella and slices of tuna - 78.00
- Home made quadrucci with scampi and fresh tomato sauce - 85.00
- Spaghetti with fresh cream, tomato sauce, prosciutto cotto and cèps - 64.00
- Risotto with aubergines and salsiccia sausage - 77.00
- Portuguese style cod stew with potatoes, tomatoes and olives - 136.00
- Rabbit stewed in wine with herbs and vegetables - 125.00
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| Specials from chef Costantino Passalacqua (from March, 21) |
- Tuna fillet carpaccio - 96.00
- Warm ciabatta toasts with mozzarella and coppa - 59.00
- Fettuccine with diced fresh salmon, cherry tomatoes and arugula - 95.00
- Black spaghetti with cuttlefish and spinach - 72.00
- Beef stuffed ravioli with tomato sauce, sweet peppers, speck, black olives and anchovies - 68.00
- Potato gnocchi with asparagus and Grana Padano - 83.00
- Sautéed prawns with brandy sauce served on Belgian endive bed - 125.00
- Grilled angus beef fillet with prosciutto di Parma and cèps - 150.00
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| Lenten menu from chef Costantino Passalacqua (from March 10) |
- Grilled cicory and red radicchio with balsamic sauce - 53.00
- Rice salad with vegetables and tofù - 49.00
- Spaghetti with cèps and creamy vegetable sauce - 84.00
- Cous cous with tomato sauce and basil - 59.00
- Risotto primavera with vegetable mix - 72.00
- Baked potatoes with cèps - 67.00
- Baked sweet pepper stuffed with wild rice and green peas - 55.00
- Sautéed tomatoes with cappers and olives - 58.00
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| Specials from chef Costantino Passalacqua (from February, 29) |
- Octopus salad with cherry tomatoes and basil - 110.00
- Grouper salad with assorted vegetables - 65.00
- Spaghetti with clams and fresh diced tomatoes - 115.00
- Lasagne with cèps mushrooms - 82.00
- Risotto with green peas, prawns and speck - 74.00
- Sea bass fillets sautèed in white wine with Sicilian olives - 110.00
- Pork escalope alla romana with prosciutto di Parma and sage leaves - 75.00
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| Specials from chef Costantino Passalacqua (from February, 8) |
- Mussels and clams stewed in white wine with parsley and garlic - 135.00
- Ciabatta toasts with cherry tomatoes and lightly steamed prawns - 68.00
- Home made fettuccine with sea bream, broccoli and potatoes - 87.00
- Home made tajarin with prosciutto di Parma and cèps - 79.00
- Risotto with squids, cuttlefish and zucchini - 92.00
- Grilled tuna fish fillet, sliced and served ona bed of radicchio rosso - 145.00
- Beef ossobuco with cèps sauce on potato's puree with Parmigiano - 145.00
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| Specials from chef Costantino Passalacqua (from January, 18) |
- Salad of octopus with potato and arugula - 75.00
- Pressata of shrimps with chicory and diced tomatoes - 68.00
- Shark soup with home-made quadrucci pasta and vegetables - 54.00
- Home-made fisherman's fettuccine with sauce of mussels, clams, squids and shrimps - 110.00
- Ravioli with roasted goose - 83.00
- Polenta with sauce of cèps and tomatoes - 52.00
- Grilled beef medallion on a stew of sweet peppers and tomatoes - 145.00
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| Specials from chef Costantino Passalacqua (from December, 7) |
- Ligurian seafood salad - 114.00
- Half-dozen oysters with vinaigrette sauce - 145.00
- Focaccia from the Chef with speck and cheeses - 72.00
- Tagliatelle with oysters - 89.00
- Pappardelle with beef shank sauce - 75.00
- Spaghetti alla caprese with cherry tomatoes, mozzarella and basil - 89.00
- Risotto with curry, grouper and prawns - 110.00
- Baked King fish on a bed of lettuces leaves - 125.00
- Stewed lamb meatballs with baked potatoes - 83.00
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| Specials from chef Costantino Passalacqua (from November, 16) |
- Baked big dumpling stuffed with mozzarella, diced tomatoes and basil served with slices of fresh tuna fillet - 68.00
- Trout escabeche, fried and marinated in white wine and vinegar with vegetables and herbs - 62.00
- Homemade linguine with sea bass, lemon juice and arugula - 74.00
- Ravioli with baked squash almonds bisquits amaretti, sautéed in butter, served with Parmigiano Reggiano - 59.00
- Risotto with celery and Grana Padano - 65.00
- Baked prawns with prosciutto and Mozzarella on a bed of butter sautéed radicchio - 147.00
- Grilled Angus beef fillet served on a grilled cèp's caps - 140.00
- Fritters made with chestnut flour, honey, raisins and pine nuts served with ricotta - 35.00
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| Specials from chef Costantino Passalacqua (from October, 19) |
- Arugula and cherry tomatoes salad with freshly marinated mackerel and olives - 62.00
- Pancakes tort with porcini mushrooms - 44.00
- Pansotti stuffed with ricotta served with sauce of young walnuts - 59.00
- Tajarin with octopus, fresh tomatoes and basil - 95.00
- Black maltagliati with cuttlefish and asparagus - 76.00
- Risotto "Mare e Monti" with porcini mushrooms and squids - 110.00
- Grilled steak of shark served with spicy tomato dip - 145.00
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| Specials from chef Costantino Passalacqua (from September 28) |
- Salad with arugula, assorted lettuces and octopus - 95.00
- "Guazzetto" stew of cuttlefish with asparagus and spinach - 83.00
- Home-made tagliatelle with zucchini, ground black olives and Grana Padano - 64.00
- Spaghetti "Cu li sardi" with fresh sardines, pine nuts, raisins and saffron - 92.00
- Ravioli stuffed with grouper served with seafood sauce - 95.00
- Fisherman's risotto (with seafood and tomatoes) - 82.00
- Baked gilthead seabream with porcini mushrooms - 159.00
- Angus medallions with black truffle sauce - 145.00
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| Specials from chef Costantino Passalacqua (from September 7) |
- Croquette of Mortadella and potato stuffed with ricotta - 49.00
- Salad of squids, sweet peppers, broccoli and olives - 57.00
- Basil cream soup - 35.00
- Spaghetti with anchovies, garlic and fresh tomatoes - 92.00
- Home-made pasta tajarin with Grana Padano and prosciutto - 58.00
- Fisherman's risotto (with seafood and tomato sauce) - 82.00
- Baked sea bream with chanterelle mushrooms - 137.00
- Red mullet baked in foil with fresh tomato sauce - 145.00
- Angus escalope with asparagus and Grana Padano - 125.00
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| Specials from chef Costantino Passalacqua (from July 27) |
- Nicoise salad with fresh tuna and haricots of the season - 85.00
- Mikado tomatoes with Crimea onion, rucola and prawns - 69.00
- Tagliatelle with Spanish mussels, prawns and zucchini - 82.00
- Lasagne with tomato sauce, eggplants and Mozzarella - 59.00
- Risotto cooked in Chardonnay with rucola - 67.00
- Mussels stuffed with Mortadella and spinach (Liguria style) - 87.00
- Robespierre of Angus beef with roasted garlic and rosemary - 125.00
- Baked peaches with white wine cream and pine nuts - 49.00
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| Specials from chef Costantino Passalacqua (from July 6) |
- Salad of pink tomatoes with lettuces, capers and Parmigiano Reggiano - 59.00
- Carpaccio from sword fish with olive oil and black pepper - 95.00
- Baked scampi stuffed with prowns and bacon - 115.00
- Pappardelle with seafood ragout of cuttlefish, squids, shrimps and mussels - 65.00
- Quadrucci sautéed in butter with prosciutto crudo, Grana Padano cheese and abundance of freshly ground black pepper - 73.00
- Spaghetti with zucchini and monk-fish - 69.00
- Baked gilthead sea bream with porcini mushrooms - 159.00
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| Specials from chef Costantino Passalacqua (from June 8) |
- Salad of assorted lettuces with slices of onion frittata - 42.00
- Baked tomatoes stuffed with seafood - 53.00
- Fried toast with Mozzarella, smoked salmon and tomato - 49.00
- Tagliatelle with asparagus and Grana Padano - 75.00
- Tortelli stuffed of nettle and ricotta with nettle, garlic and Grana Padano sauce - 56.00
- Risotto with cèps, shrimps, diced tomatoes - 73.00
- Breaded and pan-fried veal on the bone alla Milanese; served with saffron risotto - 99.00
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| Specials from chef Costantino Passalacqua (from May 18) |
- Cured horse meat dressed with olive oil - 43.00
- Cherry tomatoes, rucola, Grana Padano and prosciutto cotto salad - 49.00
- Potato gnocchi with fresh cod stew - 95.00
- Lasagne with cèps - 67.00
- Risotto with pesto and mozzarella - 65.00
- Cod stewed with potatoes, tomatoes and olives - 125.00
- Roasted Angus beef - 58.00
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| Specials from chef Costantino Passalacqua (from April 13) |
- Stew of squids stuffed with shrimps - 93.00
- Salad of halibut fillets with cherry tomatoes, assorted lettuces and red onion - 87.00
- Raviolo all'Alfreda (meat stuffed ravioli with prosciutto cotto, cèps, black olives and fresh cream sauce) - 68.00
- Ligurian home-made trofie with black truffles sauce - 75.00
- Spaghetti alla Posillipo (with seafood in tomato sauce) - 127.00
- Risotto alla Caprese (with tomato sauce, mozzarella and basil) - 65.00
- Stew of monk-fish in tomato sauce served with garlic toasts - 149.00
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| Specials from chef Costantino Passalacqua (from March 23) |
- Fresh field mushrooms with arugula and cherry tomatoes - 54.00
- Brown bread canapés of squids and tomato butter - 47.00
- Baked Camambert with warm pear and black truffle sauce - 93.00
- Spaghetti with cuttlefish, its ink and asparagus - 95.00
- Pansooti Genovesi (ricotta and walnut stuffed pasta) - 58.00
- Risotto with Roman artichokes - 87.00
- Baked artichokes "alla Fiorentina" (stuffed with spinach and Grana Padano cheese) - 112.00
- King prawns sautéed in brandy and butter; served on green peas and speck - 134.00
- Baked sea bream - 145.00
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