| Specials from our Chef Costantino Passalacqua (from October 28) |
- Sword fish carpaccio, dressed with olive oil and black pepper – 95.00
- Salmon tartare; served with fin de claire oyster – 83.00
- Warm octopus served on a bad of steamed assorted vegetable – 72.00
- Bavette alla boscaiola (with ceps, chanterelles, speck and cream sauce) – 56.00
- Tagliatelle with truffles and bone marrow sauce – 67.00
- Chef’s new lasagna – 53.00
- Simmered sea bream fillets with curry sauce and basmati rice – 148.00
- Grilled pork medallions served with ceps sauce – 69.00
- Chocolate tart with black truffles and Mascarpone-based sauce – 43.00
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| Specials from our Chef Costantino Passalacqua (from October 6) |
- Brown bred toasts with assorted fresh sea cruditees: tuna fillet, fin de Claire oysters and sword fish fillet, seasoned with melted butter, olive oil and thyme – 115.00
- 6 oysters served in shot-glasses, seasoned with following sauces: pear and balsamico; celery and tomatoes; lemon, olive oil and black pepper; apple; pesto; black caviar – 225.00
- Jamon iberico with slices of pear – 87.00
- White fish ravioli with fresh tomatoes and shrimps sauce – 82.00
- Home made tagliatelle with fin de Claire oysters, brown bread, butter and thyme sauce – 95.00
- Risotto with spinach and salsiccia – 63.00
- Polenta with pesto sauce and melted feta cheese – 49.00
- Baked sea bass stuffed with cottage cheese and spinach in olives sauce – 145.00
- Chocolate tart with black truffles and Mascarpone-based sauce – 43.00
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| Specials from our Chef Costantino Passalacqua (from September 16) |
- Prosciutto of Parma with Ashgabat melon – 76.00
- Small shaped risotto with onion (served with scalded prawns on indian curry sauce) – 69.00
- Minestrone soup Genoa style (assorted vegetables soup with pesto and short pasta) – 32.00
- Cuscusu (Sicilian Cous Cous) served with stewed scorpion fish, prawns and raisins – 136.00
- Risotto with goose ragout and Parmigiano Reggiano crumbs – 72.00
- Baked sea bass stuffed with cottage cheese and spinach in olives sauce – 145.00
- Escalops of Angus beef fillet with ceps sauce – 124.00
- Chocolate tart with Mascarpone sauce – 43.00
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| Specials from our Chef Costantino Passalacqua (from August 12) |
- Seasonal vegetables withprawns, leek and pink tomatoes; dressed with olive oil - 65.00
- Angus beef tartare; served with quail eggs and tomato sorbet - 77.00
- Gnocchi from potato and cheese with Italian cheeses sauce, “au gratin” - 55.00
- Home-made tagliatelle with stewed rabid and black olives - 59.00
- Risotto with pesto sauce and young haricots - 55.00
- Sword fish fillet sauteed in olive oil -145.00
- Grilled and stewed squids, stuffed with cuttlefish - 110.00
- Slices of Angus beef fillet with spinach alla Florentine (sauteed in butter with garlic) - 115.00
- Sorbet of peaches - 18.00
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| Specials from our Chef Costantino Passalacqua (from July 22): |
- Cold basmati rice salad with salmon, squids, avocado, leeks and black caviar – 95.00
- Carpaccio of angus beef with Parmigiano Reggiano – 65.00
- Baked fennel with butter and Grana Padano cheese – 63.00
- Baby octopus soup with risoni pasta – 59.00
- Pappardelle with stewed wild goat – 75.00
- Chef”s risotto with seafood and octopus tartare – 82.00
- Sword fish fillet sauteed in olive oil - 145.00
- Grilled angus beef medallions with chanterelles – 115.00
- Baked peaches with zabaione cream – 37.00
- Black currant sorbet – 15.00
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| Specials from our Chef Costantino Passalacqua (from July 1): |
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Fresh marinated seabass on a bed of seasonal lettuces with fennel and radicchio rosso leaves – 69.00
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Carpaccio of angus beef with Parmigiano Reggiano – 65.00
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Clear fish soup with prawn dumplings – 35.00
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Nettle and ricotta ravioli with Grana Padano and nettle sauce – 47.00
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Pannette alla puttanesca (with fresh tomatoes, sweet peppers, olives, cappers and anchovies) – 56.00
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Risotto with fresh chantarelles – 65.00
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Boiled asparagus seasoned with olive oil – 55.00
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Duet of grilled seabream and gazpacho – 159.00
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Grilled angus beef escalopps with sweet pepper croquettes – 115.00
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Fried tourbot fillet on spinach coulis – 195.00
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| Specials from our Chef Costantino Passalacqua (from June 7): |
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Open mussels stuffed with mortadella and spinach; served on fried eggplants in tomato sauce – 57.00
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Pressed octopus served thin sliced with extra vergine olive oil – 72.00
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Gazpacho (Spanish cold tomato soup) – 19.00
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Risotto alla Parmigiana with prosciutto di Parma – 65.00
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Home-made tagliatelle with zucchini and prawns sauce – 95.00
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Spaghetti with stewed squids and curry sauce – 59.00
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Raw fennels and carrots with balsamic sauce – 29.00
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Royal seabass baked in white wine herbs – 450.00
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Grilled escalopes of angus beef with thyme and white wine sauce – 95.00 |
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| Specials from our Chef Costantino Passalacqua (from May 12) |
- Salad of seasonal lettuces with fresh tuna fillets – 63.00
- Fresh squids stewed in white wine on garlic ciabatta toasts – 115.00
- Shrimps and zucchini soup with home-made quadrucci pasta – 37.00
- Home-made tagliatelle with rabbit – 66.00
- Risotto with fresh tomatoes, basil and baby octopus – 75.00
- Fried zucchini with garlic – 19.00
- Grilled escalope of angus beef with thyme and white wine sauce – 95.00
- Sea bream baked in aluminum foil with tomatoes, garlic and basil – 149.00
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| Specials from our Chef Costantino Passalacqua (from April 1) |
- New Mediterranean fantasy (squids, king prawns, mussels and tuna fillet, seasoned with olive oil) – 115.00
- Tomatoes stewed with Mozzarella, oregano and basil – 45.00
- Risotto with asparagus and Grana Padano – 119.00
- Home-made pappardelle with ceps – 67.00
- Home-made potato gnocchi with stewed seafood sauce – 75.00
- Stewed aubergines with pinenuts – 35.00
- Sauteed turbot fillets (with cherry tomatoes, basil and thyme) – 195.00
- Grilled fillet mignon of angus beef – 145.00
- Grilled New Zealand lamb chops on sauteed vegetables – 179.00
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| Lenten menu 2005 |
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Caprese style salad with tomatoes and tofu, seasoned with olive oil, oregano and basil – 38.00
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Grilled vegetables with balsamico sauce (eggplants, zucchini, tomatoes and sweet pepper, seasoned with olive oil, garlic and balsamico) – 43.00
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Sauteed beans with tomatoes and rosemary – 27.00
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Ceps on hot dish with cheery tomatoes, rucola and tofu – 94.00
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Bavette alla Scarpara with cherry tomatoes, oregano and basil – 58.00
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Pennette alla Contadina with broccoli and potatoes – 43.00
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Risotto alla Primavera with assorted vegetables – 52.00
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Grilled eggplants stuffed with broccoli, Brussels sprouts and cauliflower, dressed with olive oil – 39.00
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Herbed tomatoes and eggplant rolls with asparagus, seasoned with balsamic sauce – 79.00 |
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| Specials from our Chef Costantino Passalacqua (from March 4) |
- 6 oysters served in shot-glasses, seasoned with following sauces: pear and balsamico; celery and tomatoes; lemon, olive oil and black pepper; apple; pesto; black caviar – 249.00
- Ceps on hot dish with cherry tomatoes, rucola and Grana Padano – 94.00
- Risotto primavera with assorted vegetables and Grana Padano – 63.00
- Home-made tagliatelle with oysters and butter – 95.00
- Spaghetti Carbonara a la Chef with speck – 58.00
- Boiled assorted vegetables with basil, mint and olive oil – 39.00
- Grilled New Zealand lamb chops on sauteed vegetables with sweet and sour sauce – 179.00
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Red mullet baked in foil with tomatoes, garlic and rosemary – 165.00
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English soup (sponge cake with custard and chocolate cream) – 33.00
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| Specials from our Chef Costantino Passalacqua (from February 11) |
- 6 oysters served in shot-glasses, seasoned with following sauces: pear and balsamico; celery and tomatoes; lemon, olive oil and black pepper; apple; pesto; black caviar – 249.00
- Thin slices of Jamon Iberico with toasts and butter – 125.00
- Home-made tagliatelle with prosciutto crudo di Parma, butter and Grana Padano – 63.00
- Home-made maltagliati with king prawns, tomato and snow peas sauce – 95.00
- Risotto alla Parmigiana topped with fois gras; served with Cremona mustard – 135.00
- Sauteed spinach with salsicce sausages and garlic – 37.00
- Baked turbot alla marinara (for 2 persons) – 390.00
- Truffled veal escalopes with Grana Padano – 85.00
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| Specials from our Chef Costantino Passalacqua (from January 20) |
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Brown bread toasts with fresh tuna slices, melted butter and thyme – 95.00
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Roasted beef with Grana Padano, truffles, rucola and cherry tomatoes – 85.00
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Baby octopus and pasta risoni soup – 63.00
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Fusilli with speck and prawns with tomato and brandy sauce – 85.00
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Ravioli with cuttlefish and field mushrooms with asparagus and cuttlefish sauce – 120.00
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Risotto with baked quails – 73.00
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Zucchini stewed with garlic and olive oil – 29.00
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Grilled seabass with fried zucchini and rosemary sauce – 159.00
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Ossobuco stewed with lollo rosso lettuce and thyme – 139.00
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| Specials from our Chef Costantino Passalacqua (from December 9) |
- Wild Scottish salmon carpaccio with olive oil and black pepper – 59.00
- 6 oysters served in shot-glasses, seasoned with six different sauces: pear and balsamico; celery and tomatoes; lemon, olive oil and black pepper; apple; pesto; black caviar – 249.00
- Cold roasted beef fillet with black pepper, ginger and extra virgin olive oil – 55.00
- Risotto with ceps and truffles – 139.00
- False rice pasta with stewed seafood ragout – 67.00
- Bavette with bottarga (dried tuna caviar) and butter sauce – 79.00
- Grilled sea bream with pesto sauce – 149.00
- Beef steak; served with tomatoes, cappers and basil – 95.00
- Grilled pork tournedos with stewed ceps – 85.00
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| Specials from our Chef (from November, 18) |
- Jamon Serano; served with butter ciabatta toasts – 65.00
- Cold roasted beef fillet with black pepper, ginger and extra virgin olive oil – 49.00
- Pressed steamed squids with black olives, seasoned with extra virgin olive oil – 53.00
- Home-made tortelloni stuffed with cottage cheese and spinach, seasoned with sage, Grana Padano and butter – 49.00
- Small penne with Italian salsiccia, tomato and prawn sauce – 85.00
- Veal chops with Chevrette, salted bacon and sage, sauteed in white wine – 77.00
- Sauteed chunks of salmon with potatoes, tomatoes cherry and basil – 68.00
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| Specials from our Chef Costantino Passalacqua (since October 29) |
- Pressed boiled octopus, seasoned with extra virgin olive oil – 65.00
- Sauteed fennel gratinated with Grana Padano – 49.00
- Fish soup ”Grand cioppino” (Scorpena, red mullet, john Dory, squids, mussels, shrimps, white wine and tomato sauce) – 129.00
- Fish bouillon with salmon, tomatoes and breadcrumbs – 27.00
- Home-made potato gnocchi with pesto sauce – 55.00
- Risotto with lobster and squash 150.00
- Red mullet baked in foil with tomatoes, garlic and rosemary – 135.00
- Grilled quail’s breasts and legs with balsamic sauce – 73.00
- Veal chop stuffed with Mozzarella, prosciutto cotto and truffle oil – 98.00
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| Specials from our Chef Costantino Passalacqua (from October 1) |
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Beef carpaccio with truffles and Grana Padano – 76.00
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Anchovies marinated in lemon juice with tomatoes, garlic and parsley – 65.00
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Home-made trofie with stewed clams and tomato sauce – 120.00
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Bavette with porcini (ceps) and Grana Padano sauce – 65.00
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Risotto with salmon, red caviar and Muscat – 84.00
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Steamed king prawns with tomatoes and celery – 135.00
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Grilled salmon on a bed of steamed potato slices – 68.00
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Tuscan beef tripes stewed in tomato sauce with potatoes – 53.00
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Grilled beef fillet with assorted vegetables stewed in white wine – 73.00
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Pink grapefruit sorbet – 15.00 |
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| Specials from our Chef Costantino Passalacqua |
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Costantino’s Grand cruditees (carpaccio): tuna, salmon, john dory, squids and langoustine – 135.00
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Aubergine carpaccio with cappers, olives and anchovies, seasoned with lemon oil – 43.00
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Home-made black tagliatelle with langoustine, tomato and zucchini sauce – 85.00
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Home-made tajarin (thin tagliatelle) with dover sole and tomato sauce – 93.00
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Home-made maltagliati with duck and tomato ragout – 49.00
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Risotto with broccoli, salsiccia and Grana Padano – 67.00
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Salmon cooked in aromatic steam with white wine, olive oil, butter and red onion sauce – 69.00
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Rabbit wrapped in speck with beef bone marrow and rosemary sauce – 75.00
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Ossobuco from angus beef with ceps sauce and stewed belgian chicory – 110.00 |
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| Specials from our Chef Costantino Passalacqua: |
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Tuna tartar with extra virgin olive oil and thyme – 120.00
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Sea bass tartar with extra virgin oil and pink pepper – 135.00
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Serrano and Iberico jamones, prosciutto di Parma with home-made bread – 95.00
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Tuscan thick soup from fresh tomatoes, bread, olive oil, basil and garlic – 29.00
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Home-made maltagliati with shrimps, chicken and tomato sauce – 58.00
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Spaghetti with sweet pepper and tomato sauce – 45.00
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Risotto with rabbit and Grana Padano – 67.00
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Angus T-bone steak a la Fiorentina – 135.00
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Steamed fillets of sea bream on a buttered spinach – 149.00
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Lamb brain baked in foil with garlic and rosemary – 55.00
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Baked peaches with white wine – 39.00 |
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| Specials from our Chef Costantino Passalacqua: |
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Warm terrine of green haricots and prosciutto cotto with bechamel and Grana Padano – 52.00
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Spicy shrimps with zucchini in olive oil and garlic sauce – 69.00
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Tagliatelle with duck and new green peas sauce – 54.00
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Home-made trofie with red pesto sauce – 46.00
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Fusilli with scorpena fish in tomato sauce – 62.00
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Risotto with Gorgonzola gratinated with Grana Padano – 80.00
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Baked veal carre with baked potatoes – 79.00
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Skewer of salmon, scorpena fish, mussels gratin, king prawn and squid – 115.00
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Pork escalop with asparagus butter, lemon and Grana Padano – 64.00 |
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