Polpo ubriaco
Octopus in dark beer with cream of mussels and green beans
Il Gambero di Mazara
Risotto with red prawn tartare from “Mazara del Vallo”refined with mascarpone
La Rosa d’inverno
"Rosa di Gorizia”, grilled calamari and crispy bacon
*TASTING MENU
60 Each1
Cuore di Capesante
Queen scallops with tapinambur cream & black Truffle
Duca D’Aosta 2008
Fresh tagliatelle, Prawns trio, shaded with brandy and white truffle cream & black truffle flakes
Il Tartufo
Fish fillet of the day with Truffle puree and black truffle flakes
*TASTING MENU
70 Each1
*The tasting menus can be ordered exclusively for the ent entire table, not individually
Starter
Gillardeau oysters
7 Each1
Polpo ubriaco
21
Octopus in dark beer with cream of mussels and green beans
Cuore di Capesante
26
Queen scallops with tapinambur cream & black Truffle
Tonno e cipolla
19
Yellow fin tuna carpaccio marinated and smoked, served with rucola, red onion mustard, cappers and bread chips
Gamberoni in kataifi
20
King prawns in kataifi paste with coleslaw salad and ranch sauce
Cruditè “IL DUCA”
33
Cruditè of shellfish & tartare offered daily
SEASONAL SOUP
14
Carpaccio di manzo
19
Beef carpaccio with fennel sald elderberry vinaigrè and Parmesan
Vegetarian flan
17
Pumpkin and ricotta flan, on cheese fondue with parmesan chips and walnuts
Tartare “La Fassona”
23
Piemontese fassona tartare, porcini mushroom crumble and burrata cheese
Il nostro Friuli
21
Raw ham S.Daniele Picaron 18 mesi, Frico and salame
First Dish
Il Gambero di Mazara
29
Risotto with red prawn tartare from “Mazara del Vallo”refined with mascarpone
Il Boreto rinchiuso
26
Fresh ravioli filled with Boreto & polenta, served with Boreto sauce, polenta chips and balsamic vinegar
Astice e caviale
35
Squid Ink tagliatelle with lobster ragu and caviar
Vongole & lime
18
Spaghetti (100 % italian wheat bronze drawn) with clams, lime & Yuzu-Perlen
Duca D’Aosta 2008
28
Fresh tagliatelle, Prawns trio, shaded with brandy and white truffle cream & black truffle flakes
FISH SOUP
20
Porcini e castagne
20
Fresh tagliatella with “porcini” mushrooms and chestnuts grain
Zucca e gorgonzola
20
Pumpkin and Gorgonzola risotto with amaretti crunch
Il Masurin
25
Gnocchi with “Masurin” ragout (knife tip ragout Local duck) and parmesan chips
Paccheri Pasticciati
15
Gragnano IGP Pasta with ragout and bechamel, baked in the oven with parmesan
Gnocchi & tartufo
23
Gnocchi with white truffle cream and black truffle flake
Main Course
La Rosa d’inverno
27
Grilled calamari with “Rosa di Gorizia”, winter radicchio & crunchy bacon
Il “Boreto”
28
Typical dish of the island, fish cooked in a pan with vinegar and served with soft polenta
La zucca e il mare
26
Grilled fish filet with caramelized pumpkin and balsamik vinegar pearls
Frittura La Ducale
28
Mixed fried Fish and Vegetables with Polenta
La Busarata
30
Grilled scampi on a busara sauce reduction
Il Tartufo
35
Fish fillet of the day with Truffle puree and black truffle flakes
Maialino in crosta
21
Fish fillet of the day with truffle puree and black truffle flakes
Guancetta al merlot
23
Rinderbacke mit merlot firma Kurtin, mit Kartoffeln und Lauch
Medaglione di manzo
37
Fillet of beef with truffle puree and black truffle flakes and trufflepuree
Side Dishes
Potato and leek
7
Potato kipfel
7
Mixed salad
7
"Rosa di Gorizia” winter-Radicchio and Nuts
12
Gratin fennel
7
COVERED PER PERSON 3,5 – Prices are expressed in Euros (€)