Menu
of SEA
Starter
Oysters "Gillardeau"
Each1
Combine them with a “Classic Method” from our cellar!
Squid julienne with Belgian endive and crispy bacon
22
King prawns in kataifi paste
20
with coleslaw salad and ranch sauce
Mixed hot appetizer
22
Scallops, queen scallops prawns and fish of the day
Marinara mussels in red sauce & croutons
15
Mixed cold appetizer
25
Sarde in savor, *Octopus with glasswort, Prawn with sea fennel
(the herbs of Lagunando hand-picked in the Grado lagoon) and baccalà mantecato
Antipasto laguna gradese
32
Tartare of: Salmon, Yellowfin Tuna. Battuta di *Pink shrimp. Scampi and Red Prawns from Mazara del Vallo
THE SEA MEETS THE TRUFFLE
Scallops on creamed peas and black truffle
25
Tagliatelle del Duca with prawns trio and black truffle
28
Turbot fillet and cream of truffled potatoes
35
FISH SOUP
22
First Dish
Homemade ravioli stuffed with sea bass and ricotta
23
with sea bass cubes
Spaghetti with clams revisited & yuzu pearls
23
Spaghetti with Clams & Limes
18
Seafood lasagna
15
resh egg pasta with béchamel and mixed fish
Risotto with red prawn tartare from “Mazara del Vallo”
30
refined with mascarpone
Main Course
Boreto alla gradese
28
typical dish of the island, fish cooked in a pan with vinegar and served with soft polenta
Grilled squid stuffed with parmesan cheese and porcini mushrooms
22
n aromatic zucchini puree and pepper acid emulsion
Salmon & crunchy pistachio
28
on Burrata cheese and spinach
Sea bass fillet with seasonal vegetables
28
Turbot fillet on leek and potatoes puree
28
Homemade breaded sardines and tartar sauce
15
Fried *squid and tartar sauce
18
Grilled *scampi on a busara sauce
30
Menu
of EARTH
Starter
Beef carpaccio
22
with cabbage elderberry vinaigrè and Parmesan
S.Daniele Raw Ham & Burrata cheese
22
with salad, fresh basil emulsion km0 & bread chips
Selection of local cured meats, frico and formadi Frant
19
Caprese with bufala and fresh basil emulsion
14
Piemontese Fassona tartare
20
and bread chips
THE LAND MEETS THE TRUFFLE
Beef carpaccio & black truffle
29
Fresh tagliatella with white truffle cream and black truffle flakes
23
Fillet of beef & black truffle on truffle cream
35
VELOUTÉ OF THE DAY
14
First Dish
Fresh tagliatella with “porcini” mushrooms and chestnuts grain
20
Classic homemade lasagna
15
Gnocchi with “Masurin” knife tip ragout
24
Local duck ragout shaded with Merlot by “Kurtin” from Còrmons
Parmesan risotto with fresh vegetable touille
16
Main Course
Beef tenderloin and black truffle
35
Beef cheek with merlot
23
on leek and potatoes puree
Fillet of beef with fine herb butter
29
and garden vegetables
Side Dishes
Fried potatoes
7
Potato kipfel
7
Mixed salad
7
Seasonal vegetables
7
COVERED PER PERSON 3,5 – Prices are expressed in Euros (€)