The Menu

Anchovy fillets from the Cantabrian Sea “Jolanda de Colò Selection”,

served with salted Prosecco, butter and toasted rye bread

Catalana style King Crab salad

with cherry tomatoes, celery and Tropea red onions

Lukewarm seafood salad

with an emulsion of extra virgin olive oil

Lukewarm octopus

with cherry tomatoes, potatoes, olives and marsh samphire.

Smoked Scottish salmon,

served with horseradish sauce

Octopus soup

with homemade bread croutons

Sautéed mussels

in a seasoned tomato sauce

Paccheri pasta from Gragnano

with lobster

Seafood risotto

with Salera’s Selection of Carnaroli rice

Scialatielli pasta

with garlic, chili pepper and olive oil, seared tuna and breadcrumbs

Neapolitan style pasta

with gently spiced squid

Squid ink tagliolini pasta

with crab meat sauce

Langoustine and Cognac soup

with whipped cream and dill

Fillet of salt cod “Moruà”

with a honey glaze and purée of potatoes with lime

Sliced tuna fish

with sesame seeds

Dover sole

either grilled or Miller’s wife style

Perch fillet

with butter and sage

Alaskan King Crab

Catalana style or steamed with small vegetables

Beef tartare

with olive oil and lemon

Buffalo mozzarella

with tomatoes, capers and olives

Seasonal steamed vegetables

with extra virgin olive oil

Spaghetti

with tomato and fresh basil sauce

Risotto of Salera’s selection Carnaroli rice

with Prosecco DOCG and pistachios

Vegetable-stuffed ravioli

with butter, sage and Parmesan cheese

Grilled veal paillard

with seasonal vegetables

Grilled beef fillet

with seasonal vegetables