Appetizers
The raw ice with Brittany oysters, red prawns from Mazara del Vallo, langoustines and thinly sliced fish
The steamed mix, with thinly sliced octopus, squid, shrimp and best catch
The steamed mix, with thinly sliced octopus, squid, shrimp and best catch
The sea bass fillet marinated in orange, peppers and die
First courses
Turbot tortelli with orange and pistachio
The macaroni with a press in delicate lobster and shrimp sauce, slightly spicy
Guitar noodles with sea urchin and grated pecorino cheese
The calamarata of Gragnano to the small white marinara with shellfish and crustaceans
The garganelli with shelled real clams and rocket sauce
Second couses
Mixture of grilled crustaceans
Fillet of turbot with browned artichokes, narrowed vernaccia and notes of saffron
Shelled prawns in spicy deviled sauce with his crouton or polenta in season
The coast of sea bass caught, barbed and grilled with salmoriglio (for two people)
On order
Grouper
Redfish
Turbot
Sea bream (from the depths of the sea)
Paella di mare