Welcome From the Chef

Finger Food Tasting

Crudité with Prawns, Scampi, Oysters and Salmon

Cuttlefish Ink Spaghetti with Clams, Burrata Cream and Basil Pesto

Truffle Tagliolini and Red Prawn Tartare

Grilled Octopus with lemon creamed potatoes

Catalan Lobster

Tasting of Our Patisserie

Our tasting itinerary consists of:

Welcome from the Chef

Finger Food tasting

Crudité with Scampi, Shrimp, Oyster and Salmon Sashimi

Cuttlefish Ink Caserecce with Cantabrian Anchovy Fillets and Lemon Bread

Linguine with Scented Sardinian Caper and Lemon with sea bass tartare, shallots, buffalo stracciatella and lumpfish roe

Steamed sea bass meatballs served on lettuce leaves in osmosis and confit tomatoes cooked at low temperature

Catalan-style whip lobsters

Tasting of our Pastry

Squid Tagliatelle with Pink Pepper and Bronte Pistacchio

Selected Oysters

Raw Scampi or Prawns

Lobster Tartare served with steamed focaccia

Salmon Tartare with Guacamole Sauce, original Japanese rice and soy sauce

Sashimi Salmon

Shrimp Tartare on a bed of Buffalo and raspberry dressing drops

Seafood Crudité Selection

Mussels Soupe

Octopus Salad

Seafood Salad

Sea Bass Carpaccio cooked at low temperature, pink pepper, lemon zest, and marinated lettuce

Carpaccio of marinated Salmon with Cream Cheese

Cantabrian Anchovies with steam Focaccia

Sea Flavors Tasting. Minimum two people

Seafood Tortello served on a Mussel cream and roasted Seafood

Linguini with Canadian Lobster

Cuttelfish Ink Spaghetti with Clams, Burrata Cream and Basil Pesto

Linguine with Seafood

Linguine creamed with Elle&Vire salted butter with Buffalo Stracciatella Fillets, lumpfish roe and Gambero Rosso Tartare

Truffle Tagliolini and Red Shrimp Tartare

Caserecce Pasta with cuttlefish ink with Cantabrian Anchovy Fillets and Lemon Bread

Fried Calamari

Sellfish and Shrimps Fried

Fried Octopus with Potato and Lemon Cream

Mix Seafood Fried

Catalan or griller Local Lobster

Catalan or griller Lobster

Catalan or Grilled Scampi

Grilled Prawns

Mixed Grilled Fish with Molluscs and Crustaceans

Baked Fish with Tomatoes and Potatoes

Seafood Tortello served on a Mussel cream and roasted Seafood

Linguini with Canadian Lobster

Cuttelfish Ink Spaghetti with Clams, Burrata Cream and Basil Pesto

Linguine with Seafood

Linguine creamed with Elle&Vire salted butter with Buffalo Stracciatella Fillets, lumpfish roe and Gambero Rosso Tartare

Truffle Tagliolini and Red Shrimp Tartare

Caserecce Pasta with cuttlefish ink with Cantabrian Anchovy Fillets and Lemon Bread

Fior di Pasta with Sheep ragout and fondue pecorino cheese

Truffle Tagliolino with Beef Tartare and Parmisan

Sliced Beef Fillet with truffle sauce

Sliced Beef Fillet

Wagyu A5 sliced sirloin with Osmosys Lettuce

Rib Eye (Costata Heart)

Standing Rib with over 60 days of maturation

Mixed Salad

Vegetables Oven Cooked

Artichokes

Fresh Fried Potatoes