APPETISERS
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Octopus tempura with creamed yellow squash and balsamic vinegar
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Stuffed mussels
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Seafood Fantasy
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Salad of seasonal vegetables and pink prawns
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Tastes of ‘Il Pernambucco’ (3 courses)
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Tartare from our sea accompanied by mixed greens
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Country-style lobster or crayfish
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Specially produced oysters by Monsieur Adrien Geay
STARTERS
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Tower of trenette pasta with Albenga basil pesto
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Saffron Carnaroli risotto with Cognac-flavoured scallops
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Borage tagliolini with sea urchin pulp and cherry tomatoes
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Crustacean ravioli with lobster
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Venere rice with ragu from our sea
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Meat squares with Fois Gras pate
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One-pan dish of langoustines and prawns with ‘Ratenni’-style spaghetti
MAINS
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Local fish of the day, baked or broiled with vegetables, Taggiasca olives and Mediterranean herbs.
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Gran fritto misto del mar Ligure (Grand Ligurian mixed seafood fry)
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Baked crustacean panaché
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Oven-baked Oneglia prawns
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Grilled, baked or au gratin Oneglia langoustines
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Shrimp, squid, vegetable and herb stir-fry
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Mixed grill of crustacean fish
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Piedmontese Fassona Tartar
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Green pepper fillet
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Steamed vegetables
DESSERTS
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Dark chocolate cake with pernambucco jam
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Il Pernambucco parfait with fresh fruit
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Meringue with warm zabaione and fresh fruit
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Torricino semifreddo with hot chocolate.
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Traditional tiramisù
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Ice cream (subject to availability)
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Sorbets: lemon with vodka, green apple with calvados, mandarin with Gran Marnier, blood orange
TASTING MENU
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Two appetisers
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One starter
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One main course
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One dessert
