Starter
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Fish tartare (catch of the day), “peschiole”, coastal grasses and dry salted cod chips
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Beer battered dry salted cod, courgettes cream and apple cider vinegar sorbet
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Our capponadda: capponadda flavoured sauce and seared tuna
Pasta Course
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Homemade “Picagge” pasta and homemade pesto
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Flavours of the sea “fregola”: fine seafood, fish ragù (catch of the day) and herbs
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Smoked beer risotto, sardine and lemon
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Main Course
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Seared prawns and prawn tartare from Santa Margherita, “between panzanella and catalana” sauce, bread, tomato, celery and onion
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“Sea tripes”: beef tripes cooked in a prawn broth, oysters and mussels cream, fermented vegetables
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“from raw to cooked” free range rabbit, carrot, onion, taggiasca olive prepared in different ways and textures
