Grande Carte
Genoa à la carte
Our starters
- Green courgettes cooked in a vinegar and mint sauce and served with three marinated and steamed fishes
- Beef carpaccio with Parmesan cheese wafer and vegetables selection
- Cuttlefish and octopus salad with marinated small mushrooms in lemon and lobster sour sauce
We suggest: extra virgin olive oil Antichi Sapori Antonelli - Red tuna fish carpaccio with stewed red onions and friable bread wafer
We suggest: Extra virgin olive oil Dop La Svolta - Eggplants flan stuffed with basil foam
First Courses
- Chick peas and swiss chard soup with panfried red mullet fillets and summer black truffle
We suggest: extra virgin oil Colonna - Homemade sea bream ravioli in Mazara’s king prawns sauce and almonds crumbs
- Risotto with Verona’s radicchio and Zibibbo wine scented Renette apple with wafer thin leek
- Linguine pasta with traditional pesto sauce
- “Farfalline” home made pasta pan- fried with cockles, capon chops and green tomato fillets
Fish Main Dishes
- Monk fish slices with tuna fish and vegetables tartare scented with red wine
- Fillets of see-bass with cherry tomatoes and sweet garlic in eggplants sauce
- Stewed scallops with herbs served on radicchio salad and typical Liguria olives and pine nuts sauce
- Besugo fish in green lemon sauce with chard leaves served with almonds cream
Meat Main Dishes
- Lamb loin with herbs and pie of “fregula”, typical Sardinian pasta, in a mint sauce
- Fillet of beef Fassone cooked in casserole with spinaches and pecorino cheese, served with Italian risotto scented with Gattinara Reserve red wine
- Chicken roll with smoked scamorza cheese and wafer thin mixed vegetables served with gratin onion quiche
- Veal chop grilled with vegetables and served with rocket and lamb’s lettuce