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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