Menù (ENG)
Upon request, the menu can be adapted according to dietary needs.
We also create special menus for important celebrations: graduations, anniversaries, birthdays, communions, confirmations…
Appetizers
Audacia
19
Irish beef “Quality Prime” hand-cut with a knife, lemon zest, salted peanut ice cream, and buffalo blue cheese.
Delicato e con Garbo
16
Crispy scallops, Parmesan mayonnaise, lime and pink peppercorns, and radicchio in vinegar and sugar.
Dal Giorno Zero
17
Four prawns wrapped in kataifi pastry, citrus guacamole, and crispy onion.
Scampiamo
17
Five raw scampi, served naturally with mango, lemon and mint, with a light soy dressing.
Abbattuto e Affondato
35
Our seafood crudo: bluefin tuna sashimi, salmon sashimi, scallop carpaccio, and scampi and prawns with citrus.
Calma e pazienza
16
Thin slices of coppa ham, slow-cooked for 13 hours at 64°C, with sweet onion, candied citron, yogurt, toasted almonds, and brown stock, served with rustic bread.
Pantheon
16
Crispy Roman focaccia with pumpkin cream, Gorgonzola DOP, fresh guanciale, and toasted walnuts.
First dishes
Il Riso Abbonda...
18
Risotto with Treviso radicchio IGP, purple prawns with citrus, Amarone reduction, and toasted Piedmont hazelnuts (minimum 2 people).
Pacific Ocean
18
Bronze-drawn square spaghettoni with baby squid, prawns, a reduced shellfish sauce, and candied lemon.
Duck-Arti-Twist
16
Agnolotti filled with herb-green and walnuts, with duck ragù and seared artichokes.
Dalla Laguna al Vesuvio
18
Black potato gnocchi with mussels, Piennolo cherry tomatoes, and sweet red saor.
Cacio, Pepe, Tonno
19
Bronze-drawn bigoli with cacio e pepe, lime, and bluefin tuna tartare.
Il Ragù Della Nonna
15
Bronze-drawn tagliatelle with classic ragù (100% beef ragù, slow-cooked for over two hours with tomatoes from our own garden).
Classicone
16
Gragnano paccheri alla carbonara (guanciale, eggs, Pecorino Romano, and black pepper). (15-minute cooking time)
Second courses
Pescatrice
19
Monkfish cooked at low temperature, with artichoke, parsley, and chickpeas.
Filè Tonne
24
200g Irish Angus fillet, grilled, with homemade tuna mayonnaise cream and Jerusalem artichoke purée.
Semplicemente polpo
18
Octopus slow-cooked at low temperature for 12 hours, with chicory and Swiss chard sautéed with Sauris guanciale, yogurt sauce, lime, and fresh herbs.
Quaglia Pop
18
Fully deboned quail, stuffed with a mix of sausage and white meats, with green broccoli cream and tangy purple cauliflower.
Gusto Circolare
18
Black pig pork belly marinated with coffee and orange, with vegetables, red berry sauce, herb potatoes, and Parmesan sauce.
Fritto Ze Bon Tutto
21
Calamari, prawns and scampi with a light breadcrumb coating, grilled polenta, and homemade mint-and-lime mayonnaise.
Isola di Smeraldo
21
220g Irish Angus “Quality Prime” sliced steak, grilled, with Laguna honey BBQ sauce and rosemary pumpkin.
Side Dishes
Potato dippers
5
Serve with ranch dressing
Baked vegetables
5
Oven-roasted vegetables, may vary depending on the season
Mixed salad
5
Lettuce, carrots, tomatoes, and cabbage
Catalogna-style chard
5
Drinks
Microfiltered Water
2,5
Still (room temperature or chilled), sparkling
Dolomia Water
3
Natural, sparkling
Canned drinks
3,5
Coca Cola, Fanta, peach/lemon tea, etc.
Wine in a carafe
3/5,5/11
Prosecco, Cabernet Franc, Rabosello
Wine served
3/5
Special beers
5,5
Cover
3
Dessert
Terra Promessa
7
Classic tiramisu with cocoa biscuit "soil".
Washington
7
Chocolate brownies, whipped caramel cream, and citrus-infused gin gelato.
Cocco Bello
6
Soft coconut semifreddo, cocoa crumble, and berry reduction.
Semplicemente Biscotti
6
Selection of cookies made by our chefs, with different shortcrusts and textures.
Per-Assurdo
7
Dark chocolate fondant with pear sorbet, and honey biscuit "soil" (10/15 minutes wait)
