Menu
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First Courses of Fish
First Courses of Meat
Fish Starters
Meat Starters
Salads
Second Courses of Fish
Vegetables
Steamed cauliflower and broccoli
Rocket and grana padano salad
French fries or baked potatoes
Mixed salad
Mixed grilled vegetables
Caesar Salad
(Iceberg lettuce, chicken, toasted bread, Caesar sauce Parmesan flakes)
Insalata Nizzarda
(Iceberg lettuce, hard-boiled eggs, anchovies,cherry tomatoes, olives, capers, tuna)
Greek Salad
(Tomato, cucumber, Greek feta, olives, capers, peppers, red onion)
Tomahawk black angus Australia
Black angus fillet with Barolo wine
Australian black angus fillet
Sliced black angus beef with rocket and parmesan
Grilled entrecôte black angus
Chef’s chicken breast
Lamb chops New Zeland
Mixed grill of Adriatic fish
(min. 2 pax) per person
Baked sea bass specialty Piazza
with purple potatoes, pine nuts,cherry tomatocs 100 gr)
Specialita
Grilled sea bream 100 gr
Baked lobster 100 gr.
Mediterranean-style swordfish
Red tuna fillet in pistachio crust
Ducal grand fry
Grilled squid with polenta
Scottish salmon fillet with mashed potatoes
Grilled cuttiefish with polenta
Ravioli stuffed with cheese with speck and gorgonzola
Tonnarelli with cheese and pepper in pecorno cheese fondue
add truffle
Mezze maniche with strips of beef fillet
Mezzelune stuffed with cheese and porcini mushrooms
Roman-style spaghettoni carbonara
Tonnarelli with cupids and drops of burrata
Bolognese lasagna with real beef ragu
Broccoli cream soup and burrata drops
Spaghettoni with tomato or arrabiata sauce
Tonnarelli with seafood
Risotto with scampi and saffron
Risotto with purple prawns and burrata
Tagliolini with prawns and courgettes
Tagliolini with scallops and porcini mushrooms
Spaghettoni with clams
Spaghettoni with cuttle fish ink
Paccheri with local lobster
Italian appetizer
(Mixed Cold Cuts and Mixed Cheeses)
Piedmontese tartare cooked with a knife
Beef carpaccio with chef’s sauce
Burrata from Puglia with tricolor tomatoes
San Daniele raw ham and melon
Buffalo caprese
Beluga Caviat (30 gt.)
Plateau Royal specialty raw fish
(min. due persone) p.p.