DINNER RAW BAR STARTERS MAIN

PLATEAU LANGOSTERIA Sea bream▫ tagliata with crunch capers Calamarata a Paraggi Assortment of 10 , 2 red prawns~, and Portofno lemon Service for 2 2 langoustines~, 4 steamed royal prawns~, ▫ ▫ 2 , 2 e bulots Tuna carpaccio° with smoked aubergine, Tagliatelle with raw fsh◦, grey mullet roe candied tomatoes and basil and lemon selected EVO oil BAR Amberjack° ceviche with sweet potato Pansoti of Santa Margherita Ligure Fines de Claire and crispy corn with langoustines~ sauce Gillardeau Cuvée prestige Pounded red prawns~ with marinated Gnocchetti with red prawns~, Saint-Vaast white asparagus and mimolette datterino tomato and basil

SEAFOOD Langoustines~ tartare, foie de gras Linguine with blue lobster and Sauternes reduction Breton lobster Red prawns~ Langoustines~ Assorted raw fsh and shellfsh Clams ~ Amberjack°tartare, Tuna° sashimi, Sea bream° King crab 2007 Bulots ▫ carpaccio and pounded Red prawn~ Special edition

GRILLED GORDO CARABINEROS~ TO SHARE Pappa al pomodoro with clams Pounded grilled langoustine~ with fuff Bread, conft tomato Dover Sole “my way” style with celeriac and of potatoes and olive tapenade and Cantabrian sea anchovies horseradish

Tempura Gillardeau oysters with tomato ▫ Cuttlefsh~ with grilled asparagus, taggiasche Turbot with chilli pak-choi and Portofno mayonnaise olives and salmoriglio sauce lemon sauce

Seafood “Salpicon” stile Warm seafood with langoustine~, red prawns~, Sea bream▫ with snake beans Red prawn~, langoustine, royal prawn~, ~, ~ and cuttlefsh~ tagliatelle and three tomato sauce octopus~, and clams

Pomodoro della Costiera with CATCH OF THE DAY Red prawns~, langoustines~ and cacciaroli langoustine~ poché ~ fried with wasabi mayonnaise SIDES Catalana royal prawn~ , camone tomatoes, 5 grilled vegetables crunchy celery and Tropea onion Red chard Strozzata escarole Naples style Sweet and sour pak-choi

~ Product blast frozen on board by our fshing boats ◦ Product blast frozen in accordance with aw n. 853/2004 to prevent the risk of Anisakidosi Cover charge ▫ The fresh product could be blast frozen to -18° to preserve its quality All allergens are available, ask the staf