“Let's take off the tie on the fish...” Enrico Buonocore, march 2007

TASTING MENU

Yellow datterino tomato gazpacho with red prawns

Sea bream tagliata with crunchy capers and Amalf lemon

Amberjack with fnferli mushrooms and parsley sauce

Grilled Carabineros “Gordo”

Linguine with tuna bottarga, raw langoustines and lime

Orange and bergamot mousse

The tasting menu is for all diners langosteria.com @langosteria INTRO SPECIAL Bread, conft tomato and Assassina style baby squids Turbot and Treviso radicchio in tempura with piquillo sauce cantabrian sea anchovies Red prawns, langoustines and Red mullet carpaccio with white asparagus, citronette and limoncedro NEW Roasted octopus with mashed cacciaroli squids tempura potatoes and paprika crumble with wasabi mayonnaise Grilled Mackintosh tuna belly with artichokes and roasted datterino tomatoes Tempura Gillardeau oysters Linguine with clams, baby squid and mullet bottarga with tomato mayonnaise

CATCH OF THE DAY STARTERS GALICIAN ROYAL LANGOUSTINES GRILLED

NEW My style sole with Yellow datterino tomato gazpacho celeriac and horseradish with red prawns

Amberjack with fnferli mushrooms NEW Catalan-style roasted langoustines and parsley sauce with three tomato coulis PLATEAU ROYAL King crab and steamed royal prawns Warm seafood salad with with 10 oysters assortment, 2 langoustines, 2 red prawns, pink shrimp, langoustines, red prawns, octopus 2 scallops, 2 sea truffes, 2 clams and bulots and cuttlefsh tagliatella

PLATEAU TASTING 10 oysters assortment, 2 langoustines, 2 red prawns, pink shrimp, PASTA 2 scallops, 2 sea truffes, 2 clams and bulots Borage gnocchetti, clams Paccheri with blue lobster and red prawns and spring onion OYSTER BAR SEAFOOD NEW Reginelle with redfsh and Smoked spaghetti with lobster Fines de Claire Sicily red prawns datterino yellow basil conft and Amalf lemon Gillardeau Sicily langoustines San Michele Bulot Linguine with tuna bottarga, Sélection D’Or Sea Truffes raw langoustines and lime Tarbouriech

MAIN

RAW FISH Steamed lobster with NEW Black grouper, chicory vegetable crudités and amarillo sauce Carousel of raw fsh and shellfsh NEW Grouper tartare and red prawns service for 2 2 course with yellow datterino tomato coulis NEW Galician turbot with purple potato King Crab 2007 and capers sauce with lemon Sea bream tagliata with crunchy NEW Pounded red prawns with Special edition capers and Amalf lemon marinated rhubarb Grilled Mackintosh red tuna with Grilled Carabineros “Gordo” candied spring onion and Porto sauce Mediterranean amberjack sashimi Langoustines tartare, foie gras with jalapeno sauce and Sauternes reduction SIDES Tuna carpaccio, smoked aubergine and basil candied tomato Grilled 5 grilled Sweet and sour “perline” Artichokes asparagus vegetables aubergines in sauté

Robata Grill Fresh fish either blast frozen or frozen at catch according to type and/or preparation