DINNER RAW BAR STARTERS MAIN PLATEAU LANGOSTERIA Sea bream▫ tagliata with crunch capers Calamarata a Paraggi Assortment of 10 oysters, 2 red prawns~, and Portofino lemon Service for 2 2 langoustines~, 4 steamed royal prawns~, ▫ ▫ 2 scallops , 2 clams e bulots Tuna carpaccio° with smoked aubergine, Tagliatelle with raw fish◦, grey mullet roe candied tomatoes and basil and lemon selected EVO oil OYSTER 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 fish and shellfish 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 fluff Bread, confit tomato Dover Sole “my way” style with celeriac and of potatoes and olive tapenade and Cantabrian sea anchovies horseradish Tempura Gillardeau oysters with tomato ▫ Cuttlefish~ with grilled asparagus, taggiasche Turbot with chilli pak-choi and Portofino 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~, cuttlefish~, octopus~ and cuttlefish~ tagliatelle and three tomato sauce octopus~, mussels and clams Pomodoro della Costiera with CATCH OF THE DAY Red prawns~, langoustines~ and cacciaroli langoustine~ poché squids~ 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 fishing 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 staff.