“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 Amalfi lemon Amberjack with finferli 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, confit 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 finferli 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 truffles, 2 clams and bulots and cuttlefish tagliatella PLATEAU TASTING 10 oysters assortment, 2 langoustines, 2 red prawns, pink shrimp, PASTA 2 scallops, 2 sea truffles, 2 clams and bulots Borage gnocchetti, clams Paccheri with blue lobster and red prawns and spring onion OYSTER BAR SEAFOOD NEW Reginelle with redfish and Smoked spaghetti with lobster Fines de Claire Sicily red prawns datterino yellow basil confit and Amalfi lemon Gillardeau Sicily langoustines San Michele Bulot Linguine with tuna bottarga, Sélection D’Or Sea Truffles raw langoustines and lime Tarbouriech MAIN RAW FISH Steamed lobster with NEW Black grouper, chicory vegetable crudités and amarillo sauce Carousel of raw fish and shellfish 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 Amalfi 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.