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Lunch Menu
Appetizers
Mediterranean cuttlefish salad (1-4-12)
EUR 12
Guinea fowl terrine and sweet and sour salad (9)
EUR 12
Cod creamed in milk (1-4-7)
EUR 12
Ham and melon
EUR 10
Caprese (7)
EUR 10
First Courses
"Marine" tagliolini with clams and confit tomatoes (1-3-14)
EUR 12
Seafood risotto (2-4-7-9-14)
EUR 16
Tortelli with parmesan cream (1-3-7)
EUR 12
Campofilone macaroncino with ragù (1-3-9)
EUR 12
Parmesan buttons (1-3-7)
EUR 12
Spaghetti with cold creamed tuna, rocket and green tomato (1-4)
EUR 12
The Convivial Second Courses
Plateau of steamed crustaceans “Catalan style”
EUR 40 a Persona
Second courses
Salmon, chard and yogurt sauce (4-7)
EUR 16
Fried fish from the Adriatic (1-2-14)
EUR 21
Slice of fish and steamed vegetables (4)
EUR 19
Tagliata di Marchigiana
EUR 19
Veal with tuna sauce (3-10)
EUR 15
Salad and side dishes
Nizzarda (3-4)
EUR 13
Caesar Salad (1-3-7)
EUR 13
Roast potatoes
EUR 5
Steamed beets and spinach
EUR 5
Sweets
It's not cream and strawberries" (1-3-7-8)
EUR 7
Tiramisu... but not too much! (1-3-7)
EUR 7
Lemon/mandarin sorbet
EUR 5
Seasonal fruit
EUR 5
Acqua Panna/San Pellegrino 0.5l
EUR 1.5
Acqua Panna/San Pellegrino 0.75l
EUR 3
Coffee
EUR 2
Service and Cover Charge €2
“Information regarding the presence of substances or products that cause allergies or intolerances is available by contacting the staff on duty ''
The fish intended to be consumed raw or practically raw has been subjected to preventive reclamation treatment in compliance with the requirements of EC Regulation 853/2004, annex III, section VIII, chapter 3, letter D, point 3."
1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and derived products, except:
- a) wheat-based glucose syrups, including dextrose (1);
- b) wheat-based maltodextrins (1);
- c) barley-based glucose syrups;
- d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
2. Shellfish and shellfish-based products.
3. Eggs and egg products.
4. Fish and fish products, except:
- a) fish gelatine used as a support for vitamin or carotenoid preparations;
- b) gelatin or isinglass used as a clarifying agent in beer and wine.
5. Peanuts and peanut products.
6. Soya and soy products, except:
- a) refined soybean oil and fat (*);
- b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate based on soya;
- c) vegetable oils derived from soy-based phytosterols and phytosterol esters;
- d) vegetable stanol ester produced from soy-based vegetable oil sterols.
7. Milk and milk-based products (including lactose), except:
- a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
- b) lactiol.
8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium Occidentale), pecan nuts [Carya illinoinensis (Wangenh.) K. Koch] , Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and products thereof, except nuts used for the manufacture of alcoholic distillates, including ethyl alcohol agricultural origin.
9. Celery and celery-based products.
10. Mustard and mustard-based products.
11. Sesame seeds and sesame seed products.
12. Sulfur dioxide and sulphites in concentrations greater than 10 mg/kg or 10 mg/litre in terms of total SO 2 to be calculated for the products as proposed ready for consumption or reconstituted in accordance with the manufacturers’ instructions.
13. Lupines and lupine products.
14. Shellfish and shellfish products. (1) And derived products, to the extent that the transformation they have undergone is not likely to increase the level of allergenicity assessed by the Authority for the basic product from which they are derived.
(*) and derivative products, to the extent that the
transformation they have undergone is not
capable of raising the level of
allergenicity assessed by the authority for
basic product from which they are derived.
Some fresh products of animal origin,
as well as fishery products
administered raw or practically raw.