Tavolozza Fisherman
Complete course of crudités
Sea bass and sea bream tartare, tuna and salmon sashimi
Red tuna tartare with mango chutney
Normandia, a piece
raw scampi, a piece
Raw red prawns, a piece
Creamed snapper and cod, polenta and pink shrimp
A lightly spicy red sauté of mixed molluscs and crustaceans
Local squid stuffed with whipped salt cod, datterino tomato cream, and “crusco” (crunchy) pepper powder
Authentic Buffalo Mozzarella with cherry tomatoes
Veal with tuna sauce, red tuna sashimi, fried caper
Parma raw ham aged 24 months with Burrata cheese
Slow-cooked egg (CBT) with pecorino cheese foam, potatoes, and king oyster mushroom
Fresh fettuccine pasta with shelled mixed seafood
Bronze-drawn spaghetti with lupini clams
Traditional Venetian “bigoli” pasta with tuna amatriciana sauce, tomato, and pecorino cheese
Wheat germ paccheri pasta with shelled scampi in a spicy tomato “busera” sauce
Potato gnocchi with blue crab and lemongrass
Homemade tagliatelle with knife-cut Piedmontese “Scottona” beef ragù
Spaghetti carbonara with Roman “guanciale” (cured pork cheek) and pecorino cheese
Classic meat lasagna
Mixed fried with crunchy vegetables
Mixed grilled seafood
Sea bream with potatoes, sweet Italian pepper cream (friggitelli), olives, and cherry tomato confit
Citrus-marinated tuna, burnt garlic mayonnaise, seared Belgian endive, and herring roe
Baked or grilled fish of the day with its side dishes
Guinea fowl supreme
with ’nduja and side dish
Sirloin steak with green pepper sauce
