CHRISTMAS EVE MENU 2023

*á la carte*

APPETIZERS

Crabmeat and Beet Salad, with arugula, frisée and walnuts with honey-yoghurt dressing · 24

Vongole Oreganate, Manila clams, breaded, roasted & served on the half shell (8 pieces) · 22

Calamari al Forno, fresh squid dusted with breadcrumbs, spiced & oven roasted · 24

Puntarelle Salad, wild Roman chicory with anchovy & garlic dressing · 18

Tuna Tartare, sashimi quality tuna with avocado and house-made chips · 24

Carciofi, crispy artichoke salad, pickled fennel black olives, arugula, citrus dressing · 20

Crudo di carabinero (fresh Langoustine) in salmoriglio sauce · 24

PASTA

Crabmeat Ravioli, with saffron sauce 24/36

Salmon Gnocchi, potato dumplings with smoked salmon · 22/28

Spaghetti Vongole, home-made pasta, white clam ragout, out of shell, white wine & garlic sauce · 22/30

Risotto, with porcini mushrooms and crabmeat · 34

Pappardelle alla Puttanesca di Cozze, mussels in tomato, capers & garlic · 24/32

SECONDI PIATTI

Dover Sole Mugnaia, lemon, butter & parsley, served with Tuscan fries · MP

Grigliata di Mare, grilled shrimp, scallops, calamari and codfish with scallions & tomatoes · 48

Branzino alla Isolana, with cherry tomatoes, olives, capers & thinly sliced roasted potatoes · 44

Pesce al Cartoccio, fish-of-the-day baked in parchment, white wine, olive oil, lemon & rosemary · 40

DESSERT

Apple Strudel, with vanilla gelato & cinnamon sauce · 18

Bouche de Noel, with milk chocolate mousse, roulade style with vanilla crème · 18

Chocolate Bread Pudding, with rum raisin gelato & bourbon sauce · 18

Pumpkin Cheesecake, with caramel sauce · 18

Chestnut Chocolate Cake · 18

EXECUTIVE CHEF: PINO LUONGO