Fish Menu

From    the    sea. . . . . .




Carpaccio of marinated Amberjack with Citrus and Lime

Tartare of Red Shrimps and Mayonnaise of Rhubarb

Fried salted Codfish on Burrata’s cream and Gelè of Mango


First Courses


Spaghetti “Vicidomini” cream of Prawn, Clams Lemon and powder of Taralli biscuits


Second Courses

Turbot fillet with Asparagus tips Cream of Leek and potatoes

Lobster his bisque on Vegetable

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