Portarossa

Breaded calamari and prawns served with tartar sauce and lemon.

Rice arancinis with mozzarella, tomato sauce and Parma ham.

Beef carpaccio with capers, arugula, anchovy mayonnaise and parmigiano reggiano cheese.

Beef tartare accompanied by stracciatella and pesto.

Confit artichokes with guanciale and lemon.

Bresaola prepared as false ravioli with ricotta and lemon.

Mediterranean fish soup with hake and toast with rouille.

Asparagus risotto with stracciatella and lemon.

Tornedó with foie gras escallop, polenta and jus.

Fresh ricotta ravioli with spinach and tomato.

Linguine with sautéed shrimp, garlic and coriander.

Lasagna baked in a wood-fired oven with tagliatelle bolognese.

Truffle linguine with mushrooms and parmigiano reggiano cream.

Burrata salad with beetroot, watercress and mustard pickles.

Pizza with tomato passata, mozzarella, burrata, ham, pesto and arugula.

Pizza with tomato passata, mozzarella, sausage, spinach and fried egg.

Orange panna cotta with chocolate cream.

Chocolate mousse with caramelized peanut and amaretto whipped cream.

Nutella calzone with banana, toffee and peanut.

Pear and almond frangipane tart with mascarpone cream and limoncello.

Pumpkin fondant with mascarpone and walnut cream.

Raspberry and lemon sorbets.

Vanilla and chocolate ice creams.

Sugar-free passion fruit and hazelnut ice creams.