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■ STARTERS ■

■ STARTERS ■

■ STARTERS ■

■ STARTERS ■

“La Papera for two”

APPETIZER FOR TWO

The sea and the land meet: a fine mix of find stewed octopus tentacles, shrimp cocktail in

pink sauce, smoked salmon pate barchettes, octopus carpaccio, friselle with diced tomato

and marinated anchovies, together with these meat-based delicacies:

prosciutto from Norcia, seasoned salami from Norcia, seasoned Tuscan pecorino,

truffle-infused caciotta cheese, buffalo mozzarella with pesto sauce, caramelized Tropea

onion and oven-baked black olives

24.50

“Fried Mussels”

ORIGINAL IDEA!

Fried shelled mussels coated in a mix of three different flours to make them particularly

crispy and tasty. The dish is accompanied by a bitter orange and bergamot marmalade on

the side.

12.50

“Seafood Salad”

A CLASSIC

With cuttlefish, squid, octopus, octopus tentacles, and squid with a dressing made up of

carrots, celery and julienned zucchini

14.50

“Fried Anchovies”

SPECIAL ANCHOVIES!

Butterfly-opened and masterfully fried to make them tasty and light accompanied by a

separate sauce of bitter orange and bergamot marmalade

13.50

“Tempura Sea and Land”

A SUPER LIGHT FRIED DISH

Fried shrimp and vegetables accompanied by a creamy lemon sauce

14.50

“Soute' di Cozze”

A SEAFOOD CLASSIC

High Quality Mussels

12.50

“Sauteed mussels and clams”

A VARIATION OF THE SAUTE COOKING STYLE

Mussels and clams mingle for this super tasty dish.

16.00

■ FIRST COURSES ■

■ FIRST COURSES ■

■ FIRST COURSES ■

■ FIRST COURSES ■

“Perch fettuccine”

HOUSE SPECIALTY

Boneless perch fish with tomato sauce and a very light pinch of cumin for

a delicate and unique flavour.

14.50

“Little gems of the lake”

A TRUE RARITY!

Small potato gnocchi with a red whitefish sauce and precious freshwater shrimp.

16.50

“The priest’s hats”

HOUSE SPECIALTY

Big ravioli stuffed with ricotta, mozzarella, Grana Padano cheese, and gorgonzola, in a

walnut and saffron Sauce

16.50

“Fettuccine with Lobster”

HOUSE SPECIALTY

An entire large lobster, weighing 350/400 grams, with fettuccine in a red Sauce

46.50

“Fisherman’s tagliatelle”

THE WHOLE SEA IN ONE DISH

Red sauce with squid, shrimp, mussels, clams, tentacles and octopus

18.50

“Rice in cream of shrimp”

FOR RICE LOVERS, WE HAVE THIS “SEA” VERSION

A classic with a rosé sauce.

16.50

“Spaghetti with clams”

TOPPED WITH REAL CLAMS

18.50

“Mezze maniche pasta, gricia style”

A ROMAN DISH

Guanciale and pecorino cheese

13.50

“Delicate mezze maniche pasta”

FOR KIDS.

With a red sauce cooked on a low heat for a nice, rich flavor.

9.00

■ SEAFOOD MAIN COURSES ■

■ SEAFOOD MAIN COURSES ■

■ SEAFOOD MAIN COURSES ■

■ SEAFOOD MAIN COURSES ■

“Filleted Perch”

LAKE SPECIALTY

With a thin coat of flour to be put on the grill. Then, when cooked, the familiar green sauce

for a delicate flavor.

14.50

“Whole whitefish, single portion”

LAKE SPECIALTY

With a thin coat of flour to be put on the grill. Then, when cooked, the familiar green sauce

for a delicate flavor.

16.50

“Whole pike, single portion”

LAKE SPECIALTY

With a thin coat of flour to be put on the grill. Then, when cooked, the familiar green sauce

for a delicate flavor.

16.50

“Fried lake fish”

LAKE SPECIALTY

Our long-standing tradition in cooking light and crispy fried food, combined with delicious

lake fish: perch and lattarini with a Tropea onion mousse on the side

17.50

“Fried seafood”

SEAFOOD SPECIALTY

Our long-standing tradition in cooking light and crispy fried food, combined with seafood:

calamari, prawns and paranza

19.50

“The Grand Fritto”

FOR TWO PEOPLE

A PLATE MORE THAN HALF A METER LONG!

Fried calamari, shrimp, paranza and veggies of the highest quality.

46.50

“Sea and lake calamari”

THE LAKE AND SEA MEET!

Beautiful calamari stuffed with a lake and sea mix consisting of chopped calamari,

cuttlefish, lake perch, bread, parsley and grated lemon for a spectacular flavor

24.50

“Seafood Soup”

SINGLE PORTION

In an earthenware crock with: squid, shrimp, mussels, clams, tentacles, octopus and fillets

of sea gurnard

19.00

“Lo Scoglio”

ONE OF OUR CLASSICS, FOR TWO PEOPLE

Seafood soup with scallops, squid, cuttlefish, mini octopus, shrimp, scampi, mussels, clams

and pachino tomatoes.

46.50

“Cut of octopus”

SPECIAL AND TENDER

Grilled octopus tentacles, served with an accompanying sauce

24.50

“Red tuna from Ponza”

SIMPLICITY, FROM THE SEA

Slice of grilled red tuna caught in Ponza accompanied by a lemon sauce, shrimp and pink

pepper.

22.00

“Grilled fish”

A SPECTACULAR MIX

A super grilled mix of squid, prawns, whole sea bass and swordfish!

36.00

“Prawns in cognac”

GRILLED KING PRAWNS

Sauteed then pan-fried with cognac.

22.50

“Sea Bass”

GRILLED

A thin veil of flour is applied and then it is grilled, with a delicate green sauce on the side

18.50

■ MEAT MAINS ■

■ MEAT MAINS ■

■ MEAT MAINS ■

■ MEAT MAINS ■

“Grilled meat”

ASSORTMENT OF 4 TYPES

Turkey, beef, chicken, and sausages on a bed of salad. Carasau bread with a mustard and

honey sauce on the side.

26.00

“Beef steak”

APPROX. 300 GRAMS

18.50

“Hamburger”

CHIANINA HAMBURGER

10.00

“Chicken Milanese”

BREADED CHICKEN BREAST

10.00

■ SIDES ■

■ SIDES ■

■ SIDES ■

■ SIDES ■

“Baked potatoes with fennel”

8.00

“Fried sliced artichokes”

With a touch of mint

8.00

“Grilled vegetables”

Eggplant, zucchini and bell peppers

8.00

“Mixed salad”

7.00

“Fried potatoes”

7.00

■ DESSERT ■

■ DESSERT ■

■ DESSERT ■

■ DESSERT ■

“Tiramisu”

HOUSE SPECIALTY

Truly a super special tiramisu made in the most classic way!

8,00

“Pistachio tiramisu”

HOUSE SPECIALTY

A unique variant of the classic tiramisu!

8,00

“Strawberry tiramisu”

HOUSE SPECIALTY

Another variation... for the fruit lovers!

8,00

“Millefoglie”

HOUSE SPECIALTY

An unforgettable dessert - always fresh and made daily!

8,00

“Fruit and cream tart”

HOUSE SPECIALTY

A fresh dessert that is carefully prepared and paired with seasonal fruit

8,00

NOTE:

The menu may possibly undergo a change of one or more ingredients based on the

market availability of one or more products. We will try to adhere to

the menu carefully. However if, for example, the commercial market does not have mussels

in a particular period due to wars or other social situations, we will have to replace it with

another product of the same level.

Welcome everyone, welcome all!