unique recipe. White pulp of Blue Crab Superior, seasoned according to the original recipe from Maryland and then made into "generous" crab flans. Served with homemade mayonnaise and confit datterini tomatoes
Ancient recipe from Northern Denmark ... Greenland shrimp salad, steamed directly on fishing vessels, peeled and immediately frozen at very low temperature. They are served with Belgian radicchio, datterini tomatoes and yoghurt cream and fresh mayonnaise
Zucchini flowers with prawns in Kataifi paste€16
Large courgette flowers, stuffed with a buffalo ricotta cream, a few drops of orange and shelled prawn. Wrapped in Greek Kataifi dough - filiform - to form skeins. Then cooked at very high temperatures.
Fried paranza squid€16
Small tender squid, thinly sliced and fried at very high temperature for a few moments ... A delight!
Creamed cod crostini€18
Four croutons of toasted bread with Venetian-style cream of Atlantic cod and raw red prawns, marinated with orange juice
Irish Angus fillet tartare€20
Cold minced lean meat with the addition of spice seasonings, fresh herbs and egg yolk. The flavor of the meat is accompanied by the light and delicate flavors of the Chef's condiments
Burratina from Andria with Pachino Tomatoes€14
Excellent burrata cheese accompanied by datterini Pachino tomatoes and balsamic vinegar
Mangalica baked ham€20
Very thin slices of Hungarian Mangalica ham, very tender and melting on the palate, combined with tastings of French and Irish cheeses
Irish cold-cuts selection€24
Irish goose breast ham, lightly smoked with beech wood and Cashel cheese from County Tipperary. Blue cheese from cow's milk, tasty but not strong
Selection of raw hams€14
Cinta Senese raw ham - Parma ham 18 months - San Daniele ham 24 months
Tagliatelle with Mallard€26
Dry egg noodles seasoned with mallard and guinea-fowl ragù, marinated 32 hours in Gewurztraminer white wine and cooked at low temperature for 8 hours. The 60 months aged Grana Lodigiano add the missing flavour
Pasta alla Norma€16
Linguine with tomato sauce with the subsequent addition of fried aubergines, salted ricotta and basil. According to a popular source, the name of the recipe was given by the playwright Nino Martoglio from Catania who in front of this dish would have exclaimed "It's a Norma!", to indicate its supreme goodness, comparing it to the famous opera by Vincenzo Bellini
Linguine with Short-necked clam€18
Linguine of selected pasta with Short-necked clam and fresh parsley
A research of over 5 years has brought to the creation of the "Magical Flavor" which, with the fragrance of small scampi and the mixture of suitable ingredients, makes it possible to prepare this dish with light tones and an unmistakable coral color. The red prawns of Mazara del Vallo complete the flavor
Tagliatelle with Atlantic octopus ragù€22
Tagliatelle made with dry pasta, with steamed Atlantic octopus ragout and sautéed in a pan with datterino tomatoes, pine nuts and wild fennel.
Trofie at the "Triumph"€26
Trofie of water and flour with the scent of the sea: Meaty mussels, clams, Atlantic razor clams, Canestrelli di Chioggia, red prawns from Mazara del Vallo, Irish prawns, paranza squids, tiger prawns, datterino tomatoes ... The Sea !
Tagliolini with artichoke hearts and squid€18
Thin and delicate tagliolini made with fresh pasta topped with artichoke hearts sautéed in white wine and baby squid ... They melt in your mouth!
Pasta with sardines€18
Bucatini with sardines according to an ancient Palermo recipe from 1891, which also includes Corinthian raisins, wild fennel and much more!
Tagliolini with Italian sturgeon€24
Tagliolini of fresh pasta dressed in white with diced Italian sturgeon fillet, blended with Champagne.
Fillet with Roquefort cream€28
Fillet of Irish Angus enhanced in the flavor of melted Roquefort cream cheese
Fillet with honey and walnuts€26
Fillet of Irish Angus accompanied by walnuts and a reduction of orange juice with honey and balsamic vinegar of Modena
Fillet with Patanegra lard€26
Fillet of Irish Angus with Patanegra lard accompanied by sweet pepper compote and drops of balsamic vinegar
Grilled Irish Angus Tenderloin
Grilled Meat Selection
Scottish Black Angus Cube Roll - Irish Black Angus Cote de bouef - Australian Angus Sirloin - Irish Angus Fillet - American Black Angus Ribeye - Australian Black Angus Cube Roll - New Zealand Lamb Ribs - and many more...
(Price by weight displayed in the meat showcase)
Mediterranean Sea Bass Fillets€28
Mediterranean sea bass, filleted and boned. Marinated with olive oil, orange, ancient Marsala, Tabasco, fresh chives and then grilled. It is accompanied with fresh mayonnaise
Imperial grilled prawns€26
Tiger prawns, open and grilled, enhanced by orange juice and olive oil.
King Crab from the Bering Sea with Bavarian clarified butter€46
King-Crab legs and claws caught in the depths of the cold northern seas - Bering Strait, Alaska, Norway - steamed and frozen immediately on board the fishing vessels, at temperatures of about -36 degrees, to better preserve the natural tenderness and sweetness of their meat. The recipe and the simple preparation give way to the flavor ... unique and magic!
Imperial prawns with ancient Marsala€26
Tiger prawns sautéed in a pan with fine herbs and Marsala gran Riserva, aged at least 7 years, with a strong flavor and suitable to accompany the delicate taste of crustacean meats
"Pulpo alla Gallega" (Galician octopus)€28
Ancient Spanish recipe with Atlantic Octopus tentacles, steamed for a couple of hours and then promptly passed to the lava stone grill. Olive oil, salt and a grind of crushed red pepper
Oriental chard leaves enhanced in a pan with a drizzle of virgin olive oil and a touch of garlic cream
Cicorietta boiled and sautéed in a pan with garlic and chilli€6
Fresh chicory steamed and sautéed with garlic paste and hot pepper
Green Boby beans with virgin oil and lemon€8
Simple and very tender dish accompanied by a real juice of virgin olives
Texan-style spinach cream€10
Fresh spinach steamed and finely chopped, mixed with a cream of milk cream and Parmesan cheese. To try..!
Mango salad with Gin liqueur€8
Mango fruit salad ripened on the plant and arrived to us by air, to the freshness and flavor intact. A drop of Gin to enhance the scent
Baba’ from the Chef€10
Baba 'sweets cooked in pots and enriched with chantilly cream and black cherry in syrup