Starters

Marinated scallops, lettuce cream, sweet and sour Tropea onion  and baby plums

“Moeche in saor” Vetri style

Monkfish goulashuppe, Storo’s cornmeal porridge and crunchy vegetables

Warm octopus with black chickpea cream, herb mayonnaise and turnip top

Seared green cauliflower, potato and truffle cream on a brown beef sauce

 

First courses

Sautéed spaghetti with clams and sea urchin pulp

Fish carbonara linguine

Raviolone with spider crab and lemon thyme

Spinach tagliatelle, spinach mousse and marinated salmon

Lasagna with alpago lamb and black garlic

 

Second courses

Seared red tuna on local artichoke bottom with katsuobushi and toasted butter

Amberjack with friggitelli peppers cream and crunchy quinoa

Turbot fish with mussels emulsion, spinach and cuttlefish ink tapioca chips

“ Bisato sull’ara by the Chef ” Eel cooked at low temperature on bay leaves and coarse salt

Veal fillet, purple mashed potatoes, baby carrots and chard with garlic

 

Desserts

Panna cotta with strawberries, white chocolate cremino and strawberry&pepper sorbet

Butter shortbread, hay ricotta and tonka bean ice cream with extra virgin olive oil

Yogurt & lemon Bavarian cream with with peach sorbet and matcha tea sponge

Salted caramel with roasted peanuts and dark chocolate

Cinnamon mousse with raisins, green apple and toasted pine nuts crumble

 

*

Local tasting menù

 

“Moeche in saor” Vetri style

Marinated scallops, lettuce cream, sweet and sour Tropea onion  and baby plums

Sautéed spaghetti with clams and sea urchin pulp

“ Bisato sull’ara by the Chef ” Eel cooked at low temperature on bay leaves and coarse salt

Salted caramel with roasted peanuts and dark chocolate

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