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Menù

Appetizers

Octopus salad with cherry tomatoes and Taggiasca olives

Octopus “Luciana” style, with cherry tomatoes, capers and olives

Aubergine Parmesan on tomato sauce with burrata cheese and basil cream

Beef steak with mousse of Bufala-cheese and minced pistachios

Parma raw ham 36 months with buffalo mozzarella

First courses

Spaghetti from Gragnano with clams

Potato dumplings with sea flavors

Fresh pasta tagliatelle with sausage, mushrooms and wild fennel

Paccheri pasta with Chianina meat ragout and Parmesan cheese

Tortello fresh pasta filled with lavaret with cherry tomatoes, torn burrata and basil

Second Courses

Red tuna tataki in sesame crust with fennel and orange salad

Mixed fried seafood with tartar sauce

Sliced salmon in almond crust with butter spinach and yogurt sauce

Grilled beef fillet with escarole and demi-glace

Argentine entrecôte on rocket salad with Grana cheese flakes

Salads

Ceasar Salad (misticanza salad, chicken, Parmigiano cheese, boiled egg, Ceasar sauce)

Classic Salad (misticanza salad, cherry tomatoes, mozzarella cheese, tuna fish, corn)

Summer Salad (misticanza salad, cherry tomatoes, shrimp, corn, almonds and yogurt sause)

Side Dishes

French fries

Baked potatoes

Grilled vegetables

Boiled green beans

Mixed salad

Desserts

Tiramisu in the glass

Chocolate cake

Nougat semifreddo and dark chocolate sauce

Panna cotta with berries

Ice cream of the day

Fresh pineapple

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