| Abendkarte |
  |
|
| |
|
| Cozze alla marinara |
|
| Mussels with parsley, garlic, olive oil and white wine |
|
| Cozze alla Livornese |
20.00 |
| Mussels with parsley, garlic, olive oil and tomatoes |
|
| Tagliata di tonno alle erbette |
19.00
|
| tuna in a herb crust, lightly sauteed, sliced and marinated |
|
| Gamberoni al lardo di Colonnata |
19.00
|
| Fried prawns napped with bacon, served on a rocket salad with balsamic jus |
|
| Moscardini alla diavola |
17.00
|
| Thunafisch tartar with basilic |
|
| Polpo marinato |
18.00
|
| Cooked and marinated octopus, slight spicy |
|
| Carpaccio di pesce spada |
18.00
|
| Thinly sliced sword fish with lemon juice and olive oil |
|
| Carpaccio di tonno |
18.00
|
| Thinly sliced tunafish with lemon juice and olive oil |
|
| Carpaccio di manzo |
18.00
|
| Thinly sliced beef (schweiz) with lemon juice, olive oil, |
|
| Bruschetta al pomodoro |
14.00
|
| Toasted bread slices with tomatoes |
|
| Rucola pomodoro e parmigiano |
15.00
|
| Rocket salad with tomatoes and shaved parmesan |
|
| Insalata caprese |
16.00
|
| Tomaten ramati mit mozarella di bufala |
|
| Insalata verde |
10.00
|
| Green |
|
| Insalata mista |
14.00
|
| Mix salad |
|
| Spaghetti al bacio |
|
22.00
|
| Vesuvius tomatoes, garlic, parmesan, peperoncino |
|
|
| Penne alle melanzane |
|
23.00
|
| With egg plant and Vesuvius tomatoes |
|
|
| Tagliatelle del Cappellaio |
25.00
|
| With minced beef(switzerland)ceps and strained tomatoes |
|
| Penne al tonno fresco |
|
|
| With fresh diced tuna, diced tomato and basil, a hint of peperoncino |
|
|
| Penne gambero e rucola |
|
|
| With finely sliced king prawns, diced tomato, rocket salad |
|
|
| San pietro al cartoccio |
|
38.00
|
| Filet of john dory fish with fennel, tomatoes, Basil and potatoes |
|
|
| Spaghetti alle vongole veraci |
34.00
|
| With baby clams, |
|
| Pesce all` acqua pazza |
46.00
|
| Seabrass or sea bream with cherrytomatoes, garlic, Olives and fresh oregano, backed in the oven |
|
|
Gamberoni al Cognac
|
|
| Shrimps with cognacsauce and lemon risotto |
|
| Tagliata di manzo |
|
| Entrecote (CH) lightly sauteed, sliced and served Au gratin with ceps, parsley vegetables |
|
| Filetto di agnello al rosmarino |
|
| Lamb tenderloin (A) filet on a red wine and Rosemary sauce, with fried potatoes and spinach |
|
|
Veal collop (CH) with lemon sauce, risotto And a bouquet of vegetables |
|