À la carte menu

Eating at our restaurant means to make a real culinary experience: we want to satisfy your palate and your sight.

From fresh fish caught in our seas, passing through the homemade first courses according to the old tradition of Italian pasta-making, to the best selection of wines wisely suggested by our sommelier.

Our À LA CARTE MENU is designed precisely to respond to the demand for quality.

And we choose products with certified quality to guarantee the genuineness and the authentic flavor for the welfare of our customers. Our chefs love to define themselves as painters: in fact this great dish BRAID OF SALMON AND UMBRINE FISH” seems a palette of many colors and nuances, as if it has stepped out from the creative hands of an artist.

Our  task is to bring out the characteristics of high quality ingredients and to enable you to fully enjoy them.

Discover below our proposals for you!


HORS D’OEUVRE

TROVATORE SYMPHONY
Tasting of warm and cold fish appetizers
– 27 –

SARDINES AND SHRIMPS SAOR STYLE WITH POLENTA 
– 17 –

SAUTEED FROM ADRIATIC SEE (MUSSELS, CLAMS)  
– 16 –

A SELECTION OF COLD CUTS  WITH FRUIT JAM 
– 20 –

BEEF CARPACCIO OR DRIED BEEF FROM VALTELLINA WITH  PARMIGIANO SLIVERS AND BALSAMIC VINEGAR
– 20 –

CAPRESE SALAD WITH BASIL  
– 12,50 –


FIRST COURSE

RISOTTO WITH LANGOUSTINE BISQUE AND ROCKET SALAD PESTO
– 20 –

POTATO “GNOCCHI” WITH PRAWN FLAVORED WITH LIME
– 18 –

TAGLIOLINI PASTA WITH LOBSTER
– 35 –

AGNOLOTTI AL PLIN (SPECIAL PASTA FROM PIEDMONT) STUFFED WITH BRASED BEEF GARNISHED WITH HIS SAUCE AND PIAVE DOP FOAM
– 25 –

PAPPARDELLE PASTA WITH LAMB RAGOUT AND DRY RICOTTA SMOKED
– 20 –

FUSILLI PASTA WITH SEASONAL VEGETABLES WITH TOPINAMBUR SAUCE
– 16 –


SECOND COURSE

MIXED FRIED FISH “TROVATORE” WITH VEGETABLES AND TARTARA SAUCE
– 24 –

WHOLE FISH GRILED OR BAKED (DAY CATCH) WITH ROSEMARY POTATOES
– 26 –

BRAID OF SALMON AND UMBRINE FISH  OVER A MEDITERRANEAN CAPONATA
– 28 –

BEEF FILLET GRILLED OR IN GREEN PEPER SAUCE WITH GRILLED VEGETABLES
– 25 –

LAMB GARNISHED WITH A CHEF’S SAUCE AND VEGETABLES
– 22 –

VOLCANO OF VEGETABLES ON “CARASAU” BREAD
– 16 –

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