Ristorante Al Salisà | ©2024 All rights reserved
Menù SUMMER
STARTERS
Eggplant parmigiana with buffalo mozzarella cream
16
Veal with tuna sauce and capers
17
Savoury “chiacchiera” with burrata, Cantabrian anchovies and tomato sauce
16
Scallops au gratin – 3 pieces
16
Prosciutto from arma with tempura vegetables
16
Raw fish appetizzer: marinated salmon with cardamom – langoustine – red prawn
27
Traditional Bourguignonne snails
16
Chickpeas hummus, octopus and dehydrated tomatoes
17
FIRST COURSES
Risotto with boletus mushrooms and rosemary
16 p.p. (min 2 portions)
Gragnano IGP spaghetti, Cacio cheese and black pepper
16
Tagliolini with salted butter, lemon and tuna tartare
17
Gragnano IGP paccheri with tomatoes, prawns and pistachio pesto
17
Homemade gnocchi with game wildboar ragout
16
Black rice salad with vegetables and smoked salmon
16
MAIN COURSES
Catalan style tuna
26
Chicken breast with Madras curry and basmati rice
24
Fish and vegetables tempura
25
Fish and vegetables tempura
25
Beef sliced steek with and baked potatoes
25
Beef tartare with eggplant and spicy pepper cream
25
Steamed fish with olives, capers, tomatoes and rosemary flavoured oil
26
Local fresh fish – according to availability
€ daily market price
Ristorante Al Salisà ©