From the sea

Wild tune tartare “Alla Panzanella”

Salmon tartare with avocado and lime

Imperial seafood salad with citronette

Apulian stracciatella di burrata IGP with Cantabrian anchovies, cherry tomatoes confit and arugula

Mussels mariniere

Clams Sautè

Gratinated oysters with Apulian burrata stracciata IGP, chlorophyll and caviar

Marinated Salmon in tropical souce, lotus flowers and sesame seeds

RAW SEAFOOD

Oyster, purple prawns , scampi, scallops

Tessa’s plateaux of raw seafood – 4 oyster, 4 purple prawns , 4 scampi, 4 scallops – recommended for 2 person

From the land

Prosciutto di Parma 36 months with mozzarella di bufala

Burrata Pugliese IGP with gazpacho of cherry tomatoes, croutons and basil pesto

Imperial Caprese with tomato, Bufala campana DOP, basil and carasau bread

Amatriciana and Cacio e Pepe fried pizza dough balls

RAW MEAT

Angus beef tartare with Apulian burrata PGI, cherry tomatoes and basil

Angus beef tartare with poached egg, fresh truffle and carasau bread

Angus beef tartare with taralli and caramelized red

From the sea

Spaghettone with the catch of the day  (min 2 person)

Caserecce “Al Profumo di Mare” (seafood)

Casarecce with clams and organic bottarga of Cabras

Tagliatelle with octopus ragù served in a crispy wafer of Pecorino Romano DOP

Gnocchi with clams and fresh truffles

Gnocchi with clams, green pistachios of Bronte and lemon flavoring

Squid ink spaghettone with mussels and pachino

Spaghettone with prawn bisque from Formentera, apulian stracciatella di burrata IGP and saffron

From the land

Pumpink raviolo with yellow datterini tomotoes, sausages, pecorino fondue and lime

Tricolor Tagliatelle in tomato water, basil cream and bufala campana DOP

Spaghettone alla carbonara with fresh truffles

Spaghettone with summer version of amatriciana sauce, Pecorino Romano DOP and guanciale di Norcia IGP

Spaghettone “Carbonara” with Pecorino Romano DOP and guanciale di Norcia IGP

Spaghetti alla chitarra “Gricia” with Pecorino Romano DOP and guanciale di Norcia

Spaghettone with zucchini cream, dried tomatoes and salted ricotta

From the sea

Catch of the day with side dish

Fried prawn and Formentera calamari

Fried chipirones

Grilled prawns

The Chef’s “Summer Breeze” salmon steak  with salsa verde

Octopus cooked at low temperatures, seared and served with “Pappa al Pomodoro”, Apulian stracciatella di burrata IGP and taggiasche olives

Sesame-crusted tuna tataki with teriyaki sauce and mixed

Swordfish millefoglie with pistachio sauce and crispy bread wafer

From the land

Beef filet with Amarano reduction,cherry tomatoes confit and mashed potatoes with a rosemary aroma

Grilled beef filet

Grilled beef filet with caramelized red onion

Grilled beef filet with arugula, grana cheese and balsamic vinegar

Cutlet milanese