Fourteenth floor s Tasting menu

Transcription

1 Fourteenth floor s Tasting menu Our tasting menu is a continuous journey in the flavors of our cuisine We often change dishes to give to you the possibility to appreciate the Chef s novelty Octopus glazed with smoked potatoes, green celery and mushrooms Mackerel burnt, escarole and provola Home made tortelli with cuttlefish drowned in red wine and mascarpone Turbot with pumpkin, late radicchio and raspberry powder Ricotta, pear and chocolate.60,00 p.p excluding wine.70,00 p.p. with our selection of 3 wines by the glass

2 Fourteenth floor Oysters Daniel Sorlut. 6,00 Oyster bred on the French coast of the Charente-Maritime, are recognizable by the unique texture, delicate and melting in the mouth. Iodized and tasty at the beginning and ends with intense nutty flavor Muirgen. 5,00 Wild oyster gathered in Ireland and refined in Mont Saint Michel s bay. Papillon. 5,00 Four season oyster with a though flesh, slightly salted with a hazelnut sent in the final. Raw Fish The Tartare.24,00 from daily catch Raw fish.40,00 Carpaccio, tartare and seafood from the daily catch Crustaceans.36,00 Scampi of the Adriatic and red prawns of Mazara del Vallo Just a couple of words: in our restaurant, fish just purchased is felled and then served, as regulation ce 853/2004 of the Ministery of Health, which provides: that the fishery products consumed raw or almost raw shall be subjected to freezing at a temperature not exceeding -20 in every part of its mass for at least 24 hours and the treatment should be performed on the row or finished product

3 Appetizers Octopus glazed with smoked potatoes, green celery and mushrooms.19,00 Fennel marinated ricciola with chicory, anchovies and white pizza.22,00 Herbs roasted squid with chickpeas, stewed red onion and ginger.20,00 Mackerel burnt, escarole and provola.19,00 All our pastries, bread and cakes are homemade, using rough and wheat flours, wholemeal flours, buckwheat flour All flours are made in a stone mill working with water movement As tradition sourdough is an ingredient prince of our preparations

4 First Courses Fusilloni Felicetti with pistachio pesto, tuna tartare and mullet bottarga.21,00 Rosemary tagliatelle with pink prawns, lime and black garlic.22,00 Spaghettoni Felicetti with clams yellow tomato and sea asparagus.19,00 Home made tortelli with cuttlefish drowned in red wine and mascarpone.20,00 Rice with scampi, hazelnuts and smoked robiola ( minimum two people ).23,00 p.p. The celiac corner Rice and penne pasta with alla bove sauces

5 Main Courses The Fish Black sesame tuna, carrots and passion fruit.23,00 Salt cod sel. Giraldo with potatoes, cabbage black and dried pepper.29,00 Turbot with pumpkin, late radicchio and raspberry powder.24,00 Roast seabass with spelled, chestnuts and mullet bottarga.24,00 Crustaceans.12,00 all'hg The fish and its " cooking ".9,50 all hg * In potato crust-in zucchini crust-in olive crust * At Sea Salt - Citrus Salt - Salt with herbs * In guazzetto made with three different kind of tomatoes (San Marzano, Pachino and datterini) Just a couple of words: in our restaurant, fish just purchased is felled and then served, as regulation ce 853/2004 of the Ministery of Health, which provides: that the fishery products consumed raw or almost raw shall be subjected to freezing at a temperature not exceeding -20 in every part of its mass for at least 24 hours and the treatment should be performed on the row or finished product

6 Side dishes Spinach with raisin and pine nuts. 7,00 Spinach with cheese and pepper. 6,00 Mashed potatoes with truffle sauce. 7,00 Mashed potatoes with butter and anchovies. 7,00 Roasted radicchio with hazelnuts and balsamic vinegar. 8,00 The Intruders Roasted artichoke and fried with aromatic herbs.18,00 Parma ham with fried dumpling burnt wheat and taleggio.16,00 The Cacio e pepe.16,00 Manza Fassona burger, chips of purple potatoes with mango mayonnaise and curry.23,00 Crispy egg with hazelnuts and parmesan.19,00

7 Desserts Whipped Ice cream. 7,00 (Cream, hazelnut, pistacchio Bronte ) Homemade sorbets. 7,00 (Sorrento lemon, straberry) Tiramisu ball with coffee heart, cocoa crumble and Maldon salt.11,00 Liquor recommended in combination: Solerno Orange liquor. 8,00 Ricotta, pear and chocolate.10,00 Distillate recommended in combination: Cognac with Williams pears François Peyrot. 8,00 Chestnut, caramel and hazelnut mousse.11,00 Liquor recommended in combination: Nocino di San Giovanni Sarandrea. 7,00 Eggnog, chocolate salt and sour cherries.11,00 Liquor recommended in combination: Cherry liquor Antica Distilleria Quaglia. 8,00 Red fruit cheesecake and speculoos with sorbet raspberry and campari.10,00 Distillate recommended in combination: Gin Gil Vecchio Magazzino Doganale. 8,00