Per Cominciare
CARPACCIO DI BRANZINO MARINATO
Branzino marinato, sedano ghiaccio, pompelmo rosa, olive taggiasche (4-9)
Marinated Sea Bass with Celery Ice, Pink Grapefruit, and Taggiasca Olives
CATALANA GAMBERI E POLPO*
Catalana di gamberi con polpo, vegetali frutta di stagione (2-9-14)
Catalan-style Shrimp with Octopus, Vegetables, and Seasonal Fruit
CALAMARO RIPIENO*
Calamaro farcito ripassato in padella, crema di patate allo zafferano e chips vegetali (1-2-7-14)
Stuffed squid sautéed in a pan, saffron potato cream and vegetable chips
3 OSTRICHE E 3 GAMBERI* ROSSI SICILIA (2-14)
3 oysters and 3 red Sicilian prawns
VITTORIA MIX
Selezione di salumi e formaggi, marmellate e composte di frutta (7) min 2 per.
Selection of Cured Meats and Cheeses with Fruit Jams and Preserves min. 2 pers.
TARTARE
Tartare di Fassona, formaggio erborinato, pomodoro semidry, acciuga e polvere di olive (1-4-7)
Fassona Beef Tartare with Blue Cheese, Semi-Dried Tomato, Anchovy, and Olive Powder
...................................................................................................................15
...................................................................................................................16
...................................................................................................................13
...............................................................................................................18
.....................................................................................................14 cad.
...............................................................................................................14
NellʼAcqua Bollente
SPAGHETTONE
Spaghettone Affumicato ”Oro Verrigni”, Cacio e pepe, battuto di gamberi* rossi e lime (1-2-7)
Smoked spaghetti "Oro Verrigni", cheese and pepper, chopped red prawns and lime ...................................................................................................................22
FUSILLORO
Fusilloro "Verrigni" al pesto leggero di basilico e pistacchi, crudo di scampi*, limone e pepe di Timut (1-2-7-8)
Fusilloro "Verrigni" Pasta with Light Basil and pistachio Pesto, Raw Scampi, Lemon, and Timut Pepper
..........................................................................................................16
BAULETTI
Tortelli all’astice*, ristretto di pomodoro, zafferano, verde di stagione e olio al prezzemolo (1-2-3-7)
Lobster Tortelli, Saffron Tomato Reduction, Seasonal Greens, and Parsley Oil
FREGOLA
Fregola ai frutti di mare*, olio al basilico e limone (1-2-7-9-14)
Fregola with Seafood, Basil Oil, and Lemon
RISO AL VERDE
Risotto alla crema di piselli, pomodorini confit, burrata e terra di olive taggiaschemin. 2 pers. (7-9)
Risotto with Pea Cream, Confit Cherry Tomatoes, Burrata, and Taggiasca Olive Crumbles (min. 2 pers
PACCHERO
Pacchero fresco, ragù di Fassona e funghi* porcini (1-3-7-9)
Fresh pasta with Fassona Beef and Porcini
Mushroom Ragù
..........................................................................................................16
.....................................................................................................13
) .................................................................................................... 13 cad.
.....................................................................................................13
A FuocoVivo
BRANZINO ALLA MEDITERRANEA
Branzino alla mediterranea con morbido di patate, pomodorini, olive Taggiasche (2-4)
Mediterranean style Sea Bass with Mashed Potatoes, Cherry Tomatoes, and Taggiasca Olives
.................................................................................................................20
TONNO ROSSO
Bistecca di Tonno* marinato in salsa Ponzu, fragole, erba cipollina e gel ai lamponi (4-6)
Tuna steak marinated in Ponzu sauce, with strawberries, chives, and raspberry gel
..................................................................................................................18
POLPO ALLA PLANCIA
Polpo* ripassato, crema di scarola, burrata e chips di pane al peperoncino (1-7-14)
Sautéed Octopus, Chicory Cream, Burrata, and Chili Pepper Bread Chips ..................................................................................................................17
TAGLIATA DI MANZO
Tagliata di manzo, asparagi freschi e Raspadura Bella Lodi (7)
Beef tagliata with late red radicchio, reduced in red wine.
COTOLETTA VEGETALE
Cotoletta di melanzana, ristretto di pomodoro, formaggio stracciatella e olio al basilico (1-3-5-7)
Eggplant cutlet, tomato reduction, stracciatella cheese and basil oil
VITTORIA BURGER
Burger di Scottona 180gr. formaggio Brie, bacon, scarola ripassata, pomodoro, salsa BBQ affumicata e patate fritte (1-5-7)
Scottona Burger 180gr. Brie cheese, bacon, sautéed escarole, tomato with smoked BBQ sauce and french fries
..........................................................................................................................18
...................................................................................................................14
...................................................................................................................14
Per Finire in Dolcezza
SEMIFREDDO
Semifreddo alle fragole e basilico (7)
Strawberry and Basil Semifreddo ........................................................................................................7
TIRAMISÙ
Biscotti mascarpone uova zucchero (1-3-7)
Tiramisu, Mascarpone egg sugar biscuits
........................................................................................................7
TARTE TATIN
Torta di mele con gelato alla vaniglia (1-3-7)
Tarte Tatin with Vanilla Ice Cream
CHEESECAKE
Cheese cake ai frutti di bosco (1-7-8)
Berries cheese cake
.......................................................................................................8
.......................................................................................................7
