Adelaide's Menu
Here is our new menu, with the creations of our Executive Chef Gabriele Muro, who will lead you to a unique culinary experience.
Entrees
Il carciofo si fa in tre
Roasted artichoke, almond milk and mint
Euro 28.00
Il vizietto
Fish of the day sandwich, harissa and endive
Euro 28.00
Crazy duck
Duck breast, turnips and bao with pulled duck leg
Euro 28.00
Appunti di viaggio
Tom Yum soup, smoked lobster and potatoes
Euro 28.00
First Course
Il Cicerone viaggiatore
Canneroni pasta with baby squid, grass peas and shichimi togarashi
Euro 32.00
La cicarella nuda
Tagliolini pasta, mantis shrimp with its “brown stock”, black lemon powder
Euro 32.00
L’abito non fa il monaco
Risotto with provolone del monaco and sour butter, burnt winter vegetables stock
Euro 32.00
Transumanza
Lamb and wild chicory ravioli, in cacio e pepe broth
Euro 32.00
Main Course
A tutto rombo
Turbot, mandarin and scorzanera
Euro 42.00
In fondo al mar
Fish soup, tomato puff pastry, tarallo and bottarga
Euro 42.00
Chi ha incastrato Roger Rabbit?
Rabbit roll, carrots and corn
Euro 42.00
Incavolato nero
Beef fillet, miso cream with hazelnuts from Viterbo and black cabbage
Euro 42.00
Dessert
Brontolo
Creamy Bronte salted pistachio, mascarpone cheese and lime chantilly and berries coulis
Euro 18.00
Peccato capitale
Cocoa breton, foam and chocolate tenerella, semifreddo and coffee granita
Euro 18.00
L’oro di Procida
Whipped ganache and lemon compote with white chocolate
Euro 18.00
Un Salto ai Tropici
Coconut Cream and Crumble, Banana Compote, and Spiced Caramel Sauce
Euro 18.00