Hors d’oeuvre (cold)

HORS D'OEUVRE (cold)

  • Hors d’oeuvre “Puntulina”
    140 kn
  • “Sea” raw mix
    150 kn
  • Seabream carpaccio with rucola
    115 kn
  • Scampi raw
    150 kn
  • Sea truffle “dondoli” (10 pcs.)
    110 kn
  • Shrimps “oil & lemon” on rucola
    110 kn
  • Salmon marinated
    110 kn
  • Octopus salad
    115 kn
  • Salted anchovies or marinated or mixed
    85 kn
  • Cheese with truffle or pecorino or mixed
    95 kn
  • Dryed ham with melone
    95 kn
  • Beef carpaccio with parmesan cheese
    115 kn
  • Caprese salad
    95 kn
  • Tuna tartar
    115 kn
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