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Tasting Menu

Marcello’s tasting menu

Marcello’s tasting menu 55
• Marinated anchovies with preserved lemon and a parsley crostino
• Cuttlefish tagliatelle with cavolo nero (black kale) pesto and rosemary chickpeas
• Anchovies served piping hot
• Porchetta-style raguse (spiny dye-murices)
• Gurnard terrine with roasted potato foam and rosemary crumble
• Tagliolino della Baia (tagliolini with catch from the bay)
• Charcoal-grilled sea bass fillet on potato cream with sautéed spinach and raisins
• A taste of Gina’s ciambellina (a traditional Italian ring cake) with zabaglione Marcello’s tasting menu is served only when ordered by the whole table. The price includes cover charge and water. Wine is not included.
Selection of hot and cold starters
3 tastes of cold starters and 4 tastes of hot starters 28,50
• Marinated anchovies with preserved lemon sauce and a parsley crostino
• Cuttlefish tagliatelle with cavolo nero (black kale) pesto and rosemary chickpeas
• Mackerel morsel, beetroot biscuit and herbed yogurt sauce
• Anchovies served piping hot
• Porchetta-style raguse (spiny dye-murices)
• Gurnard terrine with roasted potato foam and rosemary crumble
• Mullet “arrosticino” (skewer) with yakitori sauce
Selection of cold starters
5 tastes 19,50
• Tiger prawns with cocktail sauce and mixed wild greens
• Marinated anchovies with preserved lemon sauce and a parsley crostino
• Cuttlefish tagliatelle with cavolo nero (black kale) pesto and rosemary chickpeas
• Mackerel morsel with beetroot biscuit and herbed yogurt sauce
• Salt cod and savoy cabbage roulade with caper mayonnaise
Selection of hot starters
5 tastes 19,50
• Anchovies served piping hot with green bread
• Porchetta-style raguse (spiny dye-murices)
• Seared scallops with saffron celeriac cream and balsamic-kissed agretti (monk's beard)
• Gurnard terrine with roasted potato foam and rosemary crumble
• Mullet “arrosticino” (skewer) with yakitori sauce

Cold Starters

Tiger prawns with cocktail sauce and mixed wild greens 16
Fresh product, blast chilled at -25°C Gluten Friendly 2, 3, 4, 12
Marinated anchovies with preserved lemon sauce and a parsley crostino 13
Fresh product, blast chilled at -25°C Gluten Friendly 3, 4, 12
Cuttlefish tagliatelle with cavolo nero (black kale) pesto and rosemary chickpeas 14,50
Fresh product, blast chilled at -25°C Gluten Friendly 12, 14
Mackerel morsel with beetroot biscuit and herbed yogurt sauce 14
Fresh product, blast chilled at -25°C Gluten Friendly 1, 4, 7, 12
Salt cod and savoy cabbage roulade with caper mayonnaise 15
Fresh product, blast chilled at -25°C Gluten Friendly 3, 4, 10, 12

Hot Starters

Anchovies served piping hot with green bread 14
Fresh product, blast chilled at -25°C 1, 4, 8
Porchetta-style raguse (spiny dye-murices) 14
Fresh product, blast chilled at -25°C Gluten Friendly 7, 12, 14, contains garlic
Seared scallops with saffron celeriac cream and balsamic-kissed agretti (monk's beard) 15
Fresh product, blast chilled at -25°C 9, 12, 14
Gurnard terrine with roasted potato foam and rosemary crumble 14
Fresh product, blast chilled at -25°C Gluten Friendly 3, 4, 7, 12
Mullet “arrosticino” (skewer) with yakitori sauce 2 per piece
Fresh product, blast chilled at -25°C Gluten Friendly 1, 4, 6, 11, 12
Vaporino 23
steamed sea bass fillet, tiger prawns and scampi served with Swiss chards and our housemade mayonnaise Fresh product, blast chilled at -25°C Gluten Friendly 2, 3, 4, 10, 12
Steamed Scampi 28
Fresh product, blast chilled at -25°C Gluten Friendly 2, 3, 10, 12

First Courses

Tagliolino della Baia (tagliolini with catch from the bay) 15
with molluscs and crustaceans, garlic oil and parsley sauce Fresh product, blast chilled at -25°C 1, 2, 3, 9, 12, 14
Calamarata Pasta Massi del ’97 16
served with slightly spicy rustic tomato and shellfish sauce Fresh product, blast chilled at -25°C 1, 9, 12, 14
Verrigni Spaghett'Oro (gold-drawn spaghetti) creamed with coral, served with scallop and baby spinach 15
Fresh product, blast chilled at -25°C 1, 4, 12, 14
Ricotta ravioli with seared red mullet and asparagus 17
Fresh product, blast chilled at -25°C 1, 3, 4, 7, 9

Second Courses

Charcoal-grilled lemongrass-scented sea bass skewer on asparagus cream with toasted corn and causa sphere 24
Fresh product, blast chilled at -25°C Gluten Friendly 4, 12
Charcoal-grilled mixed fish from the Adriatic Sea 26
Fresh product, blast chilled at -25°C 1, 2, 4, 6, 8, 10, 12, 14
Roasted fish served with potatoes, cherry tomatoes and Taggiasca olives 27 per portion
Gluten Friendly 4, 9, 12
Charcoal-grilled fish served with sautéed green vegetables and boiled potatoes 27 per portion
Gluten Friendly 4, 9
Mixed fried fish, with or without bones 21
Fresh product, blast chilled at -25°C 1, 2, 4, 12, 14
Charcoal-grilled calamari and tiger prawns 24
Fresh product, blast chilled at -25°C 2, 12, 14

Side Dishes

Roast Potatoes 6
contains garlic
Sautéed green vegetables and potatoes 6
contains garlic
Mixed Salad 5
Potato chips 6
1, may contain gluten
Morgan sweet and sour “giardiniera” (pickled vegetables) 6
1, may contain gluten 9, 12

Meat Menu

Cold cuts and cheese platter 14
Gluten Friendly 7, 12
Beef tartare 15
Fresh product, blast chilled at -25°C Gluten Friendly 3, 7, 10, 12
Veal meatballs in tomato sauce 15
1, 7, 9, 12
Spaghettone aglio e olio (oil and garlic), baby spinach, and confit cherry tomatoes 15
1
Penne with tomato sauce 10
1, 9, 12
Ragu with tagliolini 14
1, 3, 9, 12
Charcoal-grilled veal rib served with roast potatoes 5/hg
Fresh product, blast chilled at -25°C Gluten Friendly
Chicken cutlet with potato chips 12
Fresh product, blast chilled at -25°C 1, 2, 4, 8, 14

Desserts

Tiramisù in a jar 7
3, 7
Catalan cream 7
Gluten Friendly 3, 7
Brownies, coconut namelaka, and passion fruit sauce 8
3 dairy-free
Mixed berry cheesecake 8
Gluten friendly 1, 7

And...

Still or sparkling water2,50
Espresso1,50
Laced coffee2,50
Cappuccino3
Liqueurs4
Spirits6
Premium spirits8
Premium spirits3,50

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES
“EC REG. 1169/2011”

1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains and their derivatives, except:
a) wheat-based glucose syrups, including dextrose (1);
b) wheat-based maltodextrins (1);
c) glucose syrups based on barley;
d) cereals used to make alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and products thereof.
3. Eggs and products thereof.
4. Fish and products thereof. except:
a) fish gelatine used as a carrier for vitamin or carotenoid preparations;
b) gelatine or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and products thereof.
6. Soya and products thereof, except:
a) fully refined soya oil and fat (1);
b) natural mixed tocopherols (E306), natural O-alpha tocopherol, natural O-alpha tocopherol acetate, natural O-alpha tocopherol succinate from soya;
c) vegetable oils derived from phytosterols and phytosterol esters from soya;
d) plant stanol ester produced from vegetable oil sterols from soya.

7. Milk and products thereof (including lactose), except:
a) whey used to make alcoholic distillates, including ethyl alcohol of agricultural origin;
b) lactilol.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used to make alcoholic distillates, including ethyl alcohol of agricultural origin.
9. Celery and products thereof.
10. Mustard and products thereof.
11. Sesame seeds and products thereof.
12. Sulphur dioxide and sulphites in concentrations exceeding 10 mg/kg or 10 mg/litre in terms of total SO2 which is to be calculated for products as proposed ready as consumption or as reconstituted according to the instructions of the manufacturers.
13. Lupins and products thereof.
14. Molluscs and products thereof.

And the products thereof, in so far as the process that they have undergone is not likely to increase the level of allergenicity assessed by the Authority for the relevant product from which they originated.