Rodrigo

Plateau of raw fish

Scampi, red prawns, oysters, urchins, tuna tartare and amberjack tartare

Bluefin tuna tartare

Foie gras, pomegranate gel and black sesame

Amberjack tartare marinated in citrus

Tuna carpaccio

With pink pepper dressing and crispy vegetables

Oyster Gillardeau (each)

Oyster Kys (each)

French cupped oyster (each)

Red prawn (each)

Scampo (each)

Sea urchin (each)

Rodrigo appetizer

Scampi, shrimps, mantis shrimps and seafood salad all steamed and served with cocktail sauce

Shrimp salad with arugula and fennels

Homemade crostini

With Normandy butter and Cantabrian anchovies with pan brioche

Scallops on yellow zucchini cream and beetroot sprouts

Fried calamari and zucchini

Culatello di Zibello D.o.p. and 24 months Grana Padano

Beef tenderloin carpaccio, raw scampi, white truffle oil and cherry crumble

Sangiovese-glazed octopus on smoked potatoes cream and guanciale chips

Spaghetti with baby squids

Linguine with cherry tomatoes and lobster

Creamy risotto with shellfish reduction, red shrimp carpaccio and violets

Spaghetti alla chitarra with oysters and mullet roe

Seafood lasagna with egg pasta, buffalo stracciatella, mussels and zucchini pesto

Traditional tortellini in meat broth

Tagliatelle Bolognese

Braised beef cheek tortellini in Barolo wine

Anchovy butter, caper powder and Sangiovese wine reduction

Penne with Vodka

Fillet of croaker on pea cream, speck chips and balsamic vinegar pearls

Sole fillets

With chard, zucchini and shellfish broth

Grilled calamari

Grilled scampi

Lobster catalan-style

Petronian Schnitzel with Prosciutto di Parma and Parmigiano Reggiano

Simmered in meat broth

Beef tartare with Djion mustard dressing and whiskey

Rodrigo beef filet

Wrapped in guanciale, simmered in brandy with beef demi-glace

Beef fillet

In a bread crust, with nori seaweed, Topinambur and red wine sauce

Piglet with salted caramel and lard-wrapped shrimp

Grilled or steamed seasonal vegetables

Smoked baked patate

Traditional ratatouille Bolognese style

Spinach

Sour, garlic, oil and chili pepper, butter and Parmigiano Reggiano