A curated selection of seafood specialties, including marinated anchovies, daily catch tartare, baccalà mantecato crostini, and assorted shellfish.
Thinly sliced raw red shrimp, citrus finger lime, crispy pane carasau, and fresh basil oil.
Tender baby octopus slow-braised in San Marzano tomato sauce with black olives, capers, and chili.
Traditional meatballs with a molten fontina heart, rich tomato sauce and fresh Basil
Creamy burrata and aged Prosciutto di Parma, finished with balsamic glaze at the table.
Squid ink tagliolini with premium scampi and creamy stracciatella, finished with fresh orange zest.
Bucatini with Pecorino Romano DOP and toasted black pepper.
Bronze-die spaghetti tossed with fresh clams, garlic, white wine and parsley olive oil
Mini potato gnocchi tossed with tender baby squid, shaved mullet bottarga, and a hint of lemon.
Layered fresh pasta with 6-hour slow-cooked meatballs ragù and creamy béchamel.
A mixed grill platter of the daily catch, jumbo prawns, and tender calamari with a lemon-herb drizzle.
Fresh catch of the day baked in parchment paper with cherry tomatoes, capers, olives, and white wine.
Seared yellowfin tuna in a pistachio-black pepper crust, served over caramelized Tropea onions and black olives.
Baked stuffed cuttlefish rings served over a velvety, sweet green pea purée.
Prime striploin, grilled over open fire, finished with vibrant rosemary-herb oil and shaved black truffle tableside.
Double-fried Roman-style artichoke, sea salt, and lemon.
Grilled asparagus spears finished with sea salt flakes and extra virgin olive oil.
Sautéed broccolini with golden garlic, olive oil, and a pinch of crushed red pepper.
Rosemary and Garlic Roasted potatoes edges
Light choux pastry filled to order with espresso-infused mascarpone cream and dusted with cocoa.
Fresh strawberries layered with a rich, whipped sweet cream and mascarpone fold.
Creamy house-made lemon sorbet served inside a frozen, natural lemon shell.
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