{"id":7877,"date":"2022-10-26T10:17:06","date_gmt":"2022-10-26T08:17:06","guid":{"rendered":"https:\/\/laccademia.it\/menu-la-carte\/"},"modified":"2026-07-23T15:05:10","modified_gmt":"2026-07-23T13:05:10","slug":"menu-la-carte","status":"publish","type":"page","link":"https:\/\/laccademia.it\/en\/menu-la-carte\/","title":{"rendered":"Men\u00f9 L’A Carte"},"content":{"rendered":"
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Men\u00f9<\/span>L’ A Carte<\/h2>\n
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Fish appetizers <\/strong><\/h3>\n
Raw fish<\/strong>:<\/h5>\n

\u25cf Gillardeau oyster tasting – priced per piece \u20ac5,00<\/p>\n

\u25cf Guacamole, spiced red Prawns and Goat cheese with aromatic herbs \u20ac24,00<\/p>\n

\u25cf Amberjack tartare, parsley sauce, lime gel, caper powder from San Basilio, cantaloupe cream, celery brittle, radish and organic microvegetables \u20ac23,00<\/p>\n

\u25cf Diced Scallops, Cherry Tomato, Basil sauce, and Lime gel \u20ac22,00<\/p>\n

\u25cf Amberjack tartare, parsley sauce, lime gel, caper powder from San Basilio, cantaloupe cream, celery brittle, radish and organic microvegetables \u20ac24,00<\/p>\n

All the fish we serve is subjected to a killing procedure according to current regulations, for food safety and better conservation of the organoleptic characteristics (Reg.CE 853\/04)<\/p>\n

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In accordance with EC Reg. 1169\/11 we advise our guests that some dishes may contain allergens. (Reg.CE 853\/04)<\/p>\n

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{In accordance with EC Reg. 1169\/11 we advise our guests that some dishes may contain allergens. For more information, contact the staff} <\/p>\n

{In accordance with EC Reg. 1169\/11 we advise our guests that some dishes may contain allergens. For more information, contact the staff} <\/span><\/p>\n

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Cooked fish <\/strong>:<\/h4>\n

\u25cf Cuttlefish tagliatella, Avocado cream, Cucumber and salted Lemon \u20ac22,00 <\/p>\n

\u25cf Stockfish, Slow Food presidium Ottobratica Olive, Slow Food presidium Villa San Giuseppe Orange and Reggio Calabria Bergamot \u20ac 19,00<\/p>\n

\u25cf Aspromonte Potato pie, Octopus and Caciocavallo cheese fondue from Cimin\u00e0 Slow Food presidium \u20ac 17,00<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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First course<\/strong><\/h3>\n

\u25cf Spaghetti \u201cSorelle Salerno\u201d with sea urchins and Ottobratico extra virgin olive oil Slow Food presidium \u20ac22,00 <\/p>\n

\u25cf Carnaroli rice from Sibari \u201cGreat Reserve Magisa\u201d, Pistachio, red shrimp, Nettle cream, Carolea and Bergamot from Reggio Calabria \u20ac22,00<\/p>\n

\u25cf Struncatura pasta \u201cSorelle Salerno\u201d, chopped Tuna, Ottobratica olive powder Slow Food presidium and Orange, Lemon and Bergamot sauce from Reggio Calabria \u20ac20,00<\/p>\n

\u25cf Vegetable Ravioli (Nettles, Spinach, Swiss Chard, Chicory), Ricotta and Parmesan cheese, Gazpacho, Clams, Basil sauce and Crunchy Bread with Reggio Calabria Bergamot \u20ac20,00
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\n(Vegetable Ravioli (Nettles, Spinach, Swiss Chard, Chicory), Ricotta and Parmesan cheese, Gazpacho, Clams, Basil sauce and Crunchy Bread with Reggio Calabria Bergamot)<\/p>\n

\u25cf Linguine pasta \u201cSorelle Salerno\u201d, Monkfish, Zucchini filang\u00e9 and Gray Mullet roe from Orbetello Slow Food Presidium \u20ac20,00<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Second Courses<\/strong><\/h3>\n

\u25cf Roasted Octopus, chickpea cream and cherry Tomato extract, Tropea red onion mustard, confit tomato and Black salt \u20ac22,00 <\/p>\n

\u25cf Amberjack, red turnip with honey, fennel mayonnaise and lime gel \u20ac22,00<\/p>\n

\u25cf Fried Squid and Shrimps \u20ac24,00<\/p>\n

\u25cf Cod Lomo Especial (Gadus Morhua) \u201cLa Nef\u201d, Orange Sorbet from Villa San Giuseppe with Datterino Tomato, Lazarus Almond, Anchovies and Basil and with Crunchy Organic Mallorca Perrone Flour and Pink Salt Tomato \u20ac26,00<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Meat menu<\/strong><\/h3>\n
Land appetizers<\/h5>\n

\u25cf Bellina Potato pie, Aspromontano Speck and Caciocavallo di Cimin\u00e0 fondue Slow Food Presidium Siciliano Farm \u20ac16,00 <\/p>\n

Tasting menu \u20ac22,00<\/strong>:<\/h5>\n

\u25cf Canolo raw ham
\n(Canolo raw ham)<\/p>\n

\u25cf Capocollo Azze Anca, a typical cold meat Agririggio Agricultural Company<\/p>\n

\u25cf Calabrese Pecorino Cheese, Spilinga Nduja salami and Mostarda Red Onion from Tropea-Calabria I.G.P.<\/p>\n

\u25cf Bellina Potato pie, Aspromontano Speck and Caciocavallo di Cimin\u00e0 fondue Slow Food Presidium Siciliano Farm<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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First course<\/strong><\/h3>\n

\u25cf Cappellacci all\u2019uovo, Cuore di Ricotta, Ciliegino pelato, Melanzana, Basilico e Caciocavallo di Cimin\u00e0* \u20ac18,00<\/span><\/strong>
\n(Fresh Egg Cappellacci pasta, filled with Ricotta, peeled Cherry, Aubergine, Basil and Caciocavallo Cimin\u00e0 cheese) <\/p>\n

\u25cf \u201cMagisa\u201d Carnaroli rice from Sibari aged 30 months, smoked Caciocavallo Cimin\u00e0 cheese, red fruit sauce and mint leaves \u20ac18,00<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Main course<\/strong><\/h3>\n

\u25cf Black Pork fillet, Aspromontano Speck, stuffed Cabbage and crunchy Sunflower Seeds \u20ac20,00 <\/p>\n

\u25cf Stewed Veal Cheeks Podolico breed \u201cSlow Food Presidium\u201d Enzo Ioppolo Farm at Magliocco Calabrese wine \u20ac20,00<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Dessert<\/strong><\/h3>\n

\u25cf TiramiChoux, Hazelmut praline, Moka cream and coffee crunch \u20ac10,00 <\/p>\n

\u25cf Vanilla Mascarpone cheese, 70% dark chocolate discs, red fruits sauce and mint crumble \u20ac10,00<\/p>\n

\u25cf Strawberry Cheesecake, Almond crumble and Berries \u20ac10,00 <\/span><\/strong>
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\u25cf Reggio Calabria Bergamot sorbet, Cocoa crumble and Berry sauce \u20ac6,00<\/span><\/strong>
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\u25cf Cannolo scomposto di Ricotta Aspromontana, granella di Pistacchio e crema di Cioccolato \u20ac8,00<\/span><\/strong>
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Men\u00f9L’ A Carte Fish appetizers Raw fish: \u25cf Gillardeau oyster tasting – priced per piece \u20ac5,00 \u25cf Guacamole, spiced red Prawns and Goat cheese with aromatic herbs \u20ac24,00 \u25cf Amberjack tartare, parsley sauce, lime gel, caper powder from San Basilio, […]<\/p>\n","protected":false},"author":12,"featured_media":7635,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-7877","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nMen\u00f9 L'A Carte<\/title>\n<meta name=\"description\" content=\"Men\u00f9L' A Carte Fish appetizers Raw fish: \u25cf Gillardeau oyster tasting - priced per piece \u20ac5,00 \u25cf Guacamole, spiced red Prawns and Goat cheese with aromatic\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/laccademia.it\/en\/menu-la-carte\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Men\u00f9 L'A Carte\" \/>\n<meta property=\"og:description\" content=\"Men\u00f9L' A Carte Fish appetizers Raw fish: \u25cf Gillardeau oyster tasting - 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