{"id":7877,"date":"2022-10-26T10:17:06","date_gmt":"2022-10-26T08:17:06","guid":{"rendered":"https:\/\/laccademia.it\/menu-la-carte\/"},"modified":"2024-03-01T01:06:40","modified_gmt":"2024-03-01T00:06:40","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 tasting \u20ac 24,00<\/strong>:<\/h5>\n

\u25cf Mediterranean escape, aromatic herbs, pink Salt<\/p>\n

\u25cf Red Prawn tartar<\/p>\n

\u25cf Scallop, black Salt and Baikal Caviar<\/p>\n

\u25cf Lomo by Gadus Morhua (salted cod) Premium \u201cEdicion Limitada\u201d Giraldo and cherry Tomato<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Oyster casting \u20ac 24,00<\/strong>:<\/h5>\n

\u25cf 2 Gillardeau
\n\u25cf 2 Kys Marine
\n\u25cf 2 Prestige de Mers<\/p>\n

\u25cf Amberjack tartare, parsley sauce, lime gel, caper powder from San Basilio, cantaloupe cream, celery brittle, radish and organic microvegetables \u20ac22,00<\/strong><\/p>\n<\/div>\n

\u25cf Tuna tartare, buffalo cream, basil sauce, Villa San Giuseppe orange cream Slow Food presidium, lime gel and organic microvegetables \u20ac22,00<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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

\u25cf Cuttlefish Tentacle, Beetroot with Honey, Lime gel, Mayonnaise with wild fennel and roasted prawns \u20ac20,00<\/span><\/strong><\/p>\n

\u25cf Aspromonte Potato pie, Octopus and Caciocavallo cheese fondue from Cimin\u00e0 Slow Food presidium \u20ac16,00<\/span><\/strong><\/p>\n

\u25cf Cuttlefish tagliatella, Avocado cream, Cucumber and salted Lemon \u20ac20,00<\/span><\/strong><\/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 \u20ac20,00<\/span><\/strong><\/p>\n

\u25cf Carnaroli rice from Sibari \u201cGreat Reserve Magisa\u201d, Pistachio, red shrimp, Nettle cream, Carolea and Bergamot from Reggio Calabria \u20ac20,00<\/span><\/strong><\/p>\n

\u25cf Stroncatura pasta \u201cSorelle Salerno\u201d, chopped Tuna, Ottobratica olive powder Slow Food presidium and Orange, Lemon and Bergamot sauce from Reggio Calabria \u20ac19,00<\/span><\/strong><\/p>\n

\u25cf Linguine \u201cSorelle Salerno\u201d, Monkfish, Zucchini filang\u00e9 and Gray Mullet roe from Orbetello Slow Food Presidium \u20ac19,00<\/span><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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

\u25cf Monkfish tail in rice flour batter, Spinach with extra virgin olive oil \u201cOttobratico Olearia San Giorgio\u201d Slow Food Presidium, Green Apple mousse and Asparagus cream \u20ac22,00<\/span><\/strong><\/p>\n

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

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

\u25cf Cod \u201cLomo Especial Premium Gadus Morhua \u201cGiraldo\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 \u20ac24,00<\/span><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Meat menu<\/strong><\/h3>\n
Tasting menu \u20ac22,00<\/strong>:<\/h5>\n

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

\u25cf Capocollo Azze Anca Slow Food Presidium, 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 cheese fondue from Cimin\u00e0 Slow Food Presidium Siciliano Farm<\/p>\n

Land appetizers<\/h5>\n

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

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

\u25cf Ricotta cappellacci fresh pasta made with Perrone Mallorca flour, Grana and Caciocavallo cheese in white cream, flamb\u00e9ed almonds and arugola \u20ac16,00<\/span><\/strong><\/p>\n

\u25cf \u201cMagisa\u201d Carnaroli rice from Sibari aged 30 months, smoked Caciocavallo Cimin\u00e0 cheese, red fruit sauce and mint leaves \u20ac20,00<\/span><\/strong><\/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<\/span><\/strong><\/p>\n

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

\u25cf Sirloin of Lamb, creamy Caciocavallo cheese from Cimin\u00e0 \u201cSlow Food Presidium\u201d and \u2018Nduja di Spilinga salami \u20ac22,00<\/span><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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

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

\u25cf Pancakes, Chantilly cream, Berries, Cocoa crumble, Cantaloupe Melon ice cream and crunchy with Sesami \u20ac10,00<\/span><\/strong><\/p>\n

\u25cf Strawberry parfait, Vanilla Mascarpone, Chocolate crumble and Berries \u20ac10,00<\/span><\/strong><\/p>\n

\u25cf Reggio Calabria Bergamot sorbet, Cocoa crumble and Berry sauce \u20ac6,00<\/span><\/strong><\/p>\n

\u25cf Decomposed cannolo of Aspromonte ricotta, chopped Pistachios and Chocolate cream \u20ac8,00<\/span><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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{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

{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<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Men\u00f9L’A Carte Fish appetizers Raw fish tasting \u20ac 24,00: \u25cf Mediterranean escape, aromatic herbs, pink Salt \u25cf Red Prawn tartar \u25cf Scallop, black Salt and Baikal Caviar \u25cf Lomo by Gadus Morhua (salted cod) Premium \u201cEdicion Limitada\u201d Giraldo and cherry […]<\/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 tasting \u20ac 24,00: \u25cf Mediterranean escape, aromatic herbs, pink Salt \u25cf Red Prawn tartar \u25cf Scallop, black Salt and\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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