TONGUE
The Menu
"A journey through authentic flavors and fresh ingredients, our Menu is an ode to Italian culinary tradition, with a touch of creativity. Each dish is prepared with passion to offer you a unique gastronomic experience, where quality and taste meet in perfect harmony."
Food & Drinks
* All fish is subject to current regulations regarding freezing, chilling and thawing.
with buffalo mozzarella, red datterino cream, basil pesto and parmesan fondue.
Ricciola, olive, capperi di Pantelleria, melanzane nostrane, sedano, cipolla, passata di pomodoro, olio evo e aceto.
Bao buns with mini Wagyu A5 burgers, tempura sage, black truffle mayo, honey mustard and truffle slices Allergens: 2-4-7-9-13
Bao buns with salmon tartare, teriyaki sauce, tempura prawns, spicy mayo, sriracha and chives. Allergens: 2-3-4-5-7-13
Bao cotto al vapore con tonno rosso caramellato, Mirin, cipolla rossa di Tropea in agrodolce, salsa agrodolce, Mayo con sriracha e porro fritto. 1pz
Pan-fried soya beans with smoked Maldon salt
Piatto unico con : Bruschetta con i ricci , bruschetta con burro della Normandia e Acciughe del Cantabrico , gamberone rosso di Mazara marinato, ostrica Gillardeau calibro 3.
2 rice rocher with squid ink, Mazara red shrimp tartare, salmon tartare, squid and cod “Giraldo” in tempura and amberjack sashimi “Hamachi”
Sautè di vongole veraci con crostini di pane tostato e prezzemolo disidratato.
with fried leek and basil pesto
Baccalà , Seppia, Mazzancolle
4 pieces of prawns with panko in tempura with sweet and sour sauce, spicy mayo and salicornia
Cuttlefish fry with sweet and sour sauce.
Cod* “Giraldo” in tempura with mixed salad and sweet and sour sauce.
Raw or grilled scampi
Raw or grilled prawns
Piedmontese Fassona tartare, hazelnut potatoes, sweet and sour Tropea red onion and datterino cream
Trio of tartare with the 3 sauces
Crudité plate: 2 scampi, 2 red mazzara prawns, 2 oysters.
Crudité Royale
€80
Add. Caviar Prunier Paris
€30
Gillardeau oyster
Scialatielli di pasta fresca, julienne di seppia, tenerumi, datterini rossi, caciocavallo stagionato, zeste di limone .
Scialatielli di pasta fresca con vongole veraci, fiori di zucca , zeste di limone bio e prezzemolo disidratato.
Fresh pasta calamarata with scampi, red and yellow datterino tomatoes, wild fennel, panko and its tartare.
Udon orientali, con verdure ( peperoni, carote, zucchine, pak choi ) gambero rosso di Mazara saltate in Wok con salsa Teriyaki, Mirin, Miso, Sriracha e Paprika .
Fresh pasta busiate with Mazara red prawns and Bronte pistachio pesto.
Scialatielli di pasta fresca con ricciola, finocchietto selvatico, panko e zeste di limone
Fresh pasta calamarata with monkfish*, on a cream of broad beans, red and yellow datterini tomatoes and Ragusano D.O.P. cloud
Fresh pasta tonnarelli with Pecorino Romano D.O.P., Mazara red shrimp tartare and its bisque.
Fresh pasta tonnarelli with Pecorino Romano D.O.P. and black truffle.
Fresh pasta spaghetti with cream of local aubergines and mint, baked ricotta foam from Cinisara cow and crumble of dried cherry tomatoes
Fresh pasta tagliatelle with white black pork ragù, carrot brunoise, celery, onion and stracciatella.
Tajarin all’uovo con burro della Normandia e tartufo uncinato nero siciliano.
Seared red tuna, sweet and sour Tropea onion, courgette chips and seasonal vegetables.
Tonno Rosso* Balfego’ scottato con tortino di patate al burro chiarificato aromatizzato all’erbette e misticanza.
Cod cooked at low temperature with potato foam and drops of saffron.
Pan-fried snapper, with its crispy skin, chard, mashed potatoes and sweet and sour pepper sauce
2 gamberoni di Mazara del Vallo di prima e 2 scamponi grigliati, con misticanza, mayo al lime e salsa Ponzu
Petto d’anatra francese cotto a bassa temperatura con demi glace all’arancia, vellutata di patate e verdure di stagione.
Iberian fillet cooked at low temperature, seared with clarified butter and wild herbs, seasonal vegetables and brown stock.
Braised Iberian pork, on mashed potatoes and seasonal vegetables with brown stock
Argentine Angus ribeye with orange butter, potato millefeuille with butter and rosemary.
Irish Royal Heart 250gr. seasonal vegetables, potato millefeuille with butter and rosemary. Allergens: 1-2-7-9-14.
Picanha gr.300+ verdure di stagione, millefoglie di patate al burro, rosmarino e salsa bernese. Allergeni: 1-2-7-9-14.
Filetto di bovino Francese al tartufo con verdurine di stagione, salsa bernese e millefoglie di patate al burro e rosmarino.
Filetto di Cervo con verdure di stagione, tortino di patate al rosmarino, fondo bruno e salsa ai mirtilli.
Limone 🍋 Arachide 🥜
Allergens: 2-4-6-7-10-11-14.
Chocolate almond cake flavored with orange and rum with vanilla ice cream quenelles
Coconut semifreddo on a bed of white chocolate and decorated with caramel, caramelized almonds and pistachios and dark chocolate flakes.
Mango semifreddo with strawberries, berries, red fruit sauce, yellow peach sauce, strawberry crumble and passion fruit.
Cream puffs with orange custard on a bed of white chocolate, almonds and caramelized pistachios.
White chocolate with berries, their sauce and almond paste crumble. Allergens: 7-10-11-12-13.
Cannoli shell crumble, Cinisara cow ricotta mousse, dark chocolate and orange peel
Cheesecake guarnita a scelta tra Nutella, Nutella di pistacchio, salsa ai frutti rossi, lotus
Fragole, Ananas, frutti rossi in bella vista
Croccante di cioccolato con pere caramellate, ricotta e colata di cioccolato fondente
Cannolo di Piana degli Albanesi con ricotta di pecora, gocce di cioccolato fondente, scorza di arancia e ciliegia candita.