Ristorante Antica Darsena Carta

Menù Autunno 2023

• ALICI DEL CANTABRICO, BURRATINA E SCAROLA RIPASSATA

  23.00
  Cantabrian anchovies, burrata cream cheese and sautéed escarole salad
• FLAN DI ZUCCA MOSTARDATA, FONDUTA BLUE D’AOSTA E AMARETTI

  16.00
  Pumpkin flan with mustard with Blue d’Aosta cheese fondue and crumbled amaretti biscuits
• PASSATINA DI CECI, PESCI, CROSTACEI, MOLLUSCHI E OLIO AL ROSMARINO

  30.00
  Chickpea cream soup, fish, crustaceans, molluscs and rosemary oil
• TERRINA DI FEGATO GRASSO D’ANATRA, DATTERI E PAN BRIOCHES

  32.00
  Terrine of duck liver with dates and brioche bread
• TESTINA DI VITELLO CARAMELLATA, CAVOLO CAPPUCCIO, MELA VERDE E ACETO BALSAMICO

  18.00
  Caramelized calf’s head, cabbage, green apple and balsamic vinegar
• CULATELLO DI ZIBELLO, CARCIOFO MARINATO E FOCACCINA ALLE OLIVE

  34.00
  Prime cold cut Culatello from Zibello, marinated artichoke and olive focaccia bread

• LA COSTOLETTA CLASSICA ALLA MILANESE E RADICCHIETTI INVERNALI

  42.00
  Lightly-fried veal cutlet coated in breadcrumbs with red winter chichory
• RISOTTO ALLO ZINCARLIN CON FILETTI DI PESCE PERSICO BURRO E LIMONE *

  32.00
  Risotto creamed with Zincarlin cheese, coated perch fillets, butter and lemon

• RISO "SELEZIONE CARNAROLI, PROSECCO, ROSMARINO, MORCHELLE E QUAGLIA AL MARSALA

  28.00
  “Carnaroli selection” risotto creamed with prosecco, rosemary, morel mushrooms and quail with Marsala wine
• SPAGHETTONE DI GRAGNANO, AGLIO, OLIO E PEPERONCINO, CIME DI RAPA, ACCIUGHE E BRICIOLE DI FRISELLA

  22.00
  Large spaghetti from Gragnano with garlic, olive oil and chili pepper, turnip tops, anchovies and frisella crumble
• RAVIOLI DI PASTA ALL’UOVO, GUANCETTA DI VITELLO E ROBIOLA DI ROCCAVERANO

  22.00
  Egg-pasta ravioli filled with veal cheek and Roccaverano robiola cheese
• TAGLIATELLE AL FARRO, CARCIOFI, CALAMARI E FIORI DI ZUCCA *

  24.00
  Tagliatelle made from spelt flour with artichokes, squid and courgette flowers
• LASAGNETTA CON FARINA DI CASTAGNE, CAPPONE, SPINACINI E CASERA

  26.00
  Lasagne made with chestnut flour, capon, spinach and Casera cheese

• CREMA DI PORRI, PATATE, CASTAGNE E FUNGHI PORCINI

  18.00
  Cream of leek soup with potatoes, chestnuts and wild mushrooms
• PASTA E FAGIOLI CANNELLINI VEGANA

  18.00
  Vegan version of pasta and white beans

• CLUB SANDWICH CON PATATINE FRITTE *

  26.00
  Club sandwich with potato chips
• CAESAR SALAD CON BACON CROCCANTE E POLLO GRIGLIATO

  24.00
  Caesar salad with crispy bacon and grilled chicken

• SAN PIETRO, ZUCCA, PORCINI, PATATE, BURRO BIANCO E CRUMBLE DI OLIVE

  44.00
  John Dory fish with pumpkin, wild mushrooms, potatoes, white butter and olive crumble
• SAUTE’ DI PIOVRA SU CREMA DI CARCIOFI

  44.00
  Octopus sauté served on artichoke cream
• SALMERINO DORATO, VERDURE IN TEMPURA E MAIONESE AL WASABI

  42.00
  Pan-fried char fish, vegetables in tempura and wasabi mayonnaise
• FAGIANELLA FARCITA, ALBICOCCHE, PISTACCHI E CROSTONE DI POLENTA

  28.00
  Stuffed pheasant with dried apricots, pistachios and polenta crouton
• GUANCETTA DI VITELLO IN OLIO COTTURA, TOPINAMBUR E MOSTARDA DI SEDANO *

  34.00
  Veal cheek served with its cooking oil, Jerusalem artichoke and celery mustard
• CONTROFILETTO DI ANGUS, FUNGHI DI SOTTOBOSCO E TARTUFO NERO

  55.00
  Angus beef sirloin with assorted undergrowth mushrooms and black truffle
• LOMBATINA DI CAPRIOLO, RIBES, ZUCCA, CASTAGNE E BURRO BIANCO AGLI AGRUMI *

  42.00
  Venison loin with blackcurrants, pumpkin, chestnuts and sour white butter

• VERDURE ALLA GRIGLIA

  12.00
  Grilled vegetables
• PATATE DIPPERS

  12.00
  Potato dippers
• SPINACI FRESCHI SALTATI ALL’OLIO E AGLIO

  12.00
  Pan-fried fresh spinach with oil and garlic

• MIASCIA LARIANA CON PERA KAISER

  12.00
  MIASCIA LARIANA CON PERA KAISER
• TIRAMISÙ CLASSICO AL VETRO

  12.00
  Classic tiramisu
• FAGOTTINO DI PASTA FILLO ALLA GIANDUIA, CRUMBLE AL PISTACCHIO

  12.00
  Phyllo dough pastry filled with hazelnut chocolate, pistachio crumble
• TORTA DI ZUCCA, MOUSSE AL CIOCCOLATO E RIDUZIONE AL VIN BRULÈE

  12.00
  Pumpkin cake, chocolate mousse and vin brûlée réduction
• STRUDEL DI MELE, ALBICOCCHE SECCHE, UVETTA E PINOLI IN PASTA FILLO CON GELATO AL SAMBUCO

  12.00
  Apple strudel, dried apricots, raisins and pine nuts in phyllo dough pastry with elderflower ice cream
• ZABAIONE ALLO ZIBIBBO E PICCOLI FRUTTI

  12.00
  Zibibbo sabayon and wild berries
• BIANCO MANGIARE, MANDORLE E GELATINA ALL’UVA FRAGOLA

  12.00
  Vegan version of panna cotta with almonds and strawberry grape jelly