pesce del giorno

COD FILLET COOKED IN A JAR WITH BOUQUET GARNI AND CELERIAC

The sweet nature of the celeriac perfectly complements the savouriness of the fish and the aromatic flavour of the herbs in a dish where tastes and scents are enhanced by the cooking technique.
KCAL 208,98

Nutritional values

Nutrients
Calories 208,975 kcal
Fibre 3,425 g
Protein 26,965 g
     vegetable protein 1,435 g
     animal protein 25,5 g
Total Fat 8,035 g
     saturated fat 1,1975 g
    monounsaturated fat 5,59 g
    polyunsaturated fat 0,79 g
Cholesterol 75 mg
Carbohydrates 7,5175 g
     sugars 7,4975 g
Vitamins
Folic Acid 45,595 mcg
Thiamine (vitamin B1) 0,1275 mg
Riboflavin (vitamin B2) 0,2025 mg
Niacin (vitamina PP) 3,7275 mg
Vitamin B 6 0,47 mg
Vitamin B 12 1,355 mcg
Vitamin A 138,38 mcg
Vitamin C 16,94 mg
Vitamin D 0 mcg
Vitamin E 2,3975 mg
Vitamin K 1,805 mcg
Minerals
Calcium 74,675 mg
Sodium 185,7125 mg
Potassium 794,0625 mg
Phosphorus 347,575 mg
Iron 1,49 mg
pesce misto

TERRINE OF MONKFISH IN NORI KELP WITH PRAWNS, BRONTE PISTACHIOS AND GUACAMOLE DIP

The strong pungent scent and bold buttery texture of the guacamole offsets the delicacy of the fish and seafood, all wrapped in the characteristic salty taste of the seaweed.
KCAL 302,44

Nutritional values

Nutrients
Calories 302,435 kcal
Fibre 3,625 g
Protein 32,8025 g
     vegetable protein 3,4975 g
     animal protein 3,4 g
Total Fat 17,48 g
     saturated fat 3,0225 g
    monounsaturated fat 10,5425 g
    polyunsaturated fat 2,9875 g
Cholesterol 131,505 mg
Carbohydrates 3,7075 g
     sugars 3,52 g
Vitamins
Folic Acid 47,405 mcg
Thiamine (vitamin B1) 0,2675 mg
Riboflavin (vitamin B2) 0,7975 mg
Niacin (vitamina PP) 5,9275 mg
Vitamin B 6 0,545 mg
Vitamin B 12 1,28 mcg
Vitamin A 1539,695 mcg
Vitamin C 16,83 mg
Vitamin D 4,88 mcg
Vitamin E 4,145 mg
Vitamin K 0,0125 mcg
Minerals
Calcium 158,555 mg
Sodium 212,7775 mg
Potassium 734,69 mg
Phosphorus 589,03 mg
Iron 4,4825 mg
faraona

LEMON AND THYME-SCENTED GUINEAFOWL* MEDALLIONS ON A BED OF CRUNCHY ASPARAGUS

The delicate taste of guinea fowl enhanced by aromatic thyme, served in a sauce that provides a faint hint of liquorice, accompanied by the fresh flavour of asparagus.
KCAL 276,51

Nutritional values

Nutrients
Calories 276,5125 kcal
Fibre 3,6 g
Protein 42,81 g
     vegetable protein 4,11 g
     animal protein 38,7 g
Total Fat 8,275 g
     saturated fat 1,7925 g
    monounsaturated fat 4,725 g
    polyunsaturated fat 1,3125 g
Cholesterol 48 mg
Carbohydrates 7,2525 g
     sugars 6,9325 g
Vitamins
Folic Acid 199,15 mcg
Thiamine (vitamin B1) 0,52 mg
Riboflavin (vitamin B2) 0,5325 mg
Niacin (vitamina PP) 15,0725 mg
Vitamin B 6 1,385 mg
Vitamin B 12 0 mcg
Vitamin A 178,425 mcg
Vitamin C 30,35 mg
Vitamin D 0,6 mcg
Vitamin E 3,155 mg
Vitamin K 1,84 mcg
Minerals
Calcium 103,125 mg
Sodium 106,3825 mg
Potassium 804,635 mg
Phosphorus 350,3625 mg
Iron 5,65 mg
vitello

GRILLED VEAL FILLET IN A CREAMED FENNEL AND SWISS CHARD DRESSING

A tender fillet of veal lies on a Venetian sauce, made with creamed fennel. The Swiss chard adds an extra touch of freshness to the dish.
KCAL 295

Nutritional values

Nutrients Quantity
Calories 295 kcal
Fibre 6,1 g
Protein 26,6 g
Total Fat 14,6 g
     saturated fat 5,1 g
    monounsaturated fat 6,6 g
    polyunsaturated fat 1,2 g
Cholesterol 94,8 mg
Carbohydrates 15,9 g
     sugars 1,3 g
Vitamins
Folic Acid 44,7 mcg
Thiamine (vitamin B1) 0,2 mg
Riboflavin (vitamin B2) 0,4 mg
Niacin (vitamina PP) 11,4 mg
Vitamin B 6 0,9 mg
Vitamin B 12 1,3 mcg
Vitamin A 22060,7 mcg
Vitamin C 41,6 mg
Vitamin D 0 mcg
Vitamin E 2,6 mg
Vitamin K 839 mcg
Minerals
Calcium 161 mg
Sodium 342 mg
Potassium 1105 mg
Phosphorus 349 mg
Iron 4,5 mg
I piatti o gli ingredienti contrassegnati con (*) potrebbero essere congelati o surgelati all’origine dal produttore oppure potrebbero essere sottoposti in loco ad abbattimento a temperatura negativa per garantirne la qualità e la sicurezza, come descritto nelle procedure del piano HACCP ai sensi del Reg. CE852/04. Il personale di sala è a disposizione per fornire qualsiasi informazione in merito ai piatti serviti.

RESERVATION

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