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Appetizers

Octopus terrine

28

confit cherry tomatoes, liquid basil, orange and fennel salad

Salt cod croquettes

18

on pea sauce and olive ash

Marinated salmon tartare

26

baked red onion, peanut crumble and lemongrass

Platter of local cured meats

16

with goat cheese from Valle Maggia with pepper

First Courses

Beetroot Gnocchi

18

with Zincarlin fondue, bacon and broad beans

Spaghetti with real clams

19

scented with Sorrento lemon

American grape Risotto,

22

candied orange and Parmesan biscuit

Pumpkin cream Calamarata,

18

Amaretto and mussels

Second Courses

Braised octopus

32

with green broccoli, Burrata and bread sauce

Baja mixed fried fish

36

Stewed beef cheek

28

with red Merlot demi glace, sweet potatoes millefeuille, cabbage and horseradish yogurt sauce

Dessert

Limoncello Babà

10

with coconut chantilly and raspberry sauce

Babà on fresh fruit sauce

11

with coconut chantilly and drops of passion fruit and mango

Pistachio panna cotta,

9

exotic fruit coulis and dark chocolate

Red grape sorbet

9

with sweet reduction of red Merlot

Fruit composition

10

fresh, dried and candied

ONE-PLATE MEAL, AVAILABLE AT DINNER DURING THE WEEK, AND AT LUNCH AND DINNER IN HOLIDAYS AND DAY BEFORE HOLYDAY

42.- per person including water, glass of wine paired to the dish, and coffee

 

LUNCH from Monday to Sunday from 12 am to 2 pm

DINNER from Wednesday to Saturday from 7 pm to 10 pm

On Sunday our BRUNCH from 11 am to 2 pm