BAJA

MENU

scroll

Appetizers

Octopus terrine

28

with tomatoes, liquid basil, mixed oranges salad and fennel

Stockfish croquettes

18

with pea’s sauce and black olive’s ash

Salmon tartare

26

marinated with burrata sauce, tomato sauce and fresh oregano

Cold meats platter

16

with grappa’s pear and goat cheese herb mousse

 

First Courses

Risotto ‘cacio e pepe’

26

with red prawn’s tartare and sweet lime

Homemade potatoes gnocchetti

24

with clams and courgette flowers

Linguina bronze drawn.

20

whisked with black garlic, pistachios and stracciatella

Homemade ravioli

24

with boiled rabbit with butter cream flavored with red fruits and hazelnuts

Homemade fusillotti

20

slow cooked with fondue of Zincarlin de la Vall de Mucc, luganighetta and potatoes

Second Courses

Croaker fish

34

on carrots puree and pak choi cooked with salted butter

Pan-fried Calf cutlet 350 gr

36

with bone and vegetables

Special Baja Mixed fried fish

36

Honey Duck Breast,

34

Seared curly, pumpkin reduction with anise and orange mustard

Dessert

Nougat sorbet and coffee reduction

10

Chocolate mousse,

10

chilies and raspberry sauce

Chestnuts crème caramel,

10

with dates syrup and almond flakes

Green apple sorbet

9

with a hint of calvados and yogurt foam

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