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Appetizers

Fish catalana

26.-

with crunchy asparagus, mojito gelatine and sweet pepper sauce

Meat carpaccio

28.-

marinated in herbs, beetroot, hazelnut and fresh mozzarella

Cold Gazpacho

24.-

with raw shrimps, lemon with yogurt foam

Fried anchovies

18.-

with raspberries mayonnaise

 

Meat tartare

28.-

with slow cooked egg yolk, fresh tomato sauce and slices of Zincarlin of Bruzella

First Courses

Gnocchetti di patate

24.-

with maggiorana, fava bean’s cream, mussels, and tarallo’s powder

Home made maltagliati

24.-

with basil, goat cheese and luganighetta

Carnaroli Riserve Risotto

28.-

raspberry, pistachios, red prawn’s tartare and razor clams

Spaghettoni trafilati al bronzo

24.-

with mussels and lemon’s perfume

Linguine trafilate al bronzo

38.-

with lobster and cherry tomatoes

Second Courses

Beef entrecote 220 gr

38.-

With green pepper sauce, sweet backed potatoes and herb sour cream. 

Duck breast

32.-

with date’s syrup. slow cooked carrot, berries mayonnaise and crunchy ramolaccio 

Grilled Argentinian prawns

34.-

with tzaztiki sauce and mint fennel salad 

Baja Imperial mixed fish

36.-

Roasted Octopus

36.-

with herbs, potato’s cream, grilled lettuce, stracciatella and dried fruits

Sides

French Fries

6.-

Country potatoes

6.-

With tartare sauce

Small mixed salad

6.-

Dessert

Tequila flavoured Babà

10.-

with orange and agave chantilly cream

Pannacotta with passion fruit sauce

9.-

crunchy hazelnuts

Chocolate mousse

11.-

strawberry sauce, nuts ice cream and meringue

Apricot sorbet

10.-

yogurt and raspberry foam with coffee powder 

 

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 (October to April)