Raw Seafood Selection (Crusteaceans, Shellfish and Fish)
Capocollo, Cuore di Bue Tomatoes, Pollino Oregano and Cucumber
Crispy Roasted Octopus, Sweet Potatoes Cream, Grilled Cucumber, Stale Bread Jelly, Tomatoes and Octopus Foam
Podolica Beef Carpaccio with Mustard and Honey, Peperone Crusco and Almonds
Radicchio and Tomatoes Salad, Carrot and Ginger Cream, Orange and Balsamic Vinegar Dressing
Crustacean and Shellfish Catalan with Tropea Red Onion
Tortelli Stuffed with Creamed Cod, served with “Acqua Pazza” Sauce
Fusilloni Pasta with Mussels, ‘Nduja and Green Beans
Linguine with Clams, Tyrrhenian Coast Lemon and Parsley
Risotto with Courgettes, Zucchini Greens, Buffalo Blue Cheese, Oysters and Coffee
Spaghetti with Grilled Tomato, Caciocavallo Podolico Fondue and Fresh Horseradish
Spaghetti with Garlic, Olive Oil and Chilli
Warm Salt Cod with Wild Chicory, Raisins and Pine Nuts
Tender Capocollo of Lucanian Pig with Wild Myrtle, Amaro Lucano Reduction, Roasted Spring Onion and Vegetables Giardiniera
Herb-Crusted Lamb with Jus and Mashed Potatoes
Croaker à la Mugnaia with Sautéed Seasonal Vegetables and Fried Capers
Roasted Aubergine with Parmesan Crisps
Catch of the Day – Grilled, Salt-Baked, Oven-Baked
Crustaceans
Biancomangiare with Star Anise and Almonds, Topped with Oven-Baked Strawberries from Policoro, Rosemary Biscuit
Tiramisù
Buffalo Yogurt Gelato with Candied Carrots, Almond Crumble and Orange Compote
Lemon Bavarois with a Red Fruit Heart and White Chocolate Thyme Crumble
Fruit Compote, White Chocolate Mousse and Meringue
Emilio’s Ice Cream
Cheese Selection
All’Hotel Santavenere, ogni piatto riflette un profondo rispetto per il territorio.
La nostra cucina è attenta agli sprechi, saldamente radicata nella cultura locale
e si impegna a valorizzare al massimo prodotti freschi e materie prime del territorio.
At Hotel Santavenere, every dish reflects a deep respect for its land.
Our cuisine is waste-conscious, firmly rooted in locai culture,
and committed to enhancing fresh produce and local ingredients.
Si prega di comunicare eventuali allergie o intolleranze ad una delle seguenti categorie alimentari:
1. glutine – 2. crostacei – 3. uova – 4. pesce – 5. arachidi – 6. soia – 7. latte / lattosio – 8. frutta a guscio – 9. sedano – 10. senape 11. sesamo – 12. anidride solforosa – 13. lupini – 14. molluschi.
vg: vegano – ve: vegetariano
I prodotti della pesca somministrati crudi vengono sottoposti ad abbattimento rapido di temperatura per garantire la qualità e la sicurezza, conforme
alle prescrizioni del Regolamento (CE) 853/2004 Allegato III Sezione VII, Capitolo 3, lettera D, punto 3.
In assenza di reperimento del prodotto fresco alcuni prodotti possono essere surgelati.
Please inform us about any food allergies or intolerances to any the following food categories: 1. gluten – 2. crustaceans – 3. eggs – 4. fish – 5. peanuts
6. soy – 7. milk / lactose – 8. nuts – 9. celery – 10. mustard – 11. sesame seeds – 12. sulphur dioxide – 13. lupin bean – 14. shellfish.
vg: vegan – ve: vegetarian
Raw fish products are subject to rapid temperature reduction to guarantee quality and safety, comply with the requirements of Regulation
(EC) 853/2004 Annex III Section VII, Chapter 3, letter D, point 3.
In the absence of finding fresh products some produce could be frozen.