Tribeca

Fresh local langoustines served raw. They have sweet, delicate flesh with a soft texture. Usually enjoyed plain or with a drizzle of oil and lemon.

Fresh fish of the day finely chopped and served raw. The flavor varies depending on the catch, generally delicate and fresh. Lightly seasoned to enhance the raw ingredients.

Very thin slices of raw sea bream. Light and refined taste with a silky texture. Often served with a light citrus marinade.

Bivalve mollusks served raw in their shells. Intense sea flavor, savory and iodized, with a slimy and fleshy texture. Eaten by sucking them directly from the shell, often with lemon.

An assorted selection of raw fish and seafood. Offers a variety of textures and marine flavors. Ideal for tasting different specialties in one dish.

Thick egg pasta served with mussels and pecorino cheese. A savory and bold sea-land combination. The pasta texture is robust.

Thick spaghetti with a mix of seafood (mussels, clams, shrimp, squid). Rich in marine flavor. The sauce perfectly coats the pasta.

Thick tube-shaped pasta with a creamy sauce based on langoustines and shrimp. Sweet and velvety taste. Elegant and substantial dish.

Thin long pasta served with fresh tuna, salted capers, and sweet cherry tomatoes. Fresh and aromatic Mediterranean flavor. Light but tasty.

Classic Italian dish with thick spaghetti and clams. Seasoned with oil, garlic, parsley, and chili pepper. Delicate but persistent sea flavor.

Ring-shaped pasta (similar to calamari) with real calamari, sweet cherry tomatoes, and pecorino cheese. An interesting mix of sweetness and savoriness.

Sea bream fillet covered with thin crispy potato slices. Baked. The fish remains moist and delicate under the crust.

Whole or fillet sea bream cooked on a searing hot plate. Crispy skin and tender flesh. Simply seasoned to enhance natural flavor.

Grilled calamari served on a bed of arugula and cherry tomatoes, dressed with lemon vinaigrette. Light, tender, and aromatic.

Grilled octopus tentacles, crispy outside and tender inside. Accompanied by seasonal vegetables. Intense flavor and meaty texture.

Seared tuna steak, often served pink inside. Accompanied by fresh salad and balsamic glaze.

Large platter of mixed grilled fish to share. Includes various types of fresh catch. A complete seafood experience.

The classic Italian orange aperitif. Sweet-bitter, sparkling, and refreshing.

More bitter and red version of the spritz, based on Campari bitter. Bold flavor.

Light and fragrant cocktail based on elderflower, mint, and prosecco. Very floral and sweet.

White spritz with limoncello. Fresh, citrusy, and digestive.

The original Venetian spritz made with Select. A perfect balance between sweet and bitter.

Aromatic version with bergamot aroma. Citrusy and sophisticated.

Spritz based on artichoke liqueur. Characteristic herbaceous and bitter taste.

Non-alcoholic version of the house cocktail. Fruity and thirst-quenching.

Non-alcoholic Moscow Mule. Maintains the spicy ginger taste.

Non-alcoholic tropical and sweet cocktail, rich in fruit.

The classic Cuban muddled drink in a zero-alcohol version. Fresh and minty.

Non-alcoholic citrus mix, tart and refreshing.

Calabrian herbal amaro, served chilled. Sweet and minty taste.

Sweet and aromatic amaro, very popular in Italy.

Very strong and minty amaro, decisive and almost medicinal taste.

German herbal liqueur, sweet and spicy.

Typical gentian root-based amaro. Very bitter and earthy taste.

Artisanal dandelion-based amaro.

Spicy and complex amaro, from the creators of the famous bitter.

Important Calabrian amaro with notes of citrus and herbs.

Extra strong amaro, very bitter and pungent.