Osteria terra mare 51

A complete meal including all courses, from first to dessert, drinks included. Ideal for a rich lunch or dinner.

Economical fixed menu offering two main courses, a side dish, and a final sorbet. Drink (water) included.

Essential lunch formula including the two main courses, a side dish, and water.

Combination of two courses: an appetizer and a first course of your choice.

Combination of two courses: an appetizer and a main course of your choice.

Option to order only the first course (pasta, rice, or soup) from the daily menu.

Option to order only the main course (meat or fish) from the daily menu.

A portion of a side dish of your choice, usually cooked vegetables, salad, or potatoes.

Fresh mussels cooked in a pan with oil, garlic, parsley, and black pepper. Served with their flavorful sauce.

Warm salad of tender boiled octopus and potato cubes, dressed with extra virgin olive oil, parsley, and lemon.

Cold mixed shellfish and crustaceans (such as mussels, clams, shrimp, calamari) dressed with oil and lemon.

Typical Apulian fresh pasta in the shape of orecchiette, served with a white ragu (without tomato) of veal and artichokes.

Large tortelloni filled with ricotta and spinach, served with a creamy pecorino cheese and pepper sauce, garnished with crispy guanciale.

Short tubular pasta served with a sauce of tomato, garlic, oregano, and clams.

Filled pasta served with an original sauce based on mussels and basil pesto.

Small potato or flour gnocchi served with a simple tomato and basil sauce.

Baked lasagna combining land (mushrooms or meat) and sea (clams) flavors, layered with pasta and béchamel.

Short pasta with a rich red sauce of mixed chopped fish or seafood.

A classic Italian first course: short pasta with fresh tomato sauce and basil.

Oven-roasted veal, enriched with tomato and melted provola cheese on top.

Tender beef meatballs slowly cooked in tomato sauce with peas.

Slowly oven-roasted pork, tender and flavorful.

Floured squid rings fried until golden and crispy.

Monkfish fillet (anglerfish tail) cooked with a side of potatoes and artichokes.

Fried calamari rings served with a fresh side salad.

Meatballs served with a side of potatoes.

Mixed fried seafood with squid and shrimp, served with french fries.

Delicate scorpionfish fillet, served with potatoes.

Thin slice of floured meat cooked in a pan with lemon juice, served with salad.

Potatoes, usually fried or baked, served as a side.

Fresh seasonal mixed salad.

Cream-filled profiteroles, topped with a rich chocolate sauce.

Shortcrust pastry tart with a delicious filling of ricotta, pistachio cream, and chocolate chips.

Soft cake enriched with pastry cream and sprinkled with toasted pine nuts.

Cake filled with delicate cream and garnished with mixed berries.

A cake that combines the softness of ricotta with the deliciousness of Nutella.

Dessert flavored with limoncello cream, fresh and fragrant.

Classic spoon dessert with ladyfingers dipped in coffee and mascarpone cream.

Spoon dessert made with cream, milk, and sugar, with a soft and gelatinous consistency.

Refreshing frozen lemon dessert, often served at the end of the meal to cleanse the palate.

A quarter liter of house wine, choice of white Pecorino or dry red.

Half a liter of house wine, choice of white Pecorino or dry red.

A quarter liter of lightly sparkling white wine from the Veneto region.

Half a liter of lightly sparkling white wine from the Veneto region.

One liter bottle of Castelli Romani wine, a typical table wine from Lazio.

Bottle of lightly sparkling white wine from the Veneto region.

Trebbiano white wine, fresh and light.

Bottle of Falanghina, an aromatic and fresh white wine from Campania.

Bottle of Pecorino d'Abruzzo white wine, structured and fruity.