Menù GB Restaurant 2020 eng

Appetizers Tasting of marinated and steamed appetizers (8 different types)* 22 Grilled molluscs and crustaceans with fragrant bread* 18

Grilled squid on a bed of fried spinach and zucchini 16 in balsamic sauce

Mussels alla Tarantina with Apulian toasted bread 12 Yellowfin tuna tartare flavored with lime 16 and homemade mayonnaise with sweet and sour vegetables*

Tris of tartare with lemon mustard and ginger emulsion 22 Cantabrian anchovies with fresh burrata, cherry tomatoes and basil sauce 16 The Raw Fish Gran Plateau

33

Oysters from Brittany “Fin de Claire” 4 cad Depending on availability

First Courses Spaghettone “Mancini” flavored with garlic, olive oil and hot pepper with shrimp tartare and taggiasca olive cream*

18

Spaghetti “Garofalo” with shrimps, calamari, 16 fresh tomato an fragrant bread* Homemade pasta “Strozzapreti” with seafood* 15

Risotto “Carnaroli” with seafood* 15 Paccheri “Felicetti” Monograin for person 21 with lobster and cherry tomatoes**

(in 2 persons order)

Main Courses Gran Mixed Fried Fish, shrimps, calamari and vegetables*

16

Grilled shrimps with salt of Cervia and Evo Olive oil 20 Sliced yellowfin tuna with tzatziki sauce* 18 Fish kebabs of shrimps and calamari* 16 Adriatic Grilled Mixed Seafood* Catch of the day Turbot or Seabass baked or grilled

25

from 6 to 9 for 100 gr

Catch of the day may vary depending on the fishing boats catch.

Not just the sea ‌ Gran Tasting of typical cold cuts and cheeses served 14 with Piadina Romagnola

Homemade noodle Tagliatelle with meat sauce* 12 Ricotta cheese & spinach ravioli with tomato sauce and basil*

12

Beef fillet with coarse salt and rosemary, BBQ sauce and baked potatoes

22

Vegetables and Side Dishes French fries* 4 Baked potatoes with rosemary 5 Grilled vegetables 5 Mixed salad

4,5

Chicory and onion 5 Vegetable cruditĂŠs

WARNINGS FOR ALLERGIES AND FOOD INTOLERANCES

10

Dear customer, our staff will be happy to help you choose the best dish related to any specific food allergy or intolerance issue.

Our staff is well trained and we hope we will find the best way to satisfy our customers and also meet your specific needs

COVER CHARGE 3 eur per person

* The dishes will be served with Piadina romagnola and a selection of homemade bread. In GB Restaurant we serve frozen meat, fish and vegetables,with reference both to any specific customer requirements, both to the needs of our organization and to offer conditions and market availability. Combinato disposto 5154 C.P. e Art.4 L.18.3.77 n.63

Dessert Mango eye 8 Vanilla milk pastry cream with mango and wild berries sauce Mojito 7 Lime, mint and rum Mojito semifreddo with tropical fruit sauce Dark chocolate ball 7 with creamy pistachio and fresh strawberries

Parfait with zabaion 7 with crunchy almonds and coffee caramel

Namelaka with 3 flavors 8 Namelaka of chocolate, coconut, sablè breton with ginger and maracuja mousse

“No smoking” 10 Crème brûlée scented with tobacco, with crunchy cigar stuffed with chocolate mousse, rum Zacapa and dark chocolate

Dessert tasting

per person 9

(minimum 2 persons)

Dessert Wines Pedro Ximenez 12 anni

5 / glass

Moscato di Pantelleria Lago di Venere

5 / glass

Hints of ripe fruit, licorice and molasses.

Rich, sweet and velvety scent.

Splendid dessert wine Sweet, delicate, warm, intense scent with hint of honey.

Rum Zacapa 23 years old 8 / glass served with dark chocolate Matusalem Gran Riserva 15 years old 6 / glass served with dark chocolate Diplomatico Riserva Esclusiva 6 / glass served with dark chocolate

Gin Tonic Gin Sea 12 combined toned 1724 (flavored with orange peel and rosemary)

Hendrick’s 10

tonic combined Fever Tree (flavored with cucumber) Gin Riviera 10 tonic combined Fever Tree (flavored with lime slice and juniper berries)

Monkey 47 12 combined toned 1724 (flavored with orange peel and berries)