RESTAURANT PROMO

Discover our special menus and promotions, for lunch or dinner our restaurant is pleased to welcome you.

Il Covo dei Saraceni has designed a promotion section with special offers that are not to be missed, to celebrate every event.

See all our offers!

EASTER SUNDAY LUNCH

Sunday, 21 April 2019

Fish – Seafood / 25

Sea urchins / 1 per item

Fresh baby cuttlefish and curled octopus / 80 al k

Raw baby scampi and shrimps / 25

Fresh Adriatic Sea fish / 65 al k

King prawns/ 80 al k

King scampi/ 90 al k

Red lobster/ 120 al k

Local lobster/ 100 al k

 

Starters – Amberjack tartare with cucumber, radish, chicory and lemon foam/ 15

Beef balls with a heart of barley, stracciatella cheese and dried tomatoes on herbal potato patè/ 13

Tempura fried aubergine “parmigiana” on basil-flavoured ricotta cheese cream and tomato coulis/ 13

 

Pasta dishes – Beetroot risotto with saffron-scented buffalo cheese sauce, sea bream tartare and asparagus tips/ 16

Baby cob pasta with oyster and soft and crispy red lobster on violet potato cream/ 17

Basil filled tortelloni with a heart of burrata cheese, cardoncelli mushrooms, baked pumpkin and crispy carrots/ 15

Lagna with artichokes and pork bites on pecorino cheese fondue / 15

 

Main course – Bread and mint gratin croaker fish steak on seafood stew and sepja chips/ 16

Adriatic sea fry with lime mustard/ 15

Baked lamb sirloin with grilled ribs on potato rosti and fried muscari onions/ 18

 

Side dishes – Roast potatoes / 5

Cruditès salad / 5

Mixed salad / 5

 

Desserts – Bailey’s tiramisù with coffee ice cream/ 10

All-season fruit tarlet with yoghurt mousse and mini meringues / 10

All-season fruit/ 8

Spumone ice cream terrine/ 10

 

Service / 5

EASTER MONDAY LUNCH

60€ per person

Monday, 22 April 2019

Starter – Salmon marinade with philadelphia-limed filling, with citrus fruit aspic, soy-scented marinated courgettes and prawn triangle in crunchy pastry

Pasta dishes – Creamy carnaroli rice with clams, sea urchins and tomato mush quenelles;

Pacchero with cardoncelli mushrooms, courgette flowers and sweet pecorino cheese mousse

 

Main course – Sea bream fillet with buffalo mozzarella cheese and catalogna chicory stuffing with bacon asparagus tips on sweet and sour carrot cream

 

Dessert – Pastry chef speciality

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