Sauces: Tropea onion vinaigrette, Catalan sauce, sweet- sour soy sauce, Tzatziki sauceSteamed half lobster, scampi, pilgrm scallops, squids and prawns, raw fish (mussels, oysters, cockles, tuna, salmon, monkfish), with vegetable crudités and sauces.
Sauces: Tropea onion vinaigrette, Catalan sauce, sweet- sour soy sauce, Tzatziki sauce
ristorante clelia
Low season opening hours: every evening, entry from 19:00 to 21:30.
High season opening hours: every evening, entry from 19:30 to 22:00.
SPRING MENU
| SPECIAL DISHES | |
| Misto Mare Clelia: fish appetizer in three courses. First course: mussels soup. Second course: cold seafood appetizers (seafood salad, anchovies, smoked fish, oysters, octopus salami). Third course: warm seafood appetizers (stuffed mussels, pilgrim scallops au gratin, fried cod, stuffed anchovies, octopus poached in sweet paprika sauce) | € 40 |
| Fish soup: Fish slices (according to availability), scampi, prawns, scallops, mussels, clams, cockles, squids, accompanied by garlic croutons | € 35 |
| Plateau Royal Available by reservation only on Friday and Saturday Not available on Monday and Thursday Steamed half lobster, scampi, pilgrm scallops, squids and prawns, raw fish (mussels, oysters, cockles, tuna, salmon, monkfish), with vegetable crudités and sauces. Sauces: Tropea onion vinaigrette, Catalan sauce, sweet- sour soy sauce, Tzatziki sauce |
€ 60 |
| APPETIZERS | |
| Tuna tartare with cucumber on a bell pepper cream, topped with pink pepper | € 18 |
| Monkfish ceviche with melon, green apple, celery, cherry tomatoes and catalana sauce | € 18 |
| Octopus soppressata with avocado, escarole, spicy olives, cherry tomatoes and balsamic vinegar | € 18 |
| Seafood salad with mussels, clams, squids, prawns, cuttlefish, olives and cherry tomatoes | € 20 |
| Mussels soup with chilli pepper | € 15 |
| FIRST COURSES | |
| Homemade raspberry pappardelle with cod, lemon and mint | € 18 |
| Black ravioli filled with scorpionfish, served with shrimp meat and curry cream | € 20 |
| Risotto with scampi, burrata , basil leafs and fresh cherry tomatoes | € 20 |
| Orange, dill and ginger risotto with salmon tartare | € 20 |
| Homemade Tagliolini with half lobster | € 26 |
| Spaghetti with clams scented with lemon peel from our garden | € 18 |
| Spaghetti with seafood | € 20 |
| SECOND COURSES | |
| Fritto Misto di Pesce: various types of fried fish Prawns, squids, scampi, paranza, anchovies according to availability | € 20 |
| Grigliata mista di pesce: mixed grilled fish | € 22 |
| Caramelized octopus with chickpea puree, balsamic vinegar and semi-dried cherry tomatoes | € 20 |
| Half Catalan-style lobster | € 26 |
| Baked sea bream or sea bass in Ligurian style with potatoes, taggiasca olives, pine nuts, and cherry tomatoes | € 22 |
| Grilled sea bream or sea bass | € 22 |
| SIDE DISHES | |
| Sautéed zucchini with mint | € 8 |
| Stewed peppers with capers and olives | € 8 |
| Salad buffet | € 8 per portion |
| French fries | € 6 |
| SPECIALTIES FROM THE HINTERLAND | |
| Ligurian appetizer: cured meats and cheeses from the Val di Vara, seasonal savory pies, gattafin, and cima with green sauce. | € 20 |
| Minestrone genovese: hearty vegetable soup (with pesto sauce on request) | € 14 |
| Trofie genovese style with pesto sauce, potatoes and green beans | € 15 |
| Trio of testaroli: pesto, mushroom sauce, and olive oil with Parmesan (Testaroli are a traditional pasta from the Lunigiana region, made like thick crepes, cut into pieces, and served with various sauces.) |
€ 16 |
| Ligurian-style rabbit: with potatoes, pine nuts, olives and herbs | € 16 |
| Sliced beef with Parmesan shavings, cherry tomatoes, and green sauce | € 25 |
| DESSERT | |
| Uncle Luca’s Tiramisu Cake | € 9 |
| Double shortcrust pastry with vanilla sauce and seasonal fruit | € 9 |
| Semifreddo cake with hazelnut cream and chocolate | € 8 |
| Monterosso Lemon Semifreddo, flavored with ginger | € 8 |
| Chocolate mousse with chili pepper and mango sauce | € 8 |
| Homemade ice cream | € 8 |
| Homemade sorbet | € 6 |