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Hotel Splendido and Splendido Mare

La Terrazza Restaurant - Sample Menus

Relax on the open-air terrace with breathtaking views over Portofino Bay and the Tigullian Gulf, enjoying delicious dishes prepared by Chef Corrado Corti and his team. 

        Lunch Menu | Dinner Menu | Wine List (PDF 3MB)

Gli Antipasti

Hors d’Oeuvres

Marinata di Morone alle Erbe di Liguria
Fillets of local white fish marinated with herbs

Finissima di Spigola all’Arancia con Cicorino all’Olio di Oliva
Warm sea bass salad with orange sauce served with chicory salad

Gamberi di Santa Margherita Marinati alle Erbe di Liguria   
Local prawns marinated with herbs

Grigliata di Verdure all’Olio d’Oliva Extra Vergine
Grilled vegetables in season served with extra virgin olive oil

Carpaccio di Manzo alla Cipriani con Cuore di Carciofo e Parmigiano
Cipriani” traditional beef carpaccio with artichoke hearts and sliver of Parmesan cheese

Prosciutto di Parma e Culatello di Zibello con Melone
Parma ham and “Culatello” from Zibello with melon

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Minestre, Pasta e Riso

Soup, Pasta and Rice

Minestrone di Verdure alla Genovese, al Basilico
Genoese vegetable soup flavoured with fresh basil

Taglierini freschi con Gamberi e Zucchine d'Albenga 
Home made thin noodles served with prawns and local courgettes

Trofie di Recco al Pesto Corto
Home made short pasta served with traditional “pesto” and fresh tomato sauce

Trenette al Pesto
Traditional linguine served with “pesto” sauce

Spaghettini con Vongole Veraci e Maggiorana
Spaghettini” with clams, flavoured with fresh marjoram

Pansoti del Tigullio in Salsa di Noci
Ligurian ravioli with vegetable and herbs filling, served with walnut sauce

Tagliatelle fresche con Funghi Porcini e Nipitella  
Home made noodles with wild mushrooms and local herb

Risotto con Gamberi del Tigullio e Frutti di Mare (20 min.)
Risotto with local prawns and shell-fish (20 min.)


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Il Pesce fresco del Tigullio*

Fresh fish from the Gulf*

Pesce e Crostacei freschi del Golfo al Sale (min. 2 pers.), alla Brace, al Forno
Fresh fish from the Gulf in salt (min. 2 pers.), broiled or baked in the oven

Grigliata mista del Giorno (min. 2 pers.)
Mixed grill from the catch of the day (min. 2 pers.)

Scampetti e Calamari fritti con Verdure dell’Orto
Deep fried scampi and baby squid with vegetables in season

Scaloppa di Branzino al Forno con Pinoli e Olive Nere
Baked fillets of sea bass with pinenuts and black olives

Filetto di Dentice alla Mediterranea (con Pomodorini, Capperi ed Erbe)
Fillets of local rock fish Mediterranean style (with cherry tomatoes, capers and herbs)

* Solo se freschissimo di mercato / * Only if fresh from the market

***

Le Carni

Meat

Piccata di Vitello al Limone e Basilico del Monte
Sautéed veal piccata with lemon and fresh local basil

Tagliata di Bue alla Griglia con Olio d’Oliva al Rosmarino
Grilled sirloin of beef with rosemary flavoured olive oil

Costicine d’Agnello “Scottadito” con Salsa alla Menta
Lamb cutlets with mint sauce

Petto di Pollo farcito di Erbe del Promontorio con Sformato di Verdure
Sautéed chicken breast stuffed with herbs and served with a vegetable flan

Saltimbocca di Coniglio al Pigato e Salvia
Sautéed fillets of rabbit with ham and sage

Tutti i piatti principali sono guarniti con appropriati legumi di stagione
All main courses are garnished with vegetables in season

***

Chef de Cuisine: Corrado Corti

 

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