THE BAY MENU
Our selection of dishes. Seafood, local specialties, and the restaurant's signature dishes.
Land appetizers
CAPRESE DEL CANTABRICO
Mozzarella di Bufala DOP, cherry tomatoes and Nardin anchovies from Cantabrian sea..
18
DOV’È FINITO L’ORO DI DONGO?
Culatello “Oro di Dongo” from the historic Mazzucchi Butcher's shop and Local Dairy cheese..
18
CHUPASCIATT O LOLLISCIATT ?
The classic Valtellinese cheese fritters in buckwheat batter. The only ones on a stick and accompanied by Medeghino®: the Salami del Pirata di Musso.
18
First Sea
PERSICOTTO® Il vero risotto al pesce persico
It is part of our history, family tradition and the territory. Risotto creamed with Timoncello® flavoured butter and perch fillets.
25
ASTICE CAPRICCIOSO
Tagliolini with lobster, yellow and red cherry tomatoes, and parsley foam..
34
LA VONGOLATA
Spaghetti “Rustichella d’Abruzzo” with clams. .
24
FREGOLA DI MARE
Toasted fregola with red prawns from Mazara del Vallo, their bisque, scallop, salicornia and "Fili di Seta" Saffron from Gravedona.
28
RISOTTO BEST SELLER
Risotto with Ligurian pesto, stracciatella cheese and red prawns from Mazara del Vallo (Sicily) .
22
First Land
RISOTTO RIBELLE
Risotto with Storico Ribelle® fondue (typical Valtellina cheese), chestnuts and foie gras cream..
22
PIZZOCCHERI VALTELLINESI
Buckwheat noodles with savoy cabbage, potatoes and Bitto (typical Valtellina cheese)..
18
CARBONARA E TARTUFO
Rigatoni with sous-vide carbonara sauce and black truffel..
20
Second courses from the sea
IL RE DEL LAGO
Lucio Perca with hazelnut butter, grilled pak-choi, white wine sauce and truffle.
28
ARAGOSTA ALLA CATALANA
Boiled lobster served with cherry tomatoes, olives, onions.
42
IL ROSSO IN NERO
Seared Tuna in Black Bread Crust.
28
SAPORE DI MARE
Fillet of sea bass in a salt crust .
24
GRIGLIATA DI CROSTACEI
Only the best of shellfish: prawns, scampi, prawns and prawn skewers prepared on the grill.
36
LA CASÈTA DE PÈSS
Great fried seafood served in its special box with chips and the famous “Tartara del Biano”.
28
Second courses from the Land
FILETTO ALLA ROSSINI
Tender beef fillet, accompanied by foie gras escalopes, black truffle and Port reduction.
44
ANGUS AL PEPE VERDE
A timeless classic, UNIQUE! All time best meat platter. Black Angus sirloin steaks with creamy green pepper sauce and mustard. .
30
DIAMOCI UN TAGLIO! Il piatto da condividere.
Grilled sliced ??beef with grilled vegetables, French fries and chimichurri sauce.
52 (per 2
La vetrina del pesce fresco
Branzino / Sea Bass 1kg
56
Orata / Sea Bream 1kg
56
Rombo / Turbot 1.5 kg
68
Scegliete ciò che preferite e lasciatevi guidare nella scelta della cottura che più si adatta ai vostri gusti, esaltandone sapori e freschezza.
Choose what you prefer and let yourself be guided in choosing the cooking method that best suits your tastes, enhancing flavours and freshness.
Alla Griglia / Grilled. | In crosta di sale / In salt crust. | Salsa Mediterraneo / Mediterranean Sauce +8
OUR SPECIAL BREAD
We are thrilled to have Bruno, our master baker, with us.
After a lifetime dedicated to the art of baking in his bakery in Pianello, today Bruno brings his passion and expertise to our kitchen every night to prepare Baia bread. To prepare this bread, we use the renowned Caputo 1924 Mulino di Napoli Cereal Flour, which allows us to obtain a soft and fragrant dough with 80% hydration. Bruno bakes between 100 and 250 fresh loaves every day, the kind you find on your table every day. This special bread is a true masterpiece of freshness and flavor.
