La Baia®
OUR
MENU
Our selection of dishes. Fish cuisine, local specialties
and restaurant's signature dishes.
APPETIZERS
FROM THE WATER ...
of sea and lake
CRUDO DI MARE
Scampi, red king praw from Mazara del Vallo, salmon, swordfish, yellowtail amberjack, oyster, tuna.
32
LA BAIA…TUTTA PER ME!
Historical Baia’s Best Selected seafood appetizers.
22
A TUTTO TONNO
Tuna tartare with its bottarga, avocado ice cream and cuttle fish ink coral.
18
MAREA DI INSALATA
Seafood salad with oranges, avocado and salmon caviar.
18
CAPATOSTA
Gratin scallops with pistachio and lime.
18
OSTRICHE E OSTRICHE
Six Oysters ‘Fine de Claire’.
22
PIATTO DEL LAGHÉE
Selection of lake fish appetizers. .
22
ARIA DI GAMBERI
Mazara del Vallo red shrimp tartare,burrata mousse and pepper sorbet.
28
APPETIZERS
TO THE EARTH
from the plain and to the mountain
DOV’È FINITO L’ORO DI DONGO?
Culatello “Oro di Dongo” from the historic Mazzucchi Butcher's shop and
‘Furmàcc del Fén’ from Consorzio Storico Ribelle®.
18
UN, DUE, TRE…SCIATT!
The typical cubes of Valtellinese cheese fried in buckwheat batter
accompanied by Medeghino: the salami of the Pirate of Musso.
14
CAPRESE DEL CANTABRICO
Mozzarella di Bufala DOP, cherry tomatoes and Nardin anchovies from Cantabrian sea.
18
FIRST COURSES SEA
From 2021 for each PERSICOTTO® sold,
we donate 1 € for Academy of Risotto Perch Fish in Lake Como.
PERSICOTTO®
A traditional speciality passed
through generations,
a memorable recipe in our family!
Creamy parmesan Risotto with butter flavored with Timoncello® and
perch fillet strips pan-fried.
22
ASTICE CAPRICCIOSO
Tagliatelle with sea urchin and lobster, parsley mousse and pistachio toasted bread.
34
LA VONGOLATA
Spaghetti “Rustichella d’Abruzzo” with clams.
18
RISOTTO BEST SELLER
Risotto with Ligurian pesto, stracciatella cheese and red prawns from Mazara del Vallo (Sicily)
18
I RICCIOLI DI MARE
Fusilli (typical italian shape of pasta), with prawns, rocket and scallop tartare
20
FIRST COURSES MEAT
RISOTTO RIBELLE
Risotto with Storico Ribelle® fondue (typical Valtellina cheese),
chestnuts and foie gras cream.
20
CARBONARA E TARTUFO
Rigatoni with sous-vide carbonara sauce and black truffel.
18
TRECCE BURRO E SALVIA
Fresh pasta plaits filled with ricotta and spinach in a sage and butter sauce
14
PIZZOCCHERI VALTELLINESI
Buckwheat noodles with savoy cabbage,
potatoes and Bitto (typical Valtellina cheese).
16
MAIN COURSES
FISH
ARAGOSTA ALLA CATALANA
Boiled lobster served with seasonal fresh
vegetables and lemon hollandaise sauce.
38
IL ROSSO IN NERO
Our second best-selling main course! Fine and delicate. IRRESISTIBLE! Seared Tuna streak in black breadcrumbs.
22
LA GRIGLIATONA
The big Baia selection of Mixed grilled sea fish.
28
LA CASÈTA DE PÈSS
The Big Baia Mixed fried seafood with french fries, served in his special bucket!.
25
LAGHÈ FRITTO
Super fresh lake fish mixed fried, served with french fries.
22
SAPORE DI MARE
Fillet of sea bass in a salt crust one of the best Italian traditional dish, that enhance one of the best of our seas fish.
22
QUEL CHE GHÈ
Absolute fresh lake fish (depending on the catch), prepared with citrus fruits in La Baia recipe style.
18
MAIN COURSES
MEAT
FILETTO ALLA ROSSINI
A tribute to the great Italian musician and composer. Tender fillet of beef, accompanied by foie gras escalopes, black truffle and Madeira reduction..
42
ANGUS AL PEPE VERDE
A timeless classic, UNIQUE! All time best meat platter. Black Angus sirloin steaks with creamy green pepper sauce and mustard.
24
DIAMOCI UN TAGLIO! Il piatto da condividere.
Perfect for sharing, yet another masterpiece by “la Baia”. Oven-baked beef tagliata with seasonal vegetables and homemade chips.
48 (per 2 pers.)
SPUGNOLETTO
Rack of lamb with morels from Lake Como, Bernese sauce and parsnip purée.