Le Quattro Monete

A selection of mixed raw fish that varies daily based on the catch. Includes fish fillets, scampi, prawns, and tartare. Fresh and delicate in flavor.

Assortment of cooked seafood appetizers. May include specialties such as seafood salad, mussels, octopus, or fish-stuffed vegetables. Flavorful and varied.

A cold dish of boiled mollusks and crustaceans (such as squid, octopus, prawns, and mussels) dressed with oil, lemon, and parsley. Light and fresh.

Fresh raw scampi. The meat is sweet, soft, and melts in the mouth. Price per single piece.

Prized raw red prawns. Known for their intense, sweet flavor and meaty texture. Price per single piece.

Oysters from Brittany, appreciated for their salinity and persistent sea flavor. Enjoyed raw directly from the shell. Price per single piece.

Fresh mussels sautéed in a pan with oil, garlic, parsley, and pepper. Served with their flavorful juice, excellent for dipping bread.

Mixed mussels and clams sautéed in a pan. A classic seafood appetizer rich in flavor and aroma.

Small octopus (moscardini) or floured and fried baby squid strips. Crispy, golden, and tender inside.

A seafood version of classic Amatriciana pasta. Guanciale is replaced by fish or seafood in a flavorful tomato sauce.

Rice slowly cooked with a mix of seafood and shellfish. Creamy and rich with the flavor of the sea.

Risotto creamed with a delicate scampi sauce. Sweet flavor and velvety texture.

Thick spaghetti-like fresh pasta, dressed with a rich seafood sauce (mussels, clams, prawns). A traditional and tasty first course.

Layers of baked egg pasta with béchamel and fish ragù. A seafood version of the classic Italian dish.

Fresh pasta filled with ricotta and fish (squid and prawns), dressed with a pistachio sauce. A combination of delicate flavors and the crunch of nuts.

Soft potato gnocchi served with a shellfish sauce. A comforting and flavorful dish.

Thick egg pasta dressed with clams, scampi, and fresh truffle. A refined dish that combines the sea with the land.

Surprise dish created by the chef based on inspiration and the day's ingredients.

Small tasting portions of appetizers or first courses. Ideal for trying different specialties.

Fresh whole fish of the day baked in the oven, often served with potatoes. Tender and juicy meat. The indicated price is per 100g.

Fresh fish of the day cooked on the grill. Slightly smoky flavor and crispy skin. The indicated price is per 100g.

Mixed selection of grilled fish, including squid and large crustaceans. Grilled flavor and firm texture.

Mixed floured and deep-fried fish and shellfish. Crispy, golden, and tasty.

Fried squid rings and prawns. A classic fried seafood dish, simple and always appreciated.

Seared tuna fillet grilled and served sliced. The inside remains pink and tender. Often served with arugula or sesame.

Boiled lobster served in a salad with tomatoes, red onion, and olive oil. A fresh dish that enhances the flavor of the crustacean. Price indicated per 100g.

Grilled octopus tentacles. Crispy outside and soft inside, with a pleasant smoky flavor.

Grilled scampi. The cooking enhances the sweetness of the meat. Price per single piece, variable based on size.

Grilled imperial prawns (mazzancolle). Prized and flavorful meat. Price per single piece.

Amberjack fillet prepared with typical porchetta aromas (rosemary, garlic, fennel). A fish dish with an intense and aromatic flavor.

Whole squid stuffed with a savory filling (often bread, herbs, and its own tentacles) and baked or stewed.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

A variation of tiramisù that uses pistachio cream instead of or in addition to the classic one. Rich and nutty flavor.

Crumbly cake ('briciole' of shortcrust pastry) filled with cream or fruit. Choose between berries or chocolate.

Fresh and creamy spoon dessert, similar to ice cream but softer, flavored with almonds.

Spoon dessert made with cream, milk, and sugar thickened with gelatin. Silky texture and delicate flavor.

Soft custard cream covered with a crunchy layer of caramelized sugar.

Chocolate cake served warm, with a molten chocolate filling that flows out when cut.

Frozen dessert made from lemon juice and sugar. Fresh and digestive, ideal at the end of a meal.

Special dessert prepared daily by the chef. Ask the staff for details.