Our Restaurant Menu - Ristorante La Clessidra Pisa

37.50€ per person (minimum 2 people)

39.00€ per person (minimum 2 people)

OUR MENU

Flan with peppers

Croutons of black bread with liver pate

Pisan tripe

Fried dumplings with Gombitelli ham

Smoked Black Angus carpaccio with 24 months grana cheese

Mixed meat starter

Sturgeon carpaccio with balsamic vinegar, raisins and pine nuts

Redfish flan on black leek soup

Cabbage rolls and cod with chickpeas on a leek soup

Marinated octopus with garlic and mint on rustic focaccia

Mixed sea starter

Pappardelle with wild boar

Cocoa tagliatelle with robiola cheese and pistachio pesto

Spelled ravioli with leeks and pine nuts on cabbage puree

Duck ravioli with orange sauce

Two meat first courses of your choice

Spaghetti alla chitarra with crab meat

Sea bass ravioli with shellfish sauce

Tagliolini with red mullet and orange

Whole wheat spaghetti with mullet roe

Two seafood first courses of your choice

Guinea fowl breast with marsala and rennet apples

Veal chop with parmesan and balsamic vinegar

Bat burger in Arabic bread with wild berry sauce with crispy potatoes

Sliced ​​beef

Cuttlefish In zimino

Sea bass escalope in potato and zucchini crust

Mixed sea grill

Sliced ​​tuna with almonds, capers and dried tomatoes

Cannellini beans with sage

Soused zucchini

Salads

Caponata

Potatoes au gratin

Tomatoes with balsamic vinegar pine nuts and raisin

*Cantucci

*Bavarese with Vin Santo and cantucci (almond biscuits)

Pinolina (Pine nuts pie)

*Lemon sorbet

Panna cotta

*Chocolate ‘Bonet’

Bavarese of pecorino honey and pine nuts

Chocolate and orange tart

Mousse of chocolate and fig tree

Mascarpone mousse with coffee jelly

Semifreddo with almond brittle

Tris of desserts of your choise

Dry toast of brown bread with pate

Tripes a la Pisan

Pappardelle with wild boar

Ravioli of spelt flour with leeks and pine nuts on a cabbage sauce

Beef tagliata of mucco Pisano with cannellini beans

Bavarese of Vin Santo with cantuccini

Octopus marinated with garlic and mint

Scorpionfish flan on a black velvety of leeks

Tagliolini with clams

Ravioli stuffed of sea bass with sauce of shellfish

Cuttlefish in zimino

Pinolina (Pine nuts pie)

Sliced beef

Sliced tuna with almonds, capers and dried tomatoes