Seafood Starters
*
In the absence of fresh product, the dish is prepared with product of equivalent quality slaughtered on board.
First Dishes
Raw Seafood*
**
Depending on the season.
Dish with fresh products, blast chilled as provided for by law
Fried and Second dishes
*
In the absence of fresh product, the dish is prepared with product of equivalent quality slaughtered on board.
Side Dishes
Drinks
Sparkling Wines
White Wines
Red Wines
Half Bottles and Wines by the glass
Regulation EU 1169/2011 of the European Parliament and of the Council 25 October 2011 Annex II.
Substances or products causing allergies or intolerances.
Seafood Starters
- Cereals containing gluten1
- Sesame seeds and sesame products
- Molluscs and products based on molluscs
- Cereals containing gluten1
- Eggs and egg products
- Milk and milk products
- Molluscs and products based on molluscs
- Crustaceans and products based on crustaceans
- Celery and products based on celery
- Molluscs and products thereof
- Fish and fish products2
- Milk and milk products
- Molluscs and products thereof
- Molluscs and products thereof
First Dishes
- Cereals containing gluten1
- Crustaceans and crustacean products
- Fish and fish products
- Molluscs and products based on molluscs
- Cereals containing gluten1
- Crustaceans and crustacean products
- Fish and fish products
- Molluscs and products thereof
- Cereals containing gluten1
- Molluscs and products thereof
- Cereals containing gluten1
- Molluscs and products thereof
- Cereals containing gluten1
- Molluscs and products thereof
- Cereals containing gluten1
- Fish and fish products
- Molluscs and products thereof
Second Dishes
- Cereals containing gluten1
- Crustaceans and crustacean products
- Molluscs and products thereof
- Cereals containing gluten
- Molluscs and products thereof
- Cereals containing gluten
- Crustaceans and crustacean products
- Molluscs and products thereof
- Fish and fish products2
- Fish and fish products2
- Cereals containing gluten
- Fish and fish products
- Molluscs and products thereof
- Crustaceans and products based on crustaceans
- Soybeans and products thereof3
- Molluscs and products thereof
- Molluscs and products thereof
Fresh Fruit and Dessert
- Eggs and egg products
- Milk and milk products4
- Nuts5
- Cereals containing gluten
- Eggs and egg products
- Milk and milk products
- Cereals containing gluten
- Eggs and egg products
- Latte e prodotti a base di latte
- Cereals containing gluten
- Eggs and egg products
- Milk and milk products4
- Eggs and egg products
- Milk and milk products4
Notes
1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridized strains, and products thereof, except: a) wheat-based glucose syrups, including dextrose ( 1 ); b) wheat-based maltodextrins ( 1 ); c) barley-based glucose syrups; d) cereals used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
2. Fish and fish products, except (a) fish gelatin used as a carrier for vitamin or carotenoid preparations; (b) gelatin or isinglass used as a clarifier in beer and wine.
3. Soybeans and soybean products, except: a) refined soybean oil and fat ( 1 ); b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate; c) vegetable oils derived from soybean-based phytosterols and phytosterol esters; d) vegetable stanol ester produced from soybean-based vegetable oil sterols.
4. Milk and milk products (including lactose), except: a) Whey used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin; b) Lactiol.
5. Nuts, i.e., almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin.
6. Sulfur dioxide and sulfites in concentrations greater than 10 mg/kg or 10 mg/liter in terms of total SO 2 to be calculated for products as proposed ready-to-eat or reconstituted in accordance with manufacturers’ instructions.
