{"id":554,"date":"2024-05-30T16:54:33","date_gmt":"2024-05-30T14:54:33","guid":{"rendered":"https:\/\/www.imorgante.it\/menu-fisso\/"},"modified":"2025-03-05T10:15:07","modified_gmt":"2025-03-05T09:15:07","slug":"fixed-menu","status":"publish","type":"page","link":"https:\/\/www.imorgante.it\/en\/fixed-menu\/","title":{"rendered":"Fixed menu"},"content":{"rendered":"<\/div>\n
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Fixed menu<\/h2>\n\t\t\t\t\t\t <\/div>\n <\/div>\n <\/div>\n
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Appetizers<\/h3>\n\t\t\t\t\t\t\t\t <\/div>\n
\n \n <\/use>\n <\/svg>\n <\/div>\n <\/div>\n
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Mangia e bevi platter<\/p>\n

salsiccia locale, puntine di maiale, mangia e bevi classico, salmoriglio e patatine fritte<\/p>\n <\/td>\n

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18 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Mixed fried fish with homemade basil mayo<\/p>\n <\/td>\n

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22 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Gamberi in pasta kataifi con salsa teriyaki<\/p>\n <\/td>\n

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22 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Battuta di fassona piemontese profumata al tabasco con fonduta di parmigiano e crumble di nocciole<\/p>\n <\/td>\n

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19 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Warm seafood salad with crunchy vegetables<\/p>\n <\/td>\n

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18 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Grilled octopus with rosemary potato cream and rustic bread chips<\/p>\n <\/td>\n

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18 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Bocconcini di tonno in crosta di sesamo con cipolla agrodolce e salsa teriyaki<\/p>\n <\/td>\n

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22 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Fried calamari with basil mayo<\/p>\n <\/td>\n

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20 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Raw shellfish platter<\/p>\n <\/td>\n

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30 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Citrus-marinated salmon tartare with guacamole, tomato, and onion tartare<\/p>\n <\/td>\n

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18 \u20ac<\/p>\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n <\/div>\n

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First courses<\/h3>\n\t\t\t\t\t\t\t\t <\/div>\n
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Tonnarello with Clams<\/p>\n <\/td>\n

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23 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Magicamente nera<\/p>\n

tonnarelli con Gamberi Rossi di Mazara, pomodorini, crema di pistacchio, granella di pistacchio, che mescolata diventa al nero di seppia cremosa e gustosissima<\/p>\n <\/td>\n

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Tonnarelli with sea urchins<\/p>\n <\/td>\n

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27 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Tonnarello urchins and clams<\/p>\n <\/td>\n

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29 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Vegan busiate with sundried tomato pesto, wild fennel, and toasted almonds<\/p>\n <\/td>\n

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22 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Tonnarello with prawns, artichokes, and artichoke chips<\/p>\n <\/td>\n

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18 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Tonnarelli with suckling pig ragout, parmesan fondue, and hazelnuts<\/p>\n

Add burrata to make it even more delicious +\u20ac2<\/p>\n <\/td>\n

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22 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Tonnarello with squid ink, burrata, and raw prawns<\/p>\n

Aggiungi i ricci di mare a crudo per un esplosione di gusto + 4 \u20ac<\/p>\n <\/td>\n

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22 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Tonnarelli with catch of the day, cherry tomatoes, and fava beans<\/p>\n <\/td>\n

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25 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Busiate with fish cubes, cherry tomatoes, and basil emulsion<\/p>\n <\/td>\n

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22 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Tonnarelli all’astice<\/p>\n <\/td>\n

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30 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Scampi risotto with zucchini cream<\/p>\n <\/td>\n

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22 \u20ac<\/p>\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n <\/div>\n

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Secound courses<\/h3>\n\t\t\t\t\t\t\t\t <\/div>\n
\n \n <\/use>\n <\/svg>\n <\/div>\n <\/div>\n
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Scottona fiorentina steak with baked potatoes (500g)<\/p>\n <\/td>\n

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34 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Stuffed squid with anchovy sauce<\/p>\n <\/td>\n

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20 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Vegan vegetable millefeuille on zucchini cream<\/p>\n <\/td>\n

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14 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Honey-glazed salmon with thyme, orange reduction, and rosemary potatoes<\/p>\n <\/td>\n

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22 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Tagliata di tonno con salsa teriyaki verdure cbt e misticanza<\/p>\n <\/td>\n

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26 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Filetto di orata di mare alla eoliana<\/p>\n <\/td>\n

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22 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Astice alla catalana o griglia<\/p>\n <\/td>\n

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45 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Veal entrecote with baked potatoes<\/p>\n <\/td>\n

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26 \u20ac<\/p>\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n <\/div>\n

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Dessert<\/h3>\n\t\t\t\t\t\t\t\t <\/div>\n
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Cannolo di piana scomposto granella di pistacchio e riduzione all\u2019arancia<\/p>\n <\/td>\n

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6 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Semifreddo gluten free e senza lattosio al cioccolato<\/p>\n

Gluten free e senza lattosio<\/p>\n <\/td>\n

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6 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Homemade tiramisu<\/p>\n <\/td>\n

\n <\/td>\n \n

6 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Semifreddo alle mandorle e cioccolata calda<\/p>\n <\/td>\n

\n <\/td>\n \n

6 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Semifreddo gluten free e senza lattosio pistacchio<\/p>\n

Gluten free e senza lattosio<\/p>\n <\/td>\n

\n <\/td>\n \n

6 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Pistachio semifreddo<\/p>\n <\/td>\n

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6 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Panna cotta con frutti di bosco o cioccolato<\/p>\n <\/td>\n

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6 \u20ac<\/p>\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n <\/div>\n

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Sides<\/h3>\n\t\t\t\t\t\t\t\t <\/div>\n
\n \n <\/use>\n <\/svg>\n <\/div>\n <\/div>\n
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Baked potatoes<\/p>\n <\/td>\n

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6 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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French fries<\/p>\n <\/td>\n

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6 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Low-temperature cooked vegetables<\/p>\n <\/td>\n

\n <\/td>\n \n

6 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Grilled vegetables<\/p>\n <\/td>\n

\n <\/td>\n \n

6 \u20ac<\/p>\n <\/td>\n <\/tr>\n

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Mixed salad with cherry tomatoes and onion<\/p>\n <\/td>\n

\n <\/td>\n \n

7 \u20ac<\/p>\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n

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COVER CHARGE 3,00 \u20ac<\/strong><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t

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Our cover charge includes a kitchen made with passion and local raw materials, many sourced from Slow Food presidia, and service by our staff with courtesy and professionalism, bread made with sourdough, good Sicilian oil, and the table.<\/p>\n

Please inform the staff of any allergies or intolerances list of possible allergens and their derivatives present in dishes: fish, shellfish, milk, gluten, nuts, crustaceans, peanuts, lupin, eggs, sulfur dioxide and sulfites, soy, sesame, mustard, celery.
\n*Some products may be frozen or undergo rapid chilling to ensure quality and safety, as described in the haccp plan under ec reg. 852\/04 and ec reg. 853\/04.<\/strong><\/p>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t

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<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":9,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-554","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nFixed menu - I Morgante<\/title>\n<meta name=\"description\" content=\"Discover I Morgante\u2019s fixed menu: dishes made with local ingredients, Slow Food products, and attentive service. 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