BOOK
CHIUDI

THE CHEF
GIUSEPPE RACITI

In ZASH's cuisine there is all my passion: to light up your culinary curiosity and to satisfy your gastronomical dreams.


Giuseppe Raciti
Michelin Star 2019 with Zash Restaurant

Image

PERCORSO
TENTAZIONI

Our street food welcome

Our bread


CEVICHE DI RICCIOLA
amberjack "ceviche", citrus, vegetables and fruits

CAPASANTA
Scallop, corn, chicken jus and caviar

SCAMPO
Langoustine, Jerusalem artichoke, foie gras sauce
and truffle

SPAGHETTO
Durum spaghetti, octopus ragout, broccoli,
pork pop-corn and lemon

ASTICE DAL MIO VIAGGIO IN BRASILE
Lobster, curry, peanuts and orange

MANZO AL GREEN EGG
Beef filet, artichoke, choron sauce and porto jus


Seltz & Lemon

TORTA DI MELE IERI E OGGI
Honey cream, caramelized vanilla creamy,
osmotized apple and cinnamon sponge

Petit four

Tasting menu 170 euro per person
We recommend the tasting menu to be chosen by the whole table



We invite guests to inform the dining room staff about any food intolerance or allergy before ordering.

* The product could be frozen The fish destined to be eaten raw has undergone an anti-anisakis treatment according to the HACCP regulation. Some products in this menu may have been treated in full compliance with the "Cold Chain" as required by reg. CE 1169/11. Information on the presence of substances or products that cause allergies is available by contacting the service personnel .

Cover 5 euro / Water 4 euro

PERCORSO
I GRANDI CLASSICI
"I MIEI 10 ANNI DA ZASH"

Our street food welcome

Our bread

CRUDO DI GAMBERO ROSSO*
raw red prawn, almond, mandarin and sea urchins

IL MIO UOVO CROCCANTE
crunchy poached egg, mulberries and provola cheese

IL TORTELLO 40 TUORLI
homemade egg tortello, black cherry,
parmigiano cheese and truffle

IL MAIALINO IN DUE CONSISTENZE
pork, mustard, honey, chicory and candied chili
pulled pork, barbecue sauce and red cabbage

VENTRESCA DI TONNO* ALLA BRACE
roasted tuna belly, smoked eggplant
and teriyaki sauce

Seltz & Lemon

TOTAL WHITE
white coffee, coconut, cocoa and meringue

Petit four


Tasting menu 130 per person
We recommend the tasting menu to be chosen by the whole table

We invite our guests to inform the dining room staff about any food intolerance or allergy before ordering.

PERCORSO 5 PORTATE

Five-course tasting menu

110 per person

PERCORSO VEGETARIANO

Five-course vegetarian tasting menu

100 per person

PERCORSO 4 PORTATE

Four-course tasting menu

100 per person

Available on saturday and sunday for lunch

 


We invite our guests to inform the dining room staff about any food intolerance or allergy before ordering.

À LA CARTE

STARTERS

CRUDO DI GAMBERO ROSSO*   | 40
raw red prawn, almond, mandarin
and sea urchins

CEVICHE DI RICCIOLA   | 36
amberjack "ceviche", citrus, vegetables and fruits

CAPASANTA   | 40
scallop, corn, chicken jus and caviar

SCAMPO   | 36
Langoustine, Jerusalem artichoke, foie gras sauce
and truffle

IL MIO UOVO CROCCANTE   | 30
crunchy poached egg, mulberries and provola cheese

FIRST COURSES

RAVIOLO   | 38
handmade raviolo, tuna "genovese" sauce,
"caciocavallo" cheese and spicy Nero d'Avola wine

IL TORTELLO 40 TUORLI   | 40
homemade egg tortello, black cherry,
parmigiano cheese and truffle

UN ARANCINO A MILANO   | 34
saffron risotto, beef "ossobuco"
and citrus toasted breadcrumbs

SPAGHETTO   | 34
durum "spaghetti", octopus ragout, broccoli,
pork popcorn and lemon

MAIN COURSES

ASTICE DAL MIO VIAGGIO IN BRASILE   | 48
lobster, curry, peanuts and orange

VENTRESCA DI TONNO* ALLA BRACE   | 38
tuna belly, smoked eggplant and teriyaki sauce

MANZO AL GREEN EGG   | 40
beef filet, artichoke, choron sauce and Porto jus

IL MAIALINO IN DUE CONSISTENZE   | 38
pork, mustard, honey, chicory and candied chili
pulled pork, barbecue sauce and red cabbage

GUANCIA DI VITELLO   | 36
Veal cheek, jerusalem artichoke, confit shallow
and truffle sauce


We invite our guests to inform the dining room staff about any food intolerance or allergy before ordering.