la signoria calvi restaurant

Starters

• The spider crab

  Fresh spider crab, open ravioli with acidulous radish, refreshed head juice infused with népita.

  42 euros

• Beef-oyster from Diane

  Corsican beef tartare and oyster in a fermented milk, wild herbal oil and miso.

  40 euros

• Courgette flower

  Courgette flower stuffed with yellow courgette flesh, seasonnal cherries and almonds, tangy butter with Sakura vinegar.

  38 euros

Main dishes

• The veal from Clément Tolaini

  Roasted veal, meatballs with offals and octopus, veal juice, bunch composed of sea samphire and shiso.

  58 euros

• The nustral pig

  Roast rock of pork veiled in a thin sheet of fat dried in herbs, ears in rennet confite in full-bodied red wine, young leeks burnt in the flamme.

  54 euros

• The red mulet

  Fillet of red mulet from our coasts, gently steamed in its own seawater, reduced head stock, emulsified with mature olive oil.

  54 euros

• The dolphinfish from our coasts

  Fillet of dolphinfish cooked at low temperature, tomatoe juice with Prisuttu broth and mediterranean cannelloni.

  52 euros

Desserts

• Hot myrtle soufflé

  Hot soufflé with myrtle liqueur and bourbon vanilla, vegetable sorbet.

  28 euros

• White peach and champagne

  White peach bavaroise with champagne, poacjed in a light syrup with basilic and white peach sorbet.

  28 euros

• Chocolate-beetroot and wild blackberries

  Crunchy beetroot extraction paper, cacao and fresh blackberry sorbet, old wine vinegar gel with wild blackberries, beetroot powder and purple oxalis.

  28 euros

• The corsican cheese

  A wide selection of corsican cheeses and condiments.

  28 euros

• Wine and food pairing

  3 x 8 cl glasses

  52 euros

• Selection of Corsican cheeses

  20 euros

• The maquis flavour box

• Veal tartare rubbed with combawa bark, fermented milk nage pearled with immortelle oil

• Flame-seared red mullet, oven-burnt young leek, walnut and yuzu peel condiment

• Local lemon in Persian print meringue texture

• Aerated milkshake with mountain honey, A souvenir of my childhood

• Sweet delicacies with a local flavour

• The chocolate-tobacco cellar

• Wine and food pairing

  5 x 8 cl glasses

  84 euros

• Selection of Corsican cheeses

  20 euros

• The maquis flavour box

• Signoria's hen's egg in the shell, osciètre caviar and mouillette with nustral pig fat just veiled

• Cappelini of lobster fricassee in its reduced head juice, shredded bottarga, spoon broccio

• Our bouillabaisse "Aziminu" with fish from our rocks in 2 stages

• Veal smothered in wild herbs picked by Florence Weis, celery with citron cooked in a salt crust

• Local lemon in Persian print meringue texture

• Warmed grand cru chocolate ganache, chips of olive earth, drizzle of Félicien Lucciani matured olive oil

• Sweet delicacies with a local flavour

• The chocolate-tobacco cellar