Ristorante Evan's menu 2025

Starters

• Scottata di tonno in croccante di cornflakes e mayo di nduja – Seared tuna coated with crispy cornflakes and a spicy nduja mayonnaise for a vibrant start.
• Filetto di baccalà in panura di olive itrane e crema di cannellini di AtIna – Salted cod filet breaded with Itrana olives and paired with creamy Atina cannellini bean puree, blending Mediterranean flavors.
• La nostra parmigiana – A house specialty featuring layers of eggplant, fiordilatte cheese, tomato sauce, basil pesto, and aged Reggiano cheese, redefining this classic Italian dish.

Mains

• Coniglio in porchetta e salsa alla cacciatora – Tender rabbit cooked in the style of porchetta, served with a robust hunter’s sauce for a rustic Italian experience.
• Scottata di tonno e composta di nduja agli agrumi – Seared tuna served with a spicy nduja and citrus compote, balancing heat and fresh brightness.
• Ombrina del mediterraneo con vellutata di broccolo romano – Mediterranean croaker fish accompanied by a silky Roman broccoli velouté, highlighting fresh regional produce.
• Frittura di pesce con verdurine croccanti – Crispy fried fish served alongside crunchy seasonal vegetables for a textural delight.
• Filetto di maialino cotto con mele e prugne – Pork tenderloin gently cooked and paired with sweet apples and plums, creating a harmonious blend of flavors.

Desserts and drinks