Cover and service  € 0.00

Campari Soda  2.0

Aperitive of the house € 2.0

Non-alcoholic aperitive  € 2.0

Hors d’ouvres

Alici spinate all'imperiale (emperor-style filleted anchovies) 9.0

Cozze alla marinara (sailor-style mussels with lemon, white wine and seasoning) 9.0

Bottarga di tonno (tuna fish processed roe) 9.0

Vongole veraci alla marinara (sailor-style real clams, when available) 9.0

Carpione leggero di pesce (filets of fish marinated in lemon, wine, vinegar, etc) consult the blackboard outside) 9.0

Musciame affumicato di tonno e/o pesce spada (smoked fillet of tuna and/or sword-fish) 9.0

Savoiarda di polpo (boiled octopus on spring-salad) 9.0

Insalata di mare (shell-fish salad with octopus, cutt!e-fish, shrimps, etc) 9.0

Antipasto della Lanterna (hors d'oeuvre of the house), small 10.0

Antipasto della Lanterna (hors d'oeuvre of the house), big 13.0

Noodles, macaronis and spaghetti

Chicche verdi ai frutti di mare (home-made small green gnocchi made of flour, eggs and spinach) 9.0

Penne al granchio favollo (short macaronis with crabs) 9.0

Penne al polpo (short macaronis with octopus) 9.0

Penne alla Lanterna (of the house, with cream, Brandy, scampi, shell-fish, tomatoes) 9.0

Penne pî d'à pünta,(tomatoes, pesto = basil-sauce, pure olive-oil) 9.0

Penne alla bottarga (with tuna fish processed roe) 9.0

Penne all'arrabbiata (with tomatoes, piquant spices) 8.0

Spaghetti allo scoglio (»from the cliff«, with mussels, scampi, cuttlefishes,

seasoned with oil and white wine, aromatized) 9.0

Spaghetti alla marinara (sailor-style with clams, mussels, cuttlefishes and  tomatoes) 9.0

Spaghetti di Sandro (with tomatoes and mussels, piquant spices) 9.0

Spaghetti alle acciughe di Monterosso (with garlic, parsley ,salt  anchovies, tomatoes) 9.0

Spaghetti alle vongole veraci (real clams, with tomatoes, when available) 9.0

Spaghetti ai ricci di mare (with sea-urchins) 9.0

Spaghetti al caviale d'oliva (»olive-caviar«, pulp of black olives, olive-oil, Parmesan cheese) 9.0

Spaghetti al pesto (basil, pure olive-oil.) 9.0

Spaghetti aglio-olio-e-peperoncino (garlic, olive-oil and chillies, very spicy) 8.0

Spaghetti al pomodoro (with tomato-sauce) 8.0

Pantacce pî d'à pünta (a special kind of noodles with tomatoes, pesto, pure olive-oil) 9.0

According to availability (consult the blackboard outside)

Spaghetti alle uova di pesce (with fresh fish-roe) 9.0

Spaghetti ai filetti di pesce fresco (with filets of fresh fish) 9.0

Spaghetti al nero di seppia (cooked in the ink of the cuttle-fish) 9.0

Penne al ragù di pesce (short macaronis with fish-sauce) 9.0

Spaghetti alle acciughe fresche di Monterosso (with fresh anchovies of Monterosso, pine nuts,   

tomatoes, etc.) 9.0                                                                                                                            

Soups

Mes-ciüa (soup of beans, chick-peas, spelt; ancient recipe from La Spezia) 8.0

Zuppa di Cozze (mussels soup with tomatoes, croutons and seasoning) 9.0

Zuppa di vongole veraci (soup of real clams, with tomatoes, croutons, seasoning; when available) 9.0

Zuppa di ceci e seppie (soup of cuttle-fish and chick-peas)                                                            

… at the moment date mussels are a protected species; because of our participation in an initiative for the defence of our sea, the Trattoria La Lanterna apologizes to the respectable customers for having suppressed the dishes »Zuppa di Datteri« and »Zuppa Cinque Terre« from the menu.

Second courses

(every 100 grs) Pesce fresco ai ferri o al forno  (fresh fish, grilled or cooked in the oven) 5.5

(every 100 grs) Pesce fresco al pesto  (ancient ligurian recipe, fresh fish with tomatoes and pesto                 6.0

(every 100 grs) Pesce fresco al cartoccio  (fresh fish cooked in aluminium foil) 6.0

Filetti di pesce fresco alla ligure (filets of fish with olives, pine nuts, tomatoes) portion 18.0

Filetti di pesce fresco alle erbe (filets of fish with  oregano, thyme, rosemary, tarragon) portion 18.0

Acciughe al tegame vernazzano (anchovy-pan of Vernazza,                                   ’                         

fresh filleted anchovies with potatoes) portion 9.5

Acciughe fritte (fried anchovies, when avalaible) portion 9.5

*Seppie o calamari alla griglia (grilled cuttle-fish or calamaries) portino 18.0

 *Seppiette in umido (stewed small  cuttle-fishes) portion 18.0

 *Frittura mista (fried shell-fish) portion 18.0

*Spiedo di Scampi (scampi on the spit) portino 20.0

*Scampi alla mexicana (in a Mexican style, with tomatoes, spicy) portion 19.0

*Scampi alla bùzara (cooked in the oven, with breadcrumbs and tomatoes) portion 20.0

*Gamberoni all'aglio (prawns with garlic) portion 20.0

*Spiedo misto di mare (mixed shell-fish on the spit) portion 20.0

*Spiedo di gamberoni (prawns on the spit) portion 20.0

*Umido di gamberoni (stewed prawns with garlic, parsley, tomatoes, saffron) portion 20.0

*Zuppa mista di crostacei (mised shellfishes soup) portion 25.0

Grigliata mista di mare (mixed shell-fish. grilled) portion 26.0

* Because the local fishing isn't specialized in this kind of molluscs and crustaceans, some of the dishes offered can contain frozen foods. Nevertheless their freshness is always guaranteed. The results of daily fishing and the corresponding production you will find -however- on the blackboard outside.

Dishes to be ordered in advance

 (minimum two portions, price for each portion)

Risotto al nero di seppia (cooked in the ink of the cuttle-fìsh) 9.0

Spaghetti al cartoccio (cooked in aluminium foil, with shell-fìsh) 9.0

Coriandoli con scampi, gamberi e mascarpone (“confetti”, small coloured gnocchi                                

Coriandoli con scampi, gambe with scampi, shrimps and the soft cheese mascarpone)9.0                                                                

Muscoli ripieni (stuffed mussels) 16.0

Seppie gratinate (cuttle-fish cooked in the oven with potatoes, spinach, pine-nuts, tomatoes, breadcrumbs) 18.0

* Zuppa di pesce (fish soup »Cacciucco« in our style) 25.0

* Anfora della Lanterna (shell-fish, cooked in a real amphora) 25.0

* Because of their consistence and quantity these dishes can be considered as singular courses.

Warm and cold side dishes

Insalata verde, di pomodoro o mista (green, tomato or mixed salad) 5.5

Insalatone (big plate of salad) 6.0

Tonno e insalata (tuna and salad) 6.0

Spinaci saltati (sautè spinach) 5.0

Cipolline in agrodolce (bitter-sweet small onions) 5.0

Verdure miste saltate in padella (Assorted sauté vegetables) 5.0

Formaggi pecorini scelti (selected sheep’s milk cheese) 6.0

Sweets

Torta di noci (walnut cake) 5.0

Torta al cioccolato 5.0

Torta alla crema 5.0

Panna cotta (cooked cream) 5.0

Crema catalana 5.5

 Frozen desserts

Sorbetto al limone (lemon sorbet) 4.0

Tartufo bianco o nero (ice-cream truffle with chocolate or vanlla flavour) 5.0

Tartufo affogato al caffè (ice-cream truffle, »drowned« in a hot espresso coffee) 5.5