The Follis menu

The Follis menu follows the sea and the seasons. Raw seafood and oysters, live shellfish chosen from our tank, pasta from Pastificio Mancini, the catch of the day and house desserts. Availability of fish and shellfish changes daily, so ask our staff for today's selection.

Raw seafood and oysters

• Amberjack sashimi with apple, celery and fennel extract, raspberries and bay leaf
• Smoked albacore with watermelon, capers, tuna sauce and tamarind
• Local fish carpaccio with panzanella, peaches and spring onion oil
• Bluefin tuna tartare with miso and tabasco mayo, grapes, watercress and miso chips
• Raw selection for two (scampi, red prawns, tiger prawns, sashimi and scallop)
• Red prawns, scampi and tiger prawns, raw or grilled, also in extra size
• "Regular" and "Premium" raw shellfish platters
• Oysters: Belle du Nordet, Gillardeau, Regal Oro and house selection

Shellfish from the tank

Live lobster, blue lobster and slipper lobster, subject to availability, priced by weight. Chosen from the tank and cooked on the grill, Catalan style or with Pastificio Mancini linguine.

Seafood starters

• Sautéed mussels with toasted bread
• Fried anchovies with lemon mayonnaise
• Crispy paprika cod with chickpea hummus and pickled vegetables
• Ikejime bluefin tuna meatballs Roman style with pine nuts and mint
• Catalan-style seafood salad
• Roasted octopus with peppers, apricots and anchovy colatura mayonnaise
• Pan focaccia with raw local prawns, figs, stracchino cheese and crispy guanciale
• Bread, butter and Cantabrian anchovies

Seafood pasta and risotto

• Pastificio Mancini spaghetti with local clams, also with mullet bottarga
• Pastificio Mancini mezze maniche with tuna amatriciana
• Homemade flour-and-water gnocchetti with baby octopus, smoked aubergine, yellow cherry tomatoes and Silano cheese
• Warm Pastificio Mancini linguine with local amberjack, herbs, lemon and bottarga
• Red prawn risotto with buffalo stracciatella, raw red prawn and basil
• Linguine with lobster, blue lobster or slipper lobster from the tank

Fish main courses

• Catch of the day, wild local fish only, subject to availability
• Bluefin tuna steak with aubergine caponata
• Meagre fillet with zucchini scapece, tempura courgette flower and potato cream
• Grilled squid with pak choi and citronette
• Thai-style tiger prawns with coconut milk, corn, pineapple, shiitake and curry rice chips
• Fried squid and pink prawns
• Seasonal side dishes

Desserts

• Tiramisuper, a tiramisù sphere glazed with white chocolate
• Profiterole with vanilla chantilly and dark chocolate
• Coconut and lime
• Blackberry, peanuts and toasted white chocolate
• Chocolate cantucci with zabaione
• Dessert wines including Picolit Jermann, Ben Ryé Donnafugata and Muffato della Sala Antinori

Wines and cocktails

Ourwine listfeatures several hundred labels, a dedicated Champagne selection and wines by the glass. At theAmerican bar, the cinema-inspired "The Follis Reporter" drink list sits alongside the great classics.

Please tell our staff about any allergies or intolerances. Some products may be frozen or blast-chilled at source under EC Reg. 852/2004; fish served raw is blast-chilled as required by EC Reg. 853/2004. Prices, allergens and availability are in the full PDF menu.