STARTERS

  • CUTTLEFISH SALAD, DRIED TOMATOES AND TOASTED ALMONDS

  • LOCAL FISH RAW CARPACCIO, TUNA AND SALMON CAVIAR WITH CITRUS AND FLOWER GEL

  • BEEF TARTARE WITH FRIED YOLK AND WINE SAUCE

  • TRIPTYCH OF TOMATOES WITH CAMPANIA MOZZARELLA AND FRIED BASIL

  • SEARED SQUID ON PEA CREAM AND SPROUTS

FIRST COURSES

  • LINGUINA WITH LOBSTER

  • RAVIOLI WITH TUNA GENOVESE

  • GNOCCO WITH CUTTLEFISH INK ON OCTOPUS RAGOUT

  • RISOTTO WITH PEA CREAM, RICOTTA QUENELLE AND MINT

  • TROTTOLE WITH LAMB AND TRUFFLE RAGOUT

  • SPAGHETTI WITH CLAMS AND LEMON

SECOND COURSES

  • GRILLED FILLET OF BEEF WITH POTATOES AND VEGETABLES

  • SUCKLING PORK BELLY ON CARROT CREAM AND BALSAMIC VINEGAR

  • EGGPLANT PARMIGIANA

  • MEDITERRANEAN FISH FILLET IN CITRUS CRUST AND VEGETABLE BOUQUET

  • LOW TEMPERATURE SEARED OCTOPUS WITH ZUCCHINI CREAM, SCAPECE ZUCCHINI AND CONFIT CHERRY TOMATOES

  • SEAFOOD SOUP

DESSERTS

  • SORRENTO LEMON DELIGHT

  • DARK CHOCOLATE MOUSSE WITH PAPAYA HEARTH, COCONUT CRUMBLE, SOFT MANGO, KIWI ICE CEREAM AND RASPBERRY SAUCE

  • TIRAMISÙ WITH WHITE CHOCOLATE SAUCE AND BAILEY’S

  • DAQUOISE AND PISTACCHIO MOUSSE WITH RICOTTA SEMIFREDDO, PEAR ICE CREAM AND VANILLA SAUCE

  • SMALL BAKERY PASTRY


  • Please inform our waiting staff of any intolerances or allergies.

 

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