STARTERS Tomato & Mozzarella Campana Tryphtic Eggplant Parmigiana Cuttlefish Salad, with dried cherry tomatoes and almonds Local Fish Carpaccio with citrus gel and flowers Beef tartare with fried yolk and wine sauce FIRST COURSES Spaghetti with clams and lemon Ziti with Tuna “Genovese style” ragout Linguina with lamb ragout Risotto with peas cream, ricotta cheese and mint quenelle Black ink dumpling Gnocco with baby octopus ragout SECOND COURSES Beef fillet with potatoes and vegetables Baked citrus-crusted fish fillet Seafood soup Chard with carrots flan, Provolone del monaco cheese fondue Squid & potatoes “Praianese style” DESSERTS Tiramisù with white chocolate sauce and Baileys Fruit tart Chocolate mousse selection with red fruits biscuit Lemon cake Please inform our waiting staff of any intolerances or allergies. ✻
