STARTERS
-
Tuna served on sea stones with vegetable roll and topinambur chips
-
Seared croaker fish served on escarole leaf and vegetables
-
Red shrimp with tomato, basil and lemon
-
Warm Cannellini bean salad, celery and octopus
-
Eggplant Parmigiana, tomato and basil
-
Rice crispy chicken, blueberries and red pepper cream
FIRST COURSES
-
Pasta Mista with redfish ragout and cherry tomatoes
-
Red cabbage Linguine, mussel soup, fennel and lemon
-
Risotto with red shrimps, maracuja and mint
-
Sea Carbonara Spaghetti with clams and bottarga
-
Shell pasta stuffed with Neapolitan ragout pasta au gratin
-
Tubetto au gratin with herbs served on potato cream
SECOND COURSES
-
Grouper fish Raviolo cooked on lemon leaves, raisins, toasted pine nuts and crispy leek
-
Stuffed squid, pumpkin flower with ricotta and provola cheese served on a zucchini cream
-
Croaker fish cooked on toasted almonds, fennel and ginger
-
Fried octopus in cereal crust, with red pepper cream and rice Pilaf
-
Slow-cooked beef stew with Genovese sauce and kumquat marmalade
-
Seared suckling pig with red fruit glaze and caramelized onions
DESSERTS
-
Amalfi Coast “Lemon delight” sponge cake
-
Chocolate Raviolo with almond sorbet
-
Fennel Parfait with hazelnut bisquit and red fruit sauce
-
Chocolate pear, ricotta cheese and cinnamon
-
Cheese selection
-
Please inform our waiting staff of any intolerances or allergies.
✻