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.

 

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