Hors d’oeuvre

Steamed seafood salad

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Dark bread cream with eggplant in different versions, variation of fresh tomato, mozzarella cheese, dried olives and toasted pine nuts

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Alalunga tuna fish and its variation

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Shrimps carpaccio with homegrown salad, orange mustard and sesame seeds chips

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Veal marinated with citrus, tuna sauce with kataifi paste, dried capers and garden sprouts

Soup

Zucchini soup with grilled cuttlefish salad, bottarga and tarallo with fennel flavor

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Cold tomato soup with bufalo mozzarella cheese, mashed potatoes boals basil flovored

Pasta course 

Spaghetti in baking pachment paper with clams, olives, capers, fresh tomatoes and oregano (since 1965)

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Cavatelli (home-made pasta) with seafood on lemon flavoured mashed potatoes

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Carnaroli risotto with yellow tomato, raw scampi with smoked salt and crispy sea lettuce

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Wholemeal cannelloni filled with goat cheese, beef tartar and Summer truffle

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Small Maccheroni with basil pesto, confit mullet, buffalo stracciata cheese and dried tomato

Main course

Mixed fried fish

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Fresh fillet fish of the day with lemon sauce, potatoes and zucchini from our garden

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Cod fillet cooked at 52 ° and its broth, sconcigli with chilly oil and glasswort

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Fish of the day soup with endive in marinara style

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Rabbit “alla cacciatora” with vegetables from the garden and pepper sauce

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Seared beef fillet, zucchini flower filled with local cheeses selection, chopped tomato sauce and eggplant salad

Cheese

Selection of Campania cheeses with honey, jam and mustard

Dessert

Chocolate variation

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Lemon dessert in Amalfi style with white chocolate and nuts ice-cream

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Fruit pie

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Coffee parfait with Savoiardo biscuit and mascarpone cream