Hors d’oeuvre

Steamed seafood salad

***

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

***

Seared Alalunga Tuna with sprout salad, ricotta cheese and crispy black rise

***

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

Soup

Zucchini soup with grilled cuttlefish salad and bottarga

***

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)

***

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

***

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

***

Home-made raviolo filled with local cheese selection, eggplant from our farm, confit tomato, pine nuts and green beans

Fish course

Seared fresh fillet fish of the day with potatoes, zucchini and its flowers

***

Mixed fried fish

***

Fish of the day soup with endive in marinara style

***

Squid cooked in low temperature with vergin cream, fresh bufalo cheese and stale bread croutons

Meat course

Rabbit “alla cacciatora” with pepper sauce and chives pesto

***

Bacon local piglet cooked for 72 hours with escarole, chilly pepper sauce and figs

Cheese

Selection of Campania cheeses with honey, jam and mustard

Sweets

Millefeuille pie with chantilly cream, cherries and dark chocolate

***

Fresh cheesecake (ricotta) with pear

***

Lemon cream puffs on berries jam

***

Caprese chocolate cake