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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Variation of shellfish with organic vegetables, smoked oil mayonnaise and cold shellfish sauce

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Cod in two textures, with sautéed chard, cuttlefish ink sauce and cauliflower puree

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Beef carpaccio with escarole salad from the garden, grated egg yolk, buffalo ricotta cheese, pappacelle sauce and craker with fennel

Soup

Pumpkin soup with seared squid, burrata burger, mullet bottarga and dried black garlic

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Bean soup and mussels

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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Chestnut cannelloni with goat caciotta cheese, pigeon breast cooked at low temperature and truffle

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Mixed pasta with cabbage and lard, coccio imperiale fish carpaccio and black tomato barbecue sauce

Main course

Mixed fried fish

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

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Fish of the day soup with endive in marinara style

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Genovese-style beef cheek with a variation of our own autumn vegetables

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Beef fillet with potato and pumpkin parmigiana and mustard sauce

Cheese

Selection of Campania cheeses with honey, jam and mustard

Dessert

Chocolate and persimmon

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Lemon cake with white chocolate and hazelnut

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Fruit pie

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Millefuille pie with chestnut and cheese