Hors d’oeuvre
Steamed seafood salad
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Tuna fish variation
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Codfish, cauliflower and papaccelle red peppers
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Marinated beef carpaccio citrus flavored with buffalo ricotta cheese, escarole from the garden and marinated egg yolk
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Dark bread cream with eggplant in different versions, variation of fresh tomato, mozzarella cheese, dried olives and toasted pine nuts
Soup
Pumpkin soup, prawns, burrata cheese and black garlic crumble
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Bean soup with stuffed mussels, parsley coulis and hard bread from Agerola
Pasta course
Spaghetti in baking pachment paper with clams, olives, capers, fresh tomatoes and oregano (since 1965)
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Chestnut dumplings with porcini mushrooms and goat cheese
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Risotto with scampi, yellow tomatoes and seaweed
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Riccioli with grouper, Calabrian broccoli, sconcigli and
tarallo with suet and black pepper
Main course
Mixed fried fish
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Fish of the day fillet with broccoli and potatoes in lemon sauce
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Fish of the day soup
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Entrecote with pumpkin and leek
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Vegetable soup from our Organic Farm, as it once was
Dessert
The pastry
Pastry cream, sour cherries and sponge cake ice cream
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The chocolate
Chocolate cake, chestnuts, oranges and persimmon sorbet
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Amalfitan Pie
Giffoni hazelnut pie and Amalfi Sfusato lemon mousse
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Selection of Campania cheeses with honey, jam and mustard