Hors d’oeuvre

 

Steamed seafood salad

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Flying squid and its juice, potatoes and poppy seeds chips

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Mashed codfish breaded and fried, squid ink sauce and cauliflower puree

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Seared Bonito with lemon crumble and chard from our organic garden

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Marinated beef citrus flavored, orange sauce and bagel

 

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Soup

 

Pumpkin soup with raw prawns and fried bufalo mozzarella cheese balls

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Yellow tomato soup, raw cuttlefish with smoked salt flavored and croutons with garlic essence

 

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First 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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Risotto with truffle, raw cod fish, grated egg yolk and  seared pumpkin

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Linguine with grilled squills, broccoli calabresi and black garlic

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Home-made chestnut dumplings with mushrooms and pigeon breast

 

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Fish course

 

Fish and tradition: to each fish its cooking

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Fish fillet of the day in lemon juice, mushed potatoes and broccoli

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Mixed fried fish

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King prawns with crispy vegetables and coriander extra virgin olive oil

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Fish of the day soup with endive rolls and toasted bread with salted butter

 

 

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Meat course

 

Neapolitan ragù  

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Seared beef entrecôte with baked potatoes, grilled pumpkin with mustard butter

 

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Sweets

 

Cannolo filled with chestnut cream,oranges and chocolate

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Millefeuille pie with chantilly cream, cherries and dark chocolate

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Fresh cheesecake (ricotta) with pear

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Lemon cream puffs on berries jam

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Pomegranad bavarian cream and chocolate cruble