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