Hors d’oeuvre

Steamed seafood salad

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Shrimp and asparagus with buffalo burrata cheese

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Marinated beef carpaccio with ricotta cheese, chilly “pappacelle” sauce and rosemary crispy bread

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Tuna fish variation with escarole from our organic farm, capers and olives

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Creamed whole wheat biscotto bread with eggplant in different versions, variation of fresh tomato, mozzarella cheese, dried olives and toasted pine nuts

Soup

Beans and pumpkin soup  

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Peas soup with cuttlefish and bottarga

Pasta course 

Spaghetti in baking pachment paper with clams, olives, capers, fresh tomatoes and oregano (since 1965)

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Riccioli pasta with white grouper, broccoli and murex

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Carnaroli risotto with Provolone del Monaco cheese, raw scampi and black cherry tomatoes barbecue sauce

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Home-made Raviolo stuffed with goats’ caciotta cheese, broad beans and onion

Main course

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

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Mixed fried fish

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Fish of the day soup with endive in marinara style

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Fillet beef with Mediterranean herbs, chard and cauliflower

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Stuffed artichoke, potatoes, truffle and marinated egg yolk

Dessert

Amalfi lemon cake with white chocolate and hazelnut mousse

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Selection of Campania cheeses with honey, jam and mustards

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Dark chocolate parfait, almond crispy biscuit, pear sorbet and rhum sauce

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Fruits tartlet with yogurt ice cream