Hors d’oeuvre

Steamed seafood salad

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Marinated beef carpaccio citrus flavored with buffalo ricotta cheese, endive from the garden, orange reduction and tarallino with fennel

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Codfish in different textures

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Calamari e patate

Soup

Cannellini white bean soup with ricotta-stuffed mussels, parsley coulì and dried black garlic

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Pumpkin soup with natural red prawns and fried buffalo mozzarella

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 porcini mushrooms and fiordilatte, low temperature cooked pigeon and its demi-glace

Main course

Mixed fried fish

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Fish of the day soup with endive in marinara style

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Stewed fillet of catch of the day in Sfusato Amalfitano lemon sauce with broccoli and potatoes

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Larded entrecote with dried pumpkin, sautéed Calabrian broccoli soup and warm mustard sauce

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Genovese-style veal cheek with a selection of autumn vegetables

Cheese

Selection of Campania cheeses with honey, jam and mustard

Sweets

Cannolo filled with chestnut cream, persimmon and dark chocolate sauce and candied oranges

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Fresh cheesecake (ricotta) with pear

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Lemon cream puffs on berries jam

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Chocolate variation