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 criacker

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Palamita Tuna fish, with lemon zest sauce and sprouts salad

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Marinated beef citrus flavored with ricotta and pappacelle peppers

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Poached egg with fava beans, truffle and pecorino cheese

Soup

Bean soup with mussels 

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Vegetable soup

Pasta course 

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

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Riccioli (curly shaped) pasta with white grouper, murex and samphire

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Lemon scented risotto with scampi, its juice and seaweed

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Linguine with garlic and EVO oil, anchovies and wild fennel

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Home-made Raviolo stuffed with buffalo burrata cheese, peas, dried tomato and onion

Main course

Fish of the day fillet in lemon sauce with potatoes and broccoli from our organic farm

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Mixed fried fish

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Fish of the day soup

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Fillet beef with pumpkin, asparagus and truffle

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Smoked artichoke

Dessert

Lemon and hazelnut Amalfi style cake

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Selection of Campania cheeses with honey, jam and mustards

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Nougat chocolate parfait, foamy coffee cream and mascarpone ice-cream

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Fruit tartlet