Hors d’oeuvre

Steamed seafood salad

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Shrimp carpaccio, summer salad, orange mustard and flax seed chips

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Variation of tuna with salads and garden sprouts, candied lemon sauce and Evo oil crumble

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Marinated beef citrus flavored with ricotta and pappacelle peppers

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“Caponatina”

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

Soup

Cold tomato soup, buffalo mozzarella cheese, potatoes and basil

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Courgette soup and its flowers

Pasta course 

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

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Riccioli with white grouper, sconcigli and sweet peppers

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Risotto with basil pesto, scampi and burrata

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Linguine with anchovies, colatura (anchovies essence) and roasted peppers

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Ravioli filled with local cheese dressed with mixed tomatoes from the garden

Main course

Fish of the day fillet in lemon sauce with potatoes and green beans from the garden

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Mixed fried fish

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Fish of the day soup

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Beef entrecote with arugula, cherry tomatoes and parmesan

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Eggplant stuffed with cherry tomatoes variation, basil cream, parmesan cheese airy mousse

Dessert

Lemon and hazelnut Amalfi style cake

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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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Fruit tart with yogurt sorbet