Starters

Steamed seafood salad [2– 4 – 9 – 12 – 14] *

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Shrimp and asparagus with almond cream and lemon mustard [2 – 8]*

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Marinated beef carpaccio with ricotta cheese, escarole, chilly “papaccelle” sauce and wild rosemary cracker [1 – 7 – 10 – 12]

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Tuna fish variation with candied lemon sauce and sprout salad [1 – 3 – 4 – 5 – 10] *

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Poached egg with fava beans, truffle and pecorino cheese [3 – 5– 7– 9]*

Soups

Bean soup and mussels stuffed with local cheese selection, parsley sauce and dried black garlic powder [1 – 7 – 9 - 14]*

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Vegetable soup [1 – 3 - 6 - 7 – 9 – 11]*

La Pasta

Spaghetti in baking parchment paper (since 1965) [1 – 12 - 14]*

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Mixed pasta with codfish lemon creamed potatoes [2– 4– 7– 9– 12– 14]*

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Lemon scented risotto with raw fish and smoked oil [1 - 5 - 7 – 9 – 12]*

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Home-made Raviolo stuffed with local cheese selection, dried tomatoes and vegetable jus [1 – 5 - 7 – 9]*

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Linguine with anchovies sauce, grilled sardines, fennel cream from the farm and wild fennel herb [1 - 4- 7 - 9 - 12]*

Main course

Fresh catch of the day fish fillet with lemon sauce, potatoes and broccoli from our organic garden [1 - 4 – 5 – 7 – 9]*

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Mixed fried fish [1 - 2 - 3 – 4 – 5 - 10 - 14]*

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Fish soup [1 – 2 – 4 – 9 – 12 – 14]*

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Beef fillet with raw and cooked vegetables [ 9 – 12 ]*

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Grilled artichoke [1 – 3 – 7 – 9 ]*

Dessert

Variation of citrus desserts *

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Selection of cheese with honey, jam and mustards [7 – 10 - 12]

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Vanilla Bavarois with strawberries and rosemary shortbread [1 - 3 – 7]*

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Almond and chocolate cake Capri style [1 – 3 – 7 – 8 ]*

Mille-feuille cake with lemon cream and sour cherries *

Some products, depending on the market, can be chilled or frozen.
*The list of allergenic ingredients is on the following LINK