NEWSLETTER Palazzo Petrucci Restaurant (Menù a la carte) | Napoli

NAPOLI TASTING MENU

Menu Napoli

Starter

Bred, sausages and friarielli

Soup

Beens and escarole soup

Pasta course

Genovese candeles

Main course

Veal cheek with chop reduction

Dessert

Curly sfogliatella

90 euro

 

Tasting menu 5 courses

 Euro 90

 

 

Tasting menu 5 courses

with raw fish fantasy   

euro 120

 

 

Tasting menu 7 courses

“Lino fai tu”

Euro 150

  • APPETIZERS

    Appetizers

    Tagliolino squid with native clams

    32

     

    Buffalo mozzarella and raw prawns with broccoli cabbage sauce

    36

     

    Raw fish with land pairing *

    45

     

    Cabbage and rice hosomaki, candied lemon, scampi and

    pecorino broth

    38

     

    “The Broth with the fork” (Beef tartare with vegetables gelé broth)

    28

     

  • SOUPS

    Soups

    Poché eggs, baked potatoes, creamy onion and pecorino cheese

    18

     

    Cuttlefish, almond cream, salted raspberry and myrtle

    20

     

    Veal ravioli stuffed with white prawns caramelized spring onion

    with anchovies and “Canarino”

    20

     

    Shrimp lined in smoked bacon, confit chestnuts, pepper, lime and rosemary

    24

     

     

  • MAIN COURSES

    Pasta Courses

    Linguine with blue lobster and “Piennolo” tomato

    45

     

    Spaghettone with green olive extract, tortiera anchovies and confit

    tomato

    30

     

    Tortello ripieno di latte cotto con spuma di scarpariello,

    peperoncini verdi e basilico

    30

     

    Risotto with roasted leek, chopped prawns buffalo stracciata,

    rosemary and porcini mushroom dust

    34

     

    Cauliflower Tortello, lemon and grated smoked Bonito

    28

     

    Ricotta stuffed Paccheri with neapolitan ragù, grated sheep ricotta

    28

     

  • SECOND COURSES

    Main Courses

    Lobster, broccoli cabbage cous cous, soy souce reduction, black olives

    and papacelle

    45

     

    Red mullet and escarole

    40

     

    Raw and cooked fish soup *

    40

     

    Fish of the day *, friarielli and spicy panure

    38

     

    “Cacciatore”chicken with crispy polenta

    32

     

    Duck breast, “puntarelle”, anchovy sauce, hazelnut cremino and

    pomegranate gel

    38

     

    * ( varies depending on the availability of the day )

  • DESSERT

    Desserts

    Stratification of neapolitan pastiera

    16

     

    Drop of dark chocolate filled with creamy white chocolate,

    raspberry heart, savoury peanut and candied fennel sauce

    14

     

    Clementine sorbet, whiskey dressing and botargo

    14

     

    Pomegranate, yogurt and mint

    14

     

    Kaki “Cannolo”, lemon mousse and chestnuts

    14

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