Soups

“Canarino” with veal raviolo stuffed with

white prawns and anchovies candied onion

20

Soup of chestnuts with blue lobster, horseradish,

rosemary and lemon curd

24

First Courses

Candles with baked octopus, potatoes

and pecorino cheese

30

Buffalo milk risotto, sweetbread, mantis shrimps

and candied lemon

32

Ricotta stuffed paccheri with neapolitan ragù

and grated ewe’s ricotta cheese.

 38

Gnocchetti with blue lobster, smoked beans

 and lemongrass

28

Linguine, lentils reduction, ginger and lime

marinated mullet

34

Second Courses

Raw and cooked fish soup

 40

Fish of the day with potatoes broth

and lemon zest

 36

Provola stuffed red mullet, chives,

creamy potatoes and yougurt

 32

Blue lobster, gardener salad, mint lime

and anchovy dressing

 40

Duck with rosemary “annurca”apple

and celery sauce

30

Cheek of veal with pork cutlet sauce

 32

*(it changes depending on daily availability)

Desserts

Stratification of Neapolitan pastiera

 14

Buffalo yogurt,

creamy of exotic fruits, madeleine of citrus fruits

14

Drop of dark chocolate filled with creamy white chocolate,

raspberry heart, savoury peanut and candied fennel sauce

14

Savarin, custard foam, sour cherries,

rum and cream ice-cream

14

Mascarpone, coffee

and clementine

14