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

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

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

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 )

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