Chef’s menu

Chef' raw fish selection of fresh fish with carpaccio, tartare, scampi and Gallipoli prowms, with salts and sauces served on the side
Cod carpaccio with cherry tomato, capers, olives and Tropea onion
Tuna tartare, cherry tomatoes, capers, olives
Amberjack tartare (oil, salt, pepper)
Sea bream tartare (lemon oil, salt, pepper)
Wild salmon tartare (oil, salt, pepper)
Scampi and prawn tartare with spicy mayonnaise and wakame seaweed served separately
Fish ceviche, lime, Tabasco, raw vegetables red onion rings
Cantabrian anchovies, butter and croutons
French Gillardecu oystiers

Aubergine gratin with smoked mozzarella, pistachios, sweet and sour cherry tomatoes
Broad beans and wild chicory
Marinated veal carpaccio, chicory and aioli
Patanegra black stamp 5j Sanchez Romero
Apulian burrata made from cow's milk, basil oil and semi-dried cherry tomatoes
Fried feta, honey and pine nuts
Baked onion, cream of truffled potatoes and black truffle
Fassona tartare, caramelized onion, salad, spicy mayonnaise
Crispy cardoncelli tempura and aioli

The tagliolino

Fresh lemon tagliolini with scampi tartare and Gallipoli prawns and stracciatella
The Chef's watercolor

Risotto with clams and smoked black tea, Gallipoli prawn tartare, dehydrated tomato, parsley powder and drops of red fruit soy reduction
"I funghi"

Risotto Acquerello with mixed mushrooms (porcini, cardoncelli, shitake, enoki, chanterelles)
The Profumo di casa

Powerful mix of Gragnano "Pastificio dei Campi" with fish soup and filleted fish
The Tubetto giallo

Tubetto rigato “Donna Oleria”, narrow soup of red snapper, scorpion fish or grouper, with yellow cherry tomatoes and filleted fish
Risotto allo zafferano

Saffron risotto, brown stock and shredded veal
Lo gnocchetto

Gnocchi with fresh basil pesto, raw fassona tartare balls and 30 month old parmesan fondue

Appetizers
Fassona beef tartare and black truffle
Crostini with truffle butter and black truffle
Cream of potatoes and black truffle
Fried egg with black truffle
Burrata with black truffle
First
Risotto with black truffle creamed with Parmesan for 24 months (min. 2 servings)
Fresh tagliolino with black truffle
Seconds
Cooked pork b.t.with cream of potatoes with black truffle and black truffle
Veal cheek cooked at low temperature 96 hours with black truffle
Grilled wagyu steak, seasonal vegetables s.d.and black truffle

Appetizers: Fried egg with white truffle
Fassona beef tartare and white truffle
First: Risotto with white truffle creamed with Parmesan for 24 months (min. 2 servings)
Fresh tagliolino with white truffle
Seconds: Cooked pork b.t. with white truffle
Veal cheek cooked at low temperature 96 hours with white truffle

The fried sea

Fried squid and Gallipoli prowns with julienned vegetables
Grilled octopus

Grilled octopus and lemon mayonnaise and sautéed chicory
The soup

Red soup of fresh fish (s.d.) filleted with crispy bread
The Pignata

Pignata of baby octopus and basil
The tuna

Tuna cooked L.T., courgette and mint cream soup, cherry tomato and balsamic vinegar
Grilled fish

Grilled fish slice with herb sauce and seasonal vegetables
From the boat...

Fresh sea fish, scampi, Gallipoli prawns grill, salt, steam, oven

The Scampi

Oven-baked Gallipoli-style scampi with bread crust, marinated salad
Fresh fillet of fish

Fresh fish, s.d., crunchy breading, citrus mayonnaise, marinated salad

Cheek

Veal cheek cooked 96 hours soy glazed with seasonal vegetables
Piglet

Piglet with tuna sauce cooked at low temperature, with aromas of Roman porchetta, cucunci and baked tomato
The veal

L.T. cooked veal fillet, seasonal vegetables
The wagyu

Sliced grilled wagyu and seasonal vegetables s.d.