A' la carte menu

Veal marinated and tartarewith vacche rosse Parmigiano cheese

Smoked lobster with wild black rice, chamomile and licorice flavored sauce

Sliced marinated scallops with mango and passion fruit vinaigrette,celery sorbet, and Kaluga caviar Longino Cardinal

Goose foie gras symphony with its supreme,rhubarb chutney and Sauternes wine

Fizzy green asparagus,Paolo Parisi soft egg béarnaise sauce and seasonal black truffle

Mint and green peas soup,cuttlefish essence,cod fish baccalà marinated with olive oil from Saint Agata hills

30 gr. Beluga Caviar/Euro 390
Served with traditional garnishes and blinis

Spaghetto Pastificio dei Campi with cinta senese matured bacon and Madagascar black pepper, scented with rose buds

Potatoes and borage gnocchi with king prawns and its broth

Calamarata with molluscs and oyster water sauce, lemon balm, sea asparagus,and dried piennolo cherry tomatoes from Vesuvio volcano

Risotto with white asparagus,extract of buffalo mozzarella and rabbit fillet

Plin ravioli filled with scampi burrata cheese and tuna bottarga

Red mullet with Mediterranean crust, marinated potatoes, seaweed tartare and kalamata olives

Fillet of sea bass, rice, crayfish and American sauce

Cheeks and cod fillet stewed with broad beans,Venus clams and flat parsley

Fried not-fried mixed wild fish, soufflé potatoes and a selection of sauces

Loin of lamb in a crust of mix herbs,eggplant and its shoulder, lemon thyme sauce

Roasted medallion of veal, served with braised pearl barley, morels and Monte Taburno falanghina white wine sauce

Roasted beef fillet with vegetables ragù, Taurasi red wine sauce and horseradish emulsion

Duck breast Challand with its legs confit,spiced marinated pineapple and Chartreuse verte sauce

Discover our fine dessert selection on the menus list