- Raw shrimp our way
- Big eye sliced, soft eggplant, buffalo cheese and yellow cherry tomatoes reflections
- Flat spaghetti with chives pesto on raw yellowfin tuna
- Cuttlefish dumplings with his black, seafood, plancton and lobster coral
- Soft amberjack with mashed carrots and Cuban ginger
- Little ice cream
- Millefeuille with cream, salted caramel and peanuts
- Homemade dry-salted red tuna on cherry tomatoes coulis scented Tropea’s onion
- Gratin mussels scented Sorrentine perfumes on tomato gazpacho
- Quadrotto-pasta stuffed with Sicilian shrimps, lime and buffalo mascarpone on cherry tomatoes sauce
- Seared sea bass with clams and octopus mayonnaise and cardamom powder
- Citrus fruit “soup”
- Serrano jamòn ham with buffalo stracciatella cheese, summer black truffle and yellow cherry tomatoes
- Crispy chicken ice cream with wild garlic sauce
- Homemade large spaghetti with datterini, traditional Monk’s cheese foam and basil pesto
- Fillet Caserta’s black pig with river chillies against crusco pepper
- Large puff with vanilla ice cream, crunchy Rocher and hot chocolate sauce
- Zucchini flowers in a parmigiano crust
- Parmigiana tile and wholemeal biscuit crumble
- Thin tagliatelle with mountain butter and summer black truffle
- Vegetables millefeuille with smoked provola cheese
- Crème brûlée
- Raw fish € 40
- Burratina cheese stuffed with vegetables with Cetara’s anchovies on cherry tomatoes sauce € 18
- Tempura shrimps with sauce variation € 20
- Beef tartare with Neapolitan biscuit, with yellow cherry tomatoes foam and chives mayonnaise € 22
- Local curred meat bouquet with artichokes in vinegar € 18
- Zucchini flower stuffed with ricotta cheese € 16
- Flat spaghetti with black garlic with raw and cooked amberjack € 24
- Maruzze-pasta with baby flying squids ragù, black olives petals and burratina cheese € 22
- Square spaghetti Nerano’s style with parmigiano sphere and traditional Monaco’s cheese sauce € 18
- Fusillone-pasta with wild boar ragù, arabian coffee powder and traditional Monk’s cheese foam € 20
- Sea bass fillet in lime crust, tom ka kai sauce € 25
- Fish chowder € 40
- Duck breast with homemade cherry jam and Jamaican pepper € 24
- Crispy lamb ribs with almond, elderberry jelly and au gratin potato dauphinois € 24
- Chateaubriand steak € 60