- Buffalo cheese cake with raw and cooked red tuna
- Crunchy kataifi king prawns with it broth on dill yogurt sauce
- Pasta mista with local grouper, yellow and red cherry tomatoes with green sweet peppers mousse
- Seared local sea bass fillet with its sauce and pack choi
- Pre dessert
- Cake “Michetta” Sorrentine lemon
- Three ways buffalo with vegetable and Vesuvius cherry tomatoes coulis
- Stuffed zucchini flower “cacio e pepe”, on cherry tomatoes sauce
- Fusilli with boar ragù, coffee powder and scented with truffle
- Ginger flavored pork belly, with mashed potatoes scented with ginger
- Pre dessert
- Filled craquelin puffs with Madacascar vanilla ice cream and hot chocolate
- Fish tartare of the day with Gillardeau oyster mayonnaise and green apple sorbet
- Stewed octopus on scented fennel bread cream and sauted escarole
- White buffalo risotto and parsley cream, red tuna tataki and "katsuobushi"
- Home made tagliatelle with seafood and Sorrentine lemon chlorophyll
- Seared sea bass fillet, with seasonal vegetables and basil pesto
- Pre-dessert
- Bavarian dark chocolate, hazelnut jaws am crispy raspberry/li>
- "Stracciata cheese" with 3 kind of cherry tomatoes
- Stuffed zucchini flower "cacio e pepe" on cherry tomatoes sauce
- Stuffed ravioli with scented majoram eggplants caviar, and melted podolian caciocavallo cheese
- Poached egg, potato cream with milk mountains butter and black truffle
- Pre-dessert
- Crème brûlée in the Most classic way
- Stuffed zucchini flower "cacio e pepe", on cherry tomatoes sauce € 22
- Caprese salad Caruso way € 22
- Fish tartare of the day with Gillardeau oyster mayonnaise and green apple sorbet € 30
- Stewed octopus on scented fennel bread cream and sauted escarole € 28
- Crunchy kataifi king prawns with its broth, on dill jogurt sauce € 30
- Three ways buffalo with vegetable and Vesuvius cherry tomatoes coulis € 26
- Fassona beef tartare, black truffle and foamed smoked provola cheese € 28
- Dark aubergine with Cetara anchovies, stracciata of burrata cheese, cherry tomatoes, scented basil € 24
- Spaghetti "Nerano" style with podolian caciocavallo cheese and crunchy zucchini € 24
- Stuffed ravioli with scented majorana eggplants caviar, cherry tomatoes and melted Parmigiano cheese € 26
- Home made tagliatelle with seafood and Sorrentine lemon chlorophyll € 28
- Pasta mista with local grouper, yellow and red cherry tomatoes with green sweet peppers mousse € 28
- White buffalo risotto and parsley cream, red tuna tataki and "katsuobushi" € 28
- Fusilli with boar ragù, coffee poweder scented with truffle € 26
- Flat spaghetti garlic, oil, chilli peppers, with raw sea urchins and crumbled tarallo € 28
- Seared local sea bass fillet with its sauce and pack choi € 30
- Fish chowder € 50
- Lobster umami with summer truffle on Avezzano potato cream € 45
- Crispy lamb ribs on Jerusalem artichoke puree, scented with peppermint € 32
- Cooked at low temperature duck breast, Peninsula citrus fruit sauce, dark chocolate and spinach with butter € 32
- "Breakdown" ossobuco € 35
- Chateaubriand € 90