Menu

Starter

Crispy octopus with chickpeas, fennel and baked tomatoes 15

White tuna tartare, venus rice and small vegetables 15

Pan fried with anchovies and gratinated potatoes, tomato agretto 12

Broccoli flan with anchovy sauce, garlic and parsley 12

Porcini mushroom compote and its cake with parmesan cream 15

Foie gras fresh duck in a twist, raisin apples and brioche bread 18

First Courses

Sea bass ravioli with cherry tomatoes from Piennolo del Vesuvio D.O.P. 12

Risotto with porcini mushrooms and wild blueberries 12

Maltagliati buckwheat, braised and creamy vegetables at Bitto 12

Gnocchi with squid ink with squid and pesto 12

Garganelli with shellfish sauce and creamed broccoli 12

Fresh noodles with liquid parmesan, horseradish and gold trout eggs 12

Second Courses

Scottish salmon cooked at low temperature with vegetables, sprouts and Tzatziki sauce 22

Nuts of monkfish with plank bacon, asparagus and grilled peppers 22

Fillet of turbot in a pan with porcini soup and rosemary 22

Lamb loin in pistachio crust and delicate mustard sauce 20

Caramelized duck, crushed mountain potatoes and port sauce 20

Veal medallion with dark coasts and fig and sesame jam 20

Local and Traditional Dishes

“Bresaola” air dried cured beef with salad and apple slices ~ 12

Deep-fried “Sciattini” buckwheat with melted cheese heart served on salad ~ 12

Buckwheat “Pizzocheri” pasta with melted cheese, potatoes, green cabbages, garlic and butter ~ 12

Risotto with “Sassella” local wine and a “Casera” local melted cheese ~ 12

“Bitto” local cheese in different vintage years ~ 12

Dessert

Cheese selections 10

Fig saucepan with muscat eggnog, caramelized 10

Ivoire white chocolate mousse, fruit of passion and rum with liquorice 10

Lemon cheesecake with red fruit sauce 10

Bavarian orange, caramel sauce and almond crumble 10

Soft tarte tatin with apples and rosemary with creamed cream and amaretti 10