Cuisine

Red mullet stuffed with lard from Colonnata I.G.P. onpurple potato mash, prawn and lime mayonnaise, cuttlefish ink

 Large Breaded prawn* and Agerola mozzarella coated with crunchy breading, on  I.G.P. Pachino tomatoes caponata and olives of Nocellara Del Belice D.O.P. 

Fried squid

Fried octopus tentacles, baby vegetables, spirulina algae meringue, Oscietra Malossol caviar, tarallo mousse and artisan nduja mousse

Prawns in grilled courgette on spelled pie, sautéed porcini mushrooms della Valtellina "once upon a time" and prawn bisque 

Carnaroli rice with scampi and reduced in drops of Piennolo tomatoes D.O.P. baked
(Min. 2 P.) 

Gragnano Linguine I.G.P. with red prawns from Mazara,yellow datterino tomatoes and parsley green sauce

Gragnano special pasta I.G.P. with crab, salicornia almond cream

Chef's ravioli filled with buffalo cherries mozzarella D.O.P. in a seafood sauce

Gragnano special pasta I.G.P. with beef genovese

Roasted cuttlefish on a salad of beans from Controne I.G.P. and red mullet

Flag fish on fennel puree with star anise and green olive soup from Nocellara del Belice D.O.P.

Amberjack braised with Sorrento citrus on spinach leaves

A variety of grilled seafood

Grilled picanha on potato cream with the chef’s specialities

Sliced Scottona Meticcia fillet with wild rocket, Pachino tomatoes and flakes of Parmigiano Reggiano D.O.P. 

Green salad

Mixed salad

I.G.P. Pachino cherry tomatoes with rocket salad

Selection of grilled vegetables

*French fries

Baked Avezzano potatoes

Soft warm 70% Amedei dark chocolate with white chocolate heart and vanilla ice cream

Soft warm 70% Amedei dark chocolate with a heart of pistachio cream and caramel ice cream    

Tart with berries and custard, covered with a hot meringue with lemon sorbet

Saccottino of Annurche campane I.G.P. apples and cinnamon on hot vanilla sauce with mozzarella ice cream