Menù (ENG)

Upon request, the menu can be adapted according to dietary needs.
We also create special menus for important celebrations: graduations, anniversaries, birthdays, communions, confirmations…

Appetizers

Vedrai ti Stupirà

Irish beef tartare "Quality prime", lemon zest, old-style mustard and honey ice cream, crispy breadstick

Elegance

Seared scallops, leek stewed with soy sauce, green apple, and aromatic herbs

Dal Giorno Zero (From Day Zero)

4 Prawns wrapped in kadaifi pastry, citrus guacamole, and crispy onion

Scampiamo

5 Raw langoustines au naturel with mango, lemon, and mint, light soy sauce

Abbattuto e Affondato

Our raw seafood selection: Bluefin tuna sashimi, salmon sashimi, scallop carpaccio, langoustines, and prawns with citrus fruits

"Provola" e Vedrai (Try it and See)

Spring onion and zucchini cream soup, Campania provola cheese, and poached egg

Red Passion

Yellowfin bluefin tuna tartare, lychee sorbet, seared nectarines with Greek basil

First dishes

Aria d'Estate (Summer Breeze)

Carnaroli rice with Parmesan and lemon, cooked and raw langoustines with a balsamic reduction and cherries (minimum 2 people)

Essenza di Gamberi (Prawn Essence)

Bronze-die square spaghettone, prawns, concentrated shellfish sauce, datterino tomatoes, mint, and burrata

Zucchini e Pastin

Pappardella pasta with zucchini, zucchini blossoms, and "Pastin" (traditional Belluno spiced meat), aromatic herb demi-glace

Fresh

Ricotta and beetroot gnocchi with seafood stew and ragù scented with citrus fruits

Cacio, Pepe, Tonno

Bronze-die bigolo pasta, cacio e pepe (cheese and pepper), lime, and bluefin tuna tartare

Il Ragù Della Nonna (Grandma's Ragù)

Bronze-die tagliatelle with classic Ragù (100% beef Ragù cooked for over two hours with tomatoes from our garden)

Classicone (The Great Classic)

Gragnano Pacchero pasta Carbonara style (15 minutes cooking time) (guanciale, eggs, pecorino romano cheese, and black pepper)

Second courses

Brezza D'Orata (Sea Bream Breeze)

Baked Sea Bream (400/500 grams) with aromatic herbs, chickpea hummus and its mayonnaise, sweet and sour Tropea spring onion, datterino tomato confit

Manzo Ubriaco (Drunken Beef)

Irish Angus fillet (200g) with Port wine and rosemary, new potato with herbs, yogurt and yuzu sauce

"Polposition"

Octopus cooked at a low temperature for 12 hours, datterino tomato confit cream, whipped Silane mashed potatoes, and guanciale chips

Quaglia e Fichi (Quail and Figs)

Completely boneless quail stuffed with a mix of sausage and white meats, fresh goat cheese mousse, and figs

Belly Pork

Local pork belly "porchetta" style, whole-grain mustard, fresh cow's milk cheese, spring onions in white wine, and mandarin gel

Fritto Ze Bon Tutto (Fried Everything is Good)

Squid, prawns, flying squid, and langoustine with a light breading, grilled polenta, and homemade mint and lime mayonnaise

Semplice ed Efficace (Simple and Effective)

Grilled Irish Angus "Quality prime" flank steak (220g), colorful baby carrots with butter and ginger

Side Dishes

Potato dippers

Serve with ranch dressing

Baked vegetables

Oven-roasted vegetables, may vary depending on the season

Mixed salad

Lettuce, carrots, tomatoes, and cabbage

Chard and chicory

Drinks

Microfiltered Water

2,5

Still (room temperature or chilled), sparkling

Dolomia Water

Natural, sparkling

Canned drinks

3,5

Coca Cola, Fanta, peach/lemon tea, etc.

Wine in a carafe

3/5,5/11

Prosecco, Cabernet Franc, Rabosello

Wine served

3/5

Special beers

5,5

Cover

Dessert

Mascarpone e Fragole (Mascarpone and Strawberries)

Classic mascarpone cream, ladyfinger soaked in "Lasso rosso", Müller grape brandy with blackcurrant juice, raspberries, and mint strawberries

Mango e Cocco (Mango and Coconut)

Creamy homemade coconut and mango ice cream, vanilla sponge, cocoa biscuit soil with honey and cinnamon

Pistacchio e Meringa (Pistachio and Meringue)

Meringue and white chocolate semifreddo, pralined pistachio crumble

Pera e Cioccolato (Pear and Chocolate)

Williams pear in sugar and lemon syrup, cocoa biscuit soil, dark chocolate namelaka

Dal cuore Tenero (Soft-Hearted / Lava Cake)

Dark chocolate fondant with a soft heart, wild berry ice cream, honey biscuit soil (10-15 minutes waiting time)