Appetizer
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Dark aubergine with Cetara anchovies, stracciata of burrata cheese, cherry tomatoes, scented basil€24
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Fassona beef tartare, black truffle and foamed smoked provola cheese€28
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Crunchy kataifi king prawns with its broth, on dill jogurt sauce€30
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Stuffed zucchini flower “cacio e pepe”, on cherry tomatoes sauce€22
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Caprese salad Caruso way€22
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Stewed octopus on scented fennel bread cream and sauted escarole€28
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Fish tartare of the day with Gillardeau oyster mayonnaise and green apple sorbet€30
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Three ways buffalo with vegetable and Vesuvius cherry tomatoes couli€26
Second courses
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Seared local sea bass fillet with its sauce and pack choi€30
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Cooked at low temperature duck breast, Peninsula citrus fruit sauce, dark chocolate and spinach with butter€32
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Chateaubriand€90
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“Breakdown” ossobuco€35
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Crispy lamb ribs on Jerusalem artichoke puree, scented with peppermint€32
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Lobster umami with summer truffle on Avezzano potato cream€45
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Fish chowder€50
Visualizza i menu dei ristoranti della zona
Pasta
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Pasta mista with local grouper, yellow and red cherry tomatoes with green sweet pepers mousse€28
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White buffalo risotto and parsley cream, red tuna tataki and \"katsuobushi “€28
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Flat spaghetti garlic, oil, chilli peppers, with raw sea urchins and crumbled tarallo€28
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Spaghetti “Nerano” style with podolian caciocavallo cheese and crunchy zucchini€24
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Stuffed ravioli with scented majorana eggplants caviar, cherry tomatoes and melted Parmigiano cheese€26
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Home made tagliatelle with seafood and Sorrentine lemon chlorophyll€28
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Fusilli of the Ancient Pasta Makers with wild boar ragù, coffee powder, and hints of truffle€26
