Starter
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Scampi, arnuca apple, fois gras, pulled quinoa21
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Octopus, potatoes, green beans, black olives from Gaeta and confit tomatoes18
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Veal with tuna sauce, celery and capers20
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Roasted tuna marinated with balsamic vinegar, chicory salad and anchovies mayo21
First Course
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Linguina from Gragnano with clams, zucchini and Muggine's bottarga26
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Risotto \"Riserva San Massimo\", goat and pepper, red prawn from Mazara del Vallo and lime28
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Tubettone from Gragnano, squid, artichokes, mint24
Main Course
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Red Corba from Gargano, purple potatoes and water cress28
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Cotoletta of Limousine beel, rocket, roasted tomatoes, Parmesan and balsamic vinegar32
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Amberjack, eggplant, caramelized red onion and mussels sauce30
Dessert
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Tiramisù Delarocque10
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Dark chocolate tart with red berries.10
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Sliced seasonal fruit10
