SELECTION OF MEATS
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Bavarian Simmental€7
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Scared Beef Streaps marinated in ponzu sauce€10
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Natural Fassona Beef Tartare freshly prepared (oil, salt, pepper, lime, caper flowers)€9
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Phenomena Emerald Selection from the Ner Valley€6
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Italian Fassona Cuberoll€9
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Queen of the BalKans€6
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Red pied Friulan€8
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Knife Fassona Carpaccio€10
RAW MENU
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Adriatic cuttlefish€3
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Purple Shrimp from Gallipoli€4
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Claire's Special Oyster€4
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Royal Scampi€8
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Musky octopus of Santo Spirito€2.5
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Cadoret Oyster€4
Visualizza i menu dei ristoranti della zona
FIRST COURSE
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Chef’s daily suggestion€10
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Traditional Gargano Bread Soup with Broccoli Rabe€10
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Paccheri Pasta with a Trio of Tomatoes and Gargano Goat Cacioricotta Cheese€14
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Maccheroncini made with 24 Egg Yolks, served with White Wild Boar Ragù and Canestrato Pugliese Pecorino€15
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Borlotti bean soup, vegetable mirepoix, and fragrant crouton with extra virgin olive oil€13
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Bavette with Garlic, Extra Virgin Olive Oil, Chili, Mullet Bottarga, and Anchovies*€13
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Red Prawn Risotto cooked with Seawater, Yellow Pumpkin Cream, and Basil Oil€18
APPETIZERS
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Slow-Cooked Potato with Caciocavallo Fondue, “Chicory in Purgatory”, Crispy Bread, and Sun-Dried Red Tomatoes€14
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Pane e pomodoro “a sbafo\€13Apulian large appetizing starter with bread, cherry tomatoes, dried tomatoes, grilled\n aubergines, basil, capers, mozzarella
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Tris di Mozzibag€15Six Buffalo Mozzarella Delights in Three Styles: shrimp tartare with candied lemon zest, tuna with Carpino capers, and\n roasted eggplant caviar
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Degustazione formaggi Italiani ed esteri 8 pezzi€18Tasting of Italian and foreign cheeses, 8 pieces\n Italiani:Blu di morozzo(Piemonte), Canestrato Pugliese dop, Caciocavallo Pugliese stagionato in grotta, Ubriaco di Raboso
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Puglia Cold cuts selection€18Pork neck all'amatriciana, wild boar mortadella, Faeto raw ham, black pork neck from\n Gargano, Cadassa bacon with herbs, Irpinia lard, sweet venison salami with black truffle,\n smoked black angus
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Cantabrian Anchovies, Marinated and Served with Burrata and Smoked Herring€11
MAIN COURSE
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Sweet Culatello Irpino with buffalo mozzarella from the National Park and local bread chips with extra virgin olive oil€18
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Stewed Salt Cod “Pugliese Style” in White Sauce, with Olives, Spring Onions, Celery, and Cherry Tomatoes, Seasoned with Salt and Pepper€13
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Veal paillard with fine herbs and roast potatoes€15
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Chef’s daily suggestion€14
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Winter Salad€15
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Winter Seafood fry with Pumpkin and Eggplant Sticks on Crispy Bread, Served with Homemade Gargano Citrus Mayonnaise*€13
DESSERT
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Sorbetto al limone e polvere di arancia del Gargano€4Lemon sorbet and Gargano orange powder
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Quenelle di ricotta al sale nero, biscotto al propato e cannella€8Ricotta quenelle with black salt, propate (typical local cookie with grape\nmolasses and cinnamon
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Crema Catalana€6Broiled custard
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The Sphere with a Spicy Heart€12Chocolate sphere, vanilla semifreddo, shichimi togarashi (seven-spice chili\npepper), dark chocolate ganache with aromatic notes of Zacapa Edición\nNegra rum and gold powder.
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Meringue made from free-range eggs, custard, confit berries and\npeppermint sprouts
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Ananas caramellata€6Caramelized pineapple
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Montblan€10Chestnut pâté, candied chestnuts, fior di latte cream center, and\na five-grain wafer
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Mezzo uovo al Tiramisù a modo mio€8
