Fried donut filled with traditional neapolitan genovese ragout, cooked for 10 hour and roman pecorino cheese fondue. (1 piece) (1,7,9)

“Montanara K”: Double cooked with roasted yellow cherry tomatoes, cetara anchovies, stracciatella, basil pesto, lemon powder and mixed salad. (recommended for two people) (1,4,7,8)

Courgette flower in batter stuffed with prawns, buffalo ricotta and smoked provola with shellfish emulsion and lemon balm. (2piece) (1,2,3,7,12)

Croquettes with calamari and peas, potatoes, Dop buffalo mozzarella, chilli pepper threads and aioli. (2 pieceS) (1,3,7,12,14)

Home made french fries

Beetroot Wellington with chard and hazelnut pesto, sour cream, balsamic vinegar reduction and dill.. (1,7,8,12)

Catalan-style seared octopus with semi-confit yellow and red cherry tomatoes, red gazpacho, tomato wafer and capers fried. (1,12,14)

Beef tartare with cetara anchovies, caramelised, acidic and crunchy red onion, raspberry vinegar gel and mixed salad. (3,4,7,12)

Flamed scallops with carrots in different consistencies, smoked panna cotta, cashew and lemon pesto. (7,8,12,14)

Citron and rosemary risotto with glazed pork belly with stock and spilinga nduja. (7,9,12)

Gragnano i.g.p pasta factory linguine with clams, peas, wild garlic pesto and lime. (1,8,14)

Grilled potato gnocchi filled with aubergine parmigiana with parmesan wafer, basil oil and tomato water. (1,3,7)

Tortelli stuffed Nerano style with zucchini chips, courgette flowers and basil air. (1,3,6,7)

Fried swordfish with smoked provola, sautéed and raw curly escarole, lemon puree and caper leaf.. (1,4,7,8)

Cockerel cooked at low temperature with spinach in different consistencies, oyster emulsion and horseradish sauce. (1,7,12,14)

Lamb with beetroot in cream, sweet and sour and in chips, creamy goat cheese and purslane. (7,12)

Flamed amberjack with burnt and liquid lettuce, Cetara anchovies mayonnaise, puffed quinoa and frozen sour cream. (1,3,4,7,12)

Pomodoro pelato biologico, mozzarella di bufala Dop, basilico fresco e olio E.V.O.

Pomodoro pelato Biologico, Fior di latte d’Agerola, basilico fresco e olio E.V.O.

Organic tomato sauce, fior di latte cheese from Agerola, fresh basil and olive oil

Pomodoro pelato Biologico, aglio, origano selvatico, basilico fresco e olio E.V.O.

Organic tomato sauce, garlic, wild oregano, fresh basil, olive oil.

Pomodoro pelato Biologico, Mozzarella di Bufala DOP, basilico fresco e olio E.V.O.

Organic tomato sauce, Buffalo Dop Mozzarella, fresh basil and olive oil.

Organic tomato sauce, fior di latte cheese from Agerola, cooked ham, seasonal mushrooms, sour artichokes, black olives, fresh basil, olive oil. (1,7,12)

Organic tomato sauce,fior di latte cheese from agerola, cooked ham, seasonal mushrooms, sour artichokes, black olives, fresh basil, olive oil.

Passata di pomodorini gialli, provola d'Agerola, ricotta di bufala, alici di cetara, capperi e profumo di arancia.

Yellow cherry tomatoes, provola cheese from Agerola, Buffalo Dop ricotta cheese, anchovies from Cetara, capers, orange aroma.

Mozzarella di Bufala DOP, prosciutto cotto, patate al forno con timo e rosmarino, pepe nero macinato, olio E.V.O.

Buffalo DOP Mozzarella, cooked ham, baked potatoes with thyme and rosemary, black paper and olive oil.

Doppia consistenza di parmigiana di melanzane, provola affumicata di agerola, pomodorini confit, chips di parmigiano, cremoso al basilico, basilico fresco.

Double consistency of eggplant parmigiana, smoked provola d'Agerola, confit tomatoes, parmesan chips, basil cream, fresh basil, E.V.O. oil. (1,7)

Cipolle in diverse consistenze, tonno di cetara, fior di latte d’agerola, stracciatella, misticanza ed olio E.V.O.

Smoked provola cheese from Agerola, potato cream, pan fried turnip greens, sausage ragout from Campania with wild fennel, and olive oil. (1,7,9,12)

Zucchine in doppia consistenza, fior di latte d’agerola, provolone del monaco Dop, fiore di zucca a vivo, guanciale di amatrice, basilico fresco ed olio E.V.O.

Seasonal pan fried and raw mushrooms cream, fior di latte cheese from Agerola, Neapolitan pork rinds, Buffalo ricotta cheese, tarragon and olive oil. (1,7)

Ragù di pomodoro corbarino, pomodorini gialli e rossi semi confit, buccia croccante e maionese di pomodoro, carpaccio di pomodoro verde, mozzarella di bufala campana Dop, basilico fresco ed olio E.V.O.

Pumpkin in various consistencies, smoked provola cheese from Agerola, cheek lard from Amatrice, nduja from Spilinga, roasted chestnuts, pumpkin seeds, fresh basil and olive oil. (1,7,12)

Salsa di pomodorini arrosto, friggitelli Napoletani, gel di peperone, salame di maialino nero Campano, chips di pomodoro, fili di peperoncino, fior di latte d'Agerola, basilico fresco e olio E.V.O.

Roasted cherry tomatoes sauce, agerola fior di latte, neapolitan friggitelli, gel of Pepper, black campania pork salami, tomato chips, strings of chili pepper, fresh basil and E.V.O. (1,7

Spinach either sautéed with butter and lemon or raw and powdered, fior di latte d'agerola, katsuobushi, aioli, nori seaweed chips and E.V.O. oil.

Artichokes in three different consistencies, fior di latte cheese from Agerola, katsuobushi, roasted garlic puree, parsley and olive oil. (1,4,7,12)

Ribs affumicate e sfilacciate, provola d’agerola affumicata, barbabietola sia in agrodolce che in chips, pesto di portulaca ed olio E.V.O.

Smoked and shredded ribs, smoked provola cheese from Agerola, BBQ sauce made with Annurca Apple from Campania, pan fried topinambur, topinambur chips and olive oil. (1,6,7,12)

Pomodorini gialli arrostiti, mozzarella di bufala campana Dop, scarola riccia cruda e ripassata con pinoli, capperi, olive taggiasche, alici di cetara ed olio E.V.O.

Roasted yellow cherry tomatoes, Buffalo mozzarella DOP from Campania, curly escarole sauteed, pine nuts, capers, taggiasche olives, anchovies from Cetara and olive oil. (1,4,7,8)

Pomodoro pelato biologico, polpettine fritte di manzo, mozzarella di bufala campana Dop, chips di parmigiano reggiano, emulsione di basilico, basilico fresco ed olio E.V.O.

Organic tomato sauce, fried meatballs, Buffalo mozzarella DOP from Campania, Parmigiano Reggiano chips, basil cream, fresh basil and olive oil. Cooked red cherry tomato sauce, sorrento lemon puree, basil pesto, buffalo mozzarella Dop from Campania, fried basil, olive oil. (1,3,7)

Salsa di pomodorini arroto, mozzarella di bufala campana DOP, purea di limone di Sorrento, pesto di basilico, basilico fritto e olio E.v.O.

Roasted cherry tomatoes sauce, buffalo mozzarella DOP, Sorrento lemon puree, basil pesto, fried basil, E.V.O. oil. (1,7,8)

"Shades of lemon": lemon ganache, soft heart of candied lemon, lemon curd and basil, lemon pudding and almonds crumble. (1,3,7,8

“Spring light”: strawberries and rhubarb in lime osmosis, almond crumble, cream and vanilla mousse, cream ice cream and strawberry soup, covered with a veil of meringue (1,3,7,8)

Tiramisù with mascarpone cheese with dark chocolate biscuit, cacao mousse and coffee (3,7,8

“Essenza”: millefeuille with confit peaches and peach coulis, buffalo ricotta foam flavored with tonka bean, hints of barricaded grappa, shiso leaf and edible flowers. (1,7,12)

Water 0,75 cl

Water 0,50 cl

Coca-cola in glass 33 cl

Coca-cola zero in glass 33 cl

Fanta in glass 33 cl

Sprite in glass 33 cl

Draft beer Lager 20 cl

Draft beer Lager 40 cl

Friuli

Trentino Alto Adige

Trentino Alto Adige

Toscana

Abruzzo

One glass

One glass

Piemonte

Trentino Alto Adige

Trentino Alto Adige

Friuli

Abruzzo

Campania

Sicilia

Sicilia

Sardegna

One glass

One glass

Piemonte

Piemonte

Piemonte

Veneto

Veneto

Veneto

Trentino Alto Adige

Toscana

Toscana

Abruzzo

Puglia

Puglia

Campania

Campania

Sicilia

Sicilia