Appetizers
MENU
"Bravas" potatoes with aioli, ketchup of San Marzano’s tomato and “crusco” pepper
12
“Frisella” dipped in tomato’s water, burrata cheese, cherry tomatoes salad and fresh oregano
16
Basque Patanegra raw ham croquettes
(6u.)
15
Adriatic red tuna tartare, tzaziki, cucumber, mint and black olives
20
Saor our way of anchovies, pinenuts, red onion, raisin and laurel
15
Black Angus carpaccio, eggplants in oil, baked peppers and marjoram
18
First courses
Homemade saffron bigoli, onion and Adriatic red tuna “Genovese” style sauce, salted lemon and aromatized panko
22
Homemade tagliatelle with duck ragout, hazelnut cream and summery black truffle
20
Eliche pasta with mint pesto, primo sale cheese, fried capers and toasted pinenuts
20
Homemade ravioli stuffed with duck, goat cheese, roasted tomatoe and rosmary
22
Zucchini risotto, cuttlefish with its black and pumpkin flower
20
Second courses
Umbrine fillet with lattuce gazpacho and wild herbs
25
Ribeye hamburger, japanese bun, Comté cheese, caramelized onion, homemade french fries and “L’Entrecôte” sauce
25
Mixed fried calamari, pink prawns, sandsmelts fish, sweet potato, sage and black lime mayonnaise
26
Glazed short ribs, mashed potatoes, demi-glace and endive
25
Pizzas
EL MARINER
14
DOGARESSA
13
S.Marzano DOP tomato “Casa Marrazzo”, fried garlic, oregan from Pantelleria, Anchovies from Cetara “Armatore”, leccino olives “Incuso”
S.Marzano DOP tomato “Casa Marrazzo”, cooked buffalo mozzarella from Campania, fresh buffalo mozzarella morsels from Campania, fresh basil
CORTE DEL DIAVOLO
15
BARENA
18
S.Marzano DOP tomato “Casa Marrazzo”, fior di latte from Agerola “Fior d’Agerola”, spicy Calabrian salami, powder of “crusco” pepper and basil
S.Marzano DOP tomato “Casa Marrazzo”, red tuna from Adriatic sea, red Tropea onion, glasswort, curly parsley
SANT' ERASMO
15
SCOACAMINI
16
Zucchini cream, provola cheese “Fior d’Agerola”, pumpkin flower, laminated zucchini, baked pepper cream
Provola cheese from Agerola, wafer of 24 month Grana Padano cheese, Raboso blue cheese, buffalo creamy fresh ricotta
BECHER
18
BATTIFOGO
15
Genovese pesto cream, Black Angus carpaccio, toasted pinenuts, fior di latte “Fior d’Agerola”, smoked burrata, black olives powder
S.Marzano DOP tomato “Casa Marrazzo”, caciocavallo cheese Irpino, nduja from Spilinga, crunchy black cabbage
VANEZA
16
CREA
16
Cherry tomato sauce, buffalo stracciatella cheese “Borgoluce”, charred eggplant cream, confit cherry tomato, lemon, mint
Provola cheese “Fior d’Agerola”, smashed potatoe, porchetta d’Ariccia, rosmary, horseradish
MARANGONA
18
FURATOLA
16
Burrata cheese cram, cuttlefish with its black, gremolada, fried capers
Fior di latte “Fior d’Agerola”, Treviso red chicory, San Daniele raw ham 24 month, Medan da na olta cheese “Cooperativa agordino”
DOGE
14
Yellow tomatoe “Casa Marrazzo”, fior di latte “Fior d’Agerola”, roasted cherry tomatoe, buffalo stracciatlla cheese “Borgo Luce”, capers from Pantelleria “Incuso”, basil
Desserts
Vanilla panna cotta with rhubarb and sesame crunch
9
Chocolate stout cake, ganache, peanuts and milk ice cream
10
Tiramisù
9
Coconut semifreddo with mango, pineapple and crumble
9
Granny Smith apple tart with vanilla ice cream
9