Appetizers
MENU
"Bravas" potatoes with aioli, ketchup of San Marzano’s tomato and “crusco” pepper
12
Lemon buffalo ricotta cheese with white asparagus salad, baby artichokes, radish and crispy sesame
16
Basque Patanegra raw ham croquettes
(6u.)
15
Seared scallops, spinach, grapefruit and cashews
20
Saor our way of anchovies, pinenuts, red onion, raisin and laurel
15
Knife-cut beef tartare, fresh broad beans, egg yolk gel and Patanegra lard
18
First courses
Homemade potato dumpling with prawns sauce, salted lemon and raw prink shrimps
22
Homemade tagliatelle with duck ragout, hazelnut cream and summery black truffle
20
Mezze maniche with nettle pesto, goat cheese “Gran Cao” and cardamom
20
Homemade ravioli stuffed with lamb, fresh peas, yogurt and chive
22
Mussels and hop shoots risotto, sour butter and mint
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, green asparagus, 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
Peas cream, provola cheese “Fior d’Agerola”, carrot ketchup, pumpkin seeds, white asparagus
Provola cheese from Agerola, wafer of 24 month Grana Padano cheese, Raboso blue cheese, buffalo creamy fresh ricotta
RIO ALTO
17
BATTIFOGO
15
Fior di latte “Fior d’Agerola”, fried artichokes, smoked burrata “Murgella”, chimichurri
S.Marzano DOP tomato “Casa Marrazzo”, caciocavallo cheese Irpino, nduja from Spilinga, crunchy black cabbage
AMALTEA
17
CREA
16
Green asparagus cream, fior di latte “Fior d’Agerola”, egg yolk gel, speck
Provola cheese “Fior d’Agerola”, smashed potatoe, porchetta d’Ariccia, rosmary, horseradish
LUGANEGHER
17
FURATOLA
16
Fior di latte “Fior d’Agerola”, broad beans, Patanegra lard, goat cheese “Gran Cao”, mint
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