Appetizers
MENU
"Bravas" potatoes with aioli, ketchup of San Marzano’s tomato and “crusco” pepper
12
Sweet and sour brussels sprouts, beans hummus, fresh parsley, hazelnut crumble and toasted sesame
16
Basque Patanegra raw ham croquettes
(6u.)
15
Seared scallops, beetroots, curly kale, soy toasted peanuts and herbs oil
20
Saor our way of anchovies, pinenuts, red onion, raisin and laurel
15
Knife-cut beef tartare, topinambur ketchup, egg yolk gel and parsnip chips
18
First courses
Homemade saffron bigoli with tuna and onion sauce, salted lemon
22
Homemade tagliatelle with duck ragout, hazelnut cream and summery black truffle
20
Eliche pasta in “cassopipa” red sauce with clams, mussels, fasolari clams and nori seaweed powder
20
Homemade bottoni pasta filled with farmyard ragù and pecorino, in traditional farm broth
20
Pumpkin risotto, pumpkin seeds, goat cheese and Porto reduction
20
Second courses
Umbrine fillet with broccoli cream, “fiolaro” broccoli and herbs bread crumble
25
Ribeye hamburger, japanese bun, Comté cheese, caramelized onion, homemade french fries and “L’Entrecôte” sauce
25
Mix fried fish of anchovies, calamari, pink prawn, aquadelles 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
14
SCOACAMINI
16
Provola cheese “Fior d’Agerola”, turnip greens, sweet and sour red onion, black olives powder, pinenuts
Provola cheese from Agerola, wafer of 24 month Grana Padano cheese, Raboso blue cheese, buffalo creamy fresh ricotta
VIGNOLE
16
BATTIFOGO
15
Pumpkin cream, sbrise mushroom, fried sage, beola goat cheese “La Giuncà”
S.Marzano DOP tomato “Casa Marrazzo”, caciocavallo cheese Irpino, nduja from Spilinga, crunchy black cabbage
MONTAGNER
17
CREA
16
S.Marzano DOP tomato “Casa Marrazzo”, speck “Viktor Kufler”, cardoncelli mushroom, Tosto Friulano Cheese “Pezzetta”
Provola cheese “Fior d’Agerola”, smashed potatoe, porchetta d’Ariccia, rosmary, horseradish
SQUERO
17
FURATOLA
16
Broccoli cream, fior di latte “Fior d’Agerola”, sausages “Dal Ben”, marinated purple coleslaw, goat cheese from Sardegna “Gran Cao”
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
Cinnamon pannacotta with chestnut mousse and crunchy carame
8
Dates and walnuts pie with mandarine sauce, cocoa crumble and fior di latte ice cream
10
Tiramisù
9
Honey semifreddo with ricotta, candied orange, almonds and dark chocolate
9
Dark chocolate, pomegranate, coconut and hazelnut cream
10