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Appetizers
"Bravas" potatoes with aioli, ketchup of San Marzano’s tomato and “crusco” pepper
10
Beef tartare, raspberry gel, horseradish sauce, leek oil and carasau bread
18
Raw ham croquettes with parmigiano reggiano cheese and balsamic vinegar (6u.)
13
Grilled octopus, romescu sauce, black olives, baby potatoes and brussels sprout
18
Soft egg, Moncenisio blue cheese foam, king brown mushrooms, walnuts and bay leaf powder
16
Gratinated celeriac, chicory, roasted hazelnuts
14
First courses
Eliche with pink shrimps carbonara, bisque , smoked herring caviar and schie
18
Homemade saffron bigoli with meat and onion sauce, bay leaf powder and Robiola of Roccaverano cheese D.O.P.
17
Fish crispy lasagna, sumac bechamel and green lagoon curry
18
Homemade “bottoni” stuffed with duck ragù, red wine pears, creme fraiche and hazelnut
21
Black kale risotto, avocado and pink grapefruit
18
Second courses
Cuttlefish meatballs in balck ink herb sauce, polenta foam and radishes
20
Fish fillet of the day, broccoli puree, savory cabbage and aromatized panko
25
Mix fried fish of “novellame”, yellow polenta, glasswort and citrus mayonnaise
22
Rib eye “Vacca Granda” , chimichurri, potato millefeuille and radish salad ( 700-800g for 2 persons )
40
Short ribs, chimichurri, potato millefeuille and radish salad
24
Pizzas
MARINERA
11
S. Marzano DOP tomato, Cetara anchovies, garlic, origano and fresh basil
CORTE DEL DIAVOLO
13
S. Marzano DOP tomato, fior di latte from Agerola, spicy Calabrian spianata and "crusco" pepper
SANT' ERASMO
13
Carrot cream, jackdaw, saltwort, stracciatella cheese
SOSPIRI
15
Tomato San Marzano DOP, ‘Nduja from Spilinga, morlacco cheese, Barena’s honey and rosemary
CROSERA
16
Fior di latte from Agerola, red chicory from Treviso, Ariccia's porchetta, sweet and sour pearl onions
MERAVEGIE
15
Agerola's mozzarella, rocket, 24 months Grana shaves, Parma's raw ham, burrata cheese
DOGARESSA
12
Tomato San Marzano DOP, Agerola's mozzarella, basil
BARENA
16
S. Marzano DOP tomato, red tuna, red Tropea onion, glasswort and curly parsley
SCOACAMINI
14
Provola cheese DOP from Agerola, parmigiano reggiano cheese, Raboso blue cheese, fresh ricotta
SQUERO
15
Broccoli puree, cooked buffalo mozzarella from Agerola, marinated red cabbage, sausage, pecorino cheese Gran CAO
REMER
15
Asparagus cream, white asparagus, Sauris’s speck, yolk gel
COLOMBINA
16
Burrata cream, baked potatoes, olive powder, baby octopus, parsley emulsion
Desserts
Honey panna cotta with berries and “sbrisolona fregolotta”
6
Brownie with walnuts cream and salted caramel
7
Our homemade tiramisù with coffee ice cream
7
Selection of biscuits and mascarpone cream
7
Spiced pear on confit bread and rye gelato
7