top of page

MENU

Appetizers

"Bravas" potatoes with aioli, ketchup of San Marzano’s tomato and “crusco” pepper

10

Burrata with tomato and basil gazpacho, cucumber, taggiasca olives and soy peanuts

18

Raw ham croquettes with parmigiano reggiano cheese and balsamic vinegar (6u.)

13

Raw tuna, aguachile, avocado and jalapeno

18

Beef carpaccio with tuna sauce, Curly parsley, fried capers and crispy bread

16

Scalded squid, smoked provola cheese, marinated beetroot, parsley and dill cream

16

logo_birraria copia-1.png

First courses

Spaghettoni from Gragnano, wild arugula pesto, hand-cut seafood and aromatized red oil

18

Homemade tagliatelle with duck ragout, hazelnut cream and summery black truffle

22

Fish crispy lasagna, sumac bechamel and green lagoon curry

18

Homemade “bottoni” stuffed with ricotta, mantis shrimp, grilled eggplants cream and marjoram

21

Risotto with stracciatella cheese and lemon, capers, zucchini flower and toasted hazelnut

16

Second courses

Grilled cuttlefish, black ink sauce, sweet and sour Tropea’s onion and  scalded carrots

22

Umbrina fillet, variation of zucchini, pumpkin flowers and lemon

25

Mix fried fish of “novellame”, yellow polenta, glasswort and citrus mayonnaise

24

Rib eye “Vacca Granda” , chimichurri, potato millefeuille and seasonal salad

( 700-800g for 2 persons )

50

Short ribs, chimichurri, potato millefeuille and seasonal salad

25

Pizzas

MARINERA

11

S. Marzano DOP tomato, Cetara anchovies, garlic, origano and fresh basil

DOGARESSA

12

Tomato San Marzano DOP, Agerola's mozzarella, basil

CORTE DEL DIAVOLO

13

S. Marzano DOP tomato, fior di latte from Agerola, spicy Calabrian spianata and "crusco" pepper

SANT' ERASMO

13

BARENA

16

S. Marzano DOP tomato, red tuna, red Tropea onion, glasswort and curly parsley

SCOACAMINI

14

Provola cheese from Agerola, eggplants, zucchini, red pepper cream

Provola cheese DOP from Agerola, parmigiano reggiano cheese, Raboso blue cheese, fresh ricotta

SOSPIRI

15

VIGNOLE

15

Tomato San Marzano DOP, ‘Nduja from Spilinga, morlacco cheese, Barena’s honey and rosemary

Zucchini cream, fior di latte from Agerola, zucchini flower, speck from Sauris, yolk gel

BECHER

16

VANEZA

15

Pesto and ricotta cream, fior di latte from Agerola, baked yellow tomato, “carne salada” beef, pinenuts, lemon panko

MERAVEGIE

15

Cherry tomato cream, caper fruit, basil, primo sale cheese, olives, fried eggplants, confit tomato

COLOMBINA

16

Agerola's mozzarella, rocket, 24 months Grana shaves, Parma's raw ham, burrata cheese

Burrata cream, baked potatoes, olive powder, baby octopus, parsley emulsion

Desserts

Honey panna cotta with berries and “sbrisolona fregolotta”

6

Hazelnut and chocolate rochet semifreddo with caramelized banana

7

Our homemade tiramisù with coffee ice cream

7

Selection of biscuits and mascarpone cream

7

Flavored rosmery peach with peach and cranberry sorbet, crunchy with amaretto and créme anglaise

7

bottom of page