Appetizers
MENU
"Bravas" potatoes with aioli, ketchup of San Marzano’s tomato and “crusco” pepper
12
Burrata cheese, yellow datterino tomatoes and apricot gazpacho, basil, Cetara anchovies and pan brioches
18
Raw ham croquettes with parmigiano reggiano cheese and balsamic vinegar (6u.)
13
Ceviche “Bacan” of Adriatic red tuna, sweet potato chips, red onion and coriander
20
Codfish cream with sesame oil and ginger, snow peas, black polenta chips, caper’s leaf and spring onion
18
Black Angus carpaccio, lemon buffalo ricotta cheese, marinated cucumber and fennel
18
First courses
Spaghetti, red tuna from the Adriatic “genovese” sauce, tarragon and salted lemon
21
Homemade tagliatelle with duck ragout, hazelnut cream and summery black truffle
20
Fregula pasta, eggplant and basil babaganoush, robiola goat cheese and roasted cherry tomatoe
18
Homemade ravioli stuffed with braised lamb, its jus, porcini mushroom, toasted nuts and Raboso blu cheese
22
Black ink cuttlefish risotto, mint and lime
20
Second courses
Octopus “alla Mediterranea” with romescu sauce and friggitello peppers
25
Umbrina fillet, baby zucchini, zucchini flower and tzaziki sauce
25
Fried pin squid, glasswort and soft white polenta
26
Rib eye “Vacca Granda” , chimichurri, new potatoes and honey mustard ( 700-800g for 2 persons )
58
Duck breast, its jus, oven baked pepper, oriental style lettuce buds and peanuts
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”, zucchini cream, eggplants, zucchini flower, red pepper
Provola cheese from Agerola, wafer of 24 month Grana Padano cheese, Raboso blue cheese, buffalo creamy fresh ricotta
FOGHER
15
PARUCHETA
18
Fior di latte “Fior d’Agerola”, mango chutney, nduja from Spilinga, rosemary powder
Fior di latte “Fior d’Agerola”, erbs and ricotta pesto, smoked burrata, smoked Black Angus “Bernardini Gastone “
FORESTO
19
TRE ARCHI
16
S.Marzano DOP tomato “Casa Marrazzo”,Fior di latte “Fior d’Agerola”, beef bresaola “Cecina de Leon”, porcini mushroom, blue cheese Nero Fumé “Latteria Moro Sergio”
Fior di latte from Agerola “Fior d’Agerola”, homemade marinated salmon, curly escarole, dill creme fraiche
FRUTARIOL
16
VANEZA
16
Fior di latte “Fior d’Agerola”, burrata cheese from Puglia “Murgella”, 24 months San Daniele raw ham, figs, lemon thyme
Plum tomatoes cream, fried eggplants, confit plum tomatoes, caper’s leaves from Pantelleria and Leccino olives “Incuso”, goat robiola cheese “Latteria Perenzin”
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
Camomille panna cotta with figs and “sbrisolona”
8
Chocolate cheese cake with dulce de leche, cocoa crumble and fior di latte ice cream
9
Tiramisù
9
Maraschino babà with milk cream, cherry, sugared almonds and lime
9
“Brulé” coconut tapioca pudding with mango
11