Appetizers
MENU
"Bravas" potatoes with aioli, ketchup of San Marzano’s tomato and “crusco” pepper
12
64° egg on cannellini beans hummus, rosemary and seasonal mushroom
16
Raw ham croquettes with parmigiano reggiano cheese and balsamic vinegar (6u.)
13
Red Adriatic tuna aguachile, pomegranade, wild chicory and avocado
20
Saor our way of anchovies, pinenuts, red onion, raisin and laurel
15
Black Angus carpaccio, lemon buffalo ricotta cheese, marinated cucumber and fennel
18
First courses
Black ink tagliolini with spider crab, lemon thyme and smoked butter
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 ravioli stuffed with braised lamb, its jus, cardoncelli mushroom, Raboso blu cheese and black truffle
25
Pumpkin risotto, pumpkin seeds, goat cheese and Porto reduction
20
Second courses
Octopus, kimchi barbeque sauce, celeriac and cabbage
25
Cod fillet, yellow curry, crunchy chickpeas and fennel and celery salad
25
Mix fried fish of anchovies, calamari, pink prawn, aquadelles and black lime mayonnaise
26
Ribeye heart with its jus, chard, baby carrots and rosmary potatoe foam
28
Duck breast, its jus, turnip greens, cauliflower brown butter cream
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
FORESTO
17
LUGANEGHER
22
S.Marzano DOP tomato “Casa Marrazzo”,Fior di latte “Fior d’Agerola”, beef bresaola “Cecina de Leon”, cardoncelli mushroom, blue cheese Nero Fumé “Latteria Moro Sergio”
​Fior di latte from Agerola “Fior d’Agerola”, mortadella of black pig “Gianni Negrini”, black truffle squacquerone soft cheese, black truffle flakes
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”, wild chicory, San Daniele raw ham 24 month, bagoss cheese From Bagolino
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
Honey semifreddo with ricotta, candied orange, almonds and dark chocolate
9
“Brulé” coconut tapioca pudding with mango
9