STARTERS
• Il Gambero del Giardino Eden*
Prawn wrapped in kataifi, served with a herb sauce from our garden.
• Bruschetta ai pomodori dell’Epomeo
Toasted local bread, tomatoes and Epomeo oregano, basil, garlic, and extra virgin olive oil..
• Parmigiana di melanzane
Fried eggplant millefeuille with smoked provolone, tomato, parmesan, and basil.

MAIN COURSES
• Ziti alla Puttanesca di mare*
Ziti with pacchetelle tomatoes, fish bites, aromatic green chili peppers, olives, and capers.

SECOND COURSES
• Cozze alla griglia
Grilled Mussels with Herb and Lemon Dressing.

DESSERTS
• Piccola pasticceria tradizionale partenopea.
Crispy sfogliatella riccia, frolla with a soft heart, rum babà, savarè with pastry cream and sour
cherries, ricotta and pistachio cannolo, and a tartlet with pastry cream and fresh fruit.

Mazara Shrimp Tartare, Buffalo Mozzarella Stracciatella, and Puttanesca Crumble with
Capers and Olives.

Caviar House, accompanied by artisanal crackers, butter, and delicate smoked salt flakes.

Local Fish Tartare with Lime Vinaigrette, Daikon, and Granny Smith Apple.

Tuna Tataki with Tomato Chutney, Soy Sauce Gel, and Spiced Giffoni Hazelnuts

King prawn from Mazara
(Kg)

Prawn scampi
(Kg)

Oysters

Sea Truffles

Toasted local bread, tomatoes and Epomeo oregano, basil, garlic, and extra virgin olive oil.

Buffalo Mozzarella from Campania PDO, beefsteak tomatoes, oregano, basil, and extra virgin olive oil.

Grilled Mussels with Herb and Lemon Dressing.

Mussels and clams simmered with white wine, garlic, parsley and bread croutons

Prawn wrapped in kataifi, served with a herb sauce from our garden.

Fried eggplant millefeuille with smoked provolone, tomato, parmesan, and basil.

Meatballs with true octopus mince, potato foam, foriana scapece sauce, celery, and confit
tomatoes.

Spaghetti with garden-fresh tomatoes, prepared using various cooking methods, and basil
sauce.

Linguine with true clams, garlic, parsley, and crumbled tarallo

Potato gnocchetti with zucchini scapece cream, semi-aged bagnolese pecorino, basil, and mint.

Ziti with pacchetelle tomatoes, fish bites, aromatic green chili peppers, olives, and capers.

Paccheri with crustacean ragù, cilento legumes, and campanian pecorino sauce.

Cicala
(Kg)

Grilled squid, Mazara prawns, fish fillet, and green salad, all dressed with aromatic chimichurri.

Fried shrimp, calamari, Paranza fish, and seasonal vegetables, served with our Tartara sauce.

Rabbit braised in Biancolella wine with cherry tomatoes, garlic, savory, marjoram, and skin-on fried

Local catch to be paired with one of our pasta varieties or served as a main course grilled, with
Mediterranean sauce, acqua pazza, or with lemon and capers.

(Weight is to be considered for gutted fish)

Spiny lobster
(Kg)

Clawed blue lobster
(Kg)

Salad with farro, tomatoes, baked black olives, curly endive, aged Pecorino cheese, and oregano.

A bold salad inspired by the authentic flavors of Southern Italy. Michele Ferrante's rich and substantial
spelt meets the savory notes of oven-baked black olives and Bagnolese pecorino, while curly endive adds
a bitter, herbaceous touch. A velvety zucchini alla Nerano cream ties every element together, lending

harmony and depth.

Salad with croutons, mozzarella, cherry tomatoes, arugula, grilled eggplant, and basil.

An explosion of freshness from the heart of the Mediterranean. Golden croutons offer a delightful
crunch against delicate mozzarella, while the sweetness of tomatoes perfectly marries the intensity of
rocket and grilled eggplant. The enveloping aroma of basil and its aromatic sauce complete this light yet

characterful dish.

Seasonal vegetables prepared in various ways: grilled, sautéed, or baked. A selection of produce handled with
respect for both seasonality and the raw ingredients. An essential and versatile offering, perfect for
accompanying any course

Fluffy sponge cake with a delicate lemon cream frosted with a light Chantilly. A timeless coastal classic, fresh and velvety.

A curated selection of handcrafted desserts made daily by our laboratory: mousses, semifreddi, single-portions and seasonal creations.

From the Neapolitan Pastiera to the chocolate Caprese: the great cakes of our confectionery culture, prepared according to old-fashioned recipes.

A journey through traditional Neapolitan classics in mignon format: crispy curly sfogliatella, soft-hearted frolla, rum baba, savarè with custard and black cherries, cannolo with ricotta and pistachio, tartlet with custard and fresh fruit. A taste of authentic sweetness to accompany coffee or end lunch on a sweet note.

Freshly selected and freshly cut fruit. A light, colorful and refreshing alternative to end the meal naturally.

Fruit lemon sorbet or fruit homemade