MENU

 

STARTERS

 

Little fried: fried squid and lemon 12   (1,14,)

Antica Zena: fried frisceu with herbs, anchovies fondue 10  (1,4,7)

TartaTuna: tuna  tartare*, coconut soup, almonds and capers powder 13 (1,4,8)

Santander : carasau bread, stracciatella, Cantabric anchovies and tomatoes gazpacho  12 (1,4,7)

 

FIRST COURSES

 

Come un risotto : risoni with oranges butter, sea bream tartare, orange zest  14(1,4,7)

Autunno: garganellii with porcini mushrooms sauce 15(1,6,7)

Neo Classicismo: spaghettini seafood 15 (1,2,4,14)

Evergreen: trofiette from Sori with homemade pesto 12 (1,7,8)

 

MAIN COURSES

 

Mediterraneo: fried tuna* tataki with Mediterranean fresh tomato sauce 18 (1,4,9)

Pelandroìn : dolphin fish, little beans and potatoes, pesto, prescinseua, basil breading  18  (1,4,7,8)

Mar Egeo:  croaker fish, tzatziki sauce and Greek salad 17  (4,7)

The beef : cube roll with fried potatoes and chimichurri sauce 18 (1)

  

Wine by glass

Sparkling

Alla Costiera (Glera)  7

White

Rocche del Gatto (Pigato)  6

Guanciabianca (Catarratto) 6

Red

Vino Rosso Santa Caterina(Ciliegiolo,Canaiolo) 6

Nebbia in Valle (Nebbiolo) 7

 

CLICK HERE TO READ THE FULL WINE LIST

DESSERTS


Noccioloso:
hazelnuts pie
 praliné cream and peach gazpacho  6 (3,7,8)

Mandorla: almond pie with marsala eggnog 6 (3,7)

Nuvola: soft chocolate pie, cocoa crumble, coconut foam 6 (1,3,7)

Coppa del nonno 2.0: white chocolate créme brùlée,coffe sorbet 6 (3,7)

Sweet au pair: 

Sauternes 7

Zibibbo 5

Canaiolo Santa Caterina 6 

Ben Ryè 8 

Malvasia 6

Service € 2 – Coffee € 1.5 – Decaffeinated € 2 – Barley / Ginseng € 2.5

(^)

SOME FRESH PRODUCTS SUCH AS RAW ADMINISTRATED FISHERY PRODUCTS ARE SUBJECT TO FAST TEMPERATURE FALLING TO ENSURE QUALITY AND SAFETY, AS DESCRIBED IN THE HACCP PLAN PURSUANT TO REG. CE 852/04 AND REG. CE 853/04. THE DISHES MARKED WITH (*) ARE PREPARED WITH QUALITY RAW MATERIAL FROZEN AT THE ORIGIN.