skip to Main Content

Menù

Appetizers

Eggplant Parmigiana flan

Seafood salad (octopus, cuttlefish and prawns) on potato cream with thyme

Beef tartare with quail yolk and black truffle

Cuttlefish salad on chickpeas cream, toasted almonds and purple cabbage

Mullet fish filled with Neapolitan escarole on provola cheese fondue

First courses

Spaghetti from Gragnano with broccoli rabes and clams

Vialone nano rice with red shrimp, stracciatella cheese and lemon peel

Potato dumplings with mixed mushrooms, roquefort fondue and black truffle shavings

Seafood calamarata pasta

Caprese raviolo sauteed with cherry tomatoes sauce and yellow tomato

Second Courses

Fried shrimp and squid with tartar sauce

Tuna tataki breaded in sesame with crunchy fennel, orange wedges and blackberries

Milanese swordfish with soy mayonnaise

Grilled fillet on creamy potatoes and demi-glace sauce

Rack of lamb on a bed of Neapolitan escarole with flavored butter and berry sauce

Salads

Ceasar Salad (misticanza salad, chicken, Parmigiano cheese, boiled egg, Ceasar sauce)

Classic Salad (misticanza salad, cherry tomatoes, mozzarella cheese, tuna fish, corn)

Side Dishes

French fries

Baked potatoes

Grilled vegetables

Steamed vegetables

Mixed salad

Desserts

Tiramisù

Millefeuille with chantilly cream and berries

Soft pistachio dessert with white chocolate and vanilla sauce

Catalan cream with orange

Neapolitan babà with whipped cream and strawberries

Ice ceam of the day

Fresh pineapple

Back To Top