Menù
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
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
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
Ceasar Salad (misticanza salad, chicken, Parmigiano cheese, boiled egg, Ceasar sauce)
Classic Salad (misticanza salad, cherry tomatoes, mozzarella cheese, tuna fish, corn)
French fries
Baked potatoes
Grilled vegetables
Steamed vegetables
Mixed salad
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