Menu and cellar

MENU 2019 – Dinner from 7 to 10 pm

Hors D’Oeuvre

Smoked duck brest with fennel julienne and orange caviar
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Cooking pot octopus “Luciana style” with fried polenta
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Gratinated courgettes flowers, stuffed with local cheese and served with rocket melon
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Marinated Swordfish with pink pepper
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Sycilian red Prown ( raw in Kataifi pasta and marinated)

First Course
Homemade Ravioli stuffed with Guinea fowl ragù, cherry tomatoes, cappers and olives
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Burrata and courgette flowers Risotto with Shellfish carpaccio
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Scialatielli pasta with smoked clams and Amalfi grated lemon
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Potato gnocchi stuffed with mozzarella and San Marzano tomato sauce
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Paccheri pasta with seafood and cherry tomatoes

Main course

Catch of thr day grilled, Acqua pazza style, salt crust, served with grilled vegetables
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Beef fillet served on smoked provola cheese fondue, scented with coffee and crunchy vegetable
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Grilled Prawn on a lemon leef with Scamorza cheese, sauces and mixed salad
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Tempura codfish with winegar cooked vegetables
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Bred herbs crumb lamb chop with potatoes and cheese pie
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Selection of typical cheese and local cured meats

Dolci – Dessert

Lemon cheesecake with wild fruit sauce
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Passion fruit tart with vanilla ice cream
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Chocolate cake with dried fruit and chilli caramel
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Pastiera parfait (typical neapolitan dessert)
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Classic Tiramisù

Cellar

Incomparable charm of the wine cellar, with a barrel vault, which is compulsory visit, where there is a natural temperature which is about 12° -14°.

Ideal to keep all the best wines on the international scene, especially those indigenous, among which are those of the cellar “Apicella” in Tramonti and those of “Marisa Cuomo” of Furore.