Menu
Starters
- Rainbow caprese salad with peninsula fior di latte cheese €30
- Crispy and citrusy sweet and sour shrimp with a mustard salad €40
- Beef carpaccio with mullet roe, green sauce, walnuts and arugula €35
- Bread crusted sea bream potato foam, fennel and orange salad €40
- Blue lobster, burrata cream and a giardiniera of crunchy vegetables €45
Pasta
- Nerano style fettuccine with zucchini, parmigiano and black pepper €35
- Fresh tomato spaghetti with Itrana olive oil €35
- Creamy “faraglioni” with ricotta and marjoram, raw tomato and mozzarella foam €35
- Lemon tagliolini with shrimp tartare, Oscietra caviar and chives €45
Fish
- Salt crusted seabass filet, vierge sauce, parsley potatoes and broad beans €45
- Maitre d’hotel style sole with Capri arome mediterranean herbs €45
- Amberjack cooked à la plancha with marinara sauce, taggiasche olives and oregano €45
Meat
- Pan fried lamb with babaganoush, buffalo yoghurt and mint sauce €40
- Lemon and capers veal escalope, parsley and its own jus €45 pp
Side Dishes
- Eggplant parmigiana €15
- Marinated pumpkin, vinegar, garlic and mint €12
- Neapolitan style escarole with pinenuts and capers €12
Dessert
- Caprese lava cake with Disaronno ice cream €25
- Neapolitan babà soaked in a red fruit rum and vanilla cream €20
- Exotique curd with coconut, mango and passionfruit €20
- Lemon split with different lemon textures and honey €20
- Grandpa Gennaro Coppa with coffee, baileys and mascarpone €20