MENU
Appetizers
"Bravas" potatoes with aioli, ketchup of San Marzano’s tomato and “crusco” pepper
12
Miso roasted cauliflower, tahina yogurt sauce, sesame seeds and smoked praprika
18
Raw ham croquettes with parmigiano reggiano cheese and balsamic vinegar (6u.)
13
Red tuna, black beans, marinated endive and Cetara Armatore’s anchovies
20
Suckling pig porchetta, rosmary carrot cream and aromatic salad
16
Au gratin scallops, pumpkin and hazelnut panure (3 u.)
18
First courses
Spaghettoni from Gragnano, turnip greens sauce, razor clams, caramelized lemon powder and kale
20
Homemade tagliatelle with duck ragout, hazelnut cream and summery black truffle
20
Gnocchi with beetroots and radicchio sauce, Roccaverano’s robiola cheese and green oil
20
Homemade ravioli stuffed with braised lamb, parsnip and saffron sauce
22
Porcini mushroom risotto, Morlacco cheese and reduction of Porto wine
22
Second courses
Cod fillet in cooking oil, curry sauce, chickpea and “puntarelle” cicory
24
Umbrina fillet, broccoli, savoy cabbage and capers panko
25
Mix fried fish of “novellame”, yellow polenta, glasswort and citrus mayonnaise
24
Rib eye “Vacca Granda” , chimichurri, new potatoes and honey mustard ( 700-800g for 2 persons )
58
Braised beef cheeks with Amarone wine, potato foam, colored beets and carrots
28
Pizzas
EL MARINER
14
DOGARESSA
13
S.Marzano DOP tomato “Casa Marrazzo”, fried garlic, oregan, Yurrita anchovies from Cantabric sea “Mariposa”, Ferradina baked black olives “Oroverde Lucano”
S.Marzano DOP tomato “Casa Marrazzo”, cooked buffalo mozzarella from Campania, fresh buffalo mozzarella morsels from Campania, fresh basil
CORTE DEL DIAVOLO
13
BARENA
18
S.Marzano DOP tomato “Casa Marrazzo”, fior di latte from Agerola “Fior d’Agerola”, spicy Calabrian salami, powder of “crusco” pepper and basil
S.Marzano DOP tomato “Casa Marrazzo”, red tuna from Adriatic sea, red Tropea onion, glasswort, curly parsley
SANT' ERASMO
15
SCOACAMINI
15
Raw milk Raclette de Savoie “Joseph Paccard”, peas and spinach from Sant’Erasmo, pumpkin seeds
Provola cheese from Agerola, wafer of 24 month Grana Padano cheese, Raboso blue cheese, buffalo creamy fresh ricotta
SOSPIRI
15
PARUCHETA
20
S.Marzano DOP tomato, ‘nduja from Spilinga, Morlacco cheese, honey and rosemary
Fior di latte from Agerola “Fior d’Agerola”, green asparagus, smoked burrata, smoked Black Angus “Bernardini Gastone “
MALVASIA
18
TRE ARCHI
16
S.Marzano DOP tomato “Casa Marrazzo”,Fior di latte from Agerola, braised shoulder of Cinta Senese “Macelleria Savigni”, homemade artichokes in oil, cream of porcini mushroom and ricotta
Fior di latte from Agerola “Fior d’Agerola”, homemade marinated salmon, curly escarole, dill creme fraiche
MERAVEGIE
16
LEONCINI
18
Fior di latte from Agerola, arugula, 24month Parmigiano Reggiano flakes, burrata, San Daniele raw ham
Fior di latte from Agerola “Fior d’Agerola”, Cecina de Leon IGP reserva “Nieto”, blue cheese Nero Fumé “Latteria Moro Sergio”
Desserts
Honey panna cotta with berries and “sbrisolona fregolotta”
7
Brownie with salted caramel ganache and fior di latte ice cream
8
Our homemade tiramisù with coffee ice cream
8
Selection of biscuits and mascarpone cream
8
Piedmontese Bonet with hollandaise sauce,orange gel and hazelnut cake
9