The Grande Carte
Starters
- Buffalo’s mozzarella with tomatoes seasoned with aromatic herbs
- Small octopus with croûtons and lentils
- Paper-thin slices of cheese and dried cured pork with local vegetables
- Aubergines pie with tomatoes sauce and toasted pine nut
- Scampi au gratin at dried fruit with spinach
Soup and pasta
- Durum-wheat large Tagliatelle with crustaceans
- Semolina pasta with seafood
- Pasta quills with bacon fat and artichokes salted with ewe’s cheese
- Risotto with mushrooms and truffle
- Batavian endive soup with beans, clams and type of Parmesan cheese
Meat or Fish Main Courses
- Fillet of beef with green pepper and au gratin asparagus
- Veal escalope at ham with potatoes
- Stewed salt cod with potatoes and Itri’s olive
- Fried squids and courgettes with bitter salad
- Fish with oil & lemon
- Local assorted cheese
Mediterranean salads
- Grilled vegetables with balsamic vinegar sauce
- Broccoli at lemon with sharp cheese
- Tomatoes salad and mozzarella cheese with anchovies in brine
- Pitloo’s salad (mozzarella, tomatoes, tuna in olive oil and ham
- Sauteed Batavian endive with olive, capers and new potatoes at rosemary
Desserts
- Chef’s desserts
- Creme Caramel at orange with carrots cake
- Fresh Fruit Salad