Seasonal menu
Starters
- Octopus with white beans, celery and lemon sauce with olive oil
- S. Daniele’s ham with ricotta’s walnuts mousse
- Fish puff pastry with vegetable and breadcrumbs
- Carpaccio’s aubergines at balsamic with buffalo’s mozzarella
- Mussels chowder with small Vesuvio’s tomatoes, oregano and croùtons
Soup and pasta
- Flat spaghetti with small spiny-lobster
- Neapolitan pasta with asparagus and clams
- Risotto with pumpkin’s cream and smoken mozzarella
- Neapolitan pasta with small Vesuvio’s tomatoes mixed with parmigiano cheese
- Tagliatelle with courgette flowers and seafood
Main Courses
- Kebabs fish and crustaceans
- Fish in a salt crust and vegetables
- Tournedos with mozzarella cheese in red-wine sauce
- Roast veal loin with fried batavian endive
- King prawns with curry and basmato rice
Cheeses
- Assorted cheese
Desserts
- Stewed of strawberries with whipped cream *Slices of pineapple with coco’s ice cream
- Fresh fruit salad