Food & Snacks
Seafood
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Our selection of raw seafood**€ 50Catch of the day Sashimi and Tartare Oysters, red Prawns and Scampi
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Seafood cold cuts€ 50Produced by ‘’Ciro Sicignano Chef’’ cured, smoked and cooked at low temperatureTuna bresaola, red Snapper ham, Cuttlefish lard, Salmon and Swordfish mortadella with Bronte pistachio, smoked Palamita fish salami, Salmon speck
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Catch of the day Tartare with citrus fruit gel and Teriyaki sauce€ 30
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Oysters pcs.€ 9
Snack
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Panuozzo con pomodoro di Sorrento, mozzarella, origano e basilico€ 18
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Panuozzo con Prosciutto crudo di Parma e fior di latte€ 20
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Panuozzo con salmone marinato agli agrumi, lollo e salsa tartara€ 20
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Club Sandwich€ 25Pane bianco tostato, insalata di pollo, lattuga, pomodoro, bacon croccante, uova, maionese e patate fritte
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Patate fritte€ 10
Salads
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Caprese Salad€ 16Sorrento tomatoes, Mozzarella cheese, Oregano and Basil
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Burrata cheese, cherry tomatoes and rocket salad€ 18
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Caesar salad€ 22Seared chicken, lettuce, bread croutons, Parmesan cheese and Caesar sauce
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Mixed salad with octopus, cuttlefish and citrus fruit€ 25
Cheese and cured meat
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Our selection of cheese€ 25
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Our selection of cured meat€ 25
Main Course
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Tuna with sesame seeds, mixed salad and Teriyaki sauce€ 30
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‘’Scottona’’ beef with cherry tomatoes, rocket salad and "Provolone del Monaco" cheese€ 30
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Catch of the day Tempura€ 30
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Sandblasted prawns with escarole salad, “Datterino” tomatoes and Burrata cheese€ 30
Dessert
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Raspberry and rose water cheese cake€ 12
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Tiramisù€ 12
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Lemon delight€ 12
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Dark chocolate mousse with hazelnuts cream and ginseng sauce€ 12
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Our selection of fresh fruit€ 12
In accordance with Reg. CE 1169/11 we remind our Guests that some dishes could contain allergens. Please, feel free to contact our personnel if you need further information. Dishes not marked with a star are prepared with fresh food and slaughtered on site at the temperature of -18°C to ensure food quality and safety. Products marked with a star (*) are frozen. With two star (**): fish for raw consumption prior remediation treatment in accordance with the requirements of Reg. 853/04, Annex 3.