Ristorante Santa Elisabetta

Red Prawn

Raw red prawn, sweet and sour panzanella, caviar and Nocellara olive soup

Amberjack

Smoked amberjack, Bernese sauce, Sorrento lemon jelly and asparagus variation

Cuttlefish

Roasted cuttlefish, foie gras, peas & peas, candied orange and bianchetto truffle

Trompe d'oeil

Beef carpaccio, pine nuts, green and marinara sauces, truffle

Bottoni

Pasta stuffed with provola cheese, chard in stew of squid in "inzimino" fish sauce

Spaghetti

Algae butter spaghetti with bergamot, sea urchins and tuna bottarga

Parthenope

Pasta stuffed with bufala ricotta cheese, napolitan ragù and basil

Cannelloni

Pasta stuffed with cod, cod tripe ragù, pods and lemon foam

Sea espression

Red mullet in saffron bread crust "2015"

Turbot, fish "Surf and Turf"

Grilled turbot, beurre blanc, artichoke variation and mint oil

Lamb

Lamb loin, agretti tartlets, goat yogurt, egg and pecorino cheese

Pigeon

Pigeon breast on coals, annurca apple, Jerusalem artichoke and teriyaki gel

Strawberries, fennel, earl gray

Strawberries on coals, candied fennel and its sorbet, earl gray tea sponge

Theobroma alchemy

Chocolates Azélia, Guanaja, Bahibé and Grand Marnier liquor

Biancomangiare, green apple and vanilla

Almond biancomangiare, green apple sorbet, dried raisins, pine-nuts, vanilla sauce

Bread, butter and jam

Butter, toasted pan brioche, apricot jam seasoned with lemon balm

Carte blanche, 3 portate a persona

Scelte dallo chef dalla carta. Abbinamento di 3 vini scelti dal sommelier +95 euro