Un Piano Nel Cielo

Scallop

Peach, celery and ginger

Baby squid

Cuore di Bue tomato, potatoes and basil

Sole

Zucchini and Amalfi lemon

Foie gras

Cucumber, scampi and finger lime

Guinea fowl

Plum, shallot and parsnip

Organic egg

Durum wheat flour, tomato and wild fennel

Salad from our garden

Gragnano linguine

Venus clams, Amalfi-style pesto and bergamot

Pila Vecia rice

Squid, sour butter and sweet green peppers

Potato gnocchi

Fish soup and Butirri beans

Bottone pasta

Braised veal, Provolone del Monaco cheese, yellow cherry tomatoes and black truffle

Ravioli stuffed with ricotta cheese

Marjoram and Piennolo Vesuviano tomato sauce

The garden in pasta

Turbot

Pil-pil sauce, Swiss chard, raisins and pine nuts

Cod in tempura

Oysters, peppers and quinoa

Tuna

Cherries, lettuce, wholegrain mustard

Lamb herb terrine

Provola cheese and eggplant

Veal

Snow peas and sage-scented potatoes

Quail

Green beans, blueberries and citrus honey

An ode to tomato

Il crudo

Raw fish platter

Il tagliolino 36 tuorli

36-egg yolk tagliolini, Amalfi lemon, prawns and dill

Il mischiato potente

Mischiato potente pasta, squid and potatoes

Il dentice

Red snapper, potato, lupine clams and roasted tomato

Il soufflè alla pastiera

Pastiera soufflé

Tasting menu, 5 courses

Scallop; Gragnano linguine; Pila Vecia rice; red snapper; pastiera soufflé. The entire table participates

Wine pairing from our sommelier

Cheeses selection

Provolone del Monaco, walnuts and figs; Pecorino Bagnolese riserva with Taurasi wine reduction; buffalo blue cheese and Erica organic honey; goat cheese tometta, raisin and cereal bread; Tomme aux 7 fleurs with pear jam

Lemon, buffalo milk and pollen

Chocolate, walnuts and Schiaccianoci

Ti ra mi sù

Peach, vanilla and Moscato Rosa

The sweet garden

Lemon, basil and organic vodka VKA

Fig leaves and Sorrento walnuts

Apricot, ginger and cinnamon

Wild strawberries and maraschino