GRAN CARTE Summer 2021 “Reality will take shape in the memory alone.”

My cooking is a journey into memory and memory of the journey. To me remembering means bringing back into my heart the moments of childhood as well as rediscover them in the designed alchemy of favors, scents, colors that are in my dishes. After being welcomed in France, homeland of education, I proudly land back to my town to conjugate emotion and memory with the accuracy and the rigor of fneness. I bring my choices to the table, the products from the territories of excellence, the love for sauces, the authenticity of the tomato that joins the exalting scent of basil. I bring to the table my daily journey into the world of gastronomic art. Welcome to the George!

DOMENICO CANDELA EXECUTIVE CHEF MEDITERRANEO DA SCOPRIRE

MELANZANA Perlina aubergine stuffed and au gratin with Mediterranean seasonings, trout eggs and voatsiperifery pepper emulsion (A, C, D, G, I, L, M, P)

SCAMPO roasted scampi, vesuvian cherry pickles, warm consommé scented with elderberry and Timut pepper (A, C, D, E, F, G, L, P)

UOVO Livornese organic egg cooked Mollet, white asparagus fermented with green olives, dried tomatoes, goat cheese and eggnog with Verjus di Charente (C, I, L, P)

POMOD’ORO spaghettone di Gragnano Igp with different qualities and textures of our local tomatoes Menu € 110 (D, L, P) The tasting menu is intended for the entire table

It is possible to choose à la ROMBO carte from the courses of grilled turbot with green bean and razor clams, the tasting menus moroccan lemon and sea lettuce extraction (A, B, G, L, P) 1 dish € 35 2 dishes € 70 3 dishes € 90 per person excluding SOUVENIR INOUBLIABLE drinks Granny Smith apple tarte tatin with tonka bean crème brûlée, Greek yogurt and goat's milk mozzarella ice cream Wine Pairing € 60 (C, D, E, I, L,) IL VIAGGIO GOLOSO

RICCIOLA amberjack of our sea in two different techniques: marinade with aka miso, glasswort, citrus gel and pickles of borettane onion tarte fne with amberjack’s ham and Bavarian lovage (A, C, D, L, M, P)

ROYALE of San Pasquale courgettes, black garlic cream, carpione gel and emulsion of Provolone del Monaco DOP (C, D, I, L, P)

LINGUINA linguini pasta Gragnano Igp cooked in extraction of red scorpion fsh, acidulous gel with tamarind and nori seaweed (A, C, D, L, M, P)

RAVIOLO two-colored ravioli flled with rabbit, burnt onion cream, cow's milk kefr and laurel chlorophyll (C, D, I, L, P)

OMAGGIO A SOLIVERES turban of Gragnano spaghetti with blue lobster Breton, Menu € 130 fennel and caviar oscietra The tasting menu is (A, C, D, F, L, P) intended for the entire table

ANIMELLA It is possible to choose à la veal sweetbread, daikon millefeuille and caper leaves, carte from the courses of ponzu gel and horseradish root emulsion the tasting menus (C, L, M, N, P) 1 dish € 35 BANANA BOAT 2 dishes € 70 3 dishes € 90 different textures of banana and coffee, burnt white per person excluding chocolate ganache and lime favored rum sauce drinks (C, D, E, I, L)

Wine Pairing € 70 SPASSO SENSORIALE

OSTRICA Natural tarbouriech, sesame pesto, seaweed and sea fennel, cucumber sorbet and Shibazuke extract (A, B, G, L, N)

17 FEBBRAIO 2014 seared foie gras escalope from the Landes, carrots scented with Lagavulin whiskey, kumquat cream and Madras curry sauce (E, L)

FLAVOURS OF FREEDOM burnt wheat noodles, crab, fnger lime acidity and coconut milk sauce and Thai green curry (C, D, F, L, P)

RISOTTO risotto cooked in extraction of burnt pepper, fermented jalapeno cream, smoked sardines and light “bagna caoda” sauce (A, C, G, L, P)

TRIGLIA red mullet, marinated radishes with Cetara anchovy sauce and lacto fermented datterino tomato sauce (A, D, L, M) Menu € 150 The tasting menu is PICCIONE intended for the entire grilled Italian pigeon, belgian endive cooked in calamansi table juice, salted peanuts and guanciale (C, E, G, L, P) It is possible to choose à la carte from the courses of BRIE DE MELUN the tasting menus brie stuffed with a mascarpone cream with Sorrento lemon 1 dish € 35 and sour cherries, hazelnuts and wild herbs 2 dishes € 70 (C, D, E) 3 dishes € 90 per person excluding DA KAMPALÁ A SORRENTO drinks Uganda 66% chocolate cake and mousse, black cherries in different textures and Leccino black olive mousse Wine Pairing € 80 (C, D, E, I, L) DAL PASCOLO

Seven cheeses from our land accompanied by mustards and jams, hazelnut bread and dried apricots

NOBILE DI CAPRA Monte jugo – Viterbo (VT) Semi-matured goat's cheese with a compact texture and fowery rind

MAMMA JERSEY Optimum Sancti Petri – S. Pietro Infne (CE) Cow's milk cheese from the Jersey breed only, aged for 8 months in a cave

PECORINO ALLE 12 ERBE Optimum Sancti Petri – S. Pietro Infne (CE) Soft pecorino cheese aged with twelve herbs

PROVOLONE DEL MONACO DOP Fattoria Zero Pimonte - Penisola Sorrentina (NA) Strictly Agerola cow's milk stretched curd cheese with 12 months aged kid rennet

PECORINO DI CARMASCIANO Carmasciando – Avellino (AV) Semi-hard raw sheep's milk cheese aged for 4 months

PARMIGIANO REGGIANO VACCHE ROSSE Emilia Romagna Hard cheese, obtained from cow's milk of red spotted only 24 months of seasoning

BLU DI BUFALA 4 Portoni - Bergamo Soft blue cheese made from buffalo milk only, 3 months of seasoning

€ 18 PER FINIRE IN DOLCEZZA

DA KAMPALÁ A SORRENTO Uganda 66% chocolate cake and mousse, black cherries in different textures and Leccino black olive mousse € 18 (C, D, E, I, L)

FELIX Amalf’s limoncello scented babà, saffron soft cream, lemon curd and citrus sorbet from the Amalf Coast € 18 (C, D, I, L,)

SOUVENIR INOUBLIABLE Granny Smith apple tarte tatin with tonka bean crème brûlée, Greek yogurt and goat's milk mozzarella ice cream € 18 (C, D, E, I, L,)

BANANA BOAT different textures of banana and coffee, burnt white chocolate ganache and lime favored rum sauce € 18 (C, D, E, I, L)

PECCATO DI GOLA Rosemary souffé and apricot sorbet and amaretto di saronno € 18 (C, E, I, L)

AUTENTICITÀ ITALIANA Selection of homemade sorbets and ice creams € 10 (C, E, I)

LAURA COSENTINO CHEF PATISSIERE For any food intolerances or allergies, please contact the restaurant staff.