<p> Appetizers</p><p>Fantasy of raw fish*</p><p>42</p><p>Squid with mango sauce,</p><p>“caso peruto” cheese, savoy cabbage and lime</p><p>32</p><p>Beef tartare with black truffle perlage, </p><p> pomegranate gel and puntarelle salad</p><p>36</p><p>Lasagnetta of Buffalo Mozzarella and shrimps</p><p> with broccoli sauce</p><p>36</p><p>Pork stew with “Genovese”, clams, myrtle</p><p> and sauce of pecorino cheese</p><p>32</p><p>Bread, sausage and neapolitan broccoli</p><p>28 *(it changes depending on daily availability) Soups</p><p>Potatoes soup with smoked eel, ginger</p><p> and crunchy see weed</p><p>20</p><p>Chestnut soup with red borlotti beans </p><p> and pork foam </p><p>20</p><p>“Canarino” with veal raviolo stuffed with</p><p> white prawns and anchovies candied onion </p><p>20</p><p>Creamy celery root and caciocavallo cheese with poached egg and red berries reduction </p><p>20 First Courses</p><p>Smoked mackerel and squash risotto, </p><p> juzu marinated clementine and chilly</p><p>30</p><p>Spaghettone with spicy tomato and “maruzzielli” sauce, </p><p> yogurt and mint</p><p>30</p><p>Ricotta stuffed paccheri with neapolitan ragù </p><p> and grated ewe’s ricotta cheese.</p><p>28</p><p>Scampi and sweetbread stuffed tortello </p><p> with guinea fowl broth</p><p>34 Tubettone with cauliflower cream, </p><p> oyster and white truffle pearls</p><p>36</p><p>Second Courses</p><p>Fish of the day</p><p>36</p><p>Raw and cooked fish soup</p><p>34</p><p>Blue lobster with aubergine, provola cheese and basil</p><p>40</p><p>Lamb with dried apricot, pecorino cheese and mint</p><p>32</p><p>Guinea-fowl with sweet corn cream and sour blackberries 30</p><p>Dried cod with leek and tomato water</p><p>28</p><p>*(it changes depending on daily availability) Desserts</p><p>Blueberry sphere, peta crispy and basil ganache</p><p>18</p><p>Stratification of neapolitan pastiera with wheat grains,</p><p> candied fruit and ricotta cheese</p><p>14</p><p>Drop of dark chocolate filled with creamy white chocolate,</p><p> raspberry heart, savory peanut and candied fennel sauce</p><p>14 Heart of ginger chestnut, silky rosemary and aglianico foam</p><p>18</p><p>Hazelnut mousse, orange sorbet</p><p> coffee sponge and khaki sauce</p><p>14</p><p>Tasting menu 5 courses </p><p> euro 90</p><p>Tasting menu 5 courses with raw fish fantasy </p><p> euro 120</p><p>Tasting menu 7 courses</p><p>“Lino fai tu”</p><p> euro 150</p>