The philosophy of our cuisine
Respect for the pugliese tradition, seasonality of ingredients and innovation.
These are the three pillars of our philosophy, which guide our young and talented chef Francesco in the process of creation of amazing recipes that enhance and give value to the products of this land.
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PRE-APPETIZER
- Oyster celery red onion in brine and gin foam
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STARTERS
- Marinated mullet carpaccio, fennel mayonnaise, orange and fennel salad - Stuffed artichoke on pea velouté, parmesan and truffle fondue
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FIRST COURSE
Half paccheri with yellow cherry tomatoes, squid, smoked buffalo cream, and basil
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SECOND COURSE
Seared bluefin tuna, sweet potato, and sautéed chard
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DESSERT
Dragon tiramisù
50 per person
The tasting menu has to be ordered by all guests of the table.
Cover and drinks are not included.
Minimum two courses per person
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Raw sea food –prawn, shrimps tartar, oyster, tuna sashimi, mullet carpaccio and squid tagliatella 25
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Tuna tartar, liquid salad, stracciatella and toasted hazelnuts 14
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Seared squid with herbs, smoked leek gatzpacho, sautèed chicory and bread shoes with ciambotta 15
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Codfish 55°, potatoes, taggiasca olives and black quinoa chips 16
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Seasonal pancotto with 63°egg, caciocavallo cheese fondue and fragrant browned bread 13
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Stuffed artichoke on pea velouté, parmesan fondue and truffle 14
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Martina Franca, stracciatella served with crispy burnt wheat dumplingt 14
First Course
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Fusillone with fresh broad beans, dark onion, pecorino canestrato and black olive powder 16
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Gnocchi with potatoes chopped black pork lard, pepper cream and cacioricotta cheese 17
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Half pacchero with yellow datterino tomatoes, squid, smoked bufala cream and basil 17
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Spaghetto Senatore Cappelli grain, garlic, oil, chilli pepper and crustaceans 18
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Mixed pasta creamed with mussel, cannellini bean cream and herb crumble 15
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Risotto with scallop ragout, chives, dried tomatoes and scallop escalope (minimum 2 persons) 24
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Lobster tagliolini 28
Second Course
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Seared bluefin tuna, sweet potato, and sautéed chard 18
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Sea bass in salt crust, asparagus sauce and potato millefeuille 25
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Turbot with artichoke salad and clam sauce a.q.
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Green pepper tenderloin flambéed with Cognac – to the lamp 25
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Royal prawns flambéed with Calvados – to the lamp 28
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Catalan-style lobster - according to availability s.q.
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Traditional fish soup – on request (minimum 2 persons) a.q.
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Red fruits and lemon sorbet 6
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Chocolate bread soup, salted caramel and english cream 7
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Gelato fior di latte, crunchy poparato, figs vincotto and rosemary 7
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Cannoli with ricotta cream, toasted pistachio and orange marmalade 8
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Dragons tiramisù 7
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Crêpe Suzette, ice-cream and almonds flambéed with Grand Marnier (minimum 2 persons) 20
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Assortment of traditional Gargano cheese accompany by marmalades 15
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