The philosophy of our cuisine
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Triglia 14
Mullet fish, mushroom and truffle cream, seared cardoncello, black garlic and mullet reduction with saffron essence
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Baccalà 15
Codfish in cooking oil, pumpkin cream, puffed scales, sweet-and-sour shallot and rosemary
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Polpo d'Autunno 15
Seared octopus glazed with beer, chickpeas quenelle, onion fondue and cauliflower
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Tartara di Tonno 12
Tuna tartar, liquid endive, crunchy hazelnuts and burrata cream
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Crudo e Sashimi 25
Raw fish - oysters, prawns, shrimps, marinated tuna and mullet sashimi (according to the availability on the territory)
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Melanzana 11
CBT eggplant glazed in sauce made out of its own peel, basil essence,
tomato powder and cacioricotta (VEG.) -
Il Pancotto 10
Pancotto of the tradition, egg pochée and canestrato cheese (VEG.)
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Capocollo di Martina Franca 11
Cold dry-cut pork from Martina Franca with stracciatella mousse and venere rise chips
First Course
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Troccolo alle Canocchie 14
Troccolo with mantis shrimps cooked with Martini Dry, yellow datterino tomato and basil
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Fusillone alla Barbabietola 12
Fusillone with beetroot cream, chicory, parmigiano fondue and ginger estracts (VEG.)
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Gnocchetti al Nero 15
Black gnocchetti, peas cream, squid tarta and black powder
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Cappelletti 16
Potato and fennel cappelletti, mullet essence and capper powder
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Risotto agli Scampi (min. 2 persons) 20pp
Risotto with prawns, stracciatella cream and burned lemon powder
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Tubettino Risottato 14
Tubettino risottato in fish soup, black olive and parsley powder
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Tagliolino ai Ricci - verify availability 20
Tagliolino of Senatore Cappelli wheat "simply" with sea urchins
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Orecchiette 9
Orecchiette with tomatoes and cacioricotta cheese (VEG.)
Second Course
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Tonno Scottato 17
Seared tuna, leek gazpacho, wild mustard and soy mayonnaise
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Branzino Selvatico 23
Seared sea bass filet, claims and algae sauce, edamame and salicórnia powder
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Rombo Chiodato 25
Turbot filet glazed on sauce of its own essence, carrots pure, chard and timut pepper
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Gamberoni Reali 26
Royal prawns flambéed with Calvados
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Filetto al Pepe 26
Green pepper tenderloin flambéed with Cognac
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Filetto alla Griglia 22
Grilled beef filet
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Catalan Lobster (500/600 gr.) s.q.
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Zuppa di Pesce (min. 2 persons) s.q.
Tubettino risottato in fish soup and traditional fish soup - 'main dish' - on request
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Lemon Sorbet with Basil 6
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Tortino 7
"Gold bread and chocolate" cupcake on orange anglaise crème and vanilla EVO
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Semifreddo del Dragone 7
Semifreddo with caramelised almonds and chocolate sauce
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Cannolo 8
Cannoli with ricotta cream and toasted pistachio and orange marmalade
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Sablè 8
Chocolate sablè, white chocolate and pistachio cream, pomegranate sauce and frozen raspberry
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Crêpes Suzette (min. 2 persons) - verify availability 15pp
Crêpes Suzette with ice-cream and crumbled almonds flambéed with Grand Marnier
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Piccola Pasticceria 'Al Dragone' 6
Traditional home-made biscuits
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Formaggi Misti 15
Assortment of traditional cheese from the Gargano with orange marmalade
Tasting Menu
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Sashimi di Tonno
Tuna sashimi, beetroot nanbanzuke and shrimp powder
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Triglia
Mullet fish, mushroom and truffle cream, seared cardoncello, black garlic and mullet reduction with saffron essence
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Tubettino Risottato
Tubettino risottato in fish soup, black olive and parsley powder
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Rombo Chiodato
Turbot filet glazed on sauce of its own essence, carrots pure, chard and timut pepper
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Sablè
Chocolate sablè, white chocolate and pistachio cream, pomegranate sauce and frozen raspberry