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 Michele in the process of creation of amazing recipes that enhance and give value to the products of this land.
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Raw seafood
local cuttlefish - tuna carpaccio - Fleur des Eaux oyster - prawn tartare-
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Steamed cod
pickled vegetables, green sauce and salted eggnog
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Risotto
sea cicadas, sweet garlic sauce and caper powder
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Sea bass
tomato sauce, curly endive, capers, olives and pine nuts
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Fiordilatte ice-cream
pupurato, figs' reduction and rosemary
Minimum two courses per person
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Raw fish 30
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Tuna tartar, bufala cream, curly salad and toasted hazelnuts 13
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Squid cooked au gratin with herbs, mussels cream, chard and breadcrumbs in fish broth 15
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Steamed cod, pickle seasonal vegetable, green sauce and salted eggnog 18
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Cold dry-cut pork from Martina Franca, stracciatella and polenta chips 13
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Roasted peppers, tomato carpaccio, potato mousse, olives and oregano 13
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Raw prawn (price per pound) 9
First Course
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Spaghetto, beans cream, mussels and breadcrumbs 15
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Orecchiette and traditional turnip 14
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Orecchiette, tomato, cacioricotta cheese and basil 10
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Tagliolini with sea urchins 23
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Risotto with sea cicadas, sweet garlic and capers powder (min. 2 people) 20
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Peas and cheek lard ravioli, cuttlefish and pecorino cheese from Gargano 18
Second Course
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Seared tuna, leek gazpacho, chard and soy mayonnaise 20
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Turbot, potato mousse, potato and speck pie and lemon flavoured oil 30
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Sea bass, tomato sauce, curly endive, capers, olives and pine nuts 25
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Green pepper tenderloin flambéed with Cognac – cooked in the lounge 30
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Royal prawns flambéed with Calvados – cooked in the lounge 30
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Scamponi on the rocks s.m.
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Eggs, zucchini, onion cream, crispy bread and garlic flavoured oil 15
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Traditional fish soup – on request (min. 2 persons) s.q.
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Lemon Sorbet with Basil 6
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Fiordilatte ice-cream, “pupurato” (traditional biscuit from Gargano made with cocoa, cooked must, almonds and spices), figs’ reduction and rosemary 8
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Cannoli with ricotta cream, toasted pistachio and orange marmalade 8
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Crunchy almond semifreddo and dark chocolate 8
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Crêpe Suzette with ice-cream and almonds flambéed with Grand Marnier (min. 2 persons) – cooked in the lounge 20
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Assortment of cheese from Gargano and orange marmalade 18
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Still Water 3
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Sparkling Water 3
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Tonic Water 4
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Coca Cola 4
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Fanta 4
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Gluten free bread (rice flour) 2
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Cover 3
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2022 © Al Dragone by Antonio Troiano. All Right are Reserved.
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