The philosophy of our cuisine
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Calamaro 15
Calamaro stuffed with wild mustard and caciocavallo podolico cheese on EVO sauce
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Baccalà 15
Codfish, potatoes mille-feuille, Pil Pil sauce, sweet-and-sour shallot and crunchy breadcrumbs aromatised with rosemary
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Rock Octopus 20
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Raw Prawns 100 gr. 9
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Tartara di Tonno 15
Tuna tartar, liquid endive, crunchy hazelnuts and burrata cream
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Crudo e Sashimi 30
Raw fish - oysters, prawns, shrimps, marinated tuna and mullet sashimi (according to the availability on the territory)
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Melanzana 13
CBT stuffed eggplant glazed in sauce made of its own peel, basil essence, tomato powder and cacioricotta mayonnaise (VEG.)
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Il Pancotto 12
Pancotto of the tradition, egg pochée and canestrato cheese (VEG.)
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Capocollo di Martina Franca 13
Cold dry-cut pork from Martina Franca with stracciatella mousse and venere rise chips
First Course
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Il Dragone 14
Spaghettone with mussels, cannellini beans cream and crunchy rye breadcrumbs
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Fusillone al Pesto 15
Fusillone with beetroot, chicory, parmigiano fondue and ginger estracts (VEG.)
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Gnocchetti al Nero 16
Black gnocchetti, peas cream, squid tarta and black powder
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Risotto agli Scampi (min. 2 persons) 25
Risotto with prawns, stracciatella cream and burned lemon powder
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Tubettino Risottato 18
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
Second Course
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Tonno Scottato 20
Seared tuna, leek gazpacho, wild mustard and soy mayonnaise
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Branzino Selvatico 25
Seared sea bass filet, claims and algae sauce, edamame and salicórnia powder
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Rombo Chiodato 28
Turbot filet glazed on sauce of its own essence, carrots pure, chard and timut pepper
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Gamberoni Reali 30
Royal prawns flambéed with Calvados - cooked in the lounge
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Filetto al Pepe 30
Green pepper tenderloin flambéed with Cognac - cooked in the lounge
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Filetto alla Griglia 25
Grilled beef filet
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Catalan Lobster (500/600 gr.) 60
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Zuppa di Pesce (min. 2 persons) 35
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 30
Crêpes Suzette with ice-cream and crumbled almonds flambéed with Grand Marnier - cooked in the lounge
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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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Sgomrbo
Marinated mackerel, panzanella sauce, corn chips and frozen butter with taggiasca olives
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Baccalà
Codfish, potatoes mille-feuille, Pil Pil sauce, sweet-and-sour shallot and crunchy breadcrumbs aromatised with rosemary
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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