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Maintaining an equilibrium between tradition and innovation when it comes to create new meals allows us to preserve the culinary art of Puglia and to keep amazing our customers.
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Baccalà ai Cardoncelli 15
Codfish with chickpeas cream emulsified with olive oil, basil essence, grilled cardoncelli mushroom and crunchy chickpeas
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Sgombro alla Pizzaiola 15
Mackerel filet with pizzaiola, garlic cream and crispy bread with tomato
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Polpo in Umido 15
Stewed octopus with cherry tomato cream.
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Capocollo di Martinafranca 15
Cold dry-cut pork from Martinafranca with burrata cheese and venere rise chips
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Culatello di Faeto 15
Culatello from Faeto rafined with Nero di Troia wine
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Il Pancotto 12
Pancotto of the Gargano: between tradition and innovation
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Tuna Tartare 15
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Crudità di Mare 30
Crudités selection of crustaceous, shellfish, tuna and marinated salmon sashimi, and oysters fleur d'eau based on the availability of the day in the territory of Vieste
First Course
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Chitarrina al Nero 15
Squid ink chitarrina with squid tartar and lemon zest
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Spaghettone alle Canocchie 15
Spaghettone con grano Senatore Cappelli, canocchie al Martini Bianco, pomodoro giallo del Piennolo e basilico
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Tagliolino alle Cozze 15
Tagliolino with mussels and rye bread crumbs on top served on a cannellini chickpeas cream
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Risotto ai Gamberi (min. 2 people) 20
Mazara shrimps Risotto with poppies seeds served on a burrata cheese mousse
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Troccoli alle Zucchine 15
Troccolo with sautéed zucchini, basil and flakes of caciocavallo podolico
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Orecchiette alla Viestana 10
Orecchiette with tomato and cacioricotta cheese
Second Course
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Branzino Selvatico 25
Sea bass with crunchy skin, chlorophyll sauce and sautéed butter veggies
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Tonno Scottato 20
Seared tuna on a cream of tarallo with shallots and fondant eggplants
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Rombo Chiodato 25
Turbot filet with buttery potato and artichoke tart onions cooked on the turbot essence sauce
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Il Calamaro 18
Grilled Calamari with fave beans and wild chicory
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Gamberoni Reali 30
Royal prawns with orange and pink pepper flambéed with Calvados - cooked at the table
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Filetto di Manzo 23
Tenderloin from the grill with potato - 230 gr.
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Filetto al Pepe 30
Tenderloin from the grill with green pepper flambéed with cognac - cooked at the table
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Formaggi Misti 15
Platter of traditional cheese from the Gargano - caprino, pecorino and caciocavallo - with walnuts and orange marmalade
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Lemon Sorbet 6
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Cannoli 7
Cannoli with ricotta cheese and orange marmalade
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Semifreddo 7
Almonds Semifreddo with chocolate sauce
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Millefoglie 7
Millefeullie with yogurt cream and strawberry jam
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Tortino 7
Bread and chocolate cupcake served with custard
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Crepes Suzette (min. 2 people) 30
Crepes Suzette flambéed served with ice-cream and crumble almonds - cooked at the table
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Piccola Pasticceria 'Al Dragone' 8
Traditional dry biscuits accompanied by a glass of passito pugliese
Phone: 0884 701212/0884 706714
Mobile: 3405505188/335 6870741
Email: infor@bbdimoradedragone.it
