Calamaro stuffed with wild mustard and caciocavallo podolico cheese on EVO sauce
Codfish, potatoes mille-feuille, Pil Pil sauce, sweet-and-sour shallot and crunchy breadcrumbs aromatised with rosemary
Tuna tartar, liquid endive, crunchy hazelnuts and burrata cream
Raw fish - oysters, prawns, shrimps, marinated tuna and mullet sashimi (according to the availability on the territory)
CBT stuffed eggplant glazed in sauce made of its own peel, basil essence, tomato powder and cacioricotta mayonnaise (VEG.)
Pancotto of the tradition, egg pochée and canestrato cheese (VEG.)
Beef carpaccio, lampascione sauce, capper leaf, rosemary milk and mulled-wine figs
Cold dry-cut pork from Martina Franca with stracciatella mousse and venere rise chips
Spaghettone with mussels, cannellini beans cream and crunchy rye breadcrumbs
Fusillone with beetroot, sautéed chicory, parmigiano fondue and ginger (VEG.)
Tagliolino of Senatore Cappelli wheat with Dry Martini mantis shrimps, yellow dattarino tomato and basil
Risotto with prawns, stracciatella cream and burned lemon powder
Tubettino risottato in fish soup, black olive and parsley powder
Tagliolino of Senatore Cappelli wheat "simply" with sea urchins
Orecchiette with tomatoes and cacioricotta cheese
Seared tuna, leek gazpacho, wild mustard and soy mayonnaise
Seared sea bass filet, claims and algae sauce, edamame and salicórnia powder
Turbot filet glazed on sauce of its own essence, carrots pure, chard and timut pepper
Royal prawns flambéed with Calvados - cooked in the lounge
Green pepper tenderloin flambéed with Cognac - cooked in the lounge
Slow cooked CBT pork filet, Holland sauce,
mushroom demi-glace and smoked cardoncelli mushrooms
Traditional fish soup - on request (price can vary according the quality)
"Gold bread and chocolate" cupcake on orange anglaise crème and vanilla EVO
Semifreddo with caramelised almonds and chocolate sauce
Cannoli with ricotta cream and toasted pistachio and orange marmalade
Chocolate sablè, white chocolate and pistachio cream, pomegranate sauce and frozen raspberry
Crêpes Suzette with ice-cream and crumbled almonds flambéed with Grand Marnier - cooked in the lounge
Traditional home-made biscuits
Assortment of traditional cheese from the Gargano with orange marmalade
Pizzaiola seared mackerel, garlic sauce and tomato crisp
Codfish, potatoes mille-feuille, Pil Pil sauce, sweet-and-sour shallot and crunchy breadcrumbs aromatised with rosemary
Tubettino risottato in fish soup, black olive and parsley powder
Turbot filet glazed on sauce of its own essence, carrots pure, chard and timut pepper
Chocolate sablè, white chocolate and pistachio cream, pomegranate sauce and frozen raspberry