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Baccalà 16
Codfish, chickpeas cream, EVO, cardoncelli mushroom and crunchy chickpeas
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Camouflage 15
Camouflage with anchovies, bread and turnips
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Poplo 14
Stewed octopus, potato cream, green sauce and black olives
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Tartara di Tonno 15
Tuna tartar with burrata cream, curly salad and toasted nuts
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Crudo e Sashimi 30
Red prawns, shrimps, tuna, yellow tail and salmon sashimi, and oysters fleur d'eau (it can vary according to the availability of the day in the territory)
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Capocollo di Martina Franca 15
Cold dry-cut pork from Martina Franca with stracciatella cheese and venere rise chips
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Culatello di Faeto 15
Culatello from Faeto aged with primitivo
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Il Pancotto 13
Pancotto of the Gargano: between tradition and innovation
First Course
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Troccolo alle Canocchie 18
Troccolo with yellow date, mantis shrimps on Martini Dry and basil
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Risotto al Gambero Rosso (min. 2 persone) 22
Risotto with Mazara red shrimps, bufala cream and candied lemon
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Fusilloni al Pesto 18
Fusilloni Benedetto Cavagliere with broad beans pesto, EVO powder, burnt wheat cream and pecorino
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Tagliolini all'Astice 25
Tagliolini Senatore Cappello with lobster, pachino tomato and basil
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Orecchiette alle Cime di Rapa 15
Orecchiete with turnips, sautéed anchovies and fried crumbs
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Il Dragone 14
Tagliolino with mussels on a cream of cannellini beans and rye bread crumbs
Second Course
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Tonno Scottato 20
Seared tuna, mayonnaise with soy and leek gazpacho
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Astice alla Catalana 40
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Zuppa di Pesce (min. 2 people) 35
Available only on request
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Branzino Selvatico 25
Sea bass with turnips and white wine clams sauce
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Filetto di Rombo 28
Turbot filet, panko bread, pamplemousse and carrots and asparagus
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Filetto di Vitello 22
Veal filet in Pollok's way on red turnip, chard and potato creams
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Gamberoni Reali 30
Royal prawns flambéed with Calvados - cooked at the table
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Filetto al Pepe 28
Green pepper tenderloin flambéed with Cognac - cooked at the table
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Sorbetto al Limone 6
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Pane e Cioccolato 7
Bread and chocolate cupcake served with custard
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Sablé 7
Creamy chocolate sablé with gianduja and gold
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Millefoglie 8
Millefeullie with yogurt cream and strawberry jam
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Semifreddo 7
Ruby chocolate semifreddo beetroot crumbs, and raspberry sauce
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Cannoli 8
Cannoli with ricotta cheese, chopped pistachio and orange marmalade
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Crepes Suzette (for 2 people) 24
Crêpes Suzette flambéed served with ice-cream and crumble almonds - cooked at the table
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Piccola Pasticceria 'Al Dragone' 8
Traditional biscuits accompanied by a glass of passito pugliese
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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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Still Water 2
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Sparkling Water 2
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Panna (still water) 3
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San Pellegrino (sparkling water) 3
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Cover 3