Raw Fish Plateau Royal

Shrimp and vegetables tempura

Greater Amberjack tartare with capers of Pantelleria, olives from Taggia and tomato confit

Raw seabass carpaccio with botargo in citronette

Fresh Ceasar’s mushrooms salad with corn salad, crawfish and quail's eggs

Scampi tartare with orange mirepoix

Burrata from Andria with reserve Serrano ham

Scialatelli Amalfi-style

Gragnano paccheri with seabass, Pachino tomatoes and fresh basil

House cavatelli with swordfish, aubergines and fresh calamint

Risotto with cuttlefish and cuttlefish ink

Risotto with edible boletus mushrooms and calamaretti spillo

Lightly scalded tuna fillet with pistachio and hazelnut grains

Steamed salmon steak with Indian spinach and Greek yoghurt

Seabass cooked in Greco di Tufo wine with scalded vegetables

Spitted prawns with sesame seeds and feta cheese on a bed of mixed salads

Milanese cutlet with rocket and small tomatoes

Rose-scented lemon sherbet

Chocolate soufflé with almond slivers and vanilla ice cream

Caramel apple pie with cream ice cream

Strawberries flambéed with Brandy