• 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