THE
menu

Amuse bouche

Fried meatballs of bread,
mint and cheese on a fresh tomato smoothie

UNDER THE PUGLIESE SUN

Mixed hot and cold antipasti, according to the season:
Broad bean and chicory cream soup
Capocollo, cheeses from the Itria Valley with durum wheat Friselline
Ricotta forte, green olives and the chef’s pickled vegetables
[ For 2 ]

Starters

Cow’s milk Burrata cheese and confit cherry tomatoes – 500 gr.

Artichoke flan, with smoked scamorza, chard cream and bread

Scottona tartare seasoned with Pimà sauce, salad of colored carrots from Polignano and a Mediterranean herb emulsion

Capocollo selected cuts by Martina Franca F.lli Gentile

Platter of capocollo, Caciopalla cheese by Masseria Seppunisi, red fruit preserve, crostini and ricotta forte

Seared scallops flavored with clarified butter, fava chickpea cream, flakes of broad bean and cuttlefish ink reduction*

Creamed cod Baccalà, cereal crackers and creamed turnip tops

First courses

Pearls of ricotta wrapped in semolina,
with chard cream, crispy bacon, black truffle oil and caper powder
Dish created in 2002 by Antonella Ricci

Homemade double-milled semolina orecchiette, broccoli, confit cherry tomatoes and toasted breadcrumbs with anchovies**

Homemade double-milled semolina orecchiette with three types of cherry tomato and cacioricotta cheese

Homemade double-milled semolina cavatelli with tomato concentrate, clams, and yellow and red datterini tomatoes**

Puff pastry of cereal farcita, stuffed, rolled and baked with potatoes and scamorza, on white mushroom ragout

Vellutata soup of peeled fava chickpeas, mussels, prawns, sweet and sour Acquaviva red onion and crostini

Second courses

Beef shoulder cut CBT, with a reduction of Primitivo di Manduria, Jerusalem artichoke cream and potato chips

Polpette with Manduria tomato sauce and crostini

Bombette pork skewers, roast potatoes and buffalo stracciatella

Luciana-style octopus, sweet and sour Acquaviva red onion and frisee with extra virgin olive oil*

Sea bream fillet in a black olive crust, citrus and fennel salad, confit cherry tomatoes and cuttlefish ink reduction

Side dishes

Mediterranean salad, cherry tomatoes, Leccino olives, cucumbers, sweet and sour onion and cereal spaccatella pasta

Our hydroponic salad, mixed fruit and “ripened” vinaigrette

Vegetables according to market

Roast potatoes, flavored with oregano and lime

Desserts

Sporcamuss with vanilla diplomat cream and red fruits

Chocolate cake, cocoa and almond crumble with a mango-chili chutney

Fior di latte with almonds, puffed rice and salted caramel

Mauritian vanilla Crème Brûlée with almond biscuit and cherries

Small pastry & Cocktail

Almond cream biscottini

Frozen Mojito with mint and lime infusion, without ice
Cocktail created by Vinod Sookar in 2006

Some fresh livestock products, as well as fish products served raw and fresh homemade pastas, undergo rapid temperature chilling to ensure quality and safety, as outlined in the HACCP plan under EC Reg. 852/04 and EC Reg. 853/04 (Italian legislation).

For the full list of allergens (according to EU Reng. 1169/2011) and products culled on site, please consult the venue staff.

*Frozen

**Prepared on site and then subjected to rapid temperature chilling
to ensure quality and safety, as described in the HACCP plan
under EC Reg. EC Reg. 852/04 and EC Reg. 853/04, and then frozen.