THE
menu
Amuse bouche
Fried meatballs of bread,
mint and cheese on a fresh tomato smoothie
AUTUMN PALETTE
Mixed hot and cold appetizers, based on market availability:
Pumpkin soup
Capocollo and mixed cheeses
Durum wheat friselline (dry bread)
Savory ricotta, green olives and artichokes in oil
[ For 2 ]
Starters
Cow’s milk Burrata cheese and confit cherry tomatoes – 500 gr.
Flan made with cauliflower,
bread and smoked Scamorza cheese on a cream of chard
Scottona beef tartare topped with Pimà sauce, citrus salad and Mediterranean herbs emulsion
Capocollo di Martina Franca F.lli Gentile
Seared scallop, grass peas cream,
fava beans chips and squid ink*
First courses
Bran-wrapped ricotta drops, beet-cream,
crispy bacon and black truffle oil
Dish created in 2002 by Antonella Ricci
Homemade remilled bran Orecchiette (pasta),
broccoli, confit cherry tomatoes and anchovy-flavored breadcrumbs**
Homemade remilled bran Cavatelli (pasta) with cuttlefish ink,
seafood, and yellow and red cherry tomatoes**
Stuffed, rolled and baked cereal pancake puff,
potatoes, and Scamorza cheese on white mushroom ragout
Creamy soup of hulled fava beans, sautéed seasonal vegetables,
sweet and sour Acquaviva onion and bread croutons
Second courses
CBT “Cappello del prete” beef in Primitivo di Manduria reduction,
Jerusalem artichoke cream and purple potato chips
Meatballs with Manduria tomato sauce,
bread crouton with seasonal vegetables
Capocollo “Bombette” skewers on potato salad, eggplant in oil, and Stracciatella cheese
Baby octopus “Luciana-style” sweet and sour Acquaviva onion,
and frise (dry bread) in olive oil*
Ombrine fillet, warm fava beans cream,
Mediterranean herbs emulsion, and confit cherry tomatoes
Side dishes
Mediterranean salad, cherry tomatoes, Leccino olives,
cucumber, sweet and sour onions and cereal “Spaccatella”
Our hydroponic salad,
mixed fruit and seasoned vinaigrette
Vegetables (based on availability)
Rosemary and lime scented roasted potatoes
Desserts
Sporcamuss (pastry)
with vanilla cream and red fruits
Baked Ricotta cheese, red fruit cream and seasonal fruit
accompanied by warm butter bread
Chocolate cake, cocoa and almonds crumble
on mango-chili chutney
Almond milk cream, puffed rice fluff and salted caramel
Small pastry & Cocktail
Almond paste cookies
Frozen Mojito with mint and lime infusion, no 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.
