THREE COURSE MENU

THREE COURSE MENU

You can choose a maximum of two different starters. Main courses and desserts needs to be the same for the whole group unless there are specific food requirements.

STARTERS

Insalata di Mare (seafood salad with octopus, calamari, prawns, mussels, celery and fennel)

Calamari Fritti (deep fried calamari served with garlic and herbs mayonnaise)

Parmigiana di Melanzane (baked eggplant parmigiana with tomato sauce, mozzarella and parmesan)

Fiori di Zucca Ripieni (zucchini flowers stuffed with ricotta cheese served with basil sauce) V

Polipetti alla Luciana (baby octopus in a rich cherry tomato sauce and black olives)

Gamberi in Padella (king prawns in white wine, garlic, parsley and chilli)

Timballo di Patate (potato timbale with cooked ham, salame and smoked cheese)

Involtini di Zucchine (fried zucchine rolls with smoked provola cheese and pancetta)

Insalata Caprese (buffalo mozzarella, fresh tomato and basil) V

Carpaccio di Manzo (beef carpaccio served with rocket, sun blushed tomato, parmesan shavings and balsamic reduction)

MAIN COURSES

Paccheri ai Frutti di Mare (paccheri pasta with clams, calamari, prawns, mussels and freshtomato sauce)

Linguine alle Vongole (linguine pasta with local fresh clams)

Spaghetti alla Nerano (spaghetti with zucchini and provolone del monaco cheese) V

Gnocchi alla Sorrentina (potato dumpling with fresh tomato sauce, mozzarella, parmesan and basil) V

Rigatoni al Ragù Napoletano (rigatoni pasta with a rich tomato sauce, pulled beef and fresh ricotta cheese)

Polpette al Sugo (meatballs in a rich tomato sauce)

Frittura di Gamberi e Calamari (deep fried calamari and prawns)

Peperone Imbottito (baked pepper stuffed with black olives, capers and bread croutons) V

Pollo alla Cacciatora (chicken with tomato sauce, chilli, rosemary and garlic served with roasted potatoes)

Maiale alle Erbe (pork fillet cooked with mixed herbs, served with roasted potatoes)

Spigola al Limone (sea bass fillet cooked in a butter lemon sauce served with crushed potatoes and seasonal vegetables)

DESSERTS

Torta Ricotta e Pera (ricotta and pear cake)

Tiramisù Classico (classic tiramisu)

Tiramisù al Limoncello (tiramisù with limoncello and strawberrys)

Panna Cotta Caramello e Cioccolato (panna cotta with caramel and chocolate)

Sbriciolata Crema & Amarena (custard cream and black cherry crumble)

FOUR COURSE MENU

FOUR COURSE MENU

You can choose a maximum of two different starters. The pasta dish, the meat/fish dish and dessert needs to be the same for the whole group unless there are specific food requirements.

STARTERS

Insalata di Mare (seafood salad with octopus, calamari, prawns, mussels, celery and fennel)

Calamari Fritti (deep fried calamari served with garlic and herbs mayonnaise)

Parmigiana di Melanzane (baked eggplant parmigiana with tomato sauce, mozzarella and parmesan)

Fiori di Zucca Ripieni (zucchini flowers stuffed with ricotta cheese served with basil sauce) V

Polipetti alla Luciana (baby octopus in a rich cherry tomato sauce and black olives)

Gamberi in Padella (king prawns in white wine, garlic, parsley and chilli)

Timballo di Patate (potato timbale with cooked ham, salame and smoked cheese)

Involtini di Zucchine (fried zucchine rolls with smoked provola cheese and pancetta)

Insalata Caprese (buffalo mozzarella, fresh tomato and basil) V

Carpaccio di Manzo (beef carpaccio served with rocket sun blushed tomato parmesan shavings and balsamic reduction)

PASTA

Paccheri ai Frutti di Mare (paccheri pasta with clams, calamari, prawns, mussels and fresh tomato sauce)

Linguine alle Vongole (linguine pasta with fresh local clams)

Spaghetti alla Nerano (spaghetti with zucchini and provolone del monaco cheese) V

Gnocchi alla Sorrentina (potato dumpling with fresh tomato sauce, mozzarella, parmesan and basil) V

Rigatoni al Ragù Napoletano (rigatoni pasta with a rich tomato sauce, pulled beef and fresh ricotta cheese)

Ziti alla Genovese (ziti pasta with red onion and pulled beef ragù)

MEAT/FISH

Polpette al Sugo (meatballs in a rich tomato sauce)

Frittura di Gamberi e Calamari (deep fried calamari and prawns)

Peperone Imbottito (baked pepper stuffed with black olives, capers and bread croutons) V

Pollo alla Cacciatora (chicken with tomato sauce, chilli, rosemary and garlic served with roasted potatoes)

Maiale alle Erbe (pork fillet cooked in mixed herbs served with roasted potatoes)

Spigola al Limone (sea bass fillet cooked in a butter lemon sauce served with crushed potatoes and seasonal vegetables)

DESSERTS

Torta Ricotta e Pera (ricotta and pear cake)

Tiramisù Classico (classic tiramisu)

Tiramisù al Limoncello (tiramisù with limoncello and strawberrys)

Panna Cotta Caramello e Cioccolato (panna cotta with caramel and chocolate)

Sbriciolata Crema & Amarena (custard cream and black cherry crumble)

SHARING MENU

(Our Best Seller)

SHARING MENU

(Our Best Seller)

You can choose 5 different starters all served in platters, two plated pasta dishes and one dessert

STARTERS

Involtini di Zucchine (fried zucchine rolls with smoked provola cheese and pancetta)

Zucchine alla Scapece (zucchine marinated with mint, garlic, white vinegar and olive oil)

Parmigiana di Melanzane (baked eggplant parmigiana with tomato sauce, mozzarella and parmesan)

Mozzarella in Carrozza (breaded mozzarella)

Polpettine al Sugo (meatballs in a rich tomato sauce)

Fiori di Zucca Ripieni (zucchini flowers filled with ricotta cheese)

Insalata Caprese (buffalo mozzarella, fresh tomato and basil)

Timballo di Patate (potato timbale with cooked ham, salame and smoked cheese)

Frittatine di Pasta (battered bucatini pasta cake with peas, mince beef and bechamel)

Insalata di Mare (seafood salad with octopus, calamari, mussels, prawns, celery and fennel)

Calamari Fritti con Maionese all’Aglio ed Erbe (deep fried calamari served with garlic and herbs mayo)

Polipetti alla Luciana (baby octopus in a rich cherry tomato sauce)

MAIN COURSES

Spaghetti alla Nerano (with zucchine and provolone del Monaco cheese)

Gnocchi alla Sorrentina (with fresh tomato sauce, mozzarella, parmesan and basil)

Spaghetti alle Vongole (with fresh local clams and fresh tomato)

Pasta al Ragù Napoletano (slow cooked Neapolitan ragù with tomato sauce, pulled beef and ricotta cheese)

Paccheri ai Frutti di Mare (with clams, calamari, prawns, mussels and fresh tomato sauce)

DESSERTS

Torta Ricotta e Pera (ricotta and pear cake)

Tiramisù Classico (classic tiramisu)

Tiramisù al Limoncello (tiramisù with limoncello and strawberrys)

Panna Cotta Caramello e Cioccolato (panna cotta with caramel and chocolate)

Sbriciolata Crema & Amarena (custard cream and black cherry crumble)

Selection of Mini Patisserie

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