3. SECOND COURSES

3. Second Courses

MALAOMBRINA € 22
Fillet of meagre and variations of puttanesca (with capers and olives), in sauce and salad of dried tomatoes, caper leaves, paté of olives from Itri, anchovies and croutons

CALAMARO FUSION € 24
Grilled squid, teriyaki sauce from the gulf, potato and capers pate

SOTTOBOSCO DI RICCIOLA € 26
Fillet of yellowtail of the gulf in chestnut crust and honey, topinambur and pleurotus mushrooms

MILLEFOGLIE RUSPANTE € 18
Free-range chicken, cooked at low temperature and then browned, with marinated cataluna

GEOMETRIE DI TERRA € 20
Cubes of cinta senese pig cooked at low temperature, parallelepipeds of potatoes and persimmon sauce

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