Resilience

Starters

• Beef tartare – with sprouts or rocket, truffle petal or bottarga petal
• Shrimp tartare – lime and mint with citronette pipe
• Marinated anchovies
• Marinated salmon
• Cuttlefish julienne – herb oil and pink pepper on rocket bed
• Grilled octopus – with herbs
• Mozzarella cheese and Sorrento tomatoes
• Cutting board – ricotta cheese, goat cheese and trufle honey

First courses

• Spaghetti with clams – bottarga, raw shrimp and Tarallo crumble
• Bisque rice – raw shrimp tartare, lime and chopped pistachio
• Captain special spaghetti – with tomato
• Pacchero – cherry tomatoes and catch of the day
• Risotto – monkfish fish, saffron crispy bacon, pumpkin flowers
• Salad pasta (cold pasta) – tuna, cherry tomatoes, capers, origan, olives and mozzarella
• Butter noodles – with sliced truffle

Side dishes

• Fennel salad – provolone of munich, chestnut honey
• Millefeuille of zucchini – eolian style
• Sweet sour chanfotte of vegetables
• Mixed salad – with djon mustard and sliced oranges

Fruit

• Seasonal fruit – with ice
• Sliced pineapple
• Selvatic strawberry – with sugar and lime
• Tropical fruit mix
• Watermelon cubes – with ice and flowers

Second courses

• Turbot fillet – with artichoke, cooked at low temperature
• Sea bass fillet – with potatoes, cooked at low temperature
• Amberjack fillet – butter and lime, cooked at low temperature
• Squids – breaded with rice flour on rocket bed, parmigiano flakes and soy sauce
• Octopus and potatoes – with Salinas cucungi and capers, citrus zest
• Danish fillet – with butter and truffle

• Cannolo – composed at moment with chopped nats selection
• Decomposed tiramisù
• Almond cookies – with sweet wine of Pantelleria
• Caprese cake – with ice cream
• Dark chocolate cube – with rum

No dedicated snacks list is provided in the sample menu.

Chef’s Style & Influences

Mediterranean seafood, Italian pastas, citrus and herbs, plus low-temperature cooking and truffle notes.