Seasonal tomatoes, buffalo mozzarella from Campania and fresh basil

Slow cooked veal, light tuna sauce, caper berries and sweet and sour onion bits

24 months aged parmigiano fondue and fresh basil

Prepared in traditional ways

Hazelnuts, black summer truffle and buffalo stracciatella

Balfegò Red Tuna, avocado cream and lightly salted almonds

Light gazpacho and tomato dice

Lemon mayo

Sautéed escarole

Lightly warm with oil and lemon dressing

Spaghetti with red date tomatoes and fresh basil... simplicity at its finest

Spaghetti with 4 tomatoes sauce, buffalo cacioricotta cheese and citron zest... tradition with a fresh twist from our chef

Zucchini, provolone del monaco and fresh basil

Slow braised Montoro onion and beef, 24 month aged Parimigiano Reggiano

Yellow cherry tomatoes, olives, capers and fennel crumble

Shelled veraci clams, garlic, olive oil, parsley and chili pepper

Sorrento lemons and red shrimps from Mazara Del Vallo

Buffalo butter, lemon and Siberian Sturgeon Caviar

Based on fresh ingredients available at the market

Chimichurri sauce and sweet green peppers

Sautéed broccoli rabe and red pepper glaze

Traditional breaded veal chop served with fresh arugula and cherry tomatoes

Amalfi Coast lemon sauce and potatoes

Zucchini cream and fresh mint dressing

Fresh potatoes and green beans salad