OUR DISHES

The menu is abundant and varied: For hors d’oeuvres: Filo pastry rolls filled with cheese cream and spinach, bruschette with a mediterranean flavour or baked clams au gratin. Among the choice of first courses: Risotto al Blue Caracao with pink telline mussels, thin ribbon pasta with shell fish, pasta and lobster in a pastry crust, spaghetti with sea urchin sauce or cream of vegetables. For a fish course: Typical Mediterranean fish cooked in numerous ways, and for the meat course: pork shin with flavours of the woods, veal stuffed with rocket and mozzarella. To finish off the meal mouthwatering langue de chat biscuits with cream and fruit.

Everything is, of course, accompanied by excellent wines from the Campania from the best vintages.