Menù Terra (Meat Menu) vs Menù Mare (Sea Food Menu)

BREAD SERVICE A selection of traditional taralli, breadsticks, small bread rolls and homemade butter. CHEF'S AMUSE-BOUCHE Chef's amuse-bouche. STARTER Battered aubergine with stewed red onion, tomato, olives, capers and smoked provola cheese. FIRST COURSE Rigatoni with a slow-cooked ragù, prepared over 16 hours using four cuts of meat, finished to a rich, velvety consistency. MAIN COURSE Taurasi red-wine-braised beef with Robuchon-style mashed potatoes. DESSERT Dark chocolate mousse w

BREAD SERVICE A selection of traditional taralli, breadsticks, small bread rolls and homemade butter. CHEF'S AMUSE-BOUCHE Chef's amuse-bouche. STARTER Bluefin tuna tartare with crispy Neapolitan tarallo crumble and a citrus and basil emulsion. FIRST COURSE Mixed pasta with potatoes, provola cheese, guanciale (cured pork cheek) and lobster in butter. MAIN COURS Fried octopus with hummus cream and confit datterino tomatoes. DESSERT Lemon mousse with crispy meringue.