La Terrazza di Lucullo

Rustic focaccia with tuna, tomato, wilted Tropea onions, mountain oregano and lemon (2, 8)

Fresh and cooked summer vegetables with cream of blue-veined buffalo cheese and tomato (2, 10)

Slow cooked egg with tomato marmalade, parmesan foam and crusco pepper (1, 2, 10, 12)

Seared scallops with burrata and various consistencies of escarole (1, 2, 9, 10)

Warm shellfish salad with creamy potato and aromatic citrus-scented misticanza (7, 14)

Tortelli genovese with bitter vegetables and Provolone del Monaco fondue (2, 10, 12)

Tagliatelle with mussels, tuna bottarga, marjoram herb bread (2, 9, 12)

“Riserva San Massimo” risotto with zucchini, fresh “Mazara” red prawns, kefir and lemon (7, 10)

Gragnano paccheri with tomatoes, buffalo stracciatella and basil pesto (1, 2, 10)

Tomato gazpacho with fresh prawn cannolo, fresh tuna and watermelon (2, 7, 8)

Slow cooked amberjack with lemon and chamomile scented potatoes, capers, raw pink shrimp and curly escarole (7, 10)

Lightly cooked and fresh sea bass with vanilla-marinated beef tomato, capers, black olives and basil (8, 14)

Catch of the day with baby vegetables from the kitchen garden (8)

Herb-crusted rack of lamb with marinated aubergine “scapece” and bap filled with pulled lamb (2, 13)

Veal Chop with spinach and carrots

Savory puff pastry with amberjack,Nocerino spring onion,white vinegar reduction and mango chutney

Fresh homemade egg tagliatelle with clams, zucchini and lemons from Capri

Tortelli genovese with bitter vegetables and Provolone del Monaco fondue (7, 10)

Bluefin tuna in “Puttanesca” sauce with black olives wafer, anchovies mayonnaise and caper leaf

Almond mousse, carrot and ginger gel, brûlé apricot and bellini sorbet

Fresh and cooked summer vegetables with cream of blue-veined buffalo cheese and tomato crudo (2, 10)

“Nerano” style fresh pasta fagottini (2, 10, 12)

Gragnano paccheri with tomatoes, buffalo stracciatella and basil pesto (1, 2, 10)

Slow cooked egg with tomato marmalade, parmesan foam and crusco pepper (1, 2, 10, 12)

Almond biscuit, raspberry confit, lime and white chocolate creamy, rose meringue and raspberries and lychee and raspberry ice cream (1, 2, 10, 12)

Seasonal vegetable variations steamed, raw and marinated, served with buffalo milk gelato (6-7-9-10-12)

Beef tartare with Piedmont round hazelnuts, Jerusalem artichoke, and egg yolk sauce (3-8-12)

Lukewarm octopus with green beans, potatoes and pickled spring onion (4-9-14)*

Imperial red snapper carpaccio with white and green asparagus in two textures, parsley root and parsley leaf (4)

Risotto with green peas, almond and wild mint (8)

Paccheri with selection of tomatoes, Parmesan crisps and basil cream (1-7)

Rabbit tortello with yellow datterino tomato reduction, Taggiasca olive and Campanian oregano (1-7)

Spaghettone with baby squid, bread crumble, Neapolitan creamy spicy escarola (1-4-8-9-14)*

Mixed pasta from Gragnano with potatoes, clams, and buffalo mozzarella cream from Aversa (1-7-14)

(6-7-8-9)

(4-7-9-12-14)

(6-9-10-12)

(1-2-9-12)

A refined journey through carefully selected wines, designed to accompany each course and elevate the flavors of Mediterranean cuisine

Seasonal vegetable variations steamed, raw and marinated, served with buffalo milk gelato (6-7-9-10-12)

Imperial red snapper carpaccio with white and green asparagus in two textures, parsley root and parsley leaf (4)

Spaghettone with baby squid, bread crumble Neapolitan creamy spicy escarola (1-4-8-9-14)*

Line-caught sea bass stuffed with potatoes and olives, Jerusalem artichoke, razor clams and Falanghina sauce (4-7-9-12-14)

Caprese Fragrance: extra virgin olive oil choux, orange and orange blossom, served with olive oil gelato (1-3-7-8)

Seasonal vegetable variations steamed, raw and marinated, served with buffalo milk gelato (6-7-9-10-12)

Risotto with green peas, almond and wild mint (1-3-8)

Caprese ravioli filled with caciotta cheese and marjoram, with cherry tomato sauce (1-3-7)

Cauliflower and potatoes with hazelnut crisp, braised baby lettuce and roasted vegetable sauce (6-7-8-9)

Caprese Fragrance: extra virgin olive oil choux, orange and orange blossom, served with olive oil gelato (1-3-7-8)

Marinated ox-heart tomatoes Basil and Parmesan Cream (1-3-7-12)

Beef Carpaccio Lightly marinated beef with parmesan, arugula and aged balsamic vinegar (1-7)

Warm Seafood Salad Freshly prepared and served with parsley sauce and steamed potatoes (2-4-9-14)

Shrimp Tartare Mediterranean red shrimp with candied lemon and Aversana buffalo burrata (2-7)

Neapolitan-style Cannelloni Durum wheat semolina cannelloni stuffed with ricotta and beef (1-3-7)

Rigatone Nerano style Zucchini and Provolone del Monaco (1-7)

Scialatielli with squid ragù Homemade pasta with calamari and herb bread crumble (1-3-7-9-14)

Linguine with clams Fresh clams, lemon from Capri and parsley (1-9-14)

Lobster and Marjoram Tagliolino Homemade egg tagliolino with lobster meat, lobster bisque and a hint of marjoram (1-2-3-4)

Seared Lamb - Served with rosemary-roasted potatoes and its own sauce (7-9-10)

Swordfish steak, marinara-style - Served with escarole sautéed Neapolitan-style (4-8-9)

Assorted Grilled seafood* - Squid, shrimp, a slice of the catch of the day, octopus, and zucchini grilled alla scapece (2-4-14)

Catch of the day - Salt-baked, grilled or poached with a side dish and sauce of your choice €15/100g (2-4-14)

Neapolitan wheat Pastiera with Citrus Foam (1-3-7)

Limoncello Savarin with Vanilla Ice Cream (1-3-7)

Fresh Fruit Selection with Choice of Granita