AN UNEXPECTED THIRD DIMENSION
80
NERANO-STYLE SHELLFISH (APPETIZER)
Nerano-style “Pastai Sanniti” spaghettoni frittatina*, served with Mediterranean prawn tartare, zucchini flowers, and yuzu mayonnaise.
ALLERGENS: 1.2.3.7.9.12
PEPERONE TONNATO (NAPOLETANA)
Roasted bell pepper, smoked provola cheese, a mixture of eggs and Mediterranean bluefin tuna, roasted bell pepper glaze, mint-infused oil, chili-infused oil, Pantelleria capers, bluefin tuna bottarga, parsley.
ALLERGENS: 1.3.4.7
TIRO A GIRO (FRIED AND BAKED)
Roasted eggplant, Bavarian Scottona* tartare with its own reduction, Bernese sauce, mixed wild greens, toasted Tonda di Giffoni hazelnuts, and “Carpellese” single-variety extra virgin olive oil.
ALLERGENS: 1.3.7.8.9.12
CATALAN-STYLE LOBSTER (BRIOCHE DOUGH)
Brioche dough toasted with Jersey smoked butter, steamed lobster, Catalan-style Camone tomato salad with marinated Tropea red onion and celery, Camone tomato ketchup with Tabasco, served with bisque ice cream.
ALLERGENS: 1.2.3.7.9.12
AUNT MARIA (NAPOLITAN)
Nocerino spring onions in saor, fiordilatte cheese, Zibibbo raisins, toasted pine nuts, mixed wild greens, chili oil, Mediterranean bluefin tuna stock, served with yakitori and raw Mediterranean bluefin tuna belly marinated in miso, soy sauce, and mirin.
ALLERGENS: 1.4.6.7.8.9.11.12
ROSE CAKE (DESSERT)
Created by master ice cream maker Stefano Guizzetti and served with Noisette Butter, Salt, and Madagascar Vanilla ice cream.
ALLERGENS: 1.3.7.12
Please note that you cannot order different menus for the same table. However, you may choose the same menu for all diners. If you have any food intolerances or allergies, please consult with the waitstaff to select your preferred slices from the “ONE SLICE ONLY” menu.
ON THE EDGE, TENSED, IN PERFECT BALANCE
60
POVERTY AND NOBILITY (APPETIZER)
“Pastai Sanniti” spaghettoni frittatina* with cacio e pepe and Pecorino Romano DOP, Mediterranean bluefin tuna tartare*, roasted spring onion mayonnaise, and smoked herring caviar.
ALLERGENS: 1.2.3.4.7.14
ZUCCHINI CAPECE-STYLE (NEAPOLITAN)
Cream of zucchini and provola cheese; garnished with zucchini flowers, 20-year-aged balsamic vinegar, Gragnano provolone, mint mayonnaise, zucchini chips, and “Carpellese” single-variety extra virgin olive oil.
ALLERGENS: 1.3.7.12
PARMIGIANA (FRIED AND BAKED)
San Marzano DOP tomato sauce and beechwood-smoked roasted eggplant pulp, 36-month-aged Parmigiano Reggiano, basil, “Leccino” single-variety extra virgin olive oil.
ALLERGENS: 1.7
UMAMINARA (PADELLINO)
Pan-fried pizza topped with smoked San Marzano tomatoes, aglione cream, basil gel, datterino cream, pasta, and Cetara anchovy sauce, black garlic powder, capers, oregano, black olive powder, and “Leccino” single-varietal extra virgin olive oil.
ALLERGENS: 1.3.4.7.8.9.14
BOTOX (NAPOLETANA)
Fondue made with cave-aged caciocavallo, fiordilatte, raw-milk buffalo blue cheese, Gragnano provolone, Parmigiano Reggiano chips, Campania fig jam, basil, and “Leccino” monocultivar extra virgin olive oil.
ALLERGENS: 1.7
THE PAIRING OF MARIO
TOP
With this formula you will discover wines of excellence,
from the best international wine cellars.
2 GLASSES – 50
3 GLASSES – 75
4 GLASSES – 100
REGULAR
4 GLASSES – 40
5 GLASSES – 50
6 GLASSES – 60
NON-ALCOHOLIC PAIRING
2 DRINKS – 20
For a list of allergens, please visit the "Allergens" page on our website.
Service fee: €5
Dietary Restrictions
We do not carry gluten-free products.