A THIRD DIMENSION
80
NERANO-STYLE SHELLFISH (APPETIZER)
Nerano-style frittatina* made with “Pastai Sanniti” pasta, served with Mediterranean prawn tartare, zucchini flowers, and yuzu mayonnaise.
ALLERGENS: 1.2.4.7.9.12
PEPERONE TONNATO (NAPOLETANA)
Roasted bell pepper, smoked provola cheese, a mixture of eggs and Mediterranean bluefin tuna, roasted bell pepper glaze, mint-infused oil, 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, “Carpellese” single-variety extra virgin olive oil.
ALLERGENS: 1.3.7.12
CATALAN-STYLE LOBSTER (BRIOCHE DOUGH)
Brioche dough toasted with Jersey smoked butter, featuring steamed lobster, a Catalan-style Camone tomato salad with Tabasco-infused ketchup, marinated Tropea red onion, and celery, served with bisque ice cream.
ALLERGENS: 1.2.3.7.9.12
ZIA MARIA (NAPOLETANA)
Nocerino spring onions in saor, fiordilatte cheese, Zibibbo raisins, toasted pine nuts, fiordilatte cheese, chili oil, Mediterranean bluefin tuna stock, served with yakitori and raw Mediterranean bluefin tuna belly marinated in miso and soy sauce.
ALLERGENS: 1.4.6.7.8.11
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.
SIGNATURE
60
POVERTY AND NOBILITY (APPETIZER)
Bucatini* with cheese and pepper, Pecorino Romano DOP, Mediterranean bluefin tuna tartare, roasted spring onion mayonnaise, and smoked herring caviar.
ALLERGENS: 1.3.4.7
ZUCCHINI ALLA CAPECE (NAPOLITAN STYLE)
Cream of zucchini and provola cheese, topped with: zucchini flowers, 18-year-aged balsamic vinegar, 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: 1.7.9
SCAROLA IN CONCIERTO (NEAPOLITAN STYLE)
Parmigiano Reggiano fondue, fiordilatte cheese, curly escarole dressed with honey vinegar, raw Beneventana heifer sausage, shavings of 36-month-aged Parmigiano Reggiano, “Concerto” glaze (a traditional liqueur from the Amalfi Coast), “Chianti Classico” DOP extra virgin olive oil.
ALLERGENS: 1.7.12
UMAMINARA (SKILLET)
Pan-fried pizza topped with smoked San Marzano tomatoes, garlic cream, basil gel, datterino tomato cream, pasta and Cetara anchovy sauce, black garlic powder, capers, oregano, black olive powder, and “Leccino” single-variety extra virgin olive oil.
ALLERGENS: 1.4.7
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 allergens, ask the wait staff for the full list.
Service fee: €5
Dietary Restrictions
We do not carry gluten-free products.