UMAMINARA (SMALL PAN)
12
Pan-fried pizza topped with smoked San Marzano tomatoes, red Nubia garlic cream, basil gel, datterino tomato cream, pasta, and Cetara anchovy sauce, black garlic powder, capers, oregano, and black olive powder.
ALLERGENS: 1.4.7
CALGYOZA (CALZONE)
15
Neapolitan calzone with an Asian twist: soy-glazed savoy cabbage, marinated pork belly, Mediterranean red shrimp*, and black lemon.
ALLERGENS: 1.2
ESCAROLE CALZONE (CALZONE)
12
Escarole tossed with colatura and anchovies from Cetara, chili pepper oil, Sorrento walnut kernels, caiazzane black olive powder, capers from Salina, cherry tomatoes, bear garlic, smoked provola cheese, "Colline salernitane" PDO extra virgin olive oil.
ALLERGENS: 1.4.7.8
PARMIGIANA (FRIED AND BAKED)
12
San Marzano DOP tomato sauce with beechwood-smoked roasted eggplant pulp, 36-month-aged Parmigiano Reggiano, basil, and “Leccino” single-variety extra virgin olive oil.
ALLERGENS: 1.7.9
Pepper with Tuna Sauce (Neapolitan Style)
14
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
CATALAN-STYLE LOBSTER (BRIOCHE DOUGH)
20
Brioche dough toasted with Jersey smoked butter, topped with steamed lobster, a Catalan-style Camone tomato salad with Tabasco ketchup, marinated Tropea red onion, and celery, served with bisque ice cream.
ALLERGENS: 1.2.3.7.9
SCAROLA IN CONCERT (NAPOLITAN)
14
Parmigiano Reggiano fondue, fiordilatte cheese, curly endive dressed with honey vinegar, raw Beneventana scottona sausage, shavings of 36-month-aged Parmigiano Reggiano, glaze made with “Concerto” (a traditional liqueur from the Amalfi Coast), and “Chianti Classico” DOP extra virgin olive oil.
ALLERGENS: 1.7.12
ZUCCHINI CAPECE-STYLE (NAPOLITAN)
14
Cream of zucchini and provola cheese, garnished with zucchini flowers: 18-year-aged balsamic vinegar, mint mayonnaise, zucchini chips, “Carpellese” single-variety extra virgin olive oil.
ALLERGENS: 1.3.7
ROUND SHOTS (FRIED AND BAKED)
15
Roasted eggplant purée, Bavarian Scottona* tartare and its reduction, Bernese sauce, mixed wild greens, “Carpellese” single-variety extra virgin olive oil.
ALLERGENS: 1.3.7.12
AUNT MARIA (FROM NAPLES)
15
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
BOTOX (NEAPOLITAN)
11
Fondue made with cave-aged caciocavallo, fiordilatte, raw buffalo milk blue cheese, Campania fig jam, Parmigiano Reggiano chips, basil, and “Leccino” single-variety extra virgin olive oil.
ALLERGENS: 1.7