RAW BAR
- Mazara Red Prawn
- Vania Barthelemy Oyster
- Scampo
- Mazzancolla
- Zelo Royale
- Crustaceans, Oysters, Sashimi and Calvisius Caviar
- Plateau
- Crustaceans and Oysters
- Tartare trio
- Tuna, Salmon and Royal Sea Bream
- Scampi
- Yellow Tomato, Spring Onion and Finger Lime
- Tuna Sashimi
- Trombetta Zucchini and Samphire
- Royal Sea Bream
- Green Apple, Fennel and Lemon Jelly
- Amberjack Ceviche
- Ginger, Lime, Spring Onion and Mango
PLANT BASED MENU
- Zucchini Cream
- Spinach, Taggiasca Olives and Spring Onion
- “Pastificio Gentile” Vesuvio
- Tofu Ragout and Cashew Crumble
- Eggplant Parmigiana
- Crunchy Tempeh and Basil Pesto
- Soy Meatballs
- Mushrooms and Tomato
- Sweet Potato Gnocchi
- Scapece Style Zucchini and Wild Field Herbs
- Cardoncello Mushroom
- Herbs Cream, Mashed Potato, Chards, Puffed Lentils and Summer Black Truffle
APPETIZERS
- RED PRAWN CARPACCIO
- Celery, Guacamole and Raspberry
- “DAMINI" VITELLO TONNATO
- Curly Salad, Taggiasca Olives and Capers
- CRISPY CHARCOAL POACHED EGG
- Scapece Style and Cream Zucchini, Saffron Sauce and Summer Black Truffle
- “Damini” Beef Tartare
- Pecorino di Pienza Gran Riserva, Mustard and Summer Black Truffle
FIRST COURSE
- CRUSTACEANS RISOTTO
- Carnaroli Gran Riserva and Basil
- Vesuvio “Pastificio Gentile”
- Pesto Sauce, Stracciatella Cheese and Red Prawn
- “PASTIFICIO GENTILE" LINGUINA
- Scorpion Fish, Crab and Calvisius Caviar
- RAVIOLI
- Eggplants, Light Tomato Sauce and Buffalo Mozzarella
- MACCHERONCELLO “MONCUCCO” GUINEA FOWL RAGOUT
- Fava Beans and Pecorino di Pienza DOP
MAIN COURSE
- Char Grilled Croaker
- Mediterranean Style Eggplant, Spinach and Crudaiola Sauce
- SEARED OCTOPUS
- Mashed Potato, Friggitelli Peppers and Arrabbiata Sauce
- WHOLE SEA BASS
- Chards, Mashed Potatoes and Confit Cherry Tomatoes
- CACCIATORA STYLE “MONCUCCO” FICATUM CHICKEN
- Potatoes, Peppers, Olives and Capers
- BRAISED LAMB
- Lettuce and Hummus
- Char Grilled ”Damini” Beef Fillet
- Sauteed Vegetables and Mashed Potatoes
- “DAMINI” MILANESE STYLE VEAL CUTLET
- Mashed Potatoes, Rocket Salad and Cherry Tomatoes
SIDES
- Sautéed Spinach
- Broccoli
- Garlic, Olive Oil and Peperoncino Pepper
- Grilled Vegetables
- Mashed potato
- Roasted Potatoes
- Steamed Vegetables
DESSERT
- Il CIOCCOLATO TROPICALE
- Chocolate and Banana, Mango with Kidavoa Sorbet and Rhum
- I DUE MIELI
- Heather Honey Crémeux, Yoghurt Ice Cream, Pistachio Sponge and Sunflower Honey
- L'Albicocca
- Caramelized Apricot, Infused with Citrus Herbs, Creamy Coconut and Apricot Granita
- CHEESECAKE
- Cream Cheese Mousse, Rhubarb and Wild Strawberries
- CHATEAU D’YQUEM EXPERIENCE
- Apple Parfait, Miso with Chocolate Wafer
- TIRAMISÙ
- Two ways Mascarpone Cream, Coffee Soaked Savoiardi Biscuits and Chocolate
- VEGAN TIRAMISÙ
- Vegan Tiramisù with Rice and Soy Mascarpone