Al Ristoro Del Moro - Vollständiges Menü

Caffelatte dessert

Lemon Delizia

Cheese selection with jam (Only dinner)

Caprese Cake

Zabaione semifreddo with strawberry and mint soup (Only Lunch)

White chocolate creamy, yogurt, berries and almond cramble

Ricotta e Pere (Only dinner)

Germogli di campo, crudità, primo sale, Creme fraiche di avocado e noci di sorrento

Bread roll with Amberjack “all’acqua pazza”, olives, capers, and buffalo ricotta (Only lunch)

Tuna tartare Bellavista

Seafood soutè with hot chilly peppers and frisella napoletana (Only lunch)

Rosemary wafer with steak tartare, smoked potatoes, marinated egg yolk and balsamic vinegar (only Lunch)

Croquettes Parmigiana (eggplants, ricotta, cherry yellow tomatoes, basil) (Only Lunch)

Anchovies in “Carrozza” with burrata and escarole (only dinner)

Squid cooked with olives, smoked tomato and capers mayo (only dinner)

Beef tartare Carbonara” with tapioca chips (only dinner)

Pumpkin flower in tempure stuffed with Buffalo ricotta, tomatoes and basil (only dinner)

Catch of the day double cooked and served with potatoes

“Cappello del prete” sous-vide served with Genovese souce, onion syrop, Reggiano and artichoke (Only Lunch)

Grilled turbot with asparagus (Only Lunch)

Salted codfish cooked in olive oil with olives, bell peppers and capers (Only Dinner)

Roasted beef filllet au jus of black truffle, potatoes crouton

Raw and cooked Tuna, escarole, provola and orange zest (Only Dinner)

Chicken roasted with mediterranean herbs and artichokes (Only Dinner)

Seared squid with Tramonti provola and zucchini (Only Lunch)

Nizzarda Shrimps salad (shrimps, mixed salad, marinated egg yolk, olives)

Scialatielli pasta with fish soup souce and Cetara anchovies caviar (Only Lunch)

Spaghetti with clams

Risotto cooked in Mozzarella water and stripped lobster

Ndundero pasta with fresh cherry tomato souce and Cacciocavallo (Only Lunch)

Mezzi Paccheri stuffed with zucchini and Provolone del Monaco

Tagliolino with garlic, olive oil, hot chilly pepper souce (Only Dinner)

Rice with Buffalo butter and Cetara’s anchovies (Only dinner)

Home made pasta with Neapolitan ragù (Only dinner)

Feta greca, olive taggiasche, pomodorini, cetrioli, cipolla rossa