Normandy oysters
Sea salad
Anchovies “Liguria style”
Shrimp cocktail
Shrimps with mushrooms
Shrimps with beans
Gamberi alla catalana (shrimps “Catalan
style)
Shrimps with olives
Octopus with lemon
Octopus with chickpeas
Marinated salmon with herbs
Salmon with Tartar sauce
Scottish smoked salmon “ in saoro”
Cuttlefish eggs “Catalan style”
clusters of squids and “chiodini”
Boiled fish with an oil and lemon sauce
Marinated sturgeon
FIRST COURSES
Pasta with beans “
Marinara style”
Pasta with beans “Sorrento style”
in a white sauce
Penne with shellfish
THE SAUCES:
Scoglio (seafood)
Sea sauce (pulp of maigre
and scorpion fish)
Clams and mussels “Provence style”
Mixed shellfish (lobster – “granseola”-
crawfish)
Mare e monti (with “cep” mushrooms)
MAIN
COURSE
Capasanta in Cocque d'or
Gratinated “Capasanta” and crawfish
Gratinated “Capasanta”
Nanata young squids
Squids “Sorrento style” with “vetta”
and walnuts
Mollusc soup
Tyrrhenian Sea soup
Hot "caciucco" fish soup
Mixed grilled fish
Prawns
Crawfish
Mussels “ Marinara” or Impepate”
Grilled squids
Fillet cooked in the oven with lemon and Gaeta olives
Fillet with cep mushrooms
Fillet with thinly sliced artichokes
Fillet “ Marinara style”
Fillet “Catalan style”
Fillet “all'Acqua Pazza”
Note:
the dishes containing lobster, granseola, etc. must be reserved
at least one day in advance!
