{"id":25,"date":"2025-05-15T13:04:58","date_gmt":"2025-05-15T13:04:58","guid":{"rendered":"https:\/\/www.menucard.it\/m12\/?page_id=25"},"modified":"2026-08-26T18:34:27","modified_gmt":"2026-08-26T18:34:27","slug":"restaurant-menu-eng","status":"publish","type":"page","link":"https:\/\/www.menucard.it\/m12\/restaurant-menu-eng\/","title":{"rendered":"RESTAURANT MENU (ENG)"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

S T A R T E R S <\/p>\n\n\n\n


\u2e3b

TUNA TARTARE | 24
Lightly house-smoked tuna tartare, mustard sabayon, capers, anchovies and parsley

5 METERS ABOVE SEA LEVEL | 23
Marinated amberjack, cold-smoked
with cabbage dressed like puntarelle

RAW FISH
AND SHELLFISH | 49
\u2022\tRED PRAWNS P C S . 2
\u2022\tLANGOUSTINES P C S . 2
\u2022\tTUNA AND SALMON SASHIMI
\u2022 OYSTER


 OUR SELECTION OF SHELLFISH
\u2022\tRED PRAWN (per piece) | 7
\u2022\tLANGOUSTINE (per piece) | 7
\u2022 OYSTERS (per piece ) | 7
 

SKEWER OF KING PRAWN on courgette and mint cream  | 19

PINK AND RED SHRIMPS FROM LICOSA (with the shell) with olive oil and parsley | 18

SMOKED EGGPLANT CUTLET | 16
with stracciatella cream, chopped tomato and roasted cherry tomato cream<\/pre>\n\n\n\n
<\/pre>\n\n\n\n
F I R S T   C O U R S E S<\/p>\n\n\n\n
<\/pre>\n\n\n\n
BUCATINI WITH ANCHOVIES | 18
cherry tomatoes, Corinth raisins, pine nuts and wild fennel

LINGUINA (Pastificio Gentile)
WITH WHITE GROUPER, COOKED AND RAW | 23
and sun-dried cherry tomatoes

TAGLIOLINI with amberjack an mussels | 23

BROKEN CANDELE PASTA WITH CILENTO-STYLE MEAT RAG\u00d9 | 19
and shaved caciocavallo cheese

HOME MADE CAVATELLI risottoed in tomato water, confit cherry tomato cream, roasted eggplants and cacioricotta flakes | 20

SPAGHETTI (Pastificio Verrigni) with garlic, olive oil, and chili pepper, traditional Italian anchovy sauce,served on a red prawn tartare | 25

LINGUINI WITH LOBSTER | 32
 <\/pre>\n\n\n\n
S E C O N D   C O U R S E S<\/p>\n\n\n\n
GRILLED OCTOPUS | 20
with roasted peas, aioli sauce and mashed pumpkin

SEARED TUNA WITH
TONNATA SAUCE
AND CRISPY ONION | 22

CRISPY SALT COD on chickpea cream | 19

ADELE MADRE (THE TRADITION): Cilento-style stuffed anchovies on pepper cream, fried baby squid and small fish, octopus and cuttlefish salad | 26

IN THE KINGDOM OF THE TWO SICILIES | 39
grilled tuna, squid, white fish, octopus tentacle and king prawn on fennel and orange salad

CATCH OF THE DAY
to be grilled or cooked \u201cacqua pazza\u201d
COMMON PANDORA | 90 per kg
AMBERJACK | 80 per kg
RED PRAWNS | 130 per kg

BRAISED LITTLE OCTOPUS with potato and leek velout\u00e9 | 18

ITALIAN SCOTTONA BEEF TAGLIATA
(approx. 300 g)
with chips | 29
<\/pre>\n\n\n\n
<\/pre>\n\n\n\n
S I D E   D I S H E S<\/p>\n\n\n\n
GRILLED VEGETABLES | 8<\/strong>

SCAPECE ZUCCHINI | 7
<\/strong>
MIXED SALAD | 7
<\/strong>
FRENCH FRIES | 6
<\/strong>
GRILLED VEGETABLES | 15<\/strong>
with cacioricotta ( Passaro Farm, a Slow Food Presidium )<\/pre>\n\n\n\n
FOCACCIA WITH PIZZA DOUGH | 6<\/strong><\/pre>\n\n\n\n
Cover charge \u20ac2.50 per person<\/strong>
For better service, please wait for the bill at your table.<\/p>\n\n\n\n
ALLERGERN INFORMATION
Regulation EC 1169\/2011<\/p>\n\n\n\n
Dear Customer, if you have any food allergies and\/or intolerances, please ask for information about our food and drinks. We are prepared to advise you in the best possible way.<\/em><\/p>\n\n\n\n
In compliance with the provisions of European regulation no. 1169\/2011, but above all in order to ensure the protection of our customers, we inform you that the courses as indicated in the menu may contain traces of allergens, where by \u201cmay contain\u201d we mean \u201cit is not possible to exclude the presence of \u2026\u201d according to normal preparation procedures.<\/em><\/p>\n\n\n\n
For the preparation of our dishes, fresh, local and quality ingredients are used, checking their traceability, in the case of frozen ingredients, the same are clearly indicated in the menu with the symbol \u201c*\u201d and in any case communicated by our dining room staff.<\/em><\/p>\n\n\n\n
To avoid unpleasant inconveniences, please inform the dining room staff, who have been suitably trained, of any intolerances and\/or allergies to food or drinks, so that we can serve you in the best possible way.<\/em><\/p>\n\n\n\n
The table lists the dishes, offered on the menu, that contain allergens.<\/em><\/p>\n\n\n\n
For any information on substances and allergens, it is possible to consult the appropriate documentation that will be provided, on request, by the dining room staff.<\/em><\/p>\n\n\n\n
\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"
S T A R T E R S  \u2e3bTUNA TARTARE | 24Lightly house-smoked tuna tartare, mustard sabayon, capers, anchovies and parsley5 METERS ABOVE SEA LEVEL | 23Marinated amberjack, cold-smokedwith cabbage dressed like puntarelleRAW FISHAND SHELLFISH | 49\u2022 RED PRAWNS P C S . 2\u2022 LANGOUSTINES P C S . 2\u2022 TUNA AND SALMON SASHIMI\u2022 OYSTER […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-25","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.menucard.it\/m12\/wp-json\/wp\/v2\/pages\/25","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.menucard.it\/m12\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.menucard.it\/m12\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.menucard.it\/m12\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.menucard.it\/m12\/wp-json\/wp\/v2\/comments?post=25"}],"version-history":[{"count":65,"href":"https:\/\/www.menucard.it\/m12\/wp-json\/wp\/v2\/pages\/25\/revisions"}],"predecessor-version":[{"id":435,"href":"https:\/\/www.menucard.it\/m12\/wp-json\/wp\/v2\/pages\/25\/revisions\/435"}],"wp:attachment":[{"href":"https:\/\/www.menucard.it\/m12\/wp-json\/wp\/v2\/media?parent=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}