C O S TA D ’ A M A L F I

degustationsix courses ~ ~ six wines

May 25th 2019 ~ 7.30 pm. B 2900.- net

Carpacio AmalfiMediterranean octopus,

Italian parsley, lemon, black pepper.

Gambero RossoLemon cured sweet Mazzara prawn, salsa verde.

ANTIPASTO - ENTREE (Selection)

SOUP

AMALFI Rosa dei VentiHand rolled seabass ravioli,

Mazzara prawn broth.

Linguine POSITANOLobster morsels, cream, lemon skin

Italian parsley, cracked black pepper.

Colatura di CETARASpaghetti, essence of anchovy, chili,

bread crumbs, sultanas, parsley.

PASTA (Selection)

Orata GratinataBream fillet gratin,

lightly smoked provola, potatoes, wine.

Baccala’ in TegaminoAtlantic Cod baked, black olives,

oregano, parsley, bell pepper, organic tomato.

SECONDI-MAINS (Selection)

ZuccottoChocolate domed delight, Limoncello sponge, gelatos.

FalanghinaMorabianca

LacrimaRosa

FianoRadici

Caciocavallo al Fuoco (Cheese) Taurasi Riserva

GrecoNovaserra

RedimoreAglianico

LacrimaRosa

taste o f Amalfi

ANTIPASTO - ENTREE

SOUP

di FunghiOrganic portobello, onion, thyme,

reggiano croutons.

Linguine POSITANOHandrolled, cream, lemon skin

Italian parsley, cracked black pepper.

PASTA

Carciofi RipieniBaked Artichoke hearts, ricotta, provola cheese

SECONDI-MAINS (Selection)

ZuccottoChocolate domed delight, Limoncello sponge, gelatos.

FalanghinaMorabianca

LacrimaRosa

FianoRadici

Caciocavallo al Fuoco (Cheese) Taurasi Riserva

GrecoNovaserra

taste o f Amalfi

Zucchine RipieneBaked Zucchini, Reggiano,

Sun-Dried Tomatoes - Fennel salad.

Vegetarian

Asparagi BianchiWhite asparagus, truffle oil, foamed reggiano,

ricotta n’dorata.

RedimoreAglianico