Hotel Grazia Alla Scannella
Appetizers
Octopus and potatos salad with celery and black olives from Gaeta and purple potato wafer |
23.00 |
Marinated anchovies, bread, buffalo burrata and red onion in sweet and sour |
23.00 |
Catalan style shrimp |
25.00 |
Smoked beef, roasted pepper,provolone grottone and Neapolitan tarallo |
25.00 |
Pumpkin flower in tempura stuffed with buffalo ricotta cheese from Campania and lemon |
23.00 |
Bucatini pasta Nerano style omelet |
20.00 |
Eggplant cube with panko bread |
20.00 |
Red shrimp tartare with lettuce, citrus mayonnaise and crunchy almonds |
30.00 |
Red tuna tartare with cantaloupe melon |
28.00 |
First Course
Gragnano spaghettoni with hard-shell clams |
25.00 |
Pasta candles with Ischia style rabbit sauce |
24.00 |
Potato dumplings with squid, sweet green friggitelli pepper's pesto and lemon |
24.00 |
Pasta and potatoes with provola smoked cheese and nussels |
23.00 |
Scialatielli pasta with broccoli and toasted pine nuts |
22.00 |
Second Course
Roasted squid with aubergine, parmesan cheese cream and crunchy quinoa |
28.00 |
Sea bass chunk with bread and tomato, braised Beligian endivie and lime mayonnaise |
32.00 |
Fried shrimps, calamares and anchovies with thai sauce |
28.00 |
Rabbit stuffed with pork sausage on sautèed broccoli rabe and provola pouring |
32.00 |
Grilled beef fillet with cremino mushroom carpaccio and burnt rosemary oil |
32.00 |
The Desserts
Maruzzella's tiramisù |
15.00 |
Modern millefeuille |
15.00 |
Lemon symphony |
15.00 |
Restyled black forest |
15.00 |
Fresh seasonal fruit arrangement |
13.00 |
Ice cream cup selections |
13.00 |
The menu may contain products slaughtered at source by law or frozen due to market availability