Menu à la Carte

Citrus-marinated tuna carpaccio served cauliflowers salad and caesar dressing

Flan with Provolone del Monaco and caponata with mushrooms, tomatoes and pine nuts

Roasted provola in lemon leaves, small fried pizza and Venticano ham

Marinated anchovies with neapolitan “fresella” and arugula sauce

Fresh tomatoes and mozzarella in three versions

Roasted octopus with dried tomatoes, on cream potatoes

Mezzi paccheri of Gragnano (short pasta) made with genovese of grandma Gemma

Home-made scialatielli pasta with clams, leeks and baked tomatoes

Rice with red prawns cooked and raw with “sfusato amalfitano lemon” (min. 2 pers.)

Paccheri (short pasta) stuffed with burrata cheese and black truffle with “scungilli” sauce (the word “scungilli” is the Neapolitan dialect word for conch)

Ravioli filled with goat cheese, and with “datterino” tomatoes and basil

Cream of spelt and beans served with salt cod timbale

The fish of our showcase (salt, grilled or in “acqua pazza”)

Red tuna of Cetara roasted and served with escarole, capers and olives

Fish soup “Gemma from 1872” style (min. 2 pers.)

Mixed fried fish “black and white” with crispy zucchini and soy milk mayonnaise

“Coffa” cod fillet cooked at low temperature, with spinach and marinated tomatoes

Lamb in two firings with flan of potatoes and mushrooms

Beef fillet au gratin in herbs bread crust with potatoes and artichokes

A selection of cheeses from the Campania region

Our sorbets: lemon, stawberry, pineapple

Our ice-creams: chocolate, vanilla, coffee

Classic tiramisù in “da Gemma 2010” style

Soft ice-cream, crème brulee, delizia, parfait with strawberry and mint, and lemon souffle with ricotta and chocolate

Aubergine flan with chocolate and buffalo ricotta ice cream

Brownie with nuts, coffee crème brulee and Baileys ice cream

The creativity of our pastry chef in one dish

Parfait made with dark chocolate and red pepper, gianduja hot flan, mousse with white chocolate ice cream, “sponge” of caramelized peanuts