LE SETTE OPERE DI MISERICORDIA
Antipasto mix (for 2)
7 courses chosen by the chef for a minimum of 2 people and for the entire table (ab)
€40
‘E BRUSCHETTE
Bruschetta with stracciata cheese and anchioves (b)
€8
L’ALICELLA FRITTA
Fried anchioves (b)
€9
TARTARA ‘E TUNNO
Tuna (b) tartare with avocado
€16
‘A TRIPP’ AL SUGO
Tripe and tomato stew
€12
‘O SUFFRITT’
Spicy Neapolitan soup with pork and tomatoes
€12
‘E CALAMERELL’ FRITTI
Fried calamari (a)
€10
‘E PURPETT’ A GGENUVESA
Homemade Genovese meatballs (mince meat, fresh breadcrumbs, parmesan, garlic, parsley, pepper) (b)
€10
PUPARUOLO ‘MBUTTUNATO
Stuffed red peppers with olive, capers, provola smoked cheese and parmasen (b)
€9
NANNINA ‘A ROSSA
Eggplant parmigiana (b)
(aubergines, tomato puree, provola, parmesan, basil)
€9
‘E PURPETT ‘O RAGÙ
Winter meatball ragù in tomato sauce (b)
(minced meat, bread, parmesan, garlic, parsley, pepper, eggs)
€12
‘E PURPTIELL AFFUGAT’
Luciana-style octopus (a) a stew with olives, capers, cherry tomatoes
€14
FASSONA ‘NCANTATA
Beef(b) tartare with parmesan mayo and crumbed hazelnuts
€16
POLPO ALL’INSALATA
Octopus salad (a)
€15
LOCANDA’S BRUSCHETTA
Buffalo Stracciatella, roasted cherry tomatoes,
and Cetara anchovies, a sophisticated
variation of the classic Neapolitan
bruschetta
(3 pieces)
€ 9
EGGPLANT PARMIGIANA
Fried eggplants layered with tomato sauce,
basil, mozzarella, Parmesan
and baked
€ 10
MEATBALLS IN NEAPOLITAN RAGÙ
Traditional Neapolitan meatballs made
with a mix of beef and pork, enriched with
cheese, parsley, garlic, and stale bread
( 3 pieces)
€ 10
DECOMPOSED ZUCCHINI FLOWERS
Tempura zucchini flowers served on a
bed of ricotta mousse flavored
with pepper and lime
€ 8
STUFFED PEPPER
Sweet, meaty pepper stuffed with a
tasty filling of minced meat, stale bread, capers,
black olives, and aromatic herbs
€ 12
BABY OCTOPUS ALLA LUCIANA
Baby octopuses slowly cooked in a
fragrant tomato sauce with Gaeta olives,
capers, garlic, and a hint of chili pepper,
served on fresella bread
€ 15
TUNA TARTARE
A dish that combines the freshness of raw
tuna with the intense sweetness of
caramelized red onion and balsamic
vinegar pearls
€ 16
FRIED SEAFOOD PLATTER
A crispy dish featuring anchovies,
baby squids, and salted cod, served
with lime mayonnaise and tartar sauce
€ 18
CARAVAGGIO PLATTER
(Minimum 2 people)
A platter of cured meats (ham, salami, capocollo) and
traditional Campanian cheeses served with honey and marmalade
€ 28
CANNELE A’ GGENUVESA
Candele pasta prepared Genovese style with slow coke beef and onion ragù (b)
€14
‘O RRAÙ
Ziti pasta with braised meat infused tomato sauce (b)
€14
‘O BBUCATINO ALL’ISCHITANA
Ischian style bucatino pasta with slowly coke rabbit marinated in Mediterranean herb and tomato sauce (b)
€22
SPAGHETTO ALLE VONGOLE
Spaghetti with clams
€16
BAVETTA
Bavetta pasta with cherry tomato, scampi (a), prawns and crumbed pistachios
€22
SCHIAFFONE SALSICC’ E FRIARIELL’
Pacchero with friarielli, salsiccia and provola
€22
RAVIOLO
Mediterranean jew-fish (b) and pumpkin ravioli
€18
‘A PASTA E PATANE
Classical Neopolitan pasta with potatoes, guanciale bacon and smoked provola cheese
€12
‘O SPAGHETTONE
Spaghettone pasta in a slowly cooked pork infused tomato salsa
€16
HAND-BROKEN CANDELE
ALLA GENOVESE
Prepared with thinly sliced onions,
slow-cooked for about 8/10 hours
with pieces of meat (beef or veal)
and a sprinkle of Parmesan
€ 15
PASTA AND POTATOES
Pasta, potatoes, and provolone cheese
is a classic example of home cooking
from the Campania region
€ 12
NEAPOLITAN RAGÙ
(Upon request: manfredo ragù and ricotta)
The secret of Ragù lies in its slow “pippiare”
simmering over low heat for hours.
It’s a hearty tomato sauce with beef,
enriched with onion
€ 14
BUCATINI WITH RABBIT
Slow-cooked rabbit meat
with a flavorful tomato, basil,
garlic, and onion sauce
€ 18
CAPRESE RAVIOLI
Ravioli filled with caciotta ricotta
and marjoram, served with yellow
and red cherry tomatoes, a sprinkle
of Parmesan, and basil leaves
€ 15
SPAGHETTI WITH CLAMS
Spaghetti with clams, parsley, garlic,
oil, and chili pepper
— a classic Italian dish.
€ 18
PASTA PACCHERI WITH TUNA
AND EGGPLANT
A burst of flavor and freshness with
fried eggplant cubes and fresh tuna
flavored with mint
€ 18
FISHERMAN’S RISOTTO
Rice with mussels, clams, cuttlefish, octopus,
and shrimp, highlighting the freshness
of the sea with a variety of seafood
combined with the creaminess of the risotto
€ 22
BAVETTE WITH PORCINI MUSHROOM
AND RED PRAWNS FROM MAZARA
A refined dish that highlights the meeting
between sea and land, skillfully combining the
intense flavor of chopped fresh porcini mushrooms
with the delicacy and sweetness of red prawns from Mazara del Vallo
€ 22
Iceberg, arugula, radish
€4
LA POLARETTA
Mixed garden salad with shaved parmesan and almonds
€10
BEAN AND ESCAROLE SOUP
Prepared with cannellini beans and escarole,
flavored with extra virgin olive oil, garlic,
chili pepper, and a pinch of salt, served with
rustic bread croutons for a crunchy touch
€ 10
TRIPE IN TOMATO SAUCE
Slow-cooked beef tripe in a rich
tomato sauce, flavored with onion,
carrot, celery, and a generous sprinkle
of pecorino Romano
€ 14
SEAFOOD SOUP
Prepared with a selection of fresh mollusks
and crustaceans like mussels,
clams, and razor clams
(subject to availability)
€ 16
SEA TREASURE
(For 2 people – By reservation only)
A rich and fragrant fish soup offering
a selection of fresh fish, crustaceans, and
mollusks, carefully chosen by our chefs
(subject to availability)
€ 40
RITRATTO ‘E MARE
Grilled seafood plate
(prawns, calamari and swordfish) (a)
€23
FRITTURA ‘E CCALAMARE
Fried Calamari (a)
€15
FRITTURA ‘E JAMMERE
Fried Prawns (a)
€15
‘A RANFA ‘E PURPO
Roasted octopus (a) with pappa al pomodoro (tomato, bread, basil, pepper)
€14
FILETTO DI OMBRINA ALLA SANT’ORSOLA
Umbrina (b) fillet with olive, capers and cherry tomatoes
€18
MASCARIELLO ‘E VITIELLO
Veal (b) cheek with sautèed rapini / broccoli rabe greens
€26
‘A CECELLA
Char-grilled beef tagliata (b) served on a bed of rocket, cherry tomatoes and shaved parmigiano-reggiano
€22
‘O FILETTO
Grilled tenderloin (b) with oven-roasted new potatoes
€24
FILETTO WITH AGLIANICO
Seared beef fillet grilled with a reduction
f Aglianico wine accompanied
by baked potatoes
€ 26
BEEF TAGLIATA
Beef sliced steak with roasted Vesuvius
tomatoes, Grana flakes, and arugula.
The meat is generally served medium
€ 24
VEAL CHEEK
Veal cheek cooked at low temperature (about 20 hours at 68 degrees)
served with berry coulis and white asparagus,
resulting in a melt-in-your-mouth consistency
€ 28
GRILLED SEAFOOD PLATTER
A selection of succulent tuna, meaty shrimp,
and tender calamari, grilled to perfection
to enhance their natural flavor
€ 24
CATCH OF THE DAY
Offers a selection of fresh fish carefully
chosen by our chefs, available only on
weekends,while supplies last
€ 7 per 100gr
FRIED SEAFOOD FROM THE HARBOUR
An irresistible selection of fresh daily seafood:
crispy red mullets, golden cod, tasty anchovies,
juicy shrimp, and tender calamari rings
€ 22
NEAPOLITAN-STYLE SALTED COD FISH
Salted cod fish, slow-cooked, enriched
with a flavorful sauce of fresh cherry
tomatoes, Gaeta black olives, capers,
garlic, and parsley
€ 22
TUNA TAGLIATA
Served on a bed of fresh arugula, garnished with orange slices
adding a citrus note and Parmesan shavings providing a crunchy touch
€ 22
Sautédeggplant and cherry tomatoes
(tomato and basil)
€ 5
– Green chillies –
(tomato and basil)
€ 5
Baked rosemary and pepper potatoes
€ 5
– Scarola alla monachina –
Sautèd escarole with olives, capers, pine nuts, sultanas and anchovies
€ 5
– Zucchine alla scapece –
Marinated grilled zucchini with fresh mint
€ 5
Service Charge € 2.50
ROASTED POTATOES
Potatoes with skin, cut into slices, oiled and
seasoned with salt, garlic, pepper and rosemary
€ 6
EGGPLANT A FUNGHETTO
A typical Neapolitan dish with fried eggplant
cubes sautéed with fresh cherry tomatoes,
garlic, and basil
€ 6
FRIARIELLO
Pan-fried with garlic and chili pepper,
a typical side dish of Neapolitan cuisine
€ 6
MIXED SALAD: GREEN, RADICCHIO,
AND CURLY LETTUCE
A base of green salad, red radicchio leaves,
and curly lettuce
€ 6
Tasting Menu
5-course tasting menu chosen by the chef *
40,00€
*Cover charge and drinks not included
MOST TRADITIONAL NEAPOLITAN DESSRT
RUM BABA
A timeless classic of Neapolitan pastry, the baba is a small yeasted and soft delight, generously soaked with rum.
8,00€
NEAPOLITAN PASTIERA
This is a traditional Easter dessert, but loved and consumed all year round. It combines a crumbly crust with a creamy filling made of ricotta, cooked wheat, eggs, and flavored with orange blossom water.
8,00€
HOUSE DESSERTS
Ask the waitstaff for the fresh desserts of the day
(subject to availability)
€8.00
Cover charge | €3,00 Coffee €2,00 | Water €2,50
Report any allergies and / or intolerances to the dining room staff and ask to consult the allergen register.
1. CEREALS AND PRODUCTS THEREOF
Cereals containing gluten such as wheat, rye, barley, oats, spelt and khorasan wheat
Or their hybridised strains and products thereof.
2. CRUSTACEANS AND PRODUCTS THEREOF.
Proteins from shrimps, shrimps, scampi, crabs, lobsters, lobsters are considered allergens.
Of course, you should also avoid products that contain ingredients derived from shellfish.
3. EGGS
And products thereof
4. FISH AND PRODUCTS THEREOF, EXCEPT
A. Fish gelatin used as carrier for vitamin and carotenoid preparations; B. Gelatin or isinglass used as a fining agent in beer or wine.
5. PEANUTS AND PRODUCTS THEREOF
And products thereof
6. SOYBEANS AND PRODUCTS THEREOF, EXCEPT
A. Fully refined soybean oil and fat; B. Natural mixed tocopherols (e306), natural d-alpha tocopherols, natural C. Alpha tocopherol acetate and natural d-alpha tocopheryol succinate from soybean sources; D. Vegetable oils derived phytosterol and phytos sources; e. Plant stanol ester produced from vegetable oil sterols from soybean sources.
7. MILK AND MILK-BASED PRODUCTS (INCLUDING LACTOSE), EXEPT:
A. Whey used for making alcoholic distillates, including ethyl alcohol of agricultural origin; B. Lactitol.
8. NUTS
Namely, almonds (amygdalus communis l.), hazelnuts (corylus avellana), walnuts (juglans regia), cashew nuts (anacardium occidentale), pecan nuts [carya illinoinensis (wangenh.) k.koch], brazil nuts (bertholletia excelsa), pistachio (pistacia vera), macadamia or queensland nut (macadamia ternifolia) and products thereof
except for nuts for making alcohol distillates, including ethyl alcohol of agricultural origin.
9. CELERY
And products thereof
10. MUSTARD
And products thereof
11. SESAME SEEDS
And products thereof
12. SULPHUR DIOXIDE AND SULPHITES
At concentrations of more 10 mg/l (litre) in terms of the total so2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers.
13. LUPIN
And products thereof
14. MOLLUSCS
And products thereof
For further information, ask the dining room staff.
