Dinner Menu

Menu a la Carte
Appetizers

Variation of crustaceans
Lobster with smoked aubergine purèe
green bean salad with king prawns
shrimp Bon-Bon with mushrooms
and chives dressing

Selection of Raw Fish
with fruits and herbs

Vegetable “Lasagna”
vegetable mille-feuille, with provolone
“Del Monaco”

“Monastero” Sea food salad
Octopus and potato salad
with apple and celery,
red mullet in a crispy herb crust
breaded anchovies, filled
with scamorza cheese on the carpaccio of tomato and oregano,
sea food gratin with fine herbs

Veal’s mille-feuille
with mushrooms and quail eggs

First Courses

Home made fusilli
with baby squids, cherry tomates,
and aubergines basil scented

Home made wholegrain spaghetti
“Senatore Cappelli”
with cuttlefish, violets potatoes, infused with lemon leaves

Home made ravioli
grouper, cooked
and raw tomatoes

Potatoes dumplings
with Finferli mushrooms and monk fish

Risotto with “burrata” cheese
with red prawn tartare, chives
and black olive powder

Cold melon soup
with ginger, verveine, water melon
and prawns

Main Courses

Sea bass
steamed and wrapped in hay
with green beans

Scorpion fish
stuffed with crustaceans on green
sweet pepper pesto and violet potatoes

Fish soup… and Almonds
with “Cafone” grilled bread
and salted anchovies

“Segreta” of pork
with mashed potatoes and
porcini mushrooms

Filet of beef
tossed in lemon on a bed of spinach

Dessert & Cheeses
Peach cooked wrapped in paper
with vanilla ice cream and
sponge chocolate
Pistacchio Millefoglie with
raspberries and melon sorbet
Kentish Cherry Cake
Chocolate Variation
Passion fruit Parfait
with coconut cake and mango mousse
Selections of cheese
with jam and marmalade

Monastero Menu
Welcome from the Chef

Vegetable “lasagna”
vegetable mille-feuille, with provolone
“del Monaco”

Cetara’s anchovy variation
Anchovy balls on sweet peppers,
salted with grilled bread,
stuffed with Provolone cheese,
marinated and fried in herbs salad

Home made fusilli
with baby squid, cherry tomatoes
and aubergines flavored with basil

Fish soup… and Almonds
With “Cafone” grilled bread
and salted anchovies

Kentish Cherry Cake
Selection of 2 Craft Beers produced in Italy with Trappist method
to match your Monastery Menu
The pairing includes
1 Gold Ale, 1 Red Ale and 1 dessert wine

The Season offers Menu

Welcome from the Chef

Red Mullet
in bread crust and fine herbs salad

Apple Smoked Lobster
with baby spinach salad, apple, walnuts and celery

Home made wholegrain Spaghetti
with cuttlefish, violets potatoes, infused with lemon leaves

Sea bass
steamed and wrapped in hay
with green beans

Filet of beef
cooked in a lemon on a bed of spinach

Pistachios Millefoglie
with raspberries and melon sorbet
Selection of 6 local wines to match with your Season offers Menu
The pairing includes
4 red wines, 1 white wine and 1 dessert wine