Sliced eggplant, baked with tomato, mozzarella and basil pesto.

Organic chicken meatballs with tomato sauce and cannellini beans.

Beef carpaccio with arugula, capers, pine-nuts and EVOO.

Italian, 36-month aged prosciutto with melon and burrata cheese.

Wild salmon tartarre with cucumber, avocado, lemon and mustard.

Octopus with chickpeas, fennel, and blood orange with apple vinegar and EVOO.

Spelt and vegetable soup.

Beef and veal soup with kale.

Seasonal greens with apple, dried cranberries, hazelnuts, goat cheese and EVOO.

Tomato salad with red onion, cucumber, olives, mozzarella, basil and EVOO.

The classic Salerno style spaghettoni with Salerno hillls' cherry tomatoes and basil.

Bucatini matrice with tomato, onion, smoked pork cheek and pecorino cheese.

Homemade gnocchi with ground veal, peas and parmigiano.

Neapolitan rigatoni with sausage, lamb, beef, tomatoes and stracciatella cheese.

Linguini with rape, shrimp, garlic and EVOO.

Organic chicken breast with lemon, capers, and spinach.

Pork chop paillard with rape and spicy cherry peppers.

Veal loin chop with mushrooms and peas.

Wild roasted salmon with artichokes, pink peppercorn and mustard.

Filet of sea bream with puree of fennel, carrots, zucchini, leeks and asparagus.

Brussel sprouts with hot peppers, white onion, pancetta bacon and EVOO.

Spinach with parmigiano cheese and toasted almonds.

Broccoli rape with garlic, EVOO, and hot peppers.

1 Liter of San Pellegrino sparkling water.

1 Liter of fresh, Aqua Panna water.

The classic Italian Tiramisu.

Mouthwatering chocolate mousse, encased in glossy chocolate finish.

Tangy twist in a tart, creamy and bright.