Compose your menù
Buy the menu based on the number of courses you prefer and then, with the help of the host, you have fun composing your very personal culinary experience, you can choose among dozens of sea or land courses.
Land appetizers:
- Guinea fowl filled with Pompeian panis, chicory and Apicius sauce
- Duck fillet, her egg, marinated in garum and farinaccia
- Seared and grilled quail, lacquered with honey with oriental spices and its hard-boiled egg
- Luculliano dish: Epiterium of black olives and rosemary, Trimalcione meatball, Savillum (first salt cheese with honey), hard-boiled egg with black sesame, toasted panis with garum, fried artichoke with coriander and yellow lupins
Seafood appetizers:
- Barley and spelled pie, sultanas, pine nuts, walnuts, garum and fried anchovies with oriental spices
- Lettuce roll stuffed with Pompeian panis with spices, squid, mussels and fennel cream
- Seared salmon with cumin, coriander, black sesame and farinaccio • * Guinea fowl stuffed with Pompeian panis, chicory and Apicius sauce
First courses of land:
- Barley and spelled soup, oriental spices, carrots, black olives and bay leaf
- Millet soup, lentils, garum crouton and cooked egg
- Asparagus, pumpkin and chestnuts soup
- Lagane with cauliflower and wild boar meatballs
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- First courses of land:
- Chickpea and cicerchie soup and oyster meatballs
- Cream of zucchini with cumin, fried artichoke with turmeric, toasted bread with garum and cod meatballs with thyme
Main courses of land:
- Pork neck, braised with oriental spices and cabbage
- Pork shank marinated with Falerno, bay leaf, rosemary and Roman broccoli with coriander
- Grilled lamb with oriental spices and cumin lentils
- Chicken leg with mint, pepper, celery, nettle cream, almonds and escarole with black olives and sultanas
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Seafood main courses:
- Sea bream fillet by Sergio Orata with «Scapicio» courgette
- Columella tuna, marinated with Mulsum, black sesame, seasoned Roman cheese mousse and wild salad
- Fillet of flag fish, dates, sage and cauliflower seared with cumin
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Dessert:
- Sheep ricotta mousse sweetened with honey and carob and seasonal fruit
- Seasonal fruit cup
Children's menu: choice of 4 starters, 4 first and 4 second courses of traditional cuisine.
Cicero's menu:
- CUTTING BOARD WITH CHEESE AND CURED MEATS + 3 GLASSES OF WINE + SEASONAL FRUIT:
Cheeses: Columella hand-pressed aged 12 months, provolone in walnut leaf (pasture of the Lattari Mountains from Scala to Pontone), pecorino from the Lattari Mountains, buffalo erbolinato with artichoke rennet. Cured meats: wild boar mortadella, duck breast aged 6 months, Agerola brawn, Parma ham in guts for 16 months. Seasonal fruit and wine.
Jentaculum. The breakfast of the ancient Romans:
- PANIS AC PERNA DI APICIO (terra)- Sandwich (450g) made with barley, spelled and wheat stuffed with hard-boiled egg, olive epiterium, escarole, Libum di Catone (prime salt cheese), flavored strips of chicken, raw ham and Apice with spices.
- PANIS AC PERNA DI COLUMELLA (mare)-Sandwich (450g) made with barley, spelled and wheat stuffed with marinated and seared salmon fillet, Agerola mozzarella, zucchini alla scapece, Columella sauce and sprouts.
