Capocollo of rare breed pork coked low tempereture ,herbed potato mash,friggitello pepper.

Char-grilled Rib steak/ T-Bone of Podolica beef from “Masseria Querceta”.7€ for 100 grams.
Served with grilled vegetables and roast potatoes.
PODOLICA is a cattle breed prevalent in the Tavoliere area of A​pulia, characterized by a dark gray coat on the neck, thigh and edge of the ears.

Beef sirloin, cooked at low temperature, served regenerated on the grill, served with chicory and baked potatoes, finished with brown beef background.

Octopus braised “alla Luciana”, oregano, powdered Cerignola olives.

Fried squid "porto Santo Spirito Bari", octopus, anchovy fillets, julienne of artichokes

Slice of roasted amberjack, amberjack jus with seaweed, roasted organic Roman salad, extra virgin olive oil

N.B. The slice has a little internal cooking, otherwise it would be stubbly.

Grilled entrecotte (250 gr), with porcini mushrooms and spadellated chanterelles, brown veal bottom

Lamb leg medallion stuffed with potato, onion, olives, sultanas, roasted eggplant quenelle, lamb bottom with Dijon mustard served slightly warm