Salt and sugar cured Amberjack fillet*, marinated in Beetroot, with Medlar sauce and Lime gel on a bed of Salicornia

Steamed Octopus Puntarelle*, with Lampascioni, dried San Marzano Tomato fillets and Capers.

Finely cut cuttlefish* on a bed of Salicornia marina.

Gallipoli's Purple Prawns*, served raw with extra virgin olive oil and lemon

Mussels with Pachino tomato sauce, dried chili peppers and Crostoni di Pane

Delicate Carpaccio of Smoked Black Angus Meat, with Goat Cheese and Fig Compote

Delicate cream of white fava beans and wild inland chicory* sautéed in garlic and chilli peppers

Pasticciotto* Salento Artichoke with delicate Parmesan cream and Pistachio crumbles

Green Salad

Lettuce, Tomatoes

Lettuce, Tomatoes, Arugula and Radicchio

Eggplant, Zucchini, Bell peppers, Radicchio

Rustic chips with peel**

Rustic custard and black cherry** on blackcurrant jam

Rustico dolce Salentino with pistachio cream**

Shortbread round** with custard and strawberry jam on Blackcurrant jam

Dark Chocolate Cupcake** with a warm heart on a bed of “Fleur de sel” Caramel