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Menu George Restaurant

à la carte

Starter

FOGHORN LEGHORN

Organic Livornese egg cooked mollet with champignon,

button and cardoncelli mushrooms, Montella’s chestnut

and 36 months Parmigiano Reggiano emulsion

NATURA

Cooked, raw, marinated and conserved herbs and vegetables

17 FEBBRAIO 2014

Landes foie gras escalope with Hokkaido pumpkin,

clementine gel and brewer's yeast

SOTTOBOSCO

The quintessence of seasonal mushrooms

VIA DI SCAMPO

Roasted Tyrrhenian Sea scampi, Torzella cabbage

with Cetara anchovy sauce, umeboshi and savoy cabbage consommé

Pastas and Rice

POMOD'ORO

Spaghettone's pasta Gragnano Igp with different qualities and textures of tomatoes from Campania

RAGGIO DI SOLE

Risotto creamed with fermented juice of late bastardone prickly pears,

natural red prawns, goat cheese and tarragon oil

MARE NOSTRUM

Linguini pasta Gragnano Igp cooked in extraction of red mullet, tamarind acid gel, nori seaweed and Sorrento's orange sauce

MARE E MONTI

Lumachine pasta Gragnano Igp cooked in cauliflower extraction

with cod tripe, parsley oil and raspberry acidity

ORTO E CACCIA

Bicolored ravioli filled with furred game ragù

in burnt onion broth, sweet and sour Boretan onions,

juniper oil and bergamot mint

BLACK AND WHITE GOLD

Risotto creamed with chives, parsley oil,

beef jus with tonka bean and white truffle

CAMPAMAC

Egg tagliolini whit confit shallot, sage scented Normandy butter and white truffle

Main Courses

NETTUNO INCONTRA CERERE

Breton blue lobster cooked confit in its own butter,

Lacto-fermented beetroot, Kamwangi coffee and Armorican sauce

GOLFO 870

Wild sea bass fillet, leek cooked under ashes,

thai rice flavored with sesame,

fine de claire oysters and green shiso beurre blanc sauce

PITHIVIER

Laticauda lamb pie with its offal,

chard and piquillo pepper jus

BENVENUTA AL SUD

Sirloin of Frisona del Sannio with a variation of autumn mushrooms,

potato riccia di Naples and jus al vadouvan

GHIANDOLA

Veal sweetbread cooked in hazelnut butter, millefeuille of daikon and caper leaves, ponzu gel and garlic foam

COLUI CHE VIAGGIA

Italian pigeon cooked on the grill,

with seasonal variations of tubers and roots,

black hooked truffle of the Campania Apennines

and Falerno del Massico Rosso Dop jus

Formaggio

DALLE LANGHE AL VESUVIO

Mousse of robiola cheese by Gianni Cora

with Vesuvius bee pollen and fig molasses

DAL PASCOLO

Seven cheeses from our land accompanied by mustards and jams, hazelnut bread and dried apricots

Dessert

BRIGHT DIAMOND

Whipped ganache with maple syrup, pine nut praline,

mandarin jelly from Phlegraean fields and mountain pine sorbet

SOUVENIR INOUBLIABLE

Annurca IGP apple tarte tatin with tonka bean crème bruleé,

Greek yogurt and cinnamon ice cream

FELIX

Babà bon bon with Amalfi limoncello, saffron mousse,

lemon curd and citrus sorbet from the Amalfi Coast

O' FUMM RO' CARRETT

Creamy chocolate Caramelia 36%, salted peanut cream,

yuzu gel and raspberry and cardamom sorbet

PECCATO DI GOLA

Zabaione ice cream with marsala

and caramelized hazelnut tonda gentile Igp

SORBETTI E GELATI

Artisanal ice cream and sorbets selection

Drinks

Coffee
€6
Bottle of water
€5
Bottle of wine
€40
Glass of wine
€12

Prices and dishes may change.

These prices do not include offers.

Prices shown include sales tax.

Free serviceInstant reservation