Addò c è gusto nun c è perdenza. Where there is taste you never lose..

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2 Addò c è gusto nun c è perdenza. Where there is taste you never lose..

3 Welcome to Sorrento! Welcome to Il Buco restaurant, where first and foremost you may relax and prepare to learn and partake of our extraordinary gastronomical culture. The Campania region orchards, hills and our marvelous sea are the origin of the ingredients used in our traditional dishes. An area which was called - Campania Felix in ancient times and thanks to which, we can offer you a vast arrange of dishes to taste. The last thing we wish to do, however, is to force anything upon you, hence our decision to offer you a menu as a mere point of reference; a list to suggest ideas as to what you would truly like to eat at that time. Please talk with us and consult us and we shall do our utmost to satisfy your tastes and combine them with our gastronomical culture. We feel that our strength does not lie in a rigid list of fixed dishes but lies in the exceptional quality of our ingredients and produce, giving a daily infinite combination of traditional tastes. Il Buco, a place where you can relax and dining can be a harmonious binding of tastes, cultures and palates..

4 Peppe, and the staff il buco welcome you O purpo se coce dinto all acqua soja. The octopus is cooked in its own water.

5 Gourmet menu Creamed potato,tomato and salad, topped with a layer of steamed lobster and a touch of olive pesto A presentation of scallops, prepared deep fried with a ricotta stuffing and also seared on a bed of steamed escarole Fedelino and seafood pasta is teamed with creamed peas and crispy bacon sauce Homemade ravioli stuffed with octopus and served with escarole and provolone del monaco cheese fondue Dentice cooked in the finest olive oil, Dop Penisola Sorrentina and served with spicy broccoli and a hint of garlic A light lemon flavored ricotta cheese mousse accompanied with Vin Brule Vanilla semifreddo,an ice cream and biscuit slice, with pineapple gelee 85,00 Excluding wine and drinks

6 Quann à caurara volle, menace subbeto è maccarune! (We must not let escape an appropriate time)

7 Traditional taste bud tickler menu A variety of bufala mozzarella to tempt you, prepared as yogurt, in tomato breadcrumbs, with mustard and finally totally simple Creamed potato,tomato and salad, topped with a layer of steamed codfish and a touch of olive pesto Potato gnocchi is served with a ragù sauce and alongside a braciola, which is a roll of pork with a tasty filling. Homemade fettuccella with anchovies, Sorrento walnuts, capers and toasted pine nuts Slices of chicken breast and boned chicken leg with a potato carrot,celery and mushroom filling completes this delicious dish A light lemon flavored ricotta cheese mousse accompanied with Vin Brule Warm Neapolitan bocconotto stuffed with custard cream sour-cherry and served with vanilla ice-cream sauce 75,00 Excluding wine and drinks

8 Meglio mangià poco e spisso, ca fà tutto nu muorzo. (better to eat little and often that do a mouthful)

9 Taste bud tickler menu Fresh homemade pasta is prepared for you in a special sauce of fresh fish, capers,olives and wild fennel seeds Glass of white wine Steamed Seabass flavored in Lemongrass, is then served with whole-wheat biscuit and seasonal vegetables Glass of red wine Classical Neapolitan Rhum Baba served with lemon cream Glass of dessert wine 55,00

10 A Choice of Starters Creamed potato,tomato and salad, topped with a layer 26,00 Of steamed lobster and a touch of olive pesto A presentation of scallops, prepared deep fried with a ricotta 20,00 stuffing and also seared on a bed of steamed escarole Pan fried Calamari served in the ancient Roman way, atop a wheat 20,00 based biscuit covered in cherry tomatoes, Capers and anchovy A combination dish of mixed raw fish S. Q A variety of bufala mozzarella to tempt you, prepared as 18,00 yogurt, in tomato breadcrumbs, with mustard and finally totally simple Tortino of potato with a heart of melted provolone del monaco cheese, 16,00 sweet onion and diced smoked bacon Carpaccio, fine slices of raw fillet beef pressed with cumin 20,00 and lemon are served alongside a tartare, finely chopped raw fillet which is then moulded around a fried egg yolk

11 First Course A bowl of fresh country vegetable soup with a heart of poached egg 16,00 and cheese and covered with a thin slice of homemade crusty bread Fedelino and seafood pasta is teamed with 20,00 creamed peas and crispy bacon sauce Homemade ravioli stuffed with octopus and served 20,00 with escarole and provolone del monaco Chelsea fondue Special parcel shaped pasta from Gagman is cooked with 20,00 Calamari and wild rocket pesto A fragrant lemon and buffalo cheese risotto 20,00 topped with prawns tartar and fresh mint Homemade fettuccella with anchovies,sorrento walnuts 18,00 escarole Neapolitan style and toasted pine nuts

12 Second Course Steamed Seabass flavored with Lemongrass, is then served 25,00 atop a whole-wheat biscuit base with seasonal vegetables Fried turbot in citrus and lavender flavored breadcrumbs 25,00 is accompanied by mashed potatoes and sun dried tomatoes Dentice cooked in the finest olive oil, Dop Penisola Sorrentina 26,00 and served with spicy broccoli and a hint of garlic Freshly caught fish from our very own bay of Naples per kg 75,00 and prepared for you just as you wish Juicy medallions of pork placed on a prune sauce 24,00 are teamed with crispy onions and asparagus with parmesan cheese Ribs of lamb in tomato breadcrumbs are served with baby 28,00 vegetables and a sweet and sour cause Pan seared Beef Fillet with a creamy sorrento walnut sauce 25,00 and a sweet annurca apple full of flavor Slices of chicken breast and boned chicken leg with a potato 24,00 carrot,celery and mushroom filling completes this delicious dish

13 A choice of substantial main courses (for 2 persons) Fish soup made with a mixture of shellfish, seafood 75,00 and topped with croutons made from our locally baked crusty bread with a hint of garlic Whole boned chicken roasted in the oven with aromatic 60,00 herbs & vegetables then teamed with a sage flavoured potato gnocchi Chateaubriand with Bernese sauce served with baby new 70,00 potatoes and freshly- prepared seasonal vegetables A warm lemon and almond soufflé 20,00 heavenly flavoured with a sour cherry sauce And cinnamon ice cream Cheese. An interesting choice of Italian cheeses 15,00 Desserts We have delicious homemade dessert to tempt everyone! Ask to see our dessert menù. Preparation time is about 15 minutes Cover charge 3,00

14 O pesce vo tre effe: frisco, fritto e fute. The fish wants three f: fresh, fried and of bottom

15 Big Gourmet choice Flakes of tender Baccala, white cod, served atop a fresh and crispy aromatic salad and completed with a hint of liquorice Breaded deep-fried mozzarella with prawns, served on warm cherry tomatoes sauce and olives Fedelino and seafood pasta is teamed with creamed peas and crispy bacon sauce Special parcel shaped pasta in a sauce of fresh fish, pumpkin with mint and cherry tomato Slice of local fish in Acqua pazza, local sauce with cherry tomatoes, garlic and cappers on stewed escarole Red apple tisane Ribs of lamb cooked in tomato breadcrumbs and served with Aglianico wine sauce. Meringue wild fruit tart with ice-cream and vanilla sauce 100,00 Price does not include wines and drink

16 studiografico raffaelegargiulo