Le Palme

01

Tender octopus slow-braised and served warm over creamy potatoes, finished with sweet cherry tomatoes and a drizzle of local olive oil.

02

Gently steamed squid paired with sun-dried tomatoes and a velvety cream of Sorrento walnuts. Delicate and refined.

03

Ripe Amalfi Coast tomatoes layered with hand-pulled mozzarella di Tramonti, fresh basil, and a finish of extra virgin olive oil.

04

A crisp parmesan basket brimming with fresh shrimp, bursting cherry tomatoes, and a crown of peppery wild rucola.

01

Thick Gragnano spaghetti tossed with fresh local clams, garlic, white wine, and a scattering of parsley. The taste of the sea.

02

Hand-cut local pasta ribbons loaded with mussels, clams, shrimp, and calamari in a light tomato and white wine sauce.

03

Twisted trofie pasta with plump prawns and a vibrant Sicilian pistachio cream, garnished with crushed pistachios and lemon zest.

04

Half a Mediterranean lobster crowning linguine in a rich bisque of roasted shells, cherry tomatoes, and a whisper of cognac.

01

San Marzano tomato, fior di latte mozzarella, fresh basil, and extra virgin olive oil on a pillowy wood-fired crust.

02

A Neapolitan classic topped with tomato, mozzarella, black olives, cooked ham, artichoke hearts, and mushrooms.

03

Fior di latte, sweet cherry tomatoes, fragrant basil pesto, and generous shavings of aged Parmigiano Reggiano.

04

A folded, golden-baked pocket of dough stuffed with tomato, mozzarella, ham, mushrooms, olives, and artichokes.

01

A golden mountain of lightly battered calamari, plump shrimp, and small whole fish, fried until impossibly crisp. Served with fresh lemon.

02

Jumbo Mediterranean king prawns, split and chargrilled over wood embers, basted with garlic butter and fresh herbs.

03

Fresh catch of the day poached in "crazy water" — a fragrant broth of cherry tomatoes, garlic, capers, and white wine.

04

A grand platter of mixed grilled local fish — sea bream, sea bass, prawns, and calamari — served with roasted lemon and salmoriglio sauce.