MENU' POLIGNANO RESTAURANT
APPETIZERS
puffed rice, peppermint infused cucumber, yogurt
seasonal vegetables, ketchup made with carrots from Polignano
with crunchy aparagus and coconut milk and lime
with squid ink, smoked aubergine
with stout beer, escarole, igs nougat and peanuts
FIRST COURSES
with scampi, lemongrass red shrimp sauce, parsley gel
clams, broccoli rabe, mullet bottarga
crispy red mullet, chlorophyll of arugula, lime
(stuffed fresh pasta )
pork and fennel sausage, yellow cherry tomato, liquid cheese Pallone from Gravina
SECOND COURSES
puntilla baby squid, tempura ish illet
sweetbreads, sweet and sour beetroot extract
yellow gazpacho sauce, Cetara anchovy sauce
creamy wild chicory, katsuobushi
Selection of Regional cheeses - Slow Food Foundation
CHEESE FROM GARGANO aged 40 days
COW CHEESE PALLONE FROM GRAVINA cellar-aged 4 months
PECORINO CHEESE MADE FROM “GENTILE” SHEEP, BRED IN APULIA, cave-aged 6 months
