Olive grove
In the elegant dining room, the ‘marble’ tables do not need tablecloths, but that is why they are separated from breakfast with fine plates. On the terrace, whitewash separates the restaurant from the pizzeria; and the fine tablecloths are separated from the classics by bottles of olive oil with Capra’s logo.
Red shrimp tartare
Tatar Gambero rosso: red shrimp tartare, stracciatella cream, fruit and vegetable salad.
Seafood appetizers
Three seafood appetizers: anchovies, cod, marinated octopus. Baccalà mantecato “from the neighbor” with purple potato chips, marinated anchovies are in a crispy roll and octopus is in a salad with sun-dried tomatoes, large capers, olives and basil.
Fried sardines
Sardines Capra. The dish that ‘built’ the Grand… These pan-fried deboned sardines, stuffed with goat cheese and mascarpone, and with ketchup-mayonnaise cocktail sauce, you just don’t forget.
Pasta with vongole
Capra’s “spaghetti” are fresh homemade “thick” noodles with vongole and basil pesto.
Sea bass from the oven
Seabass in the oven (Croatian seabass), potatoes, leeks, fennel, tomatoes, zucchini, olives, large capers.
Santorio
Chocolate mousse with coffee filling and lemon cream.
Bali
Coconut cake with mango and passion fruit cream, coconut meringue and almonds.
