Siamo nella Guida:
Enjoy Jamantè Experience
Italian Taste Ambassador in the World Gianluca Torres and Chef Roberto Pisciotta from the Italian Chefs team welcome you to Jamanté.
A place where you will find Apulian Products and new vision of cusine!
CHEF RECCOMMEND:
TASTING MENU
The Chef’s Proposal
Trust the chef’s hands, where it will range with
six tastings from the see to the land!
95
TASTING MENU
In Your Hands
Choose one Starter, one main course and one second course from our
nostra carta uguale per tutto il tavolo, il predessert e il dessert lo sceglie lo chef*
78
TASTING MENU
Special Selection
Welcome aperitif and a glass of Perrier Jouet “Grand Brut” champagne
Selection of 3 chef's oysters
Carpaccio of croaker fish and Siberian “Calvisius” caviar
Tagliolini with aromatic herbs and Tradition “Calvisius” caviar
Steamed lobster with apple and mustard
predesseert
dessert
150
WINE PAIRING 5 GLASSES
80
WINE PAIRING 4 GLASSES
Discover apulian wines
40
*TASTING MENU DO NOT INCLUDES WINES AND ONCE CHOSEN WILL
BE SERVED THE SAME FOR THE ENTIRE TABLE
DURING DINNER IT IS COMPULSORY TO CHOOSE A MINIMUM OF TWO MAIN COURSES EACH
(CONTEMPORARY SEAFOOD AND DESSERTS NOT INCLUDED)
CHOOSE FROM A LA CARTE MENU
OUR CHEF'S OYSTER
7Vinaigrette / Champagne sauce / Laurel Ice Cream
RAW VIOLET SHRIMP 100% EDIBLE
7RAW PORCUPINE LANGUSTINE WITH ALMOND OIL FOAM
7Caviale Calvisius 10g
32TUNA CURED HAM IN CITRUS ESSENCE
20CORBA ROSSA CROAKER FISH CARPACCIO, LEMON, SEA FOAM AND POTATO
20CONTEMPORARY “RISO, PATATE E COZZE” (RICE, POTATOES AND MUSSELS)
20DARK LEEK, SCAMPI, SMOKED SCAMORZA CHEESE AND LARD FROM FAETO
20FIVE SHADES OF ONION
20Veal tartare, bell pepper foam, and hollandaise sauce
20TAGLIOLINO PASTA, HERBS BUTTER, CITRUS AND CAVIAR
28Haddock-stuffed tortello with summer broth
22Warm spaghetti, sea pesto, and oyster
22Risotto with focaccia and beer (Minimun 2)
22MY VISION OF LASAGNA
22SPAGHETTI PASTA WITH ACID TOMATOES AND HAZELNUT CREAM
22SLICE OF FRESH FISH OF THE DAY COOKED ON THE COALS AND SALTED POTATOES
28Salt cooked langoustine
10/pz“Alla Luciana” BBQ octopus
28Astice al vapore, senape e mela
35SLOW COOKED VEAL, FRISA BREAD AND CABBAGE
28LAMB CHOPS, CHICKORY AND ONION
28Pork cooked at low temperature with kale and legumes
28WARM CONCEIVED MACEDONIA, SERVED COLD
10ZUPPA INGLESE WITH ALMONDS AND CHOCOLATE SORBET
10BIGNÈ WITH CHANTILLY CREAM, MANGO BRUNOISE AND HOT RASPBERRY CREAM
10"BARI 1930" BAKED ICE CREAM
10COCOA TARTE AND TONKA BEANS MOUSSE
10A DINNER IT IS NECESSARY TO CHOOSE AT LEAST TWO COURSES PER PERSON
(CONTEMPORARY SEAFOOD AND DESSERTS NOT INCLUDED)
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