fbpx
Image Alt

The Menu

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
An exclusive and prestigious menu dedicated to grand dinners! Let yourself be surprised by tastes you've never experienced before!
 

aperitivo di benvenuto e calice di champagne Dom Caudron 100% meunier

Selection of 3 chef's oysters

carpaccio ricciola, caviale di senape e uva

Tagliolino alle erbe aromatiche e Tartufo Bianco

Steamed lobster with apple and mustard

predesseert

dessert

140


WINE PAIRING 5 GLASSES
Discover some of the best wines of the world

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
7

Vinaigrette / Champagne sauce / Laurel Ice Cream

RAW VIOLET SHRIMP 100% EDIBLE
7
RAW PORCUPINE LANGUSTINE WITH ALMOND OIL FOAM
7
Caviale Calvisius 10g
32
Selezione di Crudi
38

2 ostriche, 2 gamberi 2 scampi

TUNA CURED HAM IN CITRUS ESSENCE
20
Carpaccio di Ricciola, limone, spuma di mare e patata
20
CONTEMPORARY “RISO, PATATE E COZZE” (RICE, POTATOES AND MUSSELS)
20
DARK LEEK, SCAMPI, SMOKED SCAMORZA CHEESE AND LARD FROM FAETO
20
FIVE SHADES OF ONION
20
Veal tartare, bell pepper foam, and hollandaise sauce
20
TAGLIOLINO PASTA, HERBS BUTTER, CITRUS AND CAVIAR
28
Tagliolino, burro alle erbe e tartufo bianco
36
Pasta Mista, ragù di granseola e fagioli fermentati
22
Risotto with focaccia and beer (Minimun 2)
22
MY VISION OF LASAGNA
22
SPAGHETTI PASTA WITH ACID TOMATOES AND HAZELNUT CREAM
22
Spaghettone, crema di olive nere dolci, pecorino e aglio nero
22
Trancio ombrina Corba Rossa, estratto di mare e patata sotto sale
28
Salt cooked langoustine
10/pz
“Alla Luciana” BBQ octopus
28
Astice al vapore, senape e mela
39
SLOW COOKED VEAL, FRISA BREAD AND CABBAGE
28
LAMB CHOPS, CHICKORY AND ONION
28
Pork cooked at low temperature with kale and legumes
28
WARM CONCEIVED MACEDONIA, SERVED COLD
10
ZUPPA INGLESE WITH ALMONDS AND CHOCOLATE SORBET
10
BIGNÈ WITH CHANTILLY CREAM, MANGO BRUNOISE AND HOT RASPBERRY CREAM
10
"BARI 1930" BAKED ICE CREAM
10
COCOA TARTE AND TONKA BEANS MOUSSE
10

A DINNER IT IS NECESSARY TO CHOOSE AT LEAST TWO COURSES PER PERSON
(CONTEMPORARY SEAFOOD AND DESSERTS NOT INCLUDED)

en_GBEN