Wedding Menu

Welcome drink on the terrace

Finger Food fantasies

Stuffed mixed pizzas

Montanare

Mixed fry

ANGOLO DEL FRIGGITORE

Alcoholic and non-alcoholic aperitifs

ANGOLO BAR

Prosecco

ANGOLO BAR

Buffet on the Terrace

Welcome cocktail

Variety of finger food and fry at the moment

Alcoholic and non-alcoholic aperitifs, prosecco

Fryer Corner

Mixed Fry

Sea corner

Orange swordfish

Shrimp with lemon or marinated anchovies

Salad octopus with caponatina or octopus carpaccio with chopped pistachios

Milk codfish meatball

Mixed Fry

Sweet and sour salmon

Prawn in almond crust

Cuttlefish roasted with vegetables

Sea spelled at the salad

Earth angle

Mixed and mountain pizzas

Mozzarella and ham

Ricotta and mixed cheeses

Roasted Mortadella

Capocollo and salami

Smoked provolette

Live kitchen

Mussels impepata

Seared sea skewers

Raw Corner

Seafood crudités

Chief of the Chef

ANGOLO DEL FRIGGITORE

Pasta and beans with mussels

ANGOLO BAR

Corner Bar

Alcoholic and non-alcoholic aperitifs, prosecco

White wine, red wine

Water, coca-cola

Dessert

Disarranged millefeuille

Cheesecake (various flavors)

Flan with hot chocolate heart

Panna cotta (various flavors)

Tiramisù

Wedding Menu: Venere

Four Corners Buffet on the Terrace

First dishes

Half paccheri with monkfish fillet

Pumpkin gnocchi and shrimp

Second Courses

Fish millefeuille with vegetable mirepoix and baked prawns

Wedding Menu: Mercurio

Welcome drink on the terrace

Antipasti

Summer or spring octopus

Milk codfish meatball, sweet and sour salmon

Alici con farro di mare, hamburger di mare

Stuffed squid, fish

Seared with classic endive

Prawn in kataifi paste

First dishes

Risotto alla Gervasio

Sea Genovese

Second Courses

Fillet of sea bream with panko with potato pie and vegetable mirepoix

Wedding Menu: Diana

Welcome drink on the terrace

Wine tasting, cold cuts and cheeses in Calidarium

Appetizers

Summer or spring octopus

Milk codfish meatball

Sweet and sour salmon, lemon shrimp

Frutti di mare crudi misti, parmigiana di mare

Snack of fish on velvety

Stuffed squid, seared fish with classic escarole

First Dishes

Linguine with lobster

Casareccia in bellavista

Second Courses

Fish fillet in almond crust with potato pie, vegetable mirepoix and baked prawns

Menu à la carte

Villa Gervasio inaugurates its 2020, offering new courses for the restaurant, which, this year, will be open from Monday to Saturday for dinner, and on Sunday for lunch and dinner. Closed on Tuesday.

The resident Chef Gianni Iaquaniello has studied new recipes, good to taste and beautiful to look at.

The novelty is not only the restaurant open every day, but also the menu that changes every 20 days, giving the guests of the Villa the opportunity to discover many different tastes. In addition, every opening day, it will be possible to ask for the “Tasting path proposed by the Chef”, at a closed cost and built with the dishes on the à la carte menu.

For information and reservations: 0818687892.

Here is the new à la carte menu, with many delicious dishes to choose from.

GERVASIO MIXED APPETIZERS

COLD APPETIZERS

Creamed cod sandwich with Flegrea salad
Julienne cuttlefish on pearl barley and red onion
Smoked sweet and sour salmon

HOT APPETIZERS

Crispy pink tuna tataki with seaweed and wasabi sauce
Strips of sea bass fried in the aroma of corn with herb mayonnaise
Braised octopus on turmeric cream and fried datterino tomatoes

OUR RAW

Fish and Fruit
Plateaux of oysters and caviar

FIRST COURSES

Spaghetti with candied lemon seafood
Half pacchero with amberjack, provola and thyme
Zito broken with Genoese tuna
Seafood risotto

OUT OF PAPER

Shellfish and bottarga dumpling

SECOND COURSES

Seared sea bass fillet on sautéed escarole and lemon cream
Cod in oil cooking in Vesuvian sauce with potato chips
Smoked tuna fillet with crunchy salad
Grilled squid

DESSERT

Dessert of the day