Baia Blu

Thinly sliced eggplant with tomato sauce, fresh basil and mozzarella cheese, all baked and topped with Parmigiano Reggiano.

Crispy toasted bread topped with Parm Prosciutto and creamy buffalo stracciatella cheese.

Thinly sliced cured beef served a zesty lemon vinaigrette, tender roman artichokes, fresh arugula and shaved Parmigiano Reggiano.

Jumpo lump crab, combined with crunchy brioche croutons, sweet heirloom cherry tomato, cucumber, tossed in a red wine vinaigrette arugula aioli.

Stuffed zucchini blossom with goat cheese and truffle honey.

A combination of fine charcuterie and artisanal cheese, paired with olives, marinated artichokes, focaccia and sweet honey.

A combination of fine charcuterie and artisanal cheese, paired with olives, marinated artichokes, focaccia and sweet honey.

Imported buffalo mozzarella, marinated heirloom tomatoes, fresh oregano, basil oil. Finished with a drizzle of premium extra virgin olive oil.

Grilled Mediterranean octopus served with yuca fried, a velvety potato cream, capers and Taggiasca olives.

Thinly sliced 36 - month - aged Prosciutto Parma, served with burrata cheese from Puglia.

Thinly sliced Scottish salmon, orange and grapefruit citrus marinade, dill, frisee dressed with lemon juice and extra virgin olive oil.

Golden- fried Acquarello rice balls, stuffed with summer truffle and Parmesan cheese.

Tender Linguine pasta served with half a Maine lobster,cherry tomato and fresh basil.

Classic Spaghetti sautéed with little neck clams,garlic ,crushed red peppers and parsley

Homemade Gnocchi with shrimp,sweet cherry tomato and Basil pesto.

Handmade Linguine paired with baby zucchini,parmigiano,basil and DOP Provolone del Monaco.

Handmade made Pappardelle pasta,generously coated in a slow -cooked beef and veal ragù made with San Marzano tomatoes.

Homemade egg pasta ,slow -cooked bolognese sauce,creamy bechamel,mozzarella and Parmigiano Regiano.

Fresh Tonnarelli pasta tossed with a velvety sauce made with Pecorino cheese, finished with freshly cracked black peppers

Fusilli Pasta, served with three kinds of tomatoes: Datterino, San Marzano and yellow cherry tomato, Parmesan cheese

Acquarello Risotto with calamari, octopus, shrimp, mussels, and clams.

Slow Braised Veal Shank with saffron Risotto, gremolata.

10oz Airline organic chicken, topped with a savory tomato Sauce, mozzarella and parmesan cheese, served with asparagus gratin.

Veal Scaloppine with lemon Veal reduction, served with butter garlic Brussels Sprouts and roasted potatoes.

Tender Beef tenderloin, pan-seared and served with a mix of wild mushrooms in a rich demi-glace sauce. Accompanied by roasted potatoes.

Tender New Zealand Lamb Chops served with a vibrant chimichurri sauce and crispy roasted potatoes.

Grilled Mediterranean Branzino, delicately prepared with salmoriglio sauce, served with vegetables parisienne, and tender broccolini.

Norwegian Salmon fillet served with Saffron lemon Velouté and paired saueed spinach.

Fresh Catch of the Day, Langostinos, Black Tiger Shrimp, Lemon dressing served with side salad.

Tricolor quinoa, farro, baby lentil, frisee, arugula, avocado with a drizzle of olive oil and roasted lemon dressing.

Romaine lettuce, croutons, shaved parmesan cheese, Caesar dressing.

Baby Spinach, pickled onions ,goat cheese ,crumble caramelized walnut and apple vinaigrette.

Crispy peewee potatoes rosemary, parmesan, chili flakes.

Tender Broccolini sauteed with Garlic, olive oil, Calabrian chili, then finished with toasted breadcrumbs.

A mix of organic vegetables, sauteed to perfection in olive oil.

Crispy, golden French fries drizzled with fragrant Savini truffle Pelling.

Mascarpone cream, espresso soaked sponge cake, cocoa served in the “Positano ceramic cup”.

Soft and moist lemon cake, soaked in a tangy lemon syrup, pastry cream.

Crispy pastry shell filled with a sweet ricotta cream, chocolate and pistachio.

A soft and airy Neapolitan soaked sponge cake, served with a delicate vanilla cream.