Veils of swordfish with smoked provolone, cream of cherry tomatoes, raisins and pine nuts

Seared squid with thyme honey on sweet and sour Giarratana onions slats

Smoked salmon,with yogurt sauce, fennel and lemon

Homemade bread puff whit vegetable caponata

Sicilian fried arancino with meat sauce, lemon, dried broad beans and panelle

Seasonal vegetable quiche on ragusano cream and sautéed vegetables

Spaghetti with veraci clams and slices of bottarga of muggine

Paccheri di Gragnano in squid sauce, mussels, clams and datterino whit lemon scent
on sepia black cream and toasted crush with rosemary

Bronze-drawn linguine in grouper, datterino tomatoes and golden zucchini sauce

Pasta with tomato sauce, fried eggplant and flakes of salted ricotta

Spaghetti in "gold of the two Volcanoes" sauce Datterino and Piennolo in cream, confit and powder

Carnaroli rice creamed with saffron

Sea bass fillet with chopped cherry tomatoes, Taggiasca olives, capers and basil

Croaker fish cooked in its pulled stew, with purple potatoes and fried artichokes

Fish of the day (hg)

Beef sirlon steak with seasonal vegetables

Glazed pork fillet with winter vegetable

Potato pie with provolone fondant, pumpkin cream and toasted hazelnuts

Orange salad, fennel slices, Taggiasca olives, toasted pine nuts and basil

Pearly spelled salad with cucumbers, cherry tomatoes, corn, walnuts

Caprese with tomato and buffalo mozzarella

Salad whit iceberg, roasted chicken breast, parmesan cheese, crispy croutons, caesar salad dressing

Pistachio hemisphere with chocolate crumble

Almond parfait with dark chocolate cream

Cheesecake with strawberries

Crunchy dome whit soft halzenut and dark chocolate

Lemon and strawberry ice cream with sauce of berries

Sicilian cannolo with ricotta cheese

Fruit salad

Sliced fresh salad