Easter’s menu 2023

Amuse bouche

Warm seafood salad on Sicilian spring vegetables
(Fresh peas, broad beans and artichokes)

Rigatoni, shellfish and the scent of aromatic herbs

“Plin” (ravioli)of braised beef and potato fondant

Fillet of amberjack in a crust of “nocellara” olives and pesto of tomato and almonds

Pre-dessert

Vanilla panna cotta, strawberries, white chocolate and cardamom ice cream