5 courses tasting

Amuse bouche

 

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Blue fish ceviche with watermelon, baby corn and sea urchin

 

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Purple potato gnocchetti with snow peas and small squid

 

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Calamarata with ‘Nduja sauce, eggplant, ragusano DOP, basil foam and wild fennel

 

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Veal tenderloin in double marinade with smoked tomato, black pig Guanciale, sicilian Pecorino cheese crisps and fresh oregano

 

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Pre-dessert

Hazelnut wafer from the Nebrodi, ricotta cream, Frappato wine reduction, 66% Caribe chocolate, lemon zest

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Petit fours

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115.00 per person

Drinks not included