6 courses tasting

Amuse bouche

 

Blue fish ceviche with watermelon, baby corn and sea urchin

 

Purple potato gnocchetti with snow peas, langoustines and marjoram

 

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

 

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

 

Grilled leek with brown vegetable stock, vegetables and marjoram.

 

Pre-dessert

 

Meringue cloud with lemon custard espuma, pistachio praline, and black mulberry sorbet

 

Petit fours

 

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115.00 per person

Drinks not included