A mix of traditional cured meat and hot "tigelle"

Soft cheese pie with red onion chutney and Jerusalem artichokes chips

Slow cooked Mazara shrimps* on a bed of cannellini beans puree drizzled with E.VO. oil

Marinated amberjack, balsamic vinegar, avocado puree and sweet and sour tropea onion

Artichoke flan and gruyere cream

Tortellini pasta served in capon broth

Traditional tagliatelle pasta with Bolognese sauce

Ravioli filled with burrata, fresh tomato, thyme and butter

Brad and potatoes gnocchi, pumpkin cream and chanterelle mushrooms*

Eggles cavatelli served with monkfish sauce

Honey mushrooms* soup served with black garlic croutons

Deep fried pork cutlet glazed with Parma ham and cheese

Beef fillet with porcini mushrooms* and terragon souce

Slow coocked chicken breast with macrobiotic vegetables

Garlic and lime shrimps*, Hermes red rice pilaf

Grilled croaker served with turnip leaves and confit cherry tomatoes

Roasted potatoes

Seasonal fresh salad

Broccoli sautéed with garlic and rosemary

Fuoriporta salad: lettuce salad, baby spinach, orange segment, shaved parmesan and fennel

Chef salad: lettuce salad, chicken, avocado, red pepper, chives, coriander and crouton

Traditional panna cotta with caramel

Semifreddo with toasted walnuts and Porto wine soaked figs**

White chocolate mousse served with crispy puffed rice

Mango cheesecake served with crème anglaise

Fresh fruit composition

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