Black arancina stuffed with fresh calamari julienne, creamy bufala over crustaceans beef and sea urchins

Arancina stuffed with rabbit ragù and wild fennel over sour cream

Arancina with pistachios, buffalo mozzarella and seared pink shrimps over crougette cream

Norma arancina: Arancina stuffed with pasta alla norma, over tomato sauce, fried basil and salty ricotta

Luke-warm seafood salad: octopus, calamari, raw and cooked shrimps, potatoes, dry tomatoes, citronette sauce, celery jelly and turmeric breadsticks

Cannolo shell stuffed with aubergines (eggplants) cooked in two different ways, pver buffalo mozzarella cream, tomato coulis and basil oil

Sea cheesecake Pounded hand-cut tuna, philadelphia cheese, salty crumble andcanteloupe jelly

Raw fish selected by the Chef: a selection of six types of fresh fish (previously flash-frozen) served with accompanying sauces

Sicilian wholegrain fried bread with burrata, pounded rocket and truffle-flavoured prosciutto

Fresh saffron flavoured spaghettoni (pasta) with mussels sautée, oysters cream and sea urchin dots

Busiate “alla Trapanese” over baked ricotta cheese, mint oil and roasted breadcrumbs

Risotto with yellow cherry tomatoes, stracciatella cheese, raw pink shrimps and basil and lemon flavoured oil

Mezze lune (fresh pasta) filled with aubergines (eggplants) sautéed with butter ans sage over pistachio drip and crisp pork jowl

French beef filet with pink pepper over potatoes burger, sautéed asparagus and its sauce reduction

Fresh fried calamari and Sciacca pink shrimps*

Seared tuna with sesame seeds, over red onion jam, diced vegetables and leek crisps

Mediterranean amberjack pie with diced aubergine (eggplant) and bittersweet almonds, its sauce rteduction and potatoes crisps

Three glasses of wine

Magnum Magarìa L.1,5