~ Starter ~

Veal magatello cooked in pink with tuna sauce.

Caponata di carciofi di Cerda.

Fake crispy ravioli

with asparagus and vastedda del Belice PDO.

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~ First courses ~

Carnaroli rice timbale with small spring vegetables on velvety
pumpkin and crispy bacon fat.

Cannelloni filled with ricotta and spinach with

pecorino cheese sauce and roast gravy.

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~ Second courses ~

Beef cheek braised in Nero d'Avola wine.

Lamb chops in Sicilian pistachio panura

Baked potatoes 'a sfincione'.

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~ Dessert ~
Sicilian cassata semifreddo with chocolate sauce.
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Bread and breadsticks are handmade

by our chefs Piero and Francesco Oneto.

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Wine 'Tenute Orestiadi' Douar Nero D'Avola DOC.

Geraci water natural and sparkling cl 75 ●  Coffee ●  Bitter.

Covered.
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