Double crispy rice wafer on Ragusano fondue, beef ragù, pea cream, and sautéed egg yolk

“Alla Norma” with cacao-infused eggplant cream, confit tomatoes, shaved ricotta salata, and basil water

with foil-roasted pumpkin purée, anchovies, chestnuts, toasted pumpkin seeds, and Nero d’Avola vinegar reduction

Saffron rice wafer with seafood ragù (swordfish, prawn, octopus, and squid), parsley pesto, anchovies and capers, bell pepper ketchup, and mussels

served on a zucchini, basil and lime cream, with marinated zucchini cubes and mullet bottarga

on Luciana sauce, parsley potato, sautéed spinach, bread crouton and Provolone del Monaco Dop fondue

French oysters, scampi, local red prawns, tartare, and carpaccios (according to daily availability).