Our menu

Appetizers:

• Mussel soup

• "Antipasto Poveracci"

• Eggplant parmigiana

• Fried calamari with salad

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First Courses:

• Tagliolini with truffle served in a 24-month-aged Parmigiano Reggiano

• Tagliolini with truffle and oven-cooked ossobuco

• Cappellacci ossobuco in red wine and rosemary

• Beetroot Tagliatelle with Butter and Sage Sauce, topped with Stracciatella di Bufala Campana

• Paccheri alla Norma 

• Pappardelle with veal and mushroom ragù

• Tagliolini with pistachio pâté and buffalo burrata from Campania

• Calamarata 

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Main Courses:

• T-bone steak with a side of vegetables and roasted potatoes

• Sicilian-style baked sea bream

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Desserts:

• Tiramisù

• Sicilian cake

• Pistachio profiteroles

• Lemon semifreddo

• Orange semifreddo