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Cuttlefish and peas in different consistencies and temperatures

Roasted veal tongue, oyster, green appleBand champagne sauce

Rabbit ragout, wild asparagus and smoked potato foam with rosemary

Grilled artichoke with herbed vin jaune

Carnaroli rice creamed with seasonal herbs, Girgentana goat robiola and morel vegetable jus

Fresh pasta tagliolini, pink prawns from Sciacca and chili black pepper sauce

Pasta chips, red mullet and fennel concentration, red mullet bouillabaisse and Ennese saffron

Pasta tortello stuffed with Sunday ragu, Madonita provola milk, candied celery

Mackerel in salt, spring onion and caviar beurre blanc

Lamb in two steps and Spring side dishe

Catch of the day, vegetables and Murici and lemon stew

Cockerel "dai Pennisi", escarole, anchovy and olives

Strawberry, rhubarb, yogurt and jasmine

Girgentana goat robiola parfait, salted pistachio and green mandarin

Caramelized Tumminia bread mousse, caffe latte ice cream and coffee sauce

70% dark chocolate namelaka, caramelized peanuts and fig ice cream