Chef Michele Quinto

INSALATA DI FINOCCHI E ARANCE: Fresh salad with fennel, orange, cruschi powder and black olives, dressed with EVOO

CAVATELLI AL PESTO TRAPANESE: Homemade pasta with sun-dried tomatoes, almond, ricotta and fresh basil pesto\n topped with ricotta salata

POLPETTE DI RICOTTA AL SUGO: Handmade ricotta balls cooked in tomato sauce and fresh basil

YOGOMISU': Greek yogourt, savoiardi cookies soaked in limoncello and mix berries

TARTARA DI MANZO: beef tartare marinated with lemon and extra virgin olive oil served with buffalo mozzarella cream, crispy leeks

CAVATELLI ALLA MATERANA :Traditional italian pasta with lamb and cherry tomatoes sauce, topped with fresh arugula and pecorino cheese

COSTATA DI MAIALE CON CIPOLLE CARAMELLATE E PATATE: Pan seared pork chop served with caramelized red onion with balsamic vinegar and roasted potatoes

CREMA CATALANA: cooked custard ramekin served with fresh berries

INSALATA DI MARE: Octopus, squid, cuttlefish, shrimp, celery, carrots all mixed together in a fresh and tasty salad

SPAGHETTI ALLA PUTTANESCA: Homemade Spaghetti with cherry tomatoes, capers, garlic, anchovies and black olives sauce

BRANZINO AL CARTOCCIO: Branzino fillet served with thinly sliced potatoes, mussels, cherry tomatoes, thyme and white wine

PANNA COTTA AL LIME E ZUCCHERO CARAMELLATO: Lime Panna Cotta and caramelized brown sugar