Served in a single dish in trilogy of cuttlefish, oysters and tuna.
Cuttlefish seasoned noodles with basil pesto and confit cherry tomatoes, to give a sweet and sour note at the same time, oysters and tuna tartare on a bed of citrus fruits.
The first course will be a risotto flavored with a sauce of shrimp from Mazara and a shrimp carpaccio with Bronte pistachio grains
The second course will be a plate of fresh ravioli stuffed with grouper, seasoned with clams, mussels, calameretti and swordfish.
A fish millefeuille composed of slices of salmon, tuna and swordfish placed in layers on potatoes and caramelized Tropea onions.
Tris of jellies made with fresh juice
Mandrarossa Chardonnay wineries