- Rocket, valerian and basil emulsion with Carpaccio of smoked Chianina beef by “Marco D’Oggiono”
- Courgette and olive “Caponata” (a sweet and sour typical Sicilian dish) accompanied by pea sprouts and burrata cheese
- Sword fish Carpaccio, asparagus and rocket with Extra Virgin Olive Oil and lemon dressing
- Crunchy box of courgette flowers, sardine and sweet peppers
- Chicken aspic and flower petals served with anise-flavoured fennels and saffron from San Gavino di Monreale
- “Carnaroli” rice and black “Venere” rice with mussels,peas and baby carrots
- Saffron and potato gnocchi with courgettes, lamb strips and mint
- Asparagus sticks with Burrata cheese and emulsion of tomatoes and aromatic herbs
- Home-made spaghetti with nettle, spring onion, sardine, almonds and oregano
- Chard gemelli fresh pasta with rabbit ragout and rosemary
- Sword fish and aubergine rolls with saffron
- Steamed red snapper steak with seasonal garnish
- Grilled fish and vegetable skewer with balsamic vinegar glaze
- Beef filet rolled in pancetta and served with a thyme and saffron sauce
- Grilled double-rib lamb chop with grain mustard sauce
- Rabbit medallions with baby onions and asparagus
- Simmered aromatic pear with saffron and amaretto mousse
- Selection of fruit sorbet
- Carrot cake with lemon zests and white chocolate
- Rice and almond milk panna cotta with saffron and chocolate chips
- Tiramisu iced mousse
- The restaurant
- Photography show
- Photography show
- Photography show
- Photography show
- The garden
- The terrace
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- The garden
- The terrace
- The restaurant