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APPETIZERS
Warm seafood salad with lightly blanched vegetables (2-12-14)
€ 25
Raw tuna and avocado compote with crispy onion from Tropea (1-4-12-14)
€ 20
Sauteed octopus, gazpacho, Bronte pistachios (1-7-14)
€ 20
Beef tartare, Cantabrian anchovies, shallots and mustard (3-4–10-11)
€ 16
Chicken liver terrine with vinsanto with brioche bread and red fruits (1-7-12)
€ 18
Puff pastry with Tuscan pecorino cheese, pears and acacia honey (1–3-7)
€ 16
Eggplant millefeuille with goat cheese, tomato and basil (7)
€ 16
Salted meat, crispy bread, rocket salad and burrata stracciatella (1-7)
€ 18
First courses
Linguine with lobster (1-2)
€ 32
Potato gnocchi with calamari and zucchini (1-7-14)
€ 20
Benedetto Cavalieri spaghetti, clams, rocket salad and lemon (1-3-14)
€ 20
Fusilli, swordfish, mint eggplant and anchovies (1-7-14)
€ 20
Linguine with almond pesto (1-7-8)
€16
Duck ravioli on pumpkin sauce with black truffle (1-7)
€ 20
Homemade Lucca Tordelli (1-3-7-8-9-12)
€ 18
MAIN COURSES
Sea bass with braised zucchini (4-7-12)
€ 26
Baked amberjack fillet with samphire and potatoes (-7-12)
€ 30
Baked pork rack with baked vegetables (10-12)
€ 20
Sliced duck breast with raspberry sauce and potato gratin (10-12)
€ 25
Braised veal cheek with potato cream (7-9-10-12)
€ 25
DESSERT
€ 9
Assortment of fruit sorbets
Green Apple, blood orange, late mandarin by Ciaculli
Bronte pistachio parfait with chocolate sauce (7)
Meringue, dried and candied fruits, whipped cream (3-7-8)
"Amedei" chocolate delight, cream ice cream and orange sauce (1-3-7)
Creme brulé with brown sugar and raspberries (1-3-7)