The tapas

Veal tongue with green sauce.

Russian salad, quail egg and cooked ham Branchi.

Lentil and wild fennel soup.

Millefeuille of aubergine with Madonie smoked provola cheese.

Fried polenta, gorgonzola DOP and celery.

Blue fish balls in white wine, potatoes with rosemary, orange segments and red onion.

Cod croquettes with fontina.

Dashi broth, morel mushrooms and cardoncelli.

Rabbit terrine, Colonnata lard, chicken livers, Marsala reduction and red onion.

Mackerel and tuna in oil, mayonnaise with basil and glasswort.

“Paranza” baby squid with Noto almonds, scent of orange on its black sauce.