New Year’s menu

AMUSE BOUCHE

Palermo-style razor clams with chickpeas and broccoli. Bigné, mousse of cooked Branchi, black truffle. Cuttlefish ravioli with potatoes, saffron Sargol.

STARTER

Scallops, mayonnaise from their coral, speck, scampi tartare. Rabbit terrine, Colonnata lard, livers, Marsala reduction.

FIRST COURSES

Purple potato dumplings, rock fish, red garlic almonds of Nubia, pea sprouts.
Carnaroli rice, quail ragù, spiny artichoke from Menfi.

MAINS

Grouper, dark beer, vanilla, confit tomato.
Pork cheek with nero d’Avola, apple, red cabbage, chocolate.

DESSERT

Pear, zabaglione, amaretti, Perricone.
Meringue with citrus fruits Sambuca, coffee chantilly cream, white pepper, candied orange.

PETITS FOURS