Drinks
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Bottle of water
Starter
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Grilled squid with marzipan chips dressed with seasonal marinated vegetables and hazelnuts
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Sea bass tartare with Mediterranean ceviche
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Seared tuna with Mazara's red shrimp and late tangerine Ciaculli sauce
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Carpaccio of Scottona with crispy fried red onions and Nero d'Avola dressing
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side orders
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Mixed salad
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Mixed salad with fennel and carrot julienne
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French fries
Pasta & Grains
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Risotto seasoned with Sicilian herbs and Mediterranean prawns
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Paccheri sautéed with chiodini mushrooms and fresh broad beans on a pumpkin cream
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Fresh Maccheroncini Pasta with monkfish, wild fennel and Ustica lentil flavor
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Gnocchi with basil on a tomato coulis, Cammarata pecorino cheese fondue and eggplants chunks
Entrees
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Nebrodi's black pig tenderloin with sweet-and-sour sauce and vegetables of the garden
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Rib-eye steak flavored with truffle and wild sautéed mustard
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Red snapper with herbs breadcrumbs and hunter's side dish
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Low-temperature cooked grouper flavored citrus on Parmentier
Dessert
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Berry cheesecake
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Pistachio parfait with dried fruit crumble and Modica chocolate fondue
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Chocolaté soufflé on a Bronte pistachio cream
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Almonds brittle served with Cammarata ricotta mousse
