1° Dinner

- Arancina of rice, shrimps and emulsion of sea urchin.
- Stracciatella of cuttlefish, avocado and balsamic vincotto textures of broccoli and anchovy powder.

- Sphere of ricotta on chopped burnt eggplant and dried tomato peelings.
- Homemade cavatelli with semolina Senatore Cappelli with stewed ‘catch of the day’ and dried tomato peelings.

- Cube of fish Sacrè Chien in a Celine black olive crust, mixed salad, reduced tamarind with ginger and chili pepper

- Mauritius green tea sorbet
- Soft & crunchy Cegliese biscuit

2° Dinner

- Veal patties
- Eggplants in carrozza with smoked scamorza cheese.
- Mini balls stuffed with pecorino cheese, capers on potato velouté.

- Total red ravioli stuffed with beets burrata fondue and squash blossoms.
- Parmigiana of vegetables with basil pesto sauce

- Roasted lamb loin in Mediterranean herbs, purple headed cabbage salad and reduction of red wine Primitivo di Manduria.

- Sorbet of “GrandBay” microbrew by chef Vinod
- Chocolate soufflé, crumble of cocoa bean, fior di latte ice cream and strawberry with lime.


Please note that a selection of wines will be included for each of the menus.