Chef Umberto Caltabiano

Sfincione palermitano ricotta e 'nduja - Palermo-style pizza with ricotta and 'nduja

Tortelli ripieni di cipolla e manzo - Homemade tortelli pasta made with ancient grain flow filled with caramelised onions and beef, served with a sauce of Ragusan Provola

Stracotto Guancia di vitello - Braised Veal cheeks, mushrooms, celeriac, chestnut and hazelnut

Torta Setteveli - 7 Layer-cake, with a crunchy base, chocolate mousse, hazelnut Bavarois, chocolate and almond sponge with a chocolate glaze

Polpo con macco di fave - Slow cooked octopus, broad bean purée with chilli sauce

Cannellone ripieno di pesce - Cannelloni pasta filled with prawns, seabass and salmon

Hake in salsa verde e limone - Mediterranean hake loin in a green herb sauce and lemon

Cremoso al miele e pere - Etnea Honey cremoux, poached pears and honey tuille

Chef's choice of 3 canapes

Amuse bouche - chef's choice

Octopus: served with feta cheese, broad bean purée, capers, olives and dill

Anelletti alla Palermitana - Sicilian traditional pasta hoops with a meat ragu, oven-baked

Busiata alla Norma fatte a mano (V) - handmade fresh semolina pasta with typical Sicilian tomato sauce with fried aubergine and dressed with local salted ricotta

Buffalo mozzarella salad with minted braised peas and Parma ham (optional)

Slow cooked pork belly with fennel and orange

Beef Onglet: hanger steak cooked medium rare served with salsa verde (LF)

Catch of the day: fresh caught fish from the dock with mussel sauce

Harissa-spiced cauliflower steak, chickpeas, spinach and tarragon bulgar with a spiced yoghurt dressing

Proper Italian tiramisù

Formaggi locali A cheeseboard with a selection of local cheese, crackers and chutney

Cannoli di ricotta: Cannoli filled with sheep ricotta, topped with pistachio and candied oranges

Orange almond cake with chocolate sauce and whipped ricotta

Polpo alla griglia con un macco di fave, pignoli, olive e capperi

Busiata alla Norma fatte a mano (V)

Anelletti alla Palermitana

Pesce spada alla Messinese - servito con verdure di stagione

Parmigiana melanzane alla Siciliana (V) - servito con verdure di stagione

Filetto di maiale in pancetta con salsa al Marsala - servito con verdure di stagione

Torta alle mandorle e arancia, mousse al cioccolato fondente e ricotta

Tiramisù al pistacchio e rum

Torta sette veile

Chef choice of 3 canapés per person

Juniper-cured tuna with olives, tomato & avocado

Seafood couscous Trapanese-style with market-fresh fish and shellfish

Orange almond cake with chocolate sauce and whipped ricotta

Prawn and Sea bass ravioli with fresh handmade pasta, tomato sauce and basil pesto

Homemade egg tagliatelle with slow-cooked beef ragu

Octopus: served with broad bean purée, sauteed endive, pinenuts and sultanas

Squash and spinach rotolo with fresh handmade pasta, tomato sauce, local ricotta, black olive and pesto (V)

Fillet steak served with salmoriglio sauce and seasonal sides

Catch of the day: fresh caught fish from the dock with mussel sauce

Proper Tiramisù

Sicilian burnt lemon tart

Orange almond cake with chocolate sauce and whipped ricotta

Sicilian chickpeas fritters and caponata

Chef choice of 3 canapés per person

Homemade potatoes and onion agnolotti pasta in a wild boar ragu’

Proper Italian tiramisu’

Three chefs canapes per person

Homemade spaghetti chitarra in a ossobuco sauce with orange gremolata

Homemade potatoes and onion agnolotti pasta in a wild boar ragu’

27 hours Sous vide beef bavette,ox cheek and horseradish bon bon, triple cooked chips, red wine sauce

Pork fillet in a Sicilian sweet and sour sauce,served with slow cooked green beans,and smoked potatoes mash

Apple croustade, vanilla custard, toffee ice cream

Proper Italian tiramisu’