Hors d'oeuvre

Arancine Fried Rice Ball with meat sauce

Trapani Seared Swordfish
Thinly sliced swordfish, grilled and
brushed with fresh oregano and olive oil

Firriato Altavilla Bianco'03


Antipasta Course

Fried Shrimp, Calamari and Capanata

Firriato Sant Agostino Baglio Soria Bianco'02


Pasta Course

Pasta Trapanese
Fresh Pasta tossed with a pesto
trapanese made with almonds, garlic, basil and olive oil

Firriato Nero d'Avola Chiaramonte'02


Fish Course

Tonno alla Stemperata
Fresh tuna steaks seared and then braised
in a sauce of garlic, onion, celery, capers,
olives, white wine, raisins, pinenuts and fresh spearmint
attributed to Ragusa and Siracusa

Firriato San Agostino Baglio Soria Rosso'01


Dessert

Cassatelle
Sheep milk ricotta mixed with cinnamon,
chocolate and sugar filled in a homemade dough
fried golden and served with wild strawberries

Firriato Camelot'00