First Course – Salads & Starters

• Ferradura Rosada Salad – Mixed greens, roasted beets, candied walnuts, creamy goat cheese, shaved fennel, balsamic honey  vinaigrette
• Burrata with Heirloom Tomatoes & Basil Oil – Served with toasted focaccia and balsamic glaze
• Mase Carpaccio – Thinly sliced beef tenderloin, arugula, Parmesan shavings, truffle oil, lemon

Main Course – Proteins

• Branzino al Forno – Roasted cherry tomatoes, fennel, herb-infused olive oil
• Pesce alla Siciliana – Grilled swordfish/snapper, Sicilian caper-olive tomato sauce, herbed couscous
• Orata in Padella – Pan-seared dorade, creamy polenta, lemon-caper sauce, sautéed spinach
• Chicken Cacciatore – Slow-braised in tomato, olive, and bell pepper sauce, served with crispy rosemary potatoes
• Steak alla Siciliana – Ribeye with garlic, capers, oregano, Sicilian olive oil
• Vitello Napolitano – Napoli-style veal cooked to perfection with a crunchy cover and beautiful tomato sauce with fresh mozzarella

Main Course – Pastas

• Fresh Lobster Tortellini – Saffron butter sauce
• Pomodoro Pasta – Slow-cooked San Marzano tomato sauce, basil, Parmigiano
• Creamy Truffle Pasta – Black truffle shavings, Parmesan, fresh pasta

Desserts

• Tiramisu
• Panna Cotta with Seasonal Fruit Coulis
• Cannoli Trio – Ricotta chocolate chip, pistachio, candied orange
• Affogato al Caffè – Vanilla gelato “drowned” in espresso