CREATIONS

Raw fish marinade, freshly caught scampi served on a bed of artichokes, crayfish salad with edible wild flowers as entrées.
For first course choose from “paccheri” pasta with pullet ragù, monkfish ravioli and risotto with large shrimp and broom flowers.
Next comes fish straight from the little port below: red mullet, freshly caught fried fish and “pezzogna” fish parcels with curly scarola salad and pine nuts.
What better way to end than with local cheeses served with orange or lemon marmalades and hot or cold sorbets.