semi-melted provolone cheese on a bed of sautéed smooth escarole with black olives and capers in extra virgin olive oil, alternated with raw curly escarole tufts; finished with sun-dried tomatoes, hand-crushed walnut kernels, grated lemon zest, and fresh arugula

with fried eggplant later baked in the oven, tomato sauce, melted provola cheese, DOP grana cheese, and fresh basil

meatballs made of beef, bread, eggs, parsley, DOP grana cheese and lemon zest, browned in meat demi-glace with celery, carrot, and onion, flavored with lemon peel and juice

very thin veal rolls flavored with orange zest, seared in butter and extra virgin olive oil, wrapped in escarole leaves and cooked in a reduction of orange juice and cane sugar; served with a salad of curly escarole, fresh cherry tomatoes, sun-dried tomatoes and arugula

diced beef tenderloin tartare seasoned with extra virgin olive oil, salt, wild fennel, and lemon zest, briefly marinated, served with a black rice salad with cherry tomatoes, arugula, corn, and a basil-yogurt sauce

creamy burrata served with fresh cherry tomatoes, basil leaves and crunchy walnuts

fried cheese cubes served on crispy julienned vegetables coated in flour and fried, garnished with grated coconut and walnuts

octopus, potatoes, and green beans steamed and seasoned with salt, extra virgin olive oil, lemon juice, and fresh mint