Appetiser of cooked assorted fish with the catch of the dayù

Shelled sea snails with a skewer of scallops wrapped in lard and kataifi pastry

Artichoke feast: raw, sautéed, cooked in a traditional style, stuffed with mozzarella, flan and cooked in a cast-iron pot

Arancino rice patty with anchovies, served on a sauce of vegetables with an onion preserve

Tocchini (calamari) filled with ricotta on a cream of asparagus

San Daniele cured ham, traditional salami and crispbread with robiola

Breaded and fried cheese served on a bed of cherry tomatoes, mixed baby lettuce leaves and dried tomatoes preserved in oil

Large slice of sesame bread with English-style roast beef, Emmenthal and curry sauce

Spinach veloute with crème fraîche

American-seared scallop without the coral

Sea bass cooked in a salt crust and served with parsley potatoes

Seared tuna steak rolled in Bronte pistachios and served with a mustard sauce and roasted cherry tomatoes

Sturgeon wrapped in cured ham and served on a red wine sauce with Camargue red rice and vegetables

Salmon with curry spices served with artichoke wrapped in fillo pastry

Breaded swordfish on a cream of taleggio cheese, served with polenta sticks

Mouth-watering assortment of fried seafood (squid, prawns, scampi and cuttlefish) with battered fried vegetables

Creamy three chocolate dessert (lemon, hazelnut and pistachio) with a pear stewed in red wine

Rum baba with vanilla custard, whipped cream and strawberries

Almond brittle basket filled with chantilly cream and forest fruits

Sicilian cannoli with citrus fruit brittle

Chocolate Crema catalana au gratin

Fresh fruit salad with mojito ice cream (lemon and mint)

Homemade ice-cream, various flavours