Palermo

A classic Tuscan porterhouse steak, grilled rare and seasoned with rosemary and olive oil. Served with roasted garlic and rapini.

Slow-braised veal shanks in a rich tomato and wine reduction, incredibly tender and flavorful. Served with gremolata and saffron risotto.

Grilled lamb cutlets, marinated with herbs and lemon, traditionally eaten 'finger-burning' hot. Accompanied by mint salsa verde and polenta.

Handmade potato gnocchi, light and pillowy, tossed in a slow-cooked, rich beef ragù. A comforting and hearty Italian favorite.

Pan-seared swordfish with a vibrant Sicilian sauce of cherry tomatoes, capers, olives, and fresh herbs. A lighter, yet equally flavorful option.

Wild mushrooms sautéed with garlic, parsley, and white wine, served atop creamy, golden polenta. A rustic and earthy vegetarian delight.