You will taste thin slices of swordfish coated with seasoned bread crumbs, mixed with garlic and parsley, then pan-seared till crispy. The swordfish is topped with a lemon, olive oil and chive sauce. You’ll also enjoy eggplant caponata, diced eggplant baked and tossed in a sauce of onions, celery, diced tomato, currants and toasted pine nuts. Topping off the menu is Sfincia Palmentana, a homemade fried puff pastry filled with fresh ricotta, small chocolate tears, ground pistachios and candied orange peel dusted with powdered sugar.
