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First course: d’oeuvres, Casarecce (black starch, wagyu stew, Sicilian tomatoes, and nduja) and Rouget grondin (red mullet carrots and thai bouillabaisse).

First course: d’oeuvres, Casarecce (black starch, wagyu stew, Sicilian tomatoes, and nduja) and Rouget grondin (red mullet carrots and thai bouillabaisse).