November 17, 1996
On this menu 9 dishes
INSALATA CONCA D'ORO - Oranges, Fennel, Black Olives and Red Onions with Olive Oil
CAPONATA PANTESCA - Caponata in Agrodolce, Topped with Shellfish
ZUCCA FRITTA E "ALIVI CUNZATI" - Fried Pumpkin Servid with Olives Marinate in Olive Oil with Celery and Red Onion
POLLO CON MELANZANE TRIFOLATE - Pan-Roasted Chicken Breast with Sauteed Eggplant, Pinenuts and Tomatoes
PASTA CON SARDE - Perciatelli with a Sauce of Fresh Sardines, Fennel, Pinenuts, Saffron and Currants
RISOTTO ALLA SICILIANA - Risotto with Artichokes, Delicately Flavored with Anchovies, and Enriched with Parmesan Cheese
INSALATA DI STAGIONE - Our Blend of Autumn Greens
CASSATA SICILIANA - A Sicilian Version of Ricotta Cheesecake
AMERICAN COFFEE