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| “Tasting Menu” |
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| “Our specialities” |
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| Welcome appetizer |
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| Five' taste and texture sensations' of raw seafood variety |
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| "Anelletti" (small sicilian rings
of pasta) with Octopus poached in Nero d'Avola
wine with wild fennel and a hint of saffron |
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| Bombardoni pasta coated in breadcrumbs filled
with artichokes on a dried tomato sauce |
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| Boned lamb doused in a tyme and anchiovies sauce, served with artichoke strudel |
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| Tournedos of tuna on a Cantalupo melon sauce, with basil mayonnaise, tuna botargo (salted and dried fish roe) from the island of Favignana and aubergine chips |
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| 70 € per person |
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Mineral waters |
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| Brut metodo Classico '05 Murgo flute |
€
7.00 |
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Natural mineral water "Rocchetta" |
€
4.00 |
| Champagne Brut "Albert Le Brun" Vielle
France flute |
€
10.00 |
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Sparkling natural mineral water
"Valverde" |
€
5.00 |
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Natural mineral water "Dolomia" |
€
6.00 |
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Sparkling natural mineral water
"Solè" |
€
8.00 |
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| Appetizers
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Local rock fish, cream of wild leafy green vegetables,
smoked salmon
polenta and oyster tartare |
€ 28.00 |
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| Cuttlefish ravioli filled with potato and saffron, peas, tomato, served with cuttlefish soup and its ink, aromatized with laurel. |
€ 25.00 |
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| Lobster browned with vanilla stick, dressed with pine nuts sauce and candied ginger, served with red pepper foam. |
€ 32.00 |
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| Ricotta timbale with lemon fragranced Ferla mushrooms, served in Ferla mushrooms sauce with a hint of anchovies and parsley foam. |
€ 20.00 |
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| Soup of Ustica lentils and “caprino girgentano” ( goat’s cheese from the Agrigento area), flavoured with curry and served with black pig sausage from Nebrodi mountains. |
€ 20.00 |
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| Warm terrine of rabbit and pistachio nut, served on a mescaline salad and garnished with red currants and balsamic vinegar reduction. |
€ 20.00 |
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| Cheeses |
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| A selection of six Italian and world’s finest cheeses, served with prickly pear honey. |
€ 20.00 |
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| Cover and service |
€ 4.00 |
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| Firsts Courses |
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'Gramigna e Tenerumi': a courgette cylinder stuffed with a small pasta (gramigna),
tender courgette leaves (tenerumi) and caciocavallo D.O.P. cheese, with
tomato coulis and a hint of garlic.
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€ 20.00 |
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| Tagliolini pasta with baby squid, Sicilian Badda beans, fresh tomatoes and basil. |
€ 20.00 |
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| Warm salad of paccheri pasta with amberjack, sautéed peppers, tomatoes, capers and a hint of basil.
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€ 20.00 |
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| Ravioli filled with baked ricotta, fried courgettes and citron, served with tuna botargo (salted and dried tuna roe) from the island of Favignana and aromatized with Nocellara olive oil. |
€ 20.00 |
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| Little dumplings (“gnocchetti”) of French purple potatoes and chestnut with dried porcini mushrooms ragu, peppers and oregano. |
€ 22.00 |
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| Garganelli (quill shaped egg pasta) with guinea fowl aromatized with rosemary and served with courgettes and spinach leaves. |
€ 20.00 |
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| Mains Courses
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Mackerel fillet in a” sfincione” sauce with courgettes and aubergines.
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€
20.00 |
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Dolphin fish fillets rolled in a tomato crust with a potatoes emulsion and aromatic herbs, served with black olives sauce and Biancolilla olive oil.
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€
24.00 |
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Dome of egg with red prawns from Mazzara, sautéed asparagus and “guanciale”( smoked pig’s cheeks), in prawn bisque.
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€
30.00 |
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Suckling pig napped in a fennel sented pork
reduction , served with a artichoke and broad strudel and liquorice beer foam.
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€
28.00 |
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Boned Quail and prunes cooked in a marsala wine
reduction served on a Cannellini beans and celeriac
pureè
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€
24.00 |
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| Beef fillet in crust of toasted bread on a "pizzaiola" sauce, buffalo's milk mozzarella and oregano. |
€ 24.00 |
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