À la carte menu

Cuttlefish velouté with ink, bay leaf scent, tomato raviolini, peas, potatoes, and saffron.

Rich and silky soup with Mediterranean flavors and aromatic herbs.

Spiny artichoke with baby squid, pine nuts, bottarga and marjoram.

Organic spiny artichoke paired with cooked and raw baby squid, enriched with pine nuts, San Vito Lo Capo bottarga, and curly parsley for a delicate Mediterranean balance.

Marinated pork fillet with mustard mayonnaise, Marsala jelly, black and red cabbage, bitter orange jam, and pink peppercorns.

Tender marinated pork complemented by sweet-and-spicy notes, vibrant vegetables, and aromatic Sicilian Marsala.

Quail saltimbocca with jus, liver terrine and pomegranate.

An elegant composition marrying tender meat, regional cheese, and seasonal truffle.

Green fagottini with taleggio cheese, potatoes, red beetroot and sicilian black truffle.

Delicate handmade parcels filled with creamy Taleggio, earthy potatoes, and sweet beetroot, finished with the luxury of Sicilian black truffle.

Busiate with Nebrodi black pork sausage, clams and tuscan kale.

Artisanal busiate tossed with Nebrodi black pork sausage and fresh clams, complemented by black and red Tuscan kale for a savory, earthy and coastal harmony

Anelletti with “Maiolino” octopus ragù, Nero d’Avola, wild fennel and saffron.

Conchiglioni with Marsala-glazed brown onion, crispy guanciale and wild kale.

Grilled lamb with sweet-and-sour pumpkin.

Charcoal-grilled, spice-rubbed lamb served with delicately sweet-and-sour pumpkin, offering a warm, aromatic and perfectly balanced finish.

Extra-thick cod loin “Sfincione-style”

A succulent extra-thick cod loin baked with a traditional Sicilian sfincione topping of slow-cooked onion, tomato, anchovies and oregano, finished with toasted breadcrumbs for a rich, aromatic and comforting Mediterranean character.

Lampuga (Mahi-mahi) with mussels, anchovies and Ustica lentils.

Pan-seared lampuga (mahi-mahi) complemented by mussels and anchovies, paired with Ustica lentils and wild fennel, enriched with Parmesan and a fragrant citrus oil for a bright Mediterranean finish.

Grilled leek with brown vegetable stock, vegetables and marjoram.

Smoky grilled leek served with a savory brown vegetable stock, accompanied by tender vegetables and a hint of marjoram for a harmonious and comforting dish.

Mont blanc, chantilly, green mandarin, marron glacé cream, wild fennel.

Vin Santo del Chianti Classico 1993 Castello Di Albola – 15.00

Sweet risotto with pumpkin, amaretti, pomegranate and spiced milk foam

Moscato di Pantelleria Solidea 2021 -12.00

Tuile with dark chocolate cream, bitter orange, caramel sauce and duck jus.

Grappa Ben Rye – 10.00

Millefeuille with ricotta, pistachio and saffron lemon sorbet and sage.

Malvasia Passita Colosi 2021 – 10.00

6 artisanal cheeses, Sicilian black bee honey.

Marsala superiore riserva “Targa” semi secco 2007 Florio – 10.00