8-course tasting menu

TOWARDS

Amuse bouche

 

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Marinated pork fillet with mustard mayonnaise, marsala jelly, red cabbage, bitter orange marmalade and pink pepper.

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Smoked mackerel, fennel mayo, orange, wild fennel, radish and pink pepper.

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Lumaconi with brown onion in virgin Marsala, wild cabbage, “canestrato” cheese, crunchy bacon.

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Green fagottini with taleggio PDO creamed potatoes, red turnip and Sicilian truffle.

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Creamy asparagus soup, spiny artichoke from Menfi, poached egg, black truffle.

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Rack of wild boar, red wine and cocoa reduction, Smith apple puree, red cabbage and cinnamon.

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Selection of six artisan cheeses with with Sicilian black bee honey.

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Nebrodi hazelnut wafer with Gangi ricotta, lemon and cinnamon scent, Domori “Côte d’Ivoire” chocolate, sour syrup with frappato.

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Petit four

150.00  euro 

Drinks not included

SEAWARDS

Amuse bouche

 

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Marinated pork fillet with mustard mayonnaise, marsala jelly, red cabbage, bitter orange marmalade and pink pepper.

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Smoked mackerel, fennel mayo, orange, wild fennel, radish and pink pepper.

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Anelletti with “maiolino” octopus ragù, Nero d’Avola, wild fennel, Corleone saffron

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Green fagottini with taleggio PDO creamed potatoes, red turnip and Sicilian truffle.

***

Creamy asparagus soup, spiny artichoke from Menfi, poached egg, black truffle.

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Steamed hake, almond, tomato confit and oregano sauce, smoked potato and Salina cucunci.

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Selection of six artisan cheeses with with Sicilian black bee honey.

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Citrus meringue, chantilly cream with coffee and white pepper, Sambuca sauce and candied orange.

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Petit four

150.00  euro 

Drinks not included