menù

We walked away from the classics, we thought that revisiting traditional food could lead us to something unique and by applying modern knowledge of taste and our creativity to it we managed to find a way to express ourselves in fascinating and tasty ways.

TOMATO GAZPACHO

with Sicilian Buffalo Burrata cheese.

14

WHITE POTATOE’S SAVORY PIE

with dried mint,

fermented lemon slices and

canned Sicilian Mackrel

15

CAPONATA TRIPLET:

Traditional, with Pumpkin and plum's vinagre glaze with

Mackrel, solidified balsamic vinagret and almond.

17

PARSLEY SPONGES

with Cod Foie Gras

and creemy goat cheese

17

Fresh, egg based ravioli filled with ricotta cheese, with lemon infused butter,

grated parmesan and toasted pistachios DOP Raffadali.

15

Fresh, egg based Agnolotti filled with “parmigiana”

with baked tomatoes sauce

14

Fresh, Egg Based tagliatelle with saffron and Caciocavallo

Ragusano cream and toasted almonds.

19

Fresh, Egg based trofie with anchovies infused butter and

tostad bread crumb.

13

Stuffed Calamari served over parsley infused potato cream, with Raffadali DOP

Pistachios and Pantelleria IGP Capers.

19

Jar-cooked Baccalà fillets with IGP Capers, olives and tomatoes

served over whole grain Sicilian Cous cous.

21

Sicilian Beef’s Brisket with blueberry and red wine reduction.

19

Falafel served with yogurt sauce, wild fennel pesto

and balsamic vinagre glaze.

12