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.

15

WHITE POTATOE’S SAVORY PIE

fermented lemon slices and

canned Sicilian Mackrel

15

CAPONATA TRIPLET:

.Traditional

with Pumpkin and plum's vinagre glaze

with Apples, solidified balsamic vinagre,

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.

16

Fresh “maccheroni” with Sicilian tomato pesto, basil, seasoned pecorino cheese and toasted almonds

15

Fresh ravioli filled with braised beef over Parmesan

cheese cream and Calabrian Porcini powder.

19

Fresh tagliatelle with anchovies infused butter and

tostad bread crumb.

14

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 slow-cooked roastBeef Brisket with meat and carob reduction.

19

Vegetarian medallion triplet

.Pascià chickpea and olives

.Villalba’s lentils and Pantelleria’s capers

.Almonds, zucchini and dried tomato paste

16