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SUMMER MENU

STARTERS

YELLOWTAIL AND PINE-SMOKED SALMON
marinated crayfish flavoured with lime, burrata mozzarella, tuna fish eggs, octopus and bread chips

RAW SEA BASS
cantaloupe and celery salad, candied lemon zest, Port wine sauce and almond cream

VEAL TONGUE
marinated crayfish and mandarin jelly

AUBERGINE PIE
Ragusano DOP cheese fondue and tomato cream soup

CACIOCAVALLO CHEESE AND GRILLED VEGETABLES
goat cheese from Agrigento, anchovies and bitter orange juice

VEAL TARTARE
burrata mozzarella, summer truffle, hazelnuts, quail eggs, green beans and cherry tomato

FIRST COURSES

SPAGHETTONI PASTA WITH CLAMS
tuna fish eggs, saffron, garlic mousse, oil and chili pepper

PACCHERI PASTA WITH CODFISH AND PROVOLA CHEESE FILLING
with pea cream and sea urchin eggs

INK FISH RICE
sliced squids and mango

TORTELLI STUFFED WITH RICOTTA CHEESE, PISTACHIOS AND LEMON
smoked aubergine sauce, candied Piccadilly tomato and pecorino cheese flakes

SHELL PASTA WITH SHEEP RICOTTA CHEESE FILLING
Sicilian ragout, buffalo mozzarella and lime

LINGUINE WITH A CREAMY SAUCE OF PECORINO CHEESE, PEPPER AND SEA URCHIN

MAIN COURSES

TUNA FISH TATAKI WITH SESAME
avocado and chilli pepper marmelade

SEA BASS IN MEDITERRANEAN STYLE
liquid raw tomato, king prawn* in crispy dough, capers and buffalo mozzarella

SWORDFISH
in a crust of pistachios and vanilla sauce

FRENCH RACK LAMB
breaded with aromatic herbs and aubergine

DUCK BREAST
pumpkin and liquorice

PORK LOIN FROM NEBRODI
with liquid smoked provola cheese

DESSERT

ACCHIANAMISU’ (SICILIAN TIRAMISÙ)
mascarpone cheese, saffron, chocolate sponge and mandarin sorbet

APRICOTS, ALMONDS AND HONEY

CITRUS FRUIT CREME BRULÉE

SOFT-HEARTED CHOCOLATE CAKE, COFFEE ICE-CREAM AND LEMON ESSENCE

STRAWBERRIES, BASIL ICE-CREAM AND PISTACHIOS