À la carte

To start…

euro 10.00

• Veal tongue with green sauce.

• Russian salad with quail egg and Branchi smoked ham.

• Marinated sardines with sweet-and-sour red onion.

• Lentil soup with mussels and wild fennel.

• Béchamel and cured ham croquettes.

• Battered seasonal vegetables.

• Fennel and orange salad with San Vito Lo Capo bottarga.

• Gratinated oyster with chives

CURED MEATS AND CHEESES

• Selection of artisanal cheeses:

  small or big portion

  12.00/18.00

• Selection of artisanal cured meats with fried gnocco:

  small or big portion

  14.00/12.00

• Tuma di Gangi gratinated with anchovies and lemon zeste.

  12.00

…to follow…

• Bucatini with broccoli and toasted breadcrumbs (Palermo-style).

  16.00

• Spaghetti, dried tomatoes, Menfi artichokes, “muddica atturrata”.

  16.00

• Busiate with fish eggs, fresh tomato, Salina capers.

  18.00

• Potato gnocchetti with Sicilian black truffle.

  18.00

• Cappelletti, Sciaves butter, sage, roast sauce.

  18.00

• Mushroom flan with candied lemon chips and smoked provola cheese from the Madonie mountains.

  16.00

• Bluefish meatballs with tomato sauce and mint.

  16.00

• Veal stew with white wine and rosemary potatoes.

  18.00

• Veal pizzaiola (with tomato, oregano, and olive oil).

  20.00

• Swordfish rolls stuffed with Noto almonds and orange.

  18.00

• Fried catch of the day with lemon mayonnaise.

  20.00

• Braised veal cheek and mashed potatoes.

  18.00

…to conclude.

euro 8.00

• Crispy pastry basket with whipped cream, berries and Bronte pistachios.

• Panna cotta with pomegranate reduction.

• Cassatella with ricotta cheese from Gangi with chocolate flakes and cinnamon.

• Sliced banana with Marsala Superiore wine and crushed amaretti biscuits.

• Mini pear tart with cinnamon and 70% dark chocolate.