À la carte

To start…

euro 12.00

• Veal tongue with salsa verde.

• Russian salad with quail egg and smoked Branchi cooked ham.

• Cream of “cosaruciaru” beans from Scicli, rosemary and crispy guanciale.

• Parmesan-style beef tripe.

• Whipped salt cod, polenta and marinated cabbage.

• Fried battered cardoncelli mushrooms and sage.

• Fennel and orange salad with San Vito bottarga.

• Dolphinfish tartare with “puntarella”.

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…

euro 18.00

• Calamarata with tuna ragù and black beans.

• “Maltagliati” with spiny artichokes from Menfi and Piacentinu Ennese cheese.

• Busiate with fish roe, tomato and capers from Salina.

• Potato gnocchetti with Sicilian bianchetto truffle.

• Cappelletti with Sciaves butter, sage and roast jus.

• Cauliflower quiche Lorraine with smoked provola from the Madonie and sautéed greens.

• Palermitan-style blue fish meatballs in tomato sauce.

• Lamb stew with dried porcini mushrooms and gratinated polenta.

• Swordfish rolls stuffed with almonds from Noto, oranges and fennel caponata.

• Braised veal cheek in Nero d’Avola wine with mashed potatoes.

…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.

• Italian trifle.

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