À la carte

To start… (starters)

euro 12.00

• Veal tongue with green sauce

• Crispy cardoncelli mushrooms and sage in light batter

• Creamed salt cod, fried polenta and mixed salad leaves

• Marinated anchovies, chickpea and sesame hummus

• “Vastasa” salad with green beans, potatoes, tomatoes, onion and Aspra anchovies

• Beef tripe, Parmesan-style

• Gratinated Tuma cheese from Gangi with anchovies and lemon zest

• Lentil soup with mussels and wild fennel

CURED MEATS AND CHEESES

• Selection of artisanal cheeses

  18.00

• Selection of artisanal cured meats with fried gnocco

  20.00

…to follow… (mains)

euro 18.00

• Gnocchetti with farmyard ragù and asparagus

• Fettuccine with artichokes and Piacentinu Ennese fondue

• Tortelli filled with wild herbs, sheep’s ricotta and Primintivu cheese

• Busiate with fish roe, tomato and capers from Salina

• Spaghetti with herring butter, Neapolitan zucchini and spring onion

• Zucchini, leek and Madonie provola quiche with sautéed greens

• Palermo-style bluefish meatballs with fresh mint

• Lamb stew with dried porcini mushrooms and roasted polenta

• Stuffed squid with orange and Avola almond, served with fennel caponata

• Free-range cockerel leg baked in parchment with carrot, white wine and rosemary sauce

…to conclude. (desserts)

euro 8.00

• Cassatella with Gangi ricotta, chocolate and cinnamon

• Fruit gelato with caramelised pistachio

• Almond biancomangiare with wild strawberries

• Barozzi-style chocolate cake with whipped cream