À la carte Menu

Jerusalem artichoke tartlet on cosacavaddu cream and black truffle (uncinatum).

Lentil and wild fennel soup.

Tuma di Gangi gratinated, Aspra anchovies and oregano.

Cod croquettes with fontina cheese.

Risotto with goat cheese and asparagus.

Potato gnocchi with lamb ragout and thorny artichokes from Menfi.

Busiate with fish roe, fresh tomato concassé, ursine garlic and basil.

Bucatini with sardines, wild fennel and “turturata” breadcrumbs.

Veal cheek braised in Nero d’Avola and mashed potatoes.

Duck stew with marsala, orange and celery root.

Millefeuille of aubergines with smoked provola cheese from the Madonie

Blue fish balls in white wine, potatoes with rosemary, orange segments and red onion.

Mixed cold cuts with fried gnocco.

Selection of artisanal cheeses.

Mixed cold cuts with fried gnocco and handmade cheeses.

Sicilian donuts with chantilly cream with seasonal fruit

Panna cotta with pomegranate coulis or with 70% dark chocolate.

Hot cassatella with Gangi ricotta, chocolate chips and cinnamon

Crispy basket with whipped cream, berries and Bronte pistachios.