first dishes
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Dark ravioli with sardines, wild fennel and crispy Tumminia bread21€
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Variegated potato gnocchi with pork ragout cut with a knife and ragusano fondue23€
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Spirulina tagliatelle, with tuna bottarga, burrata and shrimp25€
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Mancini pasta spaghetti with spring onion cream, cod tripe and black lemon27€
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Carnaroli Gallo extra rice with plankton, raw milk goat cheese, sea urchins and green mandarin27€
main dishes
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False lean pork, Jerusalem artichoke, butter-colored baby carrots, Tuma persa foam and Sicilian truffle26€
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Pigeon in sweet cooking, quince in red wine, pine nut purée and chinotto27€
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“Ghiotta” extra Morro cod fillet29€
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Monkfish ossobuco, white bean puree, papaccella pepper and fermented black garlic29€
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Lamb sirloin, black cabbage, grilled leek and milk potato pie29€
dessert
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Assortment of Sicilian cheeses, fig mustard and quince mustard10€
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Rhubarb, prickly pear, meringue and raspberry10€
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Biancomangiare, mandarin jelly and almond biscuit11€
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Tart with cheese and pear lady, licorice crumble ice cream with beetroot and fennel11€
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Hazelnut mousse, earl gray tea dacquoise, small caprese pie and passion fruit ice cream12€
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Crêpes suzette al lamp29€ (Min. 2 persone)
Chef's Course - 90€ p.p. (min 2 people)
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Reconstructed scallop, endive and oyster leaf
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Tuna, Tuna, Tuna
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Gallo carnaroli Extra rice, plankton, Girgentanian goat cheese in row milk, sea urchins and green tangerine
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Monkfish ossobuco, white bean puree, papaccella pepper and fermented black garlic
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Lamb sirloin, black cabbage, grilled leek and milk potato pie
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Hazelnut mousse, small caprese pie and passion fruit ice cream
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