';
side-area-logo
© DynamicFrameworks- Elite ThemeForest Author.

MENU

EASTER LUNCH 2023

SNACK DI BENVENUTO CON UN CALICE DI BOLLICINA SICILIANA
VACCA E UOVA
Battuta di vacca , zabaione salato, caviale e erbe di primavera
SEPPIA E PISELLI COME UN CAPPUCCINO
Seppia alla brace, il suo inchiostro, spuma di patate, piselli
CICALE-CICALE-CICALE
Riso cotto in brodo di cicale di mare, burro acido al limone, crudo di cicale e bottarga di tonno
DOMENICA E’ SEMPRE DOMENICA
Margherite di pasta erbe e ricotta… ragu’ della domenica
L’AGNELLO SI FA IN 3
Agnello madonita in 3 passaggi e consistenze
FRAGOLE , GELSOMINO E CHAMPAGNE
UNITED COLORS OF SICILY
Namelaka al pistacchio caramellato, mandarino , spuma di ricotta e cioccolato di modica
LA PICCOLA PASTICCERIA
A persona
€110
escluso Beverage

À LA CARTE

Per iniziare

FESTIVE SALAD
€26
Marinated amberjack, smoked herring mayonnaise and liquid orange and fennel salad
DROWNED AT SEA
€26
Roast squid stuffed with poached broccoli, squid ink, anchovies and dried tomatoes
A RABBIT IN THE WOODS
€24
Cappuccino of potatoes and truffles, rabbit stew with forest overtones
TONGUE AND PRAWN
€26
Roasted veal tongue, raw red prawns in champagne sauce

Proseguendo

A SORT OF SCIARIA
€28
Slightly spicy pasta dish with rock fish, shellfish and saffron.
SHRIMP...SHRIMP...SHRIMP
€28
Rice cooked in broth of creamy shrimp in butter and lemon, raw shrimp, bottarga and sea fennel
SUNDAY IS ALWAYS SUNDAY
€26
Tortello stuffed with pork spare rib sauce, provola milk and candied celery
EPILOGUE TO A JOKE
€28
Pappardella with ragù of game, bitter herbs, mushroom gravy and pomegranate foam

Il piatto principale

FISH EN CROUTE
€28
Mackerel baked in black salt, roasted spring onion and white wine and rosemary sauce
ROSSINI PIGEON
€30
Roast pigeon, pumpkin, cavolo nero, truffle and foie gras sauce
HEAR THE SEA IN A SHELL
€32
Fish of the day en papillote, potato with seaweed and shellfish
FROM THE NEBRODI MOUNTAINS TO THE PYRENEES
€30
Crépinette with black Nebrodi piglet, cabbage and jus al cedro

Tentazioni

GRANDMA’S BREAKFAST
€10
Cremoso of Tumminia bread, cafe latte gelato, caramelized bread and moka
CAPRA GIRGENTANA
€12
Salted caramel namelaka, red fruits gelato, sesame wafer and goat robiola mousse
MODICA FOREST
€12
Cremoso of dark chocolate, red fruits gelato, chantilly and pure Modica chocolate.
THE FANTASTIC WORLD OF CITRUS
€14
Lemon, orange and mandarin in three different ways

TASTING MENU

Meat-Based- Dishes

Per person
€100
OUR WELCOME
COW AND EGG
Tartar of Cinisara cow, savoury zabaglione and caviar
ARTICHOKE IN EVENING DRESS
Grilled artichoke, parsley, beurre blanc and truffle
A RABBIT IN THE WOODS
Cappuccino of smoked potato with rosemary, rabbit cacciatore with little cabbages
EPILOGUE OF A JOKE
Pappardella with game ragù, bitter herbs, mushroom gravy and pomegranate foam
ROSSINI PIGEON
Roast pigeon, pumpkin, cavolo nero, truffle and foie gras sauce
PREDESSERT
MODICA FOREST
Cremoso of dark chocolate, red fruits gelato, chantilly and pure Modica chocolate
PASTRY TRAY

100% Limu

Per person
€120
OUR WELCOME
FESTIVE SALAD
Marinated amberjack, smoked herring mayonnaise and liquid orange and fennel salad
TONGUE AND PRAWN
Roasted veal tongue, raw red prawns in champagne sauce
A RABBIT IN THE WOODS
Cappuccino of smoked potato with rosemary, rabbit cacciatore with little cabbages
SHRIMP...SHRIMP...SHRIMP
Rice cooked in broth of creamy shrimp in butter and lemon, raw shrimp, bottarga and sea fennel
SUNDAY IS ALWAYS SUNDAY
Tortello stuffed with pork spare rib sauce, provola milk and candied celery
FISH EN CROUTE
Mackerel baked in a black salt crust, roast spring onion and white wine and rosemary sauce
FROM THE NEBRODI MOUNTAINS TO THE PYRENEES
Crépinette of black Nebrodi piglet, cabbage and jus al cedro
PREDESSERT
THE FANTASTIC WORLD OF CITRUS FRUITS
Lemon, orange and mandarin in three different ways
PASTRY TRAY

Freehand Vegetarian

5-course freehand vegetarian menu
€70

Appartenenza

Per person
€80
OUR WELCOME
FESTIVE SALAD
Marinated amberjack, smoked herring mayonnaise and liquid orange and fennel salad
DROWNED AT SEA
Roast squid stuffed with poached broccoli, squid ink, anchovies and dried tomatoes.
A SORT OF SCIARIA
Slightly spicy pasta dish, rock fish, shellfish and saffron
FISH EN CROUTE
Mackerel baked in black salt crust, roasted spring onion and white wine and rosemary sauce
PREDESSERT
GRANDMA’S BREAKFAST
Cremoso of Tumminia bread, cafe latte gelato, caramelized bread and moka

MENU

To consult the Menus, download the Pdfs

Menu
Wine list
logo