Dinner menu

Starter

“From street food to Sicilian flavours, retracing centuries of Sicilian history”

• I Crostoni “ca meusa”

  Toasted bread garnished with ricotta cheese mousse, spleen and pea shoots

  €10

• Panelle or “piscipanelli”

  Chickpea fritters served with marinated, steamed- cooked mackerel, sweet and sour onions and caper and cucumber mousse

  14 €

• Ganeffe alla siciliana

  Sicilian “ganeffe” fried rice balls with aromatic herbs served with saffron sauce and beef gravy

  €12

• Baccalà “a pastedda”

  Tempura cod served with “sfincione” sauce and garnished with caciocavallo cheese fondue and pea shoots

  €12

• Frascatula “arriminata”

  Southern polenta made with broccoli, spinach and chard, garnished with goat cheese and honeysuckle honey

  €10

First course

Homemade pasta, filled pasta and bulgur in search of Sicilian ingredients and flavours

• Pasta fresca “alla salsa moresca”

  Fresh pasta sautéed with lemon and orange zestes, toasted bread crumbs, parsley and garlic oil, finished with bottarga, pine nuts and anchovy sauce

  €18

• Busiate “da Trapani ad Acireale”

  Fresh pasta cooked with cabbage turnip, Pioppino and oyster mushrooms

  €16

• Bulgur “di Monreale”

  Bulgur whole wheat served with sausage ragout and broad bean cream

  €20

• Minestra “Primo sole”

  Fresh pasta in fish stock with butter sautéed zucchini, catch of the day and white wine

  €22

• Ravioli chi sparaceddi

  pasta fresca ripiena con crema di ricotta, mantecata con crema di broccoli sparacelli, guarnita con broccoli sparacelli glassati al miele cardo e fonduta di caciocavallo

  €20

Second course

• Calamari ripieni “alla siciliana”

  Stuffed squid “alla siciliana” served on black lentils cooked with aromatic herbs and cumin and garnished with low temperature cooked radishes

  €24

• Fettine di filetto “saporite

  Slices of tenderloin filet cooked at low temperature, sauteed in butter served with potato purée and garnished with crispy chicory leaves and red berry sauce

  €22

• Gateau “vegano”

  Vegan potato gateau with chard and dried tomatoes served on a toasted hazelnuts sauce and finished with a thyme dressing

  €16

• La matalotta “siracusana”

  Catch of the day fish soup served with capers, tomatoes and olives

  €22

• Filetto di suino “a stimpirata”

  Pork tenderloin Cooked at low temperature served with sweet and sour carrots, celery, capers, green olives, onions and finished with garlic sauce

  €20

Dessert

Ending on a sweet note, we propose you our desserts inspired by the traditional pastry of Palermo of the ancient cloistered convents of women

• Mousse al cioccolato fondente glassata ai frutti di bosco

  dark chocolate mousse glazed with berries and served with coconut crumble, meringues and berries

  €10

• Gelo di melograno

  pomegranate frost served with lemon vanilla crème anglaise and amaretto crumble

  €8

• Bavarese all’arancia

  orange Bavarian cream served with Malvasia crème anglaise, almond crumble and basil sauce

  €12

• Tris di bignè éclair

  trio of eclair cream puffs chocolate, pistachio, custard and fresh fruit

  €8

• Torta Delizia alle mandorle

  almond Delight cake filled with apricot jam

  €6