Menu à la carte

Mangia e bevi

Traditional pancetta-wrapped spring onion, vegetable cream, carrots glazed with “Sulla” honey.

Primo sale in tempura

Crispy tempura-fried Sicilian cheese, pickled vegetable giardiniera, caper sauce, black olive crumble, and Aspra anchovies.

U’ Purpu a Mondello

Grilled octopus served with a smooth vegetable cream and zesty lemon emulsion

Rosso Corallo

Citrus-marinated prawns served with a coral -jus (prawns) and citrus-scented prawn powder

Fave ca’ cipuddata

Fresh seasonal broad beans with onions and bay leaf, served over potato cream with bell pepper coulis and mint emulsion

Cuore di lattuga Nostrana alla brace

Lettuce, black sesame cream, Caesar sauce and flakes of Sicilian tuma persa cheese

Bulgur

Hulled wheat with a rich ragout of Caccamo sausage, Sicilian Pecorino DOP, and sparacelli broccoli glazed with cardoon honey

Pasta alla glassa secondo tradizione

Traditional fresh pasta in a slow-cooked beef and potato reduction

Pasta nera alla maniera di Gangi

Fresh pasta with vegetable carbon, a creamy white cabbage base, pine nuts, raisins, and anchovies. Garnished with cherry tomatoes and smoked cabbage

Pasta Limone e bottarga

Molino Ferrara Sicilian durum wheat Capellini pasta, butter, lemon zest, sage, red tuna bottarga

Ravioli ca’scarola in brodo

Handmade ravioli filled with salt cod and mackerel, served in fish broth with “pic pac” tomatoes and escarole

Pasta con le vongole

Molino Ferrara Sicilian durum wheat Spaghetti, clams, garlic and parsley chlorophyll

Cappello del prete di manzo brasato

Braised beef “Cappello del Prete” with a classic mirepoix of celery, carrots, and onions, potatoes and cardoncelli mushrooms, grilled seasonal greens

Pancia di maiale agrumata

Citrus-glazed pork belly with orange juice and honey, velvety fennel cream, fresh oranges, fennel salad, and black olives

Picciotta di mare

Sautéed “burst” mussels and steamed salt cod served with Sicilian chickpea flour polenta, “sparacelli” broccoli, and seasonal vegetables

Triglie scottate del Mediterraneo

Pan-seared Mediterranean red mullet fillets over diced seasonal vegetables, served with a side of fish broth

Trancio di Ombrina

Seared croaker with anchovy sauce, sweet and sour red onions, and seasonal vegetables

Carciofo alla villanella

Artichoke hearts with Jerusalem artichoke cream and marinated radishes, finished with a Sicilian Caciocavallo cheese fondue