Dinner menu

I Crostoni “ca’ meusa”

Toasted bread garnished with ricotta cheese mousse, spleen and sprouts

Panelle or “piscipanelli”

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

Lingua di vitello

veal tongue in tempura served with zogghiu sauce (mint, parsly, olive oil, garlic, salt, wine vinegard and sage), garnished with sage mayo and sweet and sour onion gel

Fave “ca’ cippuddata”

broad beans served on creamed potatoes and onion, garnished with pepper coulis, bay leaf and mint sauce and fennel oil

Insalata di polpo

octopus salad served on creamed potatoes and parsley, garnished with marinated courgette and carrot, tomato confit and sprouts

Pasta fresca al profumo di limone

Fresh pasta with butter, lemon zestes, finished with bottarga, toasted bread crumbs, served with anchovy sauce

Ravioli alla Norma

Fresh home made pasta stuffed with aubergine cream, with sicilian tomato sauce, garnished with fried aubergine, ricotta cream, basil sauce and ricotta chips

Bulgur tra terra e mare

hulled wheat cooked with fish fumet and butter, garnished with red prawn tartare, asparagus and honey

Busiate “chi tinnirumi”

Fresh pasta cooked with creamed tenerumi, courgette of tenerumi and garnished with confit tomatoes

Pasta ca’ scarola al profumo di mare

fresh homemade pasta soup, cooked in fish fumet with catch of the day, garlic oil and tomatoe

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

Filetto di vitello gustoso

fillet of cooked with butter served on pear puree, garnished with pine nuts, lemon jelly and sun dried tomato patè

Salsiccia di mare

tuna sausage homemade garnished with mayo, red prawn coulis, served with “pantesca” salad

Gateaux vegano

potatoes flan with chard and sun-dried tomatoes served with tatziki sauce and red pepper coulis

Filetto di suino a “cotolettta palermitana”

breaded and fried pork fillet served with a sweet and sour Sicilian tomato sauce, almond, served with courgette of tenerumi and steamed carroots

Mousse al gelsomino

jasmine mousse garnished with raspberry coulis, served with pistachio crumble and berries

Gelo di cantalupo

cantalupe jelèe served with toffee caramel sauce and crunchy cocoa crumble

Sfera di parfait di mandorle

almond parfait glazed with dark chocolate, hazelnut crumble, served with thyme ice cream

Bavarese al limone

lemon bavarian cream served on coconut crumble, garnished with candied lime zest and mint jelly

Gelato “giardinetto”

pistachio,strawberry and lemon ice cream homemade, trio served on a plate