Olive wood smoked tuna, burrata and confit tomato
Pan-roasted octopus with ginger flavoured carrot cream and olive-bread crumbs
Shrimp compote in spiced sauce
Salmon, candied red onion and mustard sauce
Fassona meat tartare with beet mayonnaise
Cottoia fava bean macco with wild chicory, black olive powder and fried Lolli
Spaghetti Verrigni “Antica Siracusa” with tuna bottarga and pan-roasted bread crumbs
"Mancini" pasta with sweet & sour vegetables, squid and girgentana goat robiola cheese sauce
Felicetti pasta with Lemon flavoured and Mazara red prawns
Risotto with scampi tartare and datterino tomato extract
Saffron Risotto with, buffalo mozzarella ,
black pork cheek and toasted bread crust
Burrata ravioli, "fakesauce", fennel ragout and Ferula mush rooms
Amberjack with caper smashed potatoes
Sea bass, fennel and citrus sauce
Fried squid and king prawns
Sea bream fillet and grilled vegetables with salmoriglio sauce
The best of beef with rosemary, Nero d'Avola sauce and thyme flavoured roasted potatoes
Double-cooked pork fillet with pumpkin in pomegranate & green apple sauce
FROM THE GRILL
€ 14,00* hec/ 100 gr.
Sliced Scottona meat
€ 14,00* hec/ 100 gr.
Fillet of black pork
€ 10,00* hec/ 100 gr.
Fish of the day
€ 12,00* hec / 100 gr.
€ 16,00* hec / 100 gr.
(*gross weight price)
Plates can change up according to market availability
Tiramisu in a glass
Cassata meets Cannolo with a “New Style”
Caramelized Almond Parfait
The classic cannolo 'ARETUSEO'
Biancomangiare, the fruit’s earth and coffee brittle
Sliced seasonal fruit
‘Chef’s Passion Tasting Menù’
Here is a tasting selection to satisfy our most passionate
and demanding Client
‘A caress of Zephyr and sand’
5 COURSES - WINE NOT INCLUDED
Because of its complexity, each tasting menu is meant for the whole table.
The menu cannot be shared
HISTORICAL SICILIAN CHEESE SELECTION
Homemade baked ricotta cheese
Baked during bread preparation, ancient and efficient method to preserve the ricotta when going to the town market was impossible
TUMA PERSA D.O.P.
Double fermentation for “pressed cheese” with a sweet taste
PIACENTINO ENNESE D.O.P.
Historical myth. It gave rise to “European” cheese
FIORE SICANO D.O.P.
Soft Sicilian cheese with “flowered” crust
The most mature cheese of the Island. It’s seasoned for a long period, up to 24 months. Whey has been extracted from the paste through speedy and in sequence drilling, using the “minaccino”
CACIOCAVALLO FRESCO D.O.P. RAGUSANO
A great classic entirely made with “Modica” cow milk
TASTE OF 5 HISTORICAL SICILIAN CHEESE TYPES
Our Cheese is served with jams, honey and wine.
On the plates you find the ingredients from our land,
selected, embellished, decorated, served with simplicity and modesty
but with the care of those who love their own profession.
Enjoy your meal!