The a la carte menu of Chef Gianfilippo Gatto is characterized by traditional Sicilian dishes that fully maintain the original flavor, even if presented in singular revisited versions. For those wishing to try a complete experience at reasonable prices, we recommend the tasting menus.
Appetizers
Shrimps, licorice and goat cheese
‘’Ammuccia ammuccia ‘ca tuttu pari’’
Cinisara cow camouflage
Cinisaratartare in cabbage casket, fennel chutney and oyster leaf
Sea, Heart, Wood
beurre blanc scallop, cardoncello cream, marinated porcini
and dry marsala eggnog icecream
Marinara Cod Pizza
veg coal crust, slightly smoked cod fish, potatoes foam and tomatoes confit, capers powder
Oysters ”Soaking’‘
Warm oyster soup, garlic artichokes and seaweed oil, candied celery
‘’Pani e Cipudda’’ (Bread and Onion) 18
Red onion from Tropea cooked with vanilla, charcoal bread sable,
Sicano flower and blueberry powder
First Courses
Tagliolino ”Terramore”
Carob tagliolini cooked in dashi, anchovy butter,
burnt lemon cream and wild fennel
Arancina di riso
Rice croquette, sicilian saffron, Caciocavallo cheese, raw prawns and Sicilian truffle
“Tribute to Palermitan cuisine”
“Marinara” Bulgur
3 sauces, Dulse seaweed powder and Seaurchin (min 2 pax)
Maniche filled with ‘’arriminata’’
Catanese broccoli filling, crispy slices of marinated ‘’trunzu’’(stalk),
light saffron bechamel, Madonie provola cheese and coffee
Baked Anelletto
Filled pasta ring with ragout, Vatedda del Belice fondue, and aubergine and tomato powders
Second Courses
‘’Beccafico’’ Red Mullet
With citrus cream
Catch of day
Cooked&raw in acqua pazza with Avola almonds,
tapenade and zucchini in osmosis
A steer that returns to veal
Smoked ash fillet of beef in milk, blueberry sauce,
intense chlorophyll with parsley, brown stockand potato (35 min)
‘’Aggrassatu’’ lamb
Lamb parcel in Spanish sauce, light chestnut filling with
Swiss chard, raisins and pine nuts
“Eat the thistles which are light”
(a grandmother advice for the holidays)
Terrine of cardoons cooked in their own juice in sautoir, sunchock
Desserts
Winter Garden
Bergi skimmed milk cloud, Ferla honey béarnaise sauce and toasted butter, mandarin peel cream, pollenMade in Sicily Homage to Piana degli Albanesi
Olive oil biscuit, light ricotta cream, warm persimmon soup and Vecchio Samperi ice cream
strawberry sauce and pistachio crumble
Carob
Organic carob eclaire, flavored Ivoire chocolate ganache
and peta crispy