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
Pistachio Wafer
Scampi tartare, licorice and goat cheese
Salted Lamb
Salted lamb meat and its stock, goat yogurt foam, hazelnut, honey gel and fermented loquats
Marinara Cod Pizza
Veg coal crust, slightly smoked cod fish, potatoes cream and tomatoes and capers concassè
Like the ”Cacio all’argentiera”
Caciovcavallo Ragusano DOP cheese tapioca, vinegar reduction, Trevigiano radish sauce, spinach sponge and bell pepper sorbet
First Courses
Arancina
Rice croquette, sicilian saffron, caciocavallo cheese, raw prawns
and Sicilian truffle
Pasta with Sardines
‘’Tribute to Palermitan cuisine’’
Tubettoni
Tubettoni with goat blue cheese, laurel powder, cocoa gruè, pomegranate and figs
Sunday Cannelloni
8 hours ragout, peas, Vastedda del Belice DOP cheese and toasted bread crumbs
The pasta is produced by us with Sicilian semolina.
Main Courses
‘’Beccafico’’ Red Mullet
With citrus cream
Remembering ”Granpa Fish”
Fish of the day fillet,Sicilian truffle, dried cale and beurre blanc
With or Without bone
Angus striploin, vegetable marrow and sumac crumble
Pumpkin Cuberoll ad its brown stock
Braised pumpkin sous vide in sweet and sour, hazelut butter, soft Tuma Persa DOP cheese and pumpkin brown stock
Meats and fish raw served were subject of rapid blast chilling (reg.CE853/04) **In compliance with current eurpean laws, please report any food allergies or intolerances
Desserts
Passito di Pantelleria Semifreddo
Pistachio crumble and strawberry sauce
Terr-Alive
Amodeo Carlo honey cream, girgentana goat cheese ganache, tonka bean shortbread, cocoa crunch and olive oil icecream
Almond crème brulèe with muscovado, almond and bergamot dacquoise