Menu à la carte

Baccalà in pastella

Battered codfish on sfincione sauce and caciocavallo cheese fondue

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

Ganeffe

Fried rice balls with herbs served on saffron cream and meat broth

Insalata di polpo

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

Pasta aglio e olio di mare

Pasta with garlic Olive Oil, breadcrumbs, tuna bottarga, catch of the day

Anciova ripiena

ravioli filled with mussels and mackerel, with anciova sauce, garnished with muddica atturrata, green basil sauce, pine nuts and raisins

Bulgur (or our regular pasta) terra e mare

Hulled wheat with pumpkin cream, clams, garnished with pea cream. Also available in other fresh pasta format

Macco di fave secche e cozze

dried fava beans garnished with tatziki sauce, mussels, agghiata oil and wild fennel

Pasta ca’ scarola al profumo di mare

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

Matalotta

Red Mullet soup, capers, green olives and tomato confit

Caponata di capone

fried capon fish, onion, green olives, saffron and sweet and sour cocoa, , garnished with caper chips and toasted almonds

Filetto di vitello gustoso

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

Pancia di maiale

Pork belly served with Sicilian polenta, honey-glazed broccoli sparacelli and red fruit coluis

Bon bon di patate

Potato croquettes on creamed black lentils, with vegetable brunoise, sweet and sour purple onion gel and lemon mayo

Crostoni con zucca in agrodolce

served with primo sale cheese, bay leaf and mint mayo, and agghiata oil

Crostone e milza

Crostone with spleen and ricotta mousse, candied lemon zest

Pasta agglassata

Fresh pasta with veal and potatoes

Timballo di sarde

Baked bucatini with sardines, garnished with anciova sauce and muddica atturrata

Chef’s dish

dish of the day, ask to our dining room Team