Appetizers
Potato and smoked provola cheese soufflé
Potato and smoked provola cheese soufflé with a warm heart of eggplant and basil cream, served with smoked provola cream, sun-dried tomatoes, toasted almonds, and crispy purple eggplant.
Filet steak tartare
Classic filet steak tartare with creamy Parmesan and truffle Chantilly, potato crisp and toasted hazelnuts.
Sweet potato mille feuille
Sweet potato mille feuille and smoked swordfish with saffron and Sicilian citrus fruits with wild fennel sour cream and green chili pepper.
Gravalax of local tuna
Gravalax of local tuna in a honey crust, mustard and crispy red onion crumbs, Sicilian blood orange marmalade, ginger and chilli.
Deep fried king prawns
Deep fried king prawns and octopus served with crispy potato straw and citrus mayonnaise.
First courses
Linguine pasta
Fresh homemade linguine pasta with red Mazara shrimp, prawns bisque, cherry tomatoes, cured red shrimp and stracciatella.
Calamarata pasta
Fresh homemade calamarata pasta with seabass, octopus and local squid white ragù topped with drayed tuna eggs and lemon twist.
Paccheri pasta
Fresh homemade paccheri pasta with hand chopped slow cooked beef fillet ragù topped with Etna mushrooms mousse and ragusano cheese shavings, summer truffles oil twist
Fresh homemade ravioli
Fresh homemade ravioli filled with shrimp and blue fish from the gulf with shrimp bisque sauce, burrata cream, smoked bacon crumbs.
Hand made potato Gnocchi
Hand made potato Gnocchi, with smoked provola fondue, fresh wild raspberry and black pepper.
Main courses
Crispy sea bass fillet
Crispy sea bass fillet served with smoked celeriac purée, shallot wilted spinach and pickled sweet peppers.
Grilled Amberjack fillet
Grilled Amberjack fillet with Etna mushroom mousse, grilled sweet potato and celery, spring onion, roasted garlic, lemon and chilli pepper.
Slow cooked lamb rump
Slow cooked lamb rump in chives and rosemary crispy crust served with crushed potato, chickpea pure and Marsala reduction.
Local beef steak tataki
Local beef steak tataki with sautéed spinach, crispy potatoes and cardoncelli mushrooms finished with a Nero d’Avola reduction.
Roasted Sicilian pork
Roasted Sicilian pork with truffle mashed potatoes, green apple and ginger gel, sautéed leek and mixed Etna mushrooms, Moscato sauce.
Side dishes
Catanese salad
Catanese salad with tomato, onion and salted ricotta cheese as per tradition.
Mixed salad
Mixed salad with carrot, cucumber, radicchio, lettuce, fennel and tomato.
Crispy potatoes
Crispy potatoes served with mayonnaise aromatized with garlic and citrus fruit.
Vegetables of the day
Sautéed Spinach
Sautéed Spinach with Lemon and Green Onion
Mashed potatoes
Mashed potatoes with white truffle oil
Dessert
Berry cheese cake
Zabaglione
Zabaglione with lemon and sage served in the lemon itself.
Tiramisù
Yellow apple Tarte Tatin
Yellow apple Tarte Tatin served with vanilla ice cream.
