Yesterday tasting menu
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120,00
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Red prawn from Mazara marinated with lemon and saffron stigmas, ginger, oysters mayonnaise and almond milk foam
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Shoulder of Sicilian black piglet “zuzzu”, honey, chili pepper and Etna apple
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Carnaroli “Riserva Gallo” rice, zucchini brunoise, smoked prawns with oregano and sweet and sour ginger
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Slice of Mediterranean umbrine cooked in lemon leave, roasted tomatoes, spinach leaves, licorice butter emulsion
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Pan browned Suckling calf mignon fillet, Cannellini beans, chicory with chili pepper, cantine Florio Marsala reduction
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Reinterpretation of Sicilian Cassata
Today tasting menu
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80,00
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Frothy “Radici” of roasted topinambur, sweet and sour Scorzonera, crispy buckwheat and black olive powder
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Slice of baccalà Morro extra steamed, in “messinese” style
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Vicidomini spaghettoni salted with garlic and Evo oil, “costoluto” tomatoe water and “pizzuta” almond guazzetto
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Slow cooked little pork, its ginger broth, lemon gel and roasted potatoes
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Cheese Selection
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Raspberry cheesecake, Bronte dop pistachio biscuit, lemon gel
Starters
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Red prawn of Mazara marinated with citrus essential oil, its white wine sauce, peach and small basil
30,00
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Slice of baccalà Morro extra steamed, in “messinese” style
28,00
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Corned veal tongue, mayonnaise of Leonforte beans with vanilla, cream of anchovies with hints of embers
26,00
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Frothy “Radici” of roasted topinambur, sweet and sour Scorzonera, crispy buckwheat and black olive powder
22,00
First courses
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“Gli Aironi” Carnaroli rice green of peas, carpaccio of scallops and raspberry
26,00
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Vicidomini spaghettoni salted with garlic and Evo oil, “costoluto” tomatoe water and “pizzuta” almond guazzetto
24,00
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Egg homemade pasta raviolo, filled with Sicilian black pork porchetta, roasted pepper juice, basil and Ragusano dop cream
24,00
Main courses
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New Zeland loin of lamb, black cherry jam, cream of red turnip, light yogurt cream and onion glace
28,00
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Slow cooked little pork, its ginger broth, lemon gel and roasted potatoes
26,00
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Mackerel fillet, Etna hazelnut bernese, black garlic, carpaccio of celeriac with raspberry vinegar
26,00
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Arancino of potatoes of Siracusa filled with Sicilian sweet and sour caponatina, green asparagus and ricotta cheese with Sichuan pepper
22,00
Dessert
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Milk chocolate bavarese, 72% dark chocolate cream, rice crispy and liquorice sauce
15,00
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Thyme shortcrust pastry tartelet, rhubarb jam, black pickled currants, ricotta cheese with honey and Sichuan pepper
15,00
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Raspberry cheesecake, Bronte dop pistachio biscuit, lemon gel
15,00