selection of warm and cold seafood and mollusks, red beetroot in varous textures and seawater infusion
hand-cured sicilian ham aged for over 12 months, melon and cherry tomato confit
wood-smoked beef carpaccio
artisanal swordfish mortadella with cured Nebrodi lardo and toasted pistachio crumbles, served over a crisp endive and avocado salad
mancini linguine with local mussels and clams, datterino tomato confit, and a fresh parsley emulsion
rigatoni pasta with Siccagno tomato sauce, roasted and fried eggplant, salted ricotta emulsion and fresh basil
Raffadali DOP pistachio pesto, zest of Syracuse Femminello lemon, and Kefir foam
homemade pixel tomato sauce, cherry tomato and datterini tomatoes
sliced beef fillet, natural tomato concassé, and blanched Swiss chard with Extra Virgin Olive oil
fillet of local Snapper with artisanal bread crust, sautéed wild chicory and sweet garlic, Syracuse Femminello lemon emulsion
seared Sea Bass,creamed and crisped turnip tops, with a citrus emulsion featuring raisins and capers
baby squid, Red Prawns, Red Mullet, and Mediterranean squid, dusted in extra-fine Sicilian semolina and crisped, Orange Blossom honey and Rouille sauce
selection of warm and cold seafood and mollusks, red beetroot in varous textures and seawater infusion
hand-cured sicilian ham aged for over 12 months, melon and cherry tomato confit
wood-smoked beef carpaccio
artisanal swordfish mortadella with cured Nebrodi lardo and toasted pistachio crumbles, served over a crisp endive and avocado salad
mancini linguine with local mussels and clams, datterino tomato confit, and a fresh parsley emulsion
rigatoni pasta with Siccagno tomato sauce, roasted and fried eggplant, salted ricotta emulsion and fresh basil
Raffadali DOP pistachio pesto, zest of Syracuse Femminello lemon, and Kefir foam
homemade pixel tomato sauce, cherry tomato and datterini tomatoes
sliced beef fillet, natural tomato concassé, and blanched Swiss chard with Extra Virgin Olive oil
fillet of local Snapper with artisanal bread crust, sautéed wild chicory and sweet garlic, Syracuse Femminello lemon emulsion
seared Sea Bass,creamed and crisped turnip tops, with a citrus emulsion featuring raisins and capers
baby squid, Red Prawns, Red Mullet, and Mediterranean squid, dusted in extra-fine Sicilian semolina and crisped, Orange Blossom honey and Rouille sauce