Tasting and fried
TASTING OF 3 TYPES F SICILIAN CHEESES – 8
Robiola goat cheese;
Semi-matured Pecorino from Castronovo made from sheep’s and cow’s milk;
Tuma Persa cheese made from cow’s milk only and matured for 8 months.
SICILIANO – 8
Fresh skin fries, sicilian chickpea fritters, sicilian durum organic wheat muffin with cow cheese and anchovy, primosale fried cheese.
Allergens: gluten, milk.
BRUSCHETTA FROM COSTANZA’S GARDEN- 9
Tumminia and Maiorca organic Sicilian ancient grain homemade bread with:
Candied pumpkin and sparacelli vegetables grown in Costanza’s gardens, evo oil.
TASTING OF RAW HAM GHIANDE – 12
Black pork seasoned 24 months in natural stone cellars at 700 meters altitude in the Nebrodi Mountains from La Paisanella L.Agostino farm .
Surprising result: the fat melts in the mouth leaving roundness with hints of toasted nuts.
SEASIDE PLATE – 23
Tuna tartare*, local fish* tartare, blue fried fish with citrus jam, red raw shrimp* and sardine meatballs with sweet and sour onions served with ginger, soy sauce and honey.
Allergens: fish, shellfish, soy
BEEF TARTARE – 16
Smoked beef tartare with Sicilian scorzone black truffle, hazelnuts, herbs and crispy aged pecorino fondue.
Allergens: dairy, gluten, nuts
FISH TARTARE – 16
Tuna* tartare, mango sauce and crispy mango, Sicilian avocado mousse, soy reduction and salty biscuit.
Allergens: soy, gluten, dairy, sesame.
LOCAL FISH – 16
Local fish* fried in rice flour, potatoes chips with teriyaki sauce.
Allergens: fish, soy, shellfish.
Mains (first dishes)
WHITE RAGOUT AND TRUFFLE SCILATIELLO – 18
Scialatiello pasta, white ragout, tuma fondue, hazelnuts and Sicilian black truffle.
Allergens: gluten, eggs, dairy, nuts
BLACK CABBAGE AND RED SHRIMP PASTA – 18
Spaghetti pasta with black cabbage pesto grown in in Costanza’s vegetable gardens and Mazara red prawn* tartare.
Allegens: gluten, nuts, shellfish
Mains (second dishes)
YELLOW CHICKEN FILLET – 16
Low temperature cooked chicken with crispy herbs breadcrumbs, cream of pumpkin from our garden, blanched ferla mushrooms and Costanza’s red wine sauce.
Allergens: celery, sulfites, eggs, gluten.
SEARED TUNA TATAKI – 22
Tuna tataki, chickling pea hummus and caramelised cabbage.
Allergens: fish, soy
CRUNCHY BREADED SWORDFISH – 22
Swordfish cooked in cruch tempura, celeriac soup, sweet and sour red onion, sultanas, toasted pine nuts and black olive powder.
Allergens: fish, gluten, dried fruit, milk, eggs
TIRAMISÙ – 6
Allergens: gluten, milk.
Gluten free option available upon request
CHEESECAKE – 6
Allergens: gluten, milk, nuts.
Gluten free option available upon request.
HAZELNUT AND SALTY CARAMEL ROCHER PAIRED WITH COFFEE – 8
Hazelnut and salty caramel Rocher paired with Typica variety coffee – Ethiopia Kochere location – altitude 1950/2100 m.
Allergens: eggs, milk, dried fruit.
WHITE CHOCOLATE MOUSSE WITH MANDARIN – 6
Allergens: eggs, milk.
CHOCOLATE SPHERE – 7
Chocolate sphere filled with ice cream, almond crunch and mango coulis, warm chocolate pouring.
Allergens: Dried fruit, millk.