The a la carte menu of Chef Gianfilippo Gatto is characterized by traditional Sicilian dishes that fully maintain the original flavor, even if presented in singular revisited versions. For those wishing to try a complete experience at reasonable prices, we recommend the tasting menus.
Appetizers
Pistachio Wafer
Scampi tartare, licorice and goat cheese
Essences
Scallop, squid, clams, mussels, sea urchins with jerusalem artichoke cream and dried squid inks
Beef and Bone Marrow
Beef tartare, bone marrow Bèarnaise sauce, raw fennel and linseed tuille
Marinara Cod Pizza
Veg coal crust, slightly smoked cod fish, potatoes cream and tomatoes
and capers concassè
Underwood
Fresh mushrooms, stewed chestnuts cream and Campari
First Courses
Arancina
Rice croquette, sicilian saffron, caciocavallo cheese, raw prawns
and Sicilian truffle
Pasta with Sardines
‘’Tribute to Palermitan cuisine’’
Subtle Difference
Tagliolini pasta, Avola almond absolute, ‘Nduja and sea urchins
Le Centopelli dell’astice
Ravioli filled with tripe and sicilian pecorino DOP, turnip tops, lobster and its consommè
Sunday hopes
Green lasagnetta, 12h ragout, Vastedda del Belice cheese, cabbage in osmosis
Winter Tortello
Fake tortello made with leek, black lentils from Ustica, Ispica carrots and frieds mustard
The pasta is produced by us with Sicilian semolina.
Main Courses
‘’Beccafico’’ Red Mullet
With citrus cream
Fried not fried
double consistency lacquered cod Morro, fennel chutney and Enna saffron potato
Le Gesta dei Pupi (Christians vs Saracens)
Duck crèpinette stuffed with cestnuts, semifreddo of its livers, curly endive and mushrooms of the day
“Leggero come una pluma”(Fissaria) “Light like a feather”(not true)
Pluma iberica in a crust of wild herbs, chimichurri with Dijon mustard, sweet and sour pumpkin with grapefruit
“I choked the cauliflower”
Caponet of “choked” cauliflower with truffle, “Tuma Persa” and pomegranate reduction
Meats and fish raw served were subject of rapid blast chilling (reg.CE853/04) **In compliance with current eurpean laws, please report any food allergies or intolerances
Desserts
Passito di Pantelleria Semifreddo
Pistachio crumble and strawberry sauce
Terr-Alive
Amodeo Carlo honey cream, girgentana goat cheese ganache, tonka bean shortbread, cocoa crunch and olive oil icecream
Almond crème brulèe with muscovado, almond and bergamot dacquoise