Starters - Hors d’oeuvres

Terrine of octopus with saffron, on aromatic brittle of spring vegetable

€ 11 ,00

Prawns of Mazara in crust of Bronte pistachio, with asparagus in gratin of goat’s milk cheese

€ 17 ,00

Rabbit galantine , with onions matured in Marsala (wine), almonds and cappers

€ 15,00

Cheek of veal escalopes cooked in oil, with guarnishing of “cooked salad”

€ 13 ,00

Millefeuille of artichokes and mushrooms, with brunoise of vegetables in ragusano cheese and small tomatoes in sweet and sour sauce

€ 10,00

Main courses – Entrées

Risottino (rice) creamed with scorpion fish, fresh peas and mint

€ 13 ,00

Ravioli of the sea sauté with urchins, courgettes in garlic oil and toasted breadcrumb

€ 15 ,00

Busiate (fresh pasta) in trapanese sauce

€ 9 ,00

Caserecce with bits of wild pork meat in catarratto (wine) and fennel

€ 10 ,00

Second courses – Plats

Morsels of chicken in ancient mustard, lemon and parsley

€ 13,00

Fillet with ricotta cheese cooked in  flavours and orange mustard in cinnamon

€ 17,00 

Swordfish cake with mint on saffron napas

€  13,00

Amber fish in crust of sesame and salt with vanilla

€  15,00

Side dishes of the day

Spinaches sauté with Corinto grapes and pine nuts

€  5,00

Fava beans cake with green onions and wild fennel

€  4,00

Barbecued potatoes with bay and pepper 

€  4,00

Home vegetables

 € 4,00