APPETIZERS
Raw Fish Composition // 22.00
Tuna Tartare, Avocado Cream and Marinated Cucumber // 15.00
Grilled Octopus on Potato Puree with Thyme and Rosemary
with Lemon Oil Emulsion // 14.00
Tuna and Aubergine Rissoles, Sweet and Sour Onion,
with Basil Mayonnaise // 12.00
Red Shrimps Spheres Stuffed With Mozzarella,
Caper Mayo and Fresh Sprouts // 18.00
Stuffed Anchovies with Piacentino Ennese DOP,Concasse of Tomato
and Sweet and Sour Onion // 12.00
Mussels peppered / Mussels Sauté // 9.00
Beef Stew Flavored with Nero d'Avola
with Onion and Flavored Potato Chunks // 12.00
Selection of Sicilian Cured Meats and Cheeses // 16.00
Aubergine Millefeuille // 8.00
FIRST DISHES
Risotto with White Shrimp, Pistachio,
Lemon and Buffalo Stracciatella // 15.00
Spaghetti with garlic, oil and chilli pepper,
Battered Scampi with Lime, Buffalo Stracciatella // 15.00
Linguine with red Prawns, Onion Cream
And Lamellae of Black Truffle // 18.00
Linguine with White Cuttlefish Stained with its Black // 16.00
Crown of Paccheri with Sausage and Fennel
in different consistencies // 14.00
Fresh Pasta Tagliolini with Truffle Cream
and Grated Fresh Truffle // 20.00
Tagliolini, anchovies, cherry tomatoes, wild fennel,
Toasted crumb and lemon zest // 12.00
Paccheri Pistachio with Crispy Guanciale // 14.00
SECONDS
Mixed Grilled Fish // 18.00
Baked Swordfish Rolls
with Sultanas, Tomatoes and Pine Nuts // 16.00
Fried Spiced Squid Rings // 18.00
Mixed Fish Fry of the Day // 16.00
Sliced tuna in pistachio crust
and Orange Reduction // 16.00
Slice of Catch of the Dayto the Aeolian
Cooked in Carta Fata // 18.00
Beef Fillet with Green Pepper
Revisited by the Chef // 22.00
SIDE DISHES
Green salad / Mixed salad // €5.00
Gray vegetablesliate // €5.00
Baked potatoes with rosemary // €5.00
Fried potatoesyou // €5.00
Fried Potatoes with Frankfurter // €5.00