OUR MENU IS CREATED BASED ON WHAT IS FRESHLY AVAILABLE FROM THE SEASON AND THE MARKET.
Appetizers
1. Potato Millefeuille with Sausage and Artichoke Filling
Potatoes, oil, salt, pepper, pork sausage, onion, artichokes, colatura di provola ragusana.
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2. “Ammuddicato” Artichokes
Artichokes, anchovies, lemon, breadcrumbs, parsley, capers, garlic, salt, pepper.
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3. Drowned” Cauliflower
Cauliflower, black olives, anchovies, aged peppercorns, salt, pepper, red wine.
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4. Gratinéed Fennel
Fennel, egg, Grana Padano cheese, oil, salt, pepper, breadcrumbs.
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5. Sweet and Sour Pumpkin
Pumpkin, vinegar, sugar, mint, salt, pepper.
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6. Seasonal Caponata
Seasonal vegetables, onion, sultana raisins, pine nuts, white olives, sugar, vinegar, salt, pepper, oil.
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7. Pumpkin Flan
with smoked provola ragusana heart.
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8. “Tortino” of Aci Trunzo Cabbage
with melted Piacentino Ennese cheese.
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9. “Sarde a beccafico” (Stuffed Sardines)
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10. “Impepata di cozze” (Mussels in Pepper Sauce)
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11. Selection of Raw Fish
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12. Bruschetta with Anchovy Mayonnaise with Shellfish or Fish Carpaccio
First Courses
1. Fresh “Spaghettone” Catania-style
Shallots, sultana raisins, pine nuts, capers, wild fennel, yellow cherry tomatoes, anchovies, salt, and pepper.
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2. Linguine with Local “Zoccola di Mare” (Sea Urchin)
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3. Fresh Pasta Rigatoni with Broccoli and Mussels
Shallots, broccoli, mussels, oil, pepper, wine.
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4. “Carbonara alla Putì”
Guanciale (cured pork cheek), egg, Piacentino Ennese cheese.
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5. Fresh Pasta Rigatoni in Pumpkin Cream
Delica pumpkin, white onion, Parmesan fondue, oil, salt, amaretto.
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6. “Paccheri” with broccoli cream, confit cherry tomatoes, garlic oil, anchovy sauce, and toasted breadcrumbs
Shallots, broccoli, cherry tomatoes, anchovy sauce, breadcrumbs, oil, salt, and pepper.
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7. “Linguine ai Ricci” (Sea Urchin Linguine)
Raw sea urchins, oil, and parsley.
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8. “Spaghetto al nero di seppia” (Squid Ink Spaghetti)
Squid, shallots, tomato paste, wine, black pepper, squid ink.
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9. Linguine with Amberjack Ragù
Mirepoix of celery, carrot, and onion, yellow cherry tomatoes, amberjack, fish stock.
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10. “La Nostra Gricia” (Our Gricia)
Cream of pecorino with black rind and aged Brolo guanciale (cured pork jowl).
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11. Ancient Grain “Busiate” Pasta
with Bronte Pistachio Pesto
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12. Linguine with Grouper Ragù
Main Courses
1. Mixed Grilled Fish
Squid, king prawns, octopus tentacle, fish fillet.
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2. “Lapazza” Fry-Up
Shrimps, squid, anchovies.
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3. Fish Fillet
Grilled or stewed catch of the day.
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4. Sea Bass Roll with Burrata Heart and Red Prawn
Sea bass, red prawn, herb-infused breadcrumbs.
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5. Black Nebrodi Pork Fillet
on speck demi-glace veils, mashed potatoes, and caponata.
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6. Veal Fillet
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7. Horse Fillet
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8. Meatballs in Lemon Leaves with Salad
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9. Chicken Cutlet
Breadcrumbs, salt, pepper, parsley.
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10. Meat Cutlet
Breadcrumbs, salt, pepper, parsley.
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11. “Moscardini alla Luciana” (Luciana-style Baby Octopus)
With whole grain bread crostini, tomato puree, garlic, chili, white wine, oil, salt, and pepper.
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12. “Pluma Iberica alla Putì”
With cauliflower, broccoli demi-glace, and chocolate sauce.
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13. Grilled Octopus
On a bed of broccoli cream.
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14. Grilled Octopus
On a bed of broccoli cream.
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15. Grouper Stew
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16. Stuffed Red Mullet Sandwich
with mushroom-infused mashed potatoes, pepper sauce, orange sauce.
It’s possible that some evenings our menu will be enriched with special dishes.