Starters
SEA
Tuna and Beans
20
Tataki of red tuna, creamy devilish beans, marinated red onion, blown capers, herb oil
Amberjack Ceviche
25
Marinated with tomato water, tabasco, pepper, and lime, served with smith apple, toasted corn, grilled baby corn, Tropea red onion, radish, and crispy corn chips
Seafood Crudité
60
Ask the Waitstaff for the Catch of the Day
Seared Octopus
20
Served with lime and potato foam, confit cherry tomatoes, and candied celery
Salmon Sashimi
23
Seared and thyme-smoked salmon sashimi with toasted almonds
Catalan Lobster
25
with Tropea red onion caramelized with orange, shellfish mustard, edamame and ginger mango chutney
Scampi Tartare
23
Flavored with lime, served with buffalo mazzarella, tomato water and basil
Tuna Tartare
23
In celery water with lime zest
LAND
Fassona Beef Tartare
25
Fassona beef tartare, buffalo stracciatella, wilted yellow cherry tomato, basil pesto, and confit cherry tomato
Veal Magatello
18
Served with tuna sauce and cooked at low temperature with confit cherry tomatoes, capers, Pantelleria flower, and cucunci powder
Parmigiana Milanese Style
16
with pecorino and burrata fondue, cherry tomatoes, and basil oil
A cover charge of €2,5 per person will be applied at bill
Main Courses
SEA
Cacio e Pepe Tonnarello
23
Cacio e pepe tonnarello with lemon essence and white shrimp quenelle, saffron zest and pistils
Spaghetti Sea Urchins
25
Durum wheat spaghetti, bronze drawn, with sea urchin and red shrimp quenelle from Mazara del Vallo
Tonnarello Scampi
23
Fresh pasta tonnarello by Pastificio Graziano with prime choice scampi, lime zest in a sweet yellow cherry tomato and thyme sauce
Fregola
22
Fregola in broth with saffron-scented grouper broth, white prawn from Sciacca, mussels and clams
Linguine Clams
23
Linguine with clams and Mediterranean grey mullet bottarga
Tagliatella with Lobster
28
Homemade fresh pasta with mediterranean lobster, red datterino tomatoes and basil
Spaghetto Gambero Rosso
25
Durum wheat spaghetti, bronze-drawn, with red Mazara del Vallo shrimp bisque, lime, and pistachio
Risotto with Octopus
24
Acquarello rice with bell pepper cream, octopus, puffed capers and burrata
Mussel Spaghetti
23
Durum wheat spaghetti, bronze-extruded, with mussels and zucchini flavored with saffron
Paccheri with Grouper ragout
22
Paccheri with grouper stock and its pulp, mint and red datterino tomatoes
Calamarata with Pumpkin cream and Squid
22
Calamarata pasta, velvety pumpkin cream, seared squid and garlic infusion
LAND
Cappellaccio Piccadilly
20
Fresh pasta ravioli made by Pastificio Graziano with a filling of eggplant, basil, and ricotta, served in a sweet piccadilly cherry tomato sauce with a hint of basil, along with julienne strips of eggplant, and garnished with melted tuma cheese and salted ricotta
A cover charge of €2,5 per person will be applied at bill
Second Courses
SEA
Salmon Bites
20
Served on a bed of potato puree, with sautéed seasonal vegetables tagliatelle
Calamari Fry
20
Fried calamari and Nassa white shrimp, served with a garlic and cucumber mayonnaise
Seared Tuna
22
Served with herb crust, butter-glazed shallot onion and thyme, accompanied by a cream of beans and lime
Cod Fillet
22
Honey Glazed Cod Fillet with a Side of Mixed Cherry Tomatoes and Asparagus
Sea Bass Fillet
22
Served on cauliflower purée, lobster foam adn seasonal vegetable turban
Grouper Fillet
23
Laid on a creamy potato, shallot, olive and caper base, accompanied by tomato water
LAND
Iberian Piglet
22
Low temperature pan-glazed, accompanied with mashed potatoes, purple cabbage marinated in vinegar, and sautéed chicory
Palermitan Style Hamburger
18
Served with smoked scamorza cheese and crispy onion, accompanied by oven-baked potatoes, fried leek, and purple chips
Thyme Infused Beef Tenderloin
25
Served with oven roasted diamond cut carrots, demi-glace, potato cake and summer truffle
A cover charge of €2,5 per person will be applied at bill
Dessert
Fresh Ice cream
6
ask for flavors
A cover charge of €2,5 per person will be applied at bill