Welcome: |
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| Smoked horse carpaccio with oil perlage | |
| Fried jellyfish with mayonnais of trout eggs | |
| Sicilian olive with tofu mousse and balsamic vinegar crouton of Dittaino DOP | |
Starters: |
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| Poached meatballs in mozzarella on peppers mousse | |
| Onighiri of tuna fish / salmon | |
| Osomaki of tuna fish / salmon | |
| Uramaki of tuna fish / salmon | |
| Salted bignè with radicchio mousse pistachio of Bronte DOP.................... | |
First Course: |
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| Lamb ravioli with pioppini mushrooms and moroccan sauce | |
| Venere rice with shrimps tartar and passion fruit | |
| Spaghetti with violet cabbage cream, chlorophyll of parsley and tomato chips | |
Main Course: |
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| Rabbit filet .... with grilled roman caulifer | |
| Trout filet with fennel Etna DOP salad | |
| Avocado stuffed of chickpeas puree and Pachino tomatoes IGP with carrots tris flavored of green anice tea |
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Dessert: |
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| Cake of chocolate Modica IGP with black cherry | |
| Tiramisù with amaretti bisquits and peach Leonforte IGP | |
| Cake of novella carrots Ispia IGP with Sicilian IGP red orange flavored cream (gluten free) | |
| Bavarese of prickly pear Etna DOP pistachio waffles | |
| Tris of Sicilian tradition bisquits | |
| Sicilian cannolo | |
| Revised Sicilian cassata | |
Jelly: |
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| Violet tea | |
| Nettle tea | |
| Green tea | |
| Lemon tea | |
| Melissa tea | |
Matched Chees: |
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| Parmigiano reggiano with pear jam | |
| Brie with kiwi jam | |
| Formaggio di fossa (Pit chees) with figs jam | |
| Pecorino sardo DOP with peach jam | |
| Seasoned piave with berries jam | |
| Camembert with oranges marmalade | |
| Fresh robiola with lemon of Sicilia IGP marmalade |
Tasting Menù
Our taste menù consist in dishes that fuse differents culinair cultures with unusual flavour but extremely researched for give to who taste that un unforgottable experience.
Our cusine is based on mix the whole world in a cusine with purpose of modern and researched dishes giving space to a cusine of passion and creativity.
