Menu
Travelling through taste
TASTING MENU
Seven days on the island
SEVEN DAYS ON ISLAND __
Three starters, two first courses, one main course, one dessert
150
Calatu, Salpatu
CALATU, SALPATU
Fish tasting menu 5 courses Two starters, one first course, one main course, one dessert
130
Terrae
TERRAE
Meat tasting menu 5 courses Two starters, one first course, one main course, one dessert
110
Wine pairing
Terra mia
70
AROUND THE WORLD WITH 5 GLASSES
90
*Tasting menu are served for the whole table
A LA CARTE MENU
Starters
BETWEEN WAVES, SHELL AND FLAKES
Gratinated mussel with Jerusalem artichoke, toasted bread and sea urchins, squid-ink wafer, mussel, sea urchin and puff pastry braid: three interpretations of land and sea in contrasting textures. Allergens: Gluten, Molluscs, Milk, Sesame
26
IT’S NOT A PIZZA
A thin crispy pizza dough topped with stracciatella, marinated Tropea onion, tuna prosciutto, mackarel, anchovies and peach in syrup. A refined play of contrasts between sweetness, savouriness and acid notes which enhances the freshness of the ingredients and the Mediterranean character of the dish. Allergens: Gluten, Milk, Fish, Sulphites
25
A VISION OF COCKTAIL SHRIMP
A delicate lettuce mousse envelops a shrimp recreated in its original shape, accompanied by a fresh and velvety cocktail sauce. The dish is completed with coregone caviar, adding a precious saline touch and creating a harmonious play of textures and contrasts between the sea and green vegetal tones. Allergens: Crustaceans, Eggs, Fish, Milk, Sulphites
26
WHISPER OF THE SEA
Raw shrimp with lemon granita and crisp elements, accompanied by a “false pasta” made from roasted heads, seaweed powder and caviar. A play of freshness, marine depth and texture that celebrates shrimp in all its nuances. Allergens: Crustaceans, Gluten, Milk
28
FLAVOURS IN THREE ACTS
A journey in three acts: a Magnum of beef tartare wrapped in Ruby chocolate and peaty caramel, a sandwich of Piemontese beef and Wagyu with caper mayonnaise. Each serving alternates textures and flavours between sweetness, smokiness and savoury notes creating a harmonious play of light and shadow that celebrates meat in all its nuances. Allergens: Gluten, Eggs, Milk, Sulphites
30
HEART OF SICILY
A ragù and pea arancina, reinterpreted in place of rice, encloses a melting provola heart and a crisp golden breadcrumb crust. The dish is completed by a Ragusano fondue and pea cream, creating a harmonious interplay of flavours, textures and contrasts between crunch, creaminess and freshness in an elegant reinterpretation of Sicilian tradition. Allergens: Gluten, Milk, Eggs
24
First courses
ROOT, ALMOND AND SEA
Spaghetto coated in a delicate beetroot cream, enriched by the savour depth of bottarga and the soft, enveloping flavour of almond sauce. A perfect balance of land and sea, with refined aromas and velvety textures. Allergens: Gluten, Nuts, Fish
37
WILD GREEN, SEA AND GOLD
Pappardelle wrapped in a soft sour-cream foam and scented with wild fennel and anchovies. The dish is enhanced with selected caviar and delicate gold leaf, creating a balance of creaminess, freshness and marine notes. Allergens: Gluten, Milk, Fish
38
MARINE BREATH
Spaghetto dressed in a delicate garlic and olive oil emulsion, enriched with freshly grated oyster and a green apple extract that enhances its freshness. Toasted breadcrumbs add a crunchy note and lightly savory, creating a contrast of textures and flavours between sea, fruit and earth. A refined, balanced and surprising dish. Allergens: Gluten, Molluscs
34
ESSENCE OF WOODLAND AND EARTH
Soft, delicate gnocchi served on a dark vegetable base and mushroom sauce, with sautéed fresh mushrooms that intensify their earthy aroma. Colonnata lardo adds a savoury, velvety note, completing a harmonious dish that unites the richness of the earth with the refinement of detail. Allergens: Gluten, Eggs, Celery
35
RAGÙ HEART, RICOTTA BREATH
Small ragù-filled buttons with a foam of ricotta, tomato confit, tomato powder and fresh basil leaf. A rich, delicate and fragrant dish. Allergens: Gluten, Milk
34
Main courses
SEA AND LAND
Tuna fillet laid over a demi-glace base. Caper mayonnaise embraces the tuna and holds the sauce, creating a perfect balance between the savouriness of the sea and the earthy depth of meat. Allergens: Fish, Eggs
38
QUEEN OF THE SEA
A meagre medallion accompanied by beetroot and fennel, which enhance its freshness, with orange and lemon powder intensifying its aromas. Everything rests on a smooth rocket cream and a light pomegranate foam, creating a harmonious balance between sea, citrus and vegetal notes. Allergens: Fish
37
BLACK AND WHITE ON TOMATO BROTH
Delicate swordfish fillet set on a velvety tomato sauce scented with capers, anchovies, basil and black olives. A crispy fragrant black bread crust completes the dish, creating a contrast of textures and a play of deep, enveloping Mediterranean flavours. A refined experience that brings together sea, land and aromas in perfect balance. Allergens: Gluten, Fish
38
CORAL AND SEA BREEZE
Glazed lobster is the star, accompanied by a yogurt sauce that brings a fresher lighter note, creating contrast with the richness of the bisque. The smaller lobster claw is paired by a more tender sauce with a stronger flavour. Overall, each element plays a precise role: some bring intensity, others freshness, others character, creating a balanced and harmonious dish. Allergens: Crustaceans, Milk
45
AUTUMN COLOUR
Spiced pork belly, cooked at low temperature until tender and succulent, glazed with meat demi-glace. Served with an intense sauce with demi-glace and fermented notes and a creamy broccoli hummus with a delicate herbaceous flavor. Allergens: Sesame, Celery, Gluten, Fish, Sulphites
36
SHADOW OF THE EAST
Tender beef fillet with tonkatsu sauce, a sweet-and-savoury Japanese reduction with intense flavor and natural aromas, accompanied by creamy polenta and aromatic mushrooms. Allergens: Gluten, Celery, Sulphites, Fish, Soy
38
Desserts
SICILIAN CARESS
Contemporary open cannolo, crispy rectangular wafer, ricotta cream on the top, toasted almonds and candied orange, served with mandarin gelato. Allergens: Gluten, Eggs, Nuts, Milk, Sulphites
13
WHISPER OF COFFEE AND MARSALA
Mascarpone mousse with coffee heart, cocoa and Marsala namelaka Allergens: Gluten, Eggs, Milk, Sulphites
14
EXOTIC OASIS
Tonka bean mousse, with banana, mango and passion fruit gel heart, tropical fruit, panna cotta, coconut ganache and a crunchy pailettè feuillentes base. Allergens: Gluten, Eggs, Milk, Sulphites
14
ENCHANTED FOREST
Yogurt and blueberry mousse with strawberry gel, red berry, panna cotta, vanilla ganache, red wine fruit sauce. Allergens: Gluten, Eggs, Milk, Sulphites
14
SWEET HARMONY
Tartlet with lemon namelaka, blueberry swirl, raspberry crunchy pearls and meringue. Allergens: Gluten, Eggs, Milk, Sulphites, Soy
13
Note
*Our fish has been subjected to a blast chilling process in accordance with EC Regulation 853/04.
**In compliance with EU Regulation 1169/2011, allergens are indicated for each dish. For any dietary requirements or food intolerances, our staff will be happy to assist you.
Bread, pasta and desserts are homemade in our kitchen.
Cover charge €5.00
