Anatra Confit su Mela Cotogna
Second Course
Duck leg cooked at low temperature, mostard and quince puree, salt shallots and celeriac
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Tataki di Tonno all'Eoliana
Aeolian-style tuna tataki served with a pesto of tomatoes, basil, capers, olives, pine nuts, garlic, olive oil and mint
4.5
2 ratings
€ 34.00
Balconi di Pesce Spada alla Palermitana
Slices of swordfish in a double coating of pistachios, breadcrumbs, sheep's cheese, garlic and aromatic herbs. Palermo-style salad with cherry tomatoes, anchovies, sweet and sour raspberry red onion and a special mayonnaise
4.5
2 ratings
€ 36.00
Filetto al Nero d'Avola
A tournedos fillet, cooked at low temperature, with Nero d'Avola reduction, aromatic herbs, thyme-flavoured potato millefeuille and misticanza salad
5.0
5 ratings
€ 36.00
Ragusano in Carrozza
Caciocavallo ragusano DOP cheese crocket, pumpkin cream, liquorice glaze and rosemary
€ 26.00
Parmigiana
Aubergines, tomato sauce, basil, parmesan cheese and mozzarella
€ 19.00