Our street food welcome

Our bread

Our amuse bouche


CRUDO DI RICCIOLA DAL VIAGGIO IN MESSICO
Amberjack fish carpaccio, avocado, mango, red beetroot
and jalapeno sauce

UOVO IN CAMICIA CROCCANTE
Crunchy poached egg, mulberries and provola cheese

TAGLIOLINO OMAGGIO A RENATO
Handmade egg Tagliolino pasta, lemon beurre blanc sauce,
chive, Etna's lemon IGP, seaweed and caviar

TORTELLO 40 TUORLI
Homemade egg tortello, parmigiano cheese fondue,
black cherry gel and truffle veal jus

TONNO ALLA BRACE IN DUE VERSIONI
Roasted tuna, lard and spring onion sicilian "cipollata",
eggplant and teriyaki sauce
Crisp tuna belly "in carrozza", red onion and lime


Seltz & Lemon

TOTAL WHITE
Coconut, white coff ee ice-cream and meringue

Petit four

Tasting menu 140 euro per person

We recommend the tasting menu to be chosen by the whole table

Our street food welcome

Our bread

Our amuse bouche

BATTUTO DI MANZO ANNI 80
Beef tartare 80's, own condiments, potato and caviar

INSALATA DI BACCALA'
Codfish salaci, jerusalem artichoke, orange, artichokes, caper leaves,
and mullet eggs bottarga

MARE & MONTI
Sca//op, mushrooms, raspberry, spinach and tarragon zabaglione

ELICONE ASSOLUTO DI SCORFANO
Durum wheat eliconi pasta, rockfish reduction, raw and cooked red fish,
broccoli and toasted breadcrumbs

FARAONA IN PORCHETTA
Guinea-fowl breast "porchetta" style, turnip greens,
corn and stroganoff sauce
Stew leg in scent of paprika

Seltz & Lemon

CIOCCOLATO, PERE, ZUPPA INGLESE
Chocolate creamed, vanilla pears and trifle ice-cream

Petit four


Tasting menu 150 per person

We recommend the tasting menu to be chosen by the whole table

We invite our guests to inform the dining room staff about any food intolerance or allergy before ordering.

Free rein five-course tasting menu

110 per person

Free rein eight-courses tasting menu

Free rein four-courses vegetarian tasting menu

STARTERS

CRUDO DI RICCIOLA DAL VIAGGIO IN MESSICO  | 40
Amberjack fish carpaccio, avocado, mango, red beetroot
and jalapeno sauce

BATTUTO DI MANZO ANNI 80   | 40
Beef tartare 80's, own condiments, potato and caviar

INSALATA DI BACCALA'  | 40
Codfish salaci, jerusalem artichoke, orange, artichokes, caper leaves,
and mullet eggs bottarga

MARE & MONTI   | 40
Scallop, mushrooms, raspberry, spinach and tarragon zabaglione

UOVO IN CAMICIA CROCCANTE   | 32
Crunchy poached egg, mulberries and provola cheese

FIRST COURSES

TAGLIOLINO OMAGGIO A RENATO   | 40
Handmade egg Tagliolino pasta, lemon beurre blanc sauce,
chive, Etna's lemon IGP, seaweed and caviar

TORTELLO 40 TUORLI   | 40
Homemade egg tortello, parmigiano cheese fondue,
black cherry gel and truffle veal jus

RISOTTO MANTECATO VASTEDDA DEL BELICE   | 40
Creamed Vastedda del Belice cheese risotto, venison ragout
and pomegranate

RAVIOLO DELLA DOMENICA   | 38
Handmade egg raviolo pasta, ricotta, vegetables
and black pork sauce

ELICONE ASSOLUTO DI SCORFANO   | 38
Durum wheat Eliconi pasta, rock fish reduction,
crustaceans, fish and its sauces

MAIN COURSES

ROMBO IN CASSERUOLA   | 50
Turbot fish, braised fennel, saffron bouillabaisse sauce and seafood

TONNO ALLA BRACE IN DUE VERSIONI   | 40
Roasted tuna, lard and spring onion sicilian "cipollata", eggplant
and teriyaki sauce
Crisp tuna belly "in carrozza", red onion and lime

FARAONA IN PORCHETTA  | 40
Guinea-fowl breast "porchetta" style, turnip greens, corn
and stroganoff sauce
Pulled leg in scent of paprika

TESTA CODA DI MANZO  | 38
Braised beef cheek, savoy cabbage, apples compote, mustard and honey
Raviolo stuff ed beef tail

FILETTO DI VITELLO VINTAGE per 2 people   | 100
Veal filet, potatoes milfoil green pepper jus, seared foie gras,
vegetables and red fruits