Bistrot menu

Seared octopus

Potato cream, dried olives and cherry tomatoes.

Beef carpaccio

Rocket and Grana shavings.

Fassona beef tartare

Toasted bread, basil oil and marinated fennel.

Salmon sashimi

Julienned fennel.

Fried salt-cod fritters

Served on hummus.

Casarecce pasta with swordfish, aubergine and wild mint

Busiate pasta with sardines and wild fennel

With toasted breadcrumbs.

Parmigiano risotto

With citrus notes and a vegetable stock reduction.

Calamarata pasta with bluefin tuna

Cherry tomatoes and bread crumble.

Tagliatelle with raw Mazara red prawns

Lemon gel and basil.

Beef fillet

Blueberry sauce and fondant potatoes.

Oven-baked sea bass fillet

With asparagus and leek.

Fried octopus

Pea velouté, black olive powder and spicy mayonnaise.

Sicilian-style sea bream

Sliced seared tuna

Sweet-and-sour onion, basil oil and field greens.

Golden potatoes

Potato dippers, fried or seasoned and oven-baked.

Grilled vegetables

Sicilian salad

Tomato, red onion, black olives, capers and oregano.

Quattrostagioni salad

Iceberg lettuce, lamb’s lettuce, sweetcorn, tomato, mozzarella and Taggiasca olives.

Summer salad

Mixed leaves, tomato, avocado, Grana shavings, orange and walnuts.

Warm Sicilian snack platter

Rolatine, potato croquettes, chickpea fritters and arancine.

Sicilian sweet selection

Mini cannoli, cassatelle and almond biscuits.

Tiramisu

Chef’s dessert

Sicilian cannolo

Seasonal fruit