À La Carte Menu

STARTERS

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Asparagus, tahina vinaigrette, malt, hollandaise sauce

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Shellfish, parsley extract, 'prosciutto', mustard sauce

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Glazed sweetbread, fava beans, anchovy sauce, passion fruit

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Poched egg, parmesan cheese, truffle, spinach

FIRST COURSES

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Pumpkin tortelli, pioppini mushrooms, pear mostarda, pecorino cheese

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Spaghetti Mancini, smoked bluefish butter, coconut, basil

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Casoncelli, grilled scamerita, guacamole, pink shrimps

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Tagliolini, ossobuco, saffron, lovage

MAINS

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Cauliflower, hazelnut, grapefruit, barbecue sauce

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Pork shoulder, liver, celeriac, tartar sauce, Salina capers

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Venison, gingerbread, lime, marinated vegetables

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Pigeon, cibreo sauce, apple, beetroot

DESSERT

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Roasted pineapple, orange, goat cheese, white chocolate

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Almond, mascarpone, strawberries, meringue

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Chocolate, peanuts, banana

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Lischeto farm sheep cheese, goat cheese

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- More than 5 guests are requested to choose the same menu for the whole table -

Wine List

FOLLOWING THE CHANGING SEASONS

CREATIONS

POACHED EGG

Poached egg, pecorino, truffle, spinach. A dish created in 2014 which has accompanied the chef throughout his entire career, ensuring strong feelings.

SPAGHETTO MANCINI

Spaghetto Mancini, cacio e pepe, celeriac, coffee. A dish created in 2020. Its distinctive feature: the use of black pepper passed through a coffee maker to soften its character, and the freshness of the celeriac which harmonises the traditional ingredients.

GUINEA FOWL

Guinea fowl, its giblets, grapes, braised endives alla verbena. A dish for 2020, evoked by the coming of autumn, with pronounced regional notes coming from the vines of Rocca delle Macìe.