7-course tasting menu

Amuse bouche

 

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Paranza squid and Noto almonds double-cooked squid, toasted almonds, basil oil and mullet bottarga.

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Perlina” aubergine and goat’s robiola Girgentana mint, red and green pepper.

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Tortelli with blue fish in warm salpa broth, long courgette, tenerumi and Corleonese tomato hearts.

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Mezzecandele, potato, grilled spring onion Nebrodi black pig cheek, snow peas, spring onion and rosemary flavour.

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“Perlina” aubergine and goat’s robiola Girgentana, mint, red and green pepper.

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Marinated Fassona fillet from Piedmont smoked tomato, black pork cheek, Sicilian pecorino DOP wafer, fresh oregano.

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Albacore tuna with a poppy seed crust pink and Sichuan pepper, coconut milk, fresh mint and toasted pine nuts.*

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Citrus and Sambuca meringue coffee and white pepper Chantilly cream, Sambuca sauce and candied orange.*

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Petit four

140.00  euro 

Drinks not included