Our street food welcome

Our bread


2014 CRUDO DI GAMBERO* ROSSO
Raw red prawn, almond, basi!, orange and sea urchins

2015 IL MIO UOVO CROCCANTE
Crunchy poached egg, mulberries and provola cheese

2017 IL TORTELLO 40 TUORLI
Homemade egg tortello, parmigiano cheese,
black cherry and truffle veal jus

2018 VENTRESCA DI TONNO ALLA BRACE
Roasted tuna belly, smoked eggplant, red onion
and teriyaki sauce

2016 IL MAIALINO SI FA IN DUE
Black pork, leek, mustard, honey and chili pepper
Bao pulled pork, barbecue sauce and "trunzo" cabbage


Seltz & Lemon

2017 TOTAL WHITE
Coconut, coffee, cocoa and meringue

Petit four

Tasting menu 130 euro per person

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

Our street food welcome

Our bread

ROSA DI RICCIOLA
Amberjack fish carpaccio, avocado, mango, red beetroot
and jalapeno sauce

CAPASANTA VIAGGIO IN GIAPPONE
Seared scallop, vegetables, quai! egg, sesame seeds,
soy and citrus

TAGLIOLINO OMAGGIO A RENATO
Handmade egg Tagliolino pasta, butter, Etna's lemon IGP
and seaweed

ELICONE SERVITO TIEPIDO
Durum wheat Eliconi pasta, rock fish reduction,
crustaceans, fish and its sauces

BRANZINO
Baked seabass filet, zucchini, courgette flower, caviar
and tarragon sauce

Seltz & Lemon

PESCA
Peach, tonka bean, hazelnut and Malvasia dessert wine

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 GAMBERO* ROSSO   | 40
Raw red prawn, basil, almond, orange and sea urchins

ROSA DI RICCIOLA   | 38
Amberjack fish carpaccio, avocado, mango, red beetroot
and jalapeno sauce

CAPASANTA VIAGGIO IN GIAPPONE   | 38
Scallop, vegetables, quail egg, sesame seeds, soy, citrus

BATTUTO DI MANZO   | 40
Beef tartare, capers leaves, peppers, egg bottarga,
potato and caviar

IL MIO UOVO CROCCANTE   | 30
Crunchy poached egg, mulberries and provola cheese

FIRST COURSES

TAGLIOLINO OMAGGIO A RENATO   | 40
Handmade egg Tagliolino pasta, butter,
Etna's lemon IGP and seaweed

IL TORTELLO 40 TUORLI   | 40
Homemade egg tortello, black cherry,
parmigiano cheese and truffle veal sauce

RISOTTO   | 40
Risotto, basil, peach, yogurt and raw langoustine

RAVIOLO DI PATATA MILANO-MAZARA   | 42
Handmade Raviolo, beef "ossobuco" ragout, butter,
sage and red prawn*

ELICONE SERVITO TIEPIDO   | 40
Durum wheat Eliconi pasta, rock fish reduction,
crustaceans, fish and its sauces

MAIN COURSES

ASTICE AL BARBECUE   | 50
Grilled lobster, chickpeas, garam masala, peanuts
and red cabbage

VENTRESCA DI TONNO ALLA BRACE   | 38
Roasted tuna belly, red onion, smoked eggplant
and teriyaki sauce

BRANZINO   | 40
Baked seabass filet, zucchini, courgette flower,
caviar and tarragon sauce

IL MAIALINO IN DUE CONSISTENZE   | 40
Black pork, leek, mustard, honey and chili pepper
Bao pulled pork, barbecue sauce and "trunzo" cabbage

FILETTO DI VITELLO VINTAGE per 2 people   | 100
Veal filet raw ham wrapped, spinach, potato, foie gras,
bearnaise sauce and truffle veal jus