“AUTUMN/WINTER MENU”
STARTERS
“ARANCINA (26th new edition): Fried Riceball with Swordfish Ragout, Aubergines, Almonds, Mint and Caciocavallo Cheese 17
“THE MAZARA RED TREASURE”: Red Shrimp Tartare, Roasted Beetroot, Parmesan in Fondue and Cinnamon Pears 24
“MY GRANDMA CAPONATA” (Old Recipe): Tomato, Onions, Capers, Celery, Olives and Pinenuts 15
“FRIEDBALLS WHAT DELICIOUS!” (4th new edition) at the “Parmigiana Trapanese” with Tomato Sauce, Fried Eggplant, Salted Ricotta Cheese, Basil and Breadcrumbs 16
“THE WINTER SEA”: Anchovies, Chicory, Puntarelle, Lemon and Basil Bread Sand 18
“Our PANZANELLA (Wet Stale Bread, Tomatoes, Onions, Vinegar, Pepper and Olive Oil) with RAW SEA URCHINS PULP” 26
“And If You Ask… THERE’S ALSO THE OFF-CHEF’S MENU!”
COUS-COUS and PASTA
“U’ CUSCUSU”: Fish Cous-Cous “alla Trapanese” with Soup Fish and Spices 25
“STAGNONE COUS-COUS” with Crab Soup, Roasted Cuttlefish, Braised Peas and Walnuts 24
“A STRANGE MINESTRONE COUS-COUS” with Pumpkin, Peas, Zucchini, Potatoes, Onions, etc 20
“RED PRAWN TAGLIATELLE” with Pistachio Pesto, Coffee and Lime Prawn Mayo 26
“’A PASTA cu L’AGGHIA” Busiata (long and twisted handmade pasta) with Trapanese Pesto (Raw Tomato, Almond, Red Garlic, Basil, Fried Aubergines and Potato Chips) 20
“Our way PASTA with SARDINES”: Sardines, Trapanese Saffron, Zibibbo Raisins, Wild Fennel and Pine Nuts 22
“UNRESOLVED RISOTTO”: Big Rice Pasta in Fish Soup (Ancient Recipe) 19
SEAFOODS
“FRIED OCTOPUS” in a Crust of Rice, with Raw Pesto (tomato, almond, garlic and basil) 27
“CROAKER with Salt and Sicilian Ratatouille (Aubergines, Peppers, Potatoes and Leeks) 25
“MONKERFISH Pizzaiola style (tomato, garlic and oregano)”24
“DROPPED MOSCARDINI (little octopus) Favignana style (tomato, capers, anchovies, oregano and olives) 22
“LACQUERED TUNA with Sweet Butter in Oriental Sauce and Seasonal Mushrooms 28
ACCOMPANIMENTS
“PANTESCA” SALAD: Tomatoes, Potatoes, Onions, Olives and Capers 12
Stewed Wild Chicory 10
Baked Potatoes 10
Seasonal Vegetable Soup 14
DESSERTS of our production
“CANNOLO” Handmade Biscuit with Sweet Sheep Ricotta, Chocolate Drops and Candied Orange 8
“SICILIAN CASSSATA in SLICES” Cake with Candied Fruits, Marzipan, Sweet Sheep Ricotta and Sponge Cake (Traditional Trapani Recipe) 8
“GENOVESE ERICINA”: Vanilla Pastry Pie filled with Lemon Custard 8
“CASSATELLE Trapanesi” Pancakes filled with Ricotta, Chocolate, Cinnamon and Lemon Peel 8
“TiramiCousCous”: Tiramisu with Persimmons, Chestnuts and Marsala Rubino 10
“Small Glossary”
Busiata: long and twisted handmade pasta typical of western Sicily.
DRINKS
Still and Sparkling Mineral Water – 50cl or 75cl 2; 3
Tonic Water, Lemonade Soda, Orange Soda, Cola, Cola Zero 4
Espresso Coffee 2
Decaffeinated Coffee, Barley Coffee 3
Black or Green Tea 4
Amaro Bianchi, Amaro Punico; Amaro Segesta (Bitter with Herbs) 7
Amaro Batò, Amaro Florio, Amaro Ericino (Bitter with Herbs) 7
Sicilian Limoncello or Arancello 7
Amaro Amara – Bitter with Red Orange or Amaro Punagrò – Bitter with Blond Orange 7
White Sicilian Grappa; Barrique Sicilian Grappa 8; 10
Gin Sale (Marsala Salt Gin) 8
Rum “Rump@blic Sicilian Legacy Jamaica” (aged more than six months in Marsala Florio barriques) 10
Bread and Breadsticks of our production made with re-milled semolina, sesame and spices.
Place Setting 3
About information on the presence of substances or products that can cause intolerances or allergies, the service staff is at your disposal (allergens available on the menu which can be consulted online via QR).
The fish destined to be consumed raw or practically raw has undergone a preventive reclamation treatment in compliance with the requirements of EC Reg. 853/2004, Annex III, section VIII, chapter 3, letter D, point 3.
In the absence of finding the fresh product, we advise customers that some products may be frozen or freezing by blast chiller, respecting the shelf-life of the product and the consumer’s food safety.