“SUMMER MENU 2024”
STARTERS
“ARANCINAO: TODA RISO, TODA BELEZA!” (25th new edition): Fried Riceball with Sea Water, Glasswort and Sicilian Bubbles with Red Scorpion Ragout, Lime and Leek Chips 16
“THE MAZARA RED TREASURE”: Red Shrimp Tartare, Nebrodi Buffalo and Plankton Matured Oil and Lime 22
“FAMILY CAPONATA (1940)” 14
“FISHBALLS WHAT DELICIOUS!”: Baked Aubergines, Pecorino Cheese, Sicilian Anchovies, Smoked Tomato Mayo and Basil Powder 16
“IL PAN BIGNE’ CUNZATO”: Seasoned Bread Cream Puffs with Frayed Swordfish, Caramelized Giarratana Onion and Caciocavallo Crunchy 20
“MARE NOSTRUM”: Fish Tartare of the Day!
COUS-COUS and PASTA
“U’ CUSCUSU”: Fish Cous-Cous “alla Trapanese” with Soup Fish and Spices 25
“COUS-COUS GRANATA (TP)” with Blackcurrant Juice, Red Shrimps, Mussels, Squid and bottarga 26
“COUS-COUS WHAT A SURPRISE!”: Tradition and Fantasy in the Kitchen (also in a vegetarian version)
“BUSIATA with MAZARA RED SHRIMP”, our Pistachio Pesto, Shrimp Elixir and Coffee Powder 26
“’A PASTA cu L’AGGHIA” Gnocculo (big and smooth spaghetti) with Trapanese Pesto (Tomato, Almond, Red Garlic, Basil), Fried Aubergines and Toasted Bread Crumble 18
“The real PASTA with SARDINES”: Sciacca Sardines, Trapanese Saffron, Zibibbo Raisins, Wild Fennel and Pine Nuts 22
“EGG SPAGHETTI with SEA URCHIN”, Lemon and Prickly Pear Powder 30
SEAFOODS
“FRIED OCTOPUS” in a Crust of Rice, with Pesto Trapanese (tomato, almond, garlic and basil) 26
“WHITE and BROWN COD” with Milk, Giarratana Onion, Pumpkin and Chestnut Purée, and Pecorino Fondue 22
“CROAKER between SEA and MOUNTAIN” with Malga Butter, Eggplant Chutney and “Nocellara del Belice” Olive Powder 24
“DROPPED MOSCARDINI (little octopus) Trapanese style (tomato soup, garlic, oregano, olives) 22
“NEITHER COOKED NOR RAW TUNA” in Salt with Laminaria Algae, Tomato Syrup in Sweet and Sour and Smoked EVO Oil 28
ACCOMPANIMENTS
“PANTESCA” SALAD: Tomatoes, Potatoes, Onions, Olives and Capers 12
Datterino Tomato Salad, Oregano, EVO Oil and Zibibbo Vinegar 10
Carosello Cucumber Salad, Almonds, EVO Oil, Vinegar, Parsley and Garlic 10
Summer Chicory stewed with Garlic, Oil and Chilli Pepper 10
DESSERTS of our production
“CANNOLO” Handmade Biscuit with Sweet Sheep Ricotta, Chocolate Drops and Candied Orange 8
“SICILIAN CASSSATA” Cake with Candied Fruits, Marzipan, Sweet Sheep Ricotta and Sponge Cake 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 Figs and Virgin Marsala 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, Ginseng Coffee 3
Black or Green Tea 4
Amaro Bianchi, Amaro Punico; Amaro Segesta (Bitter with Herbs) 6
Amaro Batò, Amaro Segesta, Amaro Ericino (Bitter with Herbs) 7
Limoncello or Arancello di Sicilia 6
Amaro Amara – Bitter with Red Orange or Amaro Punagrò – Bitter with Blond Orange 7
White Sicilian Grappa; Barrique Sicilian Grappa 6; 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 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.