AUTUMN MENU
24“U’ Spitiu”: STARTERS
ARANCINA “alla NORMA” (28th reinterpretation) — rice arancina with Siccagno tomato preserve, semi-dry datterino, salted ricotta, eggplant chutney and basil 16
“50 SHADES of RED” — Mazara prawns, laminaria seaweed, salt foam, smoked paprika and lime 24
THE CAPONATA “as in the old days” — family recipe of eggplant, tomato, onion, capers, celery and aromatics 14
“CHI RAN CIAURU!” — codfish and potato balls with mint and Delica pumpkin juice infused with licorice 16
“U’ MARE in CAMPAGNA” — citrus-marinated swordfish carpaccio, tonnata sauce and quince jam 18
“SI M’ADDUMANNI T’ARRISPUNNU” — surprise off-menu creation by the chef
“U’ poi scinnere”: COUS-COUS
“U’ CUSCUSU’” ANCIENT RECIPE — Trapani-style fish cous-cous 24
“CUSCUSU with NIERO and RICCI” — squid-ink cous-cous with sea urchin, walnuts and finger lime 26
“CUSCUSU with OCTOPUS RAGOUT à la Favignana” — in tomato, garlic, pine nut and wild fennel sauce 22
“CUSCUSU ca SAISSA of POTATOES & EGGPLANT” — with tomato-based sauce, potatoes and eggplant 18
“A’ poi calare”: PASTAS
“SCIALARE” — smooth gnocculu with red prawn, pistachio extract and lemon zest 24
“MATRI MIA… A’ PASTA cu L’AGGHIA” — busiata with Trapanese pesto and fried zucchini 18
“PASTA CHI SARDE” — bucatino with raisins, pine nuts and wild-fennel muddica 24
“A PASTA MINUZZATA ca’ GHIOTTA ri PISCI” — broken spaghetti in fish soup sauce 18
“A’ suvecchiu rumpe u’ cuvegghiu”: MAINS
“U’ PUIPPU cu’ SCOGGHIO” — grilled octopus with Pantescan pesto 26
“A’ SICCIA IMBUTTUNATA” — stuffed cuttlefish with breadcrumbs, pea purée and masala spices 22
“I PURPITEDDRA AFFUCATI” — baby octopi stewed in casserole (Egadi style) 20
“A TUNNINA ca CIPUDDRA e l’ACITU” — tuna pil pil in sweet onion broth 22
CBT White Fish Fillet, Broccoli & Leek 20
“P’accumpagnare”: SIDE DISHES
“A’ PANTESCA” — salad of tomatoes, potatoes, onions, olives and capers 10
“PECORINO e CUMMANAGGIO” — pecorino served with seasonal preserves 12
Mixed leaf salad 9
“Quantu sì duci!”: DESSERTS
“U CANNOLU” — cannolo filled with sweet sheep ricotta, dark chocolate and candied orange peel 8
“A’ CASSATA” Sicilian artisan, by the slice (Traditional Trapani recipe) 9
“A’ GENOVESE Ericina” — shortcrust tart baked with lemon custard 8
“SPAGNOLETTA Marsalese” — savoiard pastry tart with ricotta, chocolate and cinnamon 8
MILLESHEAVES in a glass — custard and berries 9
Bread and breadsticks made in house from re-milled semolina, sesame and spices
“Small Glossary”
busiata (long twisted pasta) • gnocculu (long smooth spaghetti)
Pesto Trapanese (tomato, garlic, almonds, basil) • Pesto Pantesco (tomato, garlic, capers)
Place Setting 3
Information for guests
For details regarding ingredients that may cause allergies or intolerances, please consult our staff. The list of allergens is available on the menu and can be viewed online via QR code.
Fish intended to be served raw or lightly cooked has been previously frozen in compliance with EC Regulation No. 853/2004, Annex III, Section VIII, Chapter 3, letter D, point 3.
In the event that fresh ingredients are temporarily unavailable, some products may be delivered frozen or deep-chilled, always respecting the product’s integrity and the highest food-safety standards.