The menu is subject to changes according to the availability of seasonal products
and fish of the day
APPETIZERS
Filippo’s
flavoured mixed aubergine caponata
Octopus salad
with celery and lemon sauce
Little fried
aubergine and caciocavallo cheese cake
Rice ball stuffed
with anchovies, capers and tuma
persa cheese
Small bread
roll with fried chick peas “panelle”, rice croquette and small roll with spleen
Anchovy pie
served with a caper and wild fennel sauce
Stuffed
sardines with bread, raisins and pine nut with fried carrots zucchini and
celery
FIRST COURSES
Rigatoni pasta
with potatoes and fresh cheese
Linguine pasta
with Favignana tuna botargo
Pasta with
sautéed broccoli Sicilian style
Pasta with
aubergine and Modica ricotta cheese
Sedanini pasta
with a citrus sauce, aubergines and Ragusa caciocavallo cheese
Bucatini pasta
with sardines and fennel
Cous cous with
lamb and its broth
Pasta with a
caper, lemon, celery and Favignana tuna botargo sauce
Soup with
pasta, beans and pig skin
MEAT
Baked black
suckling pig from Nebrodi, flavoured with citrus and honey glazed
Breaded veal
chop served with an artichoke salad
Baked sausage
served with potatoes and crispy batavian endive
Baked rabbit
served with an Ispica carrot jam and Modica chocolate pieces
Veal rolls stuffed
with breadcrumb, raisins , pine nuts served with fried battered cardoons
Baked shank of
pork served with an orange sauce and potatoes ( for two people Euro 60)
FISH
Mackerel balls
with a broad bean cream
Gurnard roll
served with a bread, raisin and pine nut filled artichoke
Fried
cuttlefish served with an orange and fennel salad
Fried squids
served with mashed potatoes
Skorpion fish
chowder
OMELETTE
Omelette with
ricotta cheese, cinnamon and mint
Omelette with
sardines and fennel
Omelette with
aubergine and basil
Omelette with
potatoes and “Ragusano” cheese
we do not use any garlic, onion or
butter
