Carré d'Agnello al Marsala
Second Course
A lamb rack, cooked at low temperature, over mashed potatoes and porcini mushrooms, Atsina leaves and rosemary Marsala reduction
Geweldig
Goed
Gemiddeld
Matig
Slecht
Meer in Second Course
Tataki di Tonno all'Eoliana
Aeolian-style tuna tataki served with a pesto of tomatoes, basil, capers, olives, pine nuts, garlic, olive oil and mint
4.5
2 ratings
€ 34.00
Balconi di Pesce Spada alla Palermitana
Slices of swordfish in a double coating of pistachios, breadcrumbs, sheep's cheese, garlic and aromatic herbs. Palermo-style salad with cherry tomatoes, anchovies, sweet and sour raspberry red onion and a special mayonnaise
4.5
2 ratings
€ 36.00
Filetto al Nero d'Avola
A tournedos fillet, cooked at low temperature, with Nero d'Avola reduction, aromatic herbs, thyme-flavoured potato millefeuille and misticanza salad
5.0
5 ratings
€ 36.00
Ragusano in Carrozza
Caciocavallo ragusano DOP cheese crocket, pumpkin cream, liquorice glaze and rosemary
€ 26.00
Anatra Confit su Mela Cotogna
Duck leg cooked at low temperature, mostard and quince puree, salt shallots and celeriac
€ 34.00