with buffalo mozzarella, red datterino cream, basil pesto and parmesan fondue.

with fried leek and basil pesto

Carpaccio of local amberjack, citrus sauce, glasswort and Maldon salt.

Cuttlefish fry with sweet and sour sauce.

Piedmontese Fassona tartare, hazelnut potatoes, sweet and sour Tropea red onion and datterino cream

Trio of tartare with the 3 sauces

Crudité plate: 2 scampi, 2 red mazzara prawns, 2 oysters.

2 rocher al nero di seppia
Seppiolina in tempura
Involtino di salmone affumicato
Sashimi di ricciola

Selezione di salumi e formaggi pregiati

La famille Boutrais presenta OSTRA REGAL selection OR calibro 3

Cappellacci stuffed with red prawns from Mazara, served with its bisque and tartare, basil oil and lemon zest.

Carnaroli risotto with Franciacorta, scallops, glasswort and dehydrated parsley.

Fresh pasta spaghetti with cream of local aubergines and mint, baked ricotta foam from Cinisara cow and crumble of dried cherry tomatoes

Fresh pasta calamarata with scampi, red and yellow datterino tomatoes, wild fennel, panko and its tartare.

Fresh pasta tagliatelle with white black pork ragù, carrot brunoise, celery, onion and stracciatella.

Fresh pasta busiate with Mazara red prawns and Bronte pistachio pesto.

Calamarata di pasta fresca con rana pescatrice , su vellutata di fave, datterini rossi e gialli, panko ed olio al basilico.

Tonnarelli di pasta fresca con Pecorino Romano D.O.P e tartare di gambero Rosso di Mazara.

Cappellacci farciti con maialino nero dei Nebrodi, su vellutata di zucca rossa, colata di stracciatella di vacca cinisara, panko ed olio al basilico

Seared red tuna, sweet and sour Tropea onion, courgette chips and seasonal vegetables.

Cod cooked at low temperature with potato foam and drops of saffron.

Amberjack with courgettes, crumble of Taggiasca olives and thousand potato leaves with butter and rosemary.

Iberian fillet cooked at low temperature, seared with clarified butter and wild herbs, seasonal vegetables and brown stock.

Argentine Angus ribeye with orange butter, potato millefeuille with butter and rosemary.

Allergeni: 2-4-6-7-10-11-14.

Coconut semifreddo on a bed of white chocolate and decorated with caramel, caramelized almonds and pistachios and dark chocolate flakes.

Cream puffs with orange custard on a bed of white chocolate, almonds and caramelized pistachios.

Pistachio Éclaire, with white chocolate and toasted pistachios.

Cioccolato bianco con frutti di bosco, la loro salsa e crumble di pasta alle mandorle.
Allergeni: 7-10-11-12-13.

Tortina di mandorle al cioccolato aromatizzata all’Arancia e rum con quenelle di gelato alla vaniglia