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Anonymous
Shared on 9/16/2025
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Original Menu
Today's First Courses
I PRIMI DI OGGI
Dry Passatelli with crispy culatello and Parmigiano Reggiano cream
Passatelli asciutti, culatello croccante e crema di Parmigiano Reggiano
Passatelli is a type of pasta made from breadcrumbs, eggs, and Parmesan cheese, typically served in broth. This version is served dry with crispy culatello (a cured meat similar to prosciutto) and a Parmigiano Reggiano cream sauce. The pasta is made with Gragnano IGP certified pasta.
16
Main Courses
I SECONDI
Adriatic sardines stuffed with bread, raisins, and Parmesan with fruit chutney
Sarde dell'Adriatico ripiene di pane, uvetta e parmigiano con chutney di frutta
Adriatic sardines are stuffed with a mixture of breadcrumbs, raisins, and Parmesan cheese, then served with a sweet and savory fruit chutney. This dish combines the flavors of the sea with sweet and savory elements.
16
Crustaceans and mollusks of the day pan-fried with aromatic herbs
Crostacei e molluschi del giorno in padella al profumo di erbe aromatiche
A selection of fresh crustaceans and mollusks (shellfish) are pan-fried with aromatic herbs. The specific types of seafood used will vary depending on what is fresh and available that day.
18
Fried cod morsels on a bed of white polenta, tomato concassé, and caper powder
Bocconcini fritti di baccalà su letto di polenta bianca, concassè di pomodoro e polvere di cappero
Small pieces of cod are fried and served on a bed of creamy white polenta. The dish is garnished with tomato concassé (diced tomatoes) and caper powder, adding a salty and briny flavor.
18
Grilled prawns with citrus notes
Gamberoni alla griglia con note di agrumi
Prawns are grilled and seasoned with citrus flavors, such as lemon or orange. This dish is simple and highlights the natural sweetness of the prawns.
5
Grilled catch of the day, stracciatella of burrata and dried tomato tartare
Pescato del giorno alla griglia, stracciatella di burrata e tartare di pomodori secchi
The fresh catch of the day is grilled and served with stracciatella (the creamy inside of burrata cheese) and a tartare made from dried tomatoes. The price depends on the market value of the fish.
0
Traditional Bolognese meatloaf with mashed potatoes
Polpettone tradizionale bolognese con purè
A classic Bolognese meatloaf, made with ground meat, breadcrumbs, and Parmesan cheese, served with creamy mashed potatoes. This is a hearty and comforting dish.
0
Sliced Scottona beef with coarse salt and rosemary or with balsamic vinegar
Tagliata di manzo di Scottona con sale grosso e rosmarino o con aceto balsamico
Scottona beef is a type of Italian beef known for its marbling and tenderness. It is sliced and seasoned with coarse salt and rosemary, or drizzled with balsamic vinegar. The dish is simple and highlights the quality of the beef.
0
The Fried
IL FRITTO
Paranza Fry Cone
Cartoccio di paranza
A cone of mixed fried seafood, typically including small fish, shrimp, and calamari. Paranza refers to the type of fishing boat used to catch the seafood.
0
Small Squid Fry Cone
Cartoccio di calamaretti
A cone of fried small squid (calamaretti). These are typically lightly battered and fried until crispy.
0
Pink Shrimp and Small Squid Fry Cone
Cartoccio di gamberi rosa e calamaretti
A cone of fried pink shrimp and small squid (calamaretti). These are typically lightly battered and fried until crispy.
0
The Raw
IL CRUDO
Tartare of the day
Tartare del giorno
Raw tartare prepared with the fresh ingredients of the day. The specific type of meat or fish used will vary.
0
Tuna sashimi with Sicilian pistachio, Senese olive oil, and soy sauce
Sashimi di tonno con pistacchio siciliano, olio di frantoio senese e salsa di soia
Raw tuna sashimi served with Sicilian pistachio, olive oil from Siena, and soy sauce. This dish combines the flavors of the sea with nutty and savory elements.
0
Crustaceans from Mazara del Vallo and oysters
Crostacei di Mazara del vallo e ostriche
A selection of raw crustaceans from Mazara del Vallo (a town in Sicily known for its seafood) and oysters. The price depends on the market value of the seafood.
0