Restaurant

Allergenic and allergen food table at the bottom of the menu

STARTERS

Eggplant “Caponata”, Sicily- style, with wildflower honey of Vulcano

8,00

“A BOCCIA”:

Orange and finnel salad with marinated anchovies and Applewood smoking taste

13,00

“Unstructured battered Prawns”

raw Mazara prawns with batter balls on fava bean cream

16,00

“Octopus and panella”

panella disk (fried disk made with chickpea flour) with octopus tentacles, onions with apple vinegar,and chopped hazelnuts

14,00

Nassa’s little prawns with lemon scent

14,00

MAIN COURSES

Maccaroni “Macine”

12,00

Russello’s wheat fettuccine with Nassa’s little prawns, fish eggs, and courgette flower

16,00

Ravioli fish with Creel shrimp, penny royal pesto and orange juliene

16,00

Ancient wheats maccheroni with swordfish, aubergines, and local tomato pesto

15,00

Risotto with Creel shrimp, pistachio of Bronte and peach

16,00

Risotto with seafood, asparagus and basil

18,00

SECOND COURSES ‘SEA FOOD’

Grilled catch of the day

6,50 l’etto

Catch of the day “Aeolian style”

6,50 l’etto

Grilled bluefish “Caponessa” with pumpkin cream, red onion petals and toasted hazelnuts

16,00

Swordfish candy with orange sauce and potato chips

15,00

Aeolian’s Stuffed European flying squid

18,00

Prawns of Mazara au gratin with mint sauce

28,00

SECOND COURSES ‘MEAT’

Sweet and sour rabbit

20,00

Fillet with sesame and Malvasia

22,00

Grilled fillet steak with onion petals in red wine

22,00

Sirloin rocket and parmesan cheese

14,00

SIDE DISHES

Green salad

3,00

Mixed salad:

(lettuce,tomato,carrots,radicchio)

4,00

Campagnola salad:

(tomato, capers,olives,onion,lettuce)

4,00

“Pomodorino Paesana”:

(tomato,capers,basil)

4,00

French fries

4,00