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