Bar & Chiostro

Zucchini salad, rockets and parmesan shaves

Burrata cheese from Campania region, cherry tomatoes, black olives and basil

Veal with tuna sauce prepared in the traditional way

Octopus salad

Parma ham with seasonal fruit

Tender zucchini leaf soup

Artisanal spaghettoni with fresh tomato sauce and basil

Rigatoni pasta with basil pesto

Carnaroli risotto, prawns, Bronte pistachios and wild fennel

Ravioli pasta filled with white fish, cherry tomatoes and zucchini flowers

Eggplant rolls Sicilian style

Grilled sea bass fillet and vegetables

Stewed white grouper with cherry tomatoes, basil, potatoes and seasonal vegetables

Veal chop Milanese style, cherry tomatoes and rocket salad

Chicken fillet with Marsala wine sauce

Grilled vegetables

French fries

Mixed seasonal salad

Baked potato with rosmary

Sautéed zucchini with mint

Millefeuille, Tahitian cream and salted caramel

Tiramisù

Lemon cream and spiced almond

Selection of four Sicilian and Italian cheeses, honey and organic jam

Selection of six Sicilian and Italian cheeses, honey and organic jam

Grillo d’Oro is a Sicilian sweet wine made from Grillo grapes and produced like a “Sauternes” (Botrytis Cinerea). It releases intense aromas of honey, apricot, and candied citrus, with floral undertones. On the palate, it is rich, harmonious, and well-balanced between sweetness and freshness.

Ben Ryè is an iconic Passito di Pantelleria, made from sun-dried Zibibbo grapes. Its bouquet is extraordinary, featuring notes of apricot, dried figs, honey, and sweet spices. The palate is rich, complex, and long-lasting, with vibrant freshness.

Creamy burrata cheese from the Campania region, cherry tomatoes, Taggiasca olives and fresh basil

Sweet and sour Sicilian vegetables caponata and aromatic basil

Warm seafood salad with Interdonato lemon essence

Steamed cod fillet, green broccoli, cherry tomatoes and marjoram

Sliced veal carpaccio with tuna sauce

Artichoke salad: Rocket leaves, parmigiano reggiano shavings and Avola almonds

Dominicana salad: Apple, avocado, olive, capers, cherry tomatoes, fennel and caramel balsamic vinegar

Niçoise salad: Lettuce, boiled eggs, green beans, potatoes, Taggiasca olives, capers, seared tuna, anchovies and aioli sauce

Modicana salad: Spinach, hazelnuts, quail egg, avocado, conference pears and semi-dried tomatoes

Caesar salad: Lettuce, croutons, parmigiano reggiano shaves and caesar dressing

Chicken

Prawns

Tuna Tataki

Potato gnocchi with Comiso tomatoes and fresh basil

“Riserva Gallo” Carnaroli rice, wild fennel, prawns and Bronte DOP pistachios

Sicilian semolina tagliatelle with slow-cooked Bolognese beef ragù

Rigatoni pasta with carbonara sauce

Palermitan-style purple eggplant rolls with breadcrumbs, Caciocavallo cheese, pine nuts and raisins

Grilled sea bass fillet with seasonal vegetables

Milanese-style veal chop, cherry tomatoes and rocket salad

Chicken fillet with rosemary, carrots and Marsala wine sauce

Rosemary oven-roasted potatoes

Sautéed Cardoncelli mushrooms with garlic and parsley

Sautéed spinach with garlic

Grilled vegetables with oregano

Seasonal mixed salad

Curated selection of Italian starters to share

Creamy burrata cheese from the Campania region, cherry tomatoes, Taggiasca olives and fresh basil

Sweet and sour Sicilian vegetables caponata and aromatic basil

Warm seafood salad with Interdonato lemon essence

Steamed cod fillet, green broccoli, cherry tomatoes and marjoram

Sliced veal carpaccio with tuna sauce

Cream of “Cosaruciàru” beans, poached egg and herb infused oil

Potato gnocchi with Comiso tomatoes and fresh basil

Rustic ravioli filled with artichokes, parmigiano reggiano cheese and marjoram

“Riserva Gallo” Carnaroli rice, with white fish ragù, green peas and lemon

Sicilian semolina tagliatelle pasta with slow cooked bolognese beef ragù

Rigatoni pasta with carbonara sauce

Palermitan-style purple eggplant rolls with breadcrumbs, Caciocavallo cheese, pine nuts and raisins

Grilled sea bass fillet with seasonal mixed vegetables

Stewed swordfish rolls with tomatoes and thyme

Braised beef cheek with Marsala wine, carrots and black truffle

Milanese veal chop, cherry tomatoes and wild rocket salad

Oven-roasted rack of lamb with sautéed garden vegetables

Market fish of the day: grilled, oven-baked or salt-crusted

Rosemary oven-roasted potatoes

Sautéed Cardoncelli mushrooms with garlic and parsley

Sautéed spinach with garlic

Grilled vegetables with oregano

Seasonal mixed salad