Bar & Chiostro
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valutazione
Recensioni
fotografia
menù
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.
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
