INFO & RESERVATIONS

Menu rist english

MENU

A la carte

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STARTERS  PASTA  FISH/MEAT DESSERTS 

STARTERS

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Raw Amberjack, pink shrimp and caviar 30

with celery, cucumber, almond and yellow datterino tomato extract

Double cooked Octopus 28

laquered with kabayaki sauce, cougette forty and red onion.

Peppe’s egg 27

vegetable risotto, crispy yolk, truffle, smoked duck breast, robiola cheese, caviar and pear compote

Veal and red tuna 30

tuna sauce, truffle caviar, Salina capers

Armagnac lobster 40

summer vegetable salad, mango and red curry

Beef tartare 28

Etna truffle, Trunzo cabbage, Vastedda del Belice cheese, mulberries and mixed salad with vinegrettein maple syrup

PASTA

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Acquerello risotto 28

violet aubergine, shrimp, stracciatella cheese and basil.

Cold Matcha tea tagliolini 30

stew of frying pans, sea urchins and seawater mousse

Spaghettone with garlic, oil and chilli 28

raw tuna and its bottarga, wild fennel, crumbs and Cetara anchovy milk fondue

Plin Ravioli 30

grouper, almond, rock fish soup and seafood

Carbonara stuffed cappelletti 27

crispy bacon, asparagus and truffle

Semolina cavatelli 26

with spiced white veal ragout and sweet provolone

FISH ENTREES

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Red mullet stuffed mediterranean style 28

with its Enna saffron bouillabaisse

Tournedos of tuna 30

green pepper, red Tropea Onion, sweet and sour sauce with extract of celery, lime, ginger, cucumber and mint

Red snapper in olive crust 32

spinach, summer vegetable and champagne sauce

MEAT ETREES

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Lamb in 3 cooking 30

sirloin au gratin with hazelnuts and nettles, shoulder cooked at low temperature, rolled with djon mustard and apricot
ketchup.

Barbecue pigeon de Bresse 35

laquered in tamé sauce, scampi, foie gras and passion fuit.

Suckling pig with pistachio 28

roasted shallot, compote of spineddi pear and its juice of Cerasuolo di Vittoria

TASTING MENUS

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Land to be Discovered 80

A five-course ever-changing surprise based on our Chef ’s imaginative creations

For the Love of the Sea 100

A six-course ever-changing surprise seafood journey based on our Chef ’s imaginative creations

Vegetarian 65

A four-course ever-changing surprise based on our Chef ’s imaginative creations

Cortile's Classics 130

DESSERTS

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Homage to Bosca 13

guanaya chocolate cigar 70%, brownies, rum semifreddo, tabacco ice-cream and
tonca bean

Coffee absolute 14

creamy bean with liquid coffee inside, its ice cream and hot coffee zabaglione

Sicilian PGI Verdello Lemon 10

with spiced strawberry soup

Coconut 14

passion fruit, pina colada, mango and verbena sorbet

Cheese Tasting 12

a selection of typical Sicilian cheeses served with dried fruit, honey, marmalades and jams

The fish has been subjected to temperature abatement treatment according to Article 3-Annex III Section VIII, Chapter III, Part D, of EC Regulation no. 853/2004

ALLERGEN LIST according to European regulation 1169/2011: Cereals containing gluten, i.e .: wheat, rye, barley, oats, spelled, kamut – Crustaceans and shellfish-based products – Eggs and egg-based products – Fish and based products fish – Peanuts and peanut products – Soy and soy products – Milk and milk products (including lactose) – Nuts – Celery and celery products – Mustard and mustard products . – Sesame seeds and products based on sesame seeds – Sulfur dioxide and sulphites – Lupins and products based on lupins – Molluscs and products based on molluscs. To find out more, ask the manager.