Menù Gourmet
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Memories Menu
12 Fontane chef’s welcome.
Marinated anchovies, homemade nduja, oil with parsley and herring caviar.
28
Poached Sicilian chicken egg and Jerusalem artichoke.
20
Carnaroli rice with Siracusa “femminello” lemon, prawn jus, yogurt and basil apple juice.
30
Tubetti pasta, smoked wild herbs, salted ricotta and liquorice.
26
Meagre, smoked confit eggplant, and green tomato sauce.
32
Revisitation of the Sicilian cassata.
16
Full menu 150,00 €
The tasting menu is indicated for all the table's guests
Land Menu
Veal with tuna sauce, Sicilian anchovy extract and wild fennel oil.
28
Carrot, hazelnut, miso and orange.
26
Carnaroli rice with rabbit sauce and carob powder.
30
Fresh pasta buttons, caciocavallo cheese, onion molasses, and veal stock.
30
Lamb, smoked eggplant, yogurt sauce and Nerello Mascalese.
30
Chocolate, black cherry and long pepper.
16
Full menu 130,00 €
Sea Menu
Oxheart tomato, sea urchin roe, cetrangolo cucumber, and sheep's milk ricotta foam.
28
Red shrimp, caviar, peach, pistachios and lemon gel.
28
Cuttlefish, its ink, Jerusalem artichoke and liquorice.
28
Smoked spaghettoni, clams and frozen parsley.
30
Red mullet, toasted breadcrumbs, Nebrodi truffle, its slightly spicy jus, potato and Sicilian truffle.
32
Kelp, black lemon and white chocolate.
16