Dinner

CAPONATA

eggplant, bell peppers, onions, celery, pine nuts, red wine vinegar, olive oil, basil, salt & pepper to taste

SICILIAN ARANCINI

croquette of rice, filled with mozzarella and tomato sauce

INSALATA DI FINOCCHIO E ARANCE

shaved fennel and red onion over sliced oranges, chilli flakes and olive oil

TROFIE AL PESTO TRAPANESE

Artisanal pasta with a Sicilian pesto of basil, garlic, roasted almonds, cherry tomatoes & pecorino cheese topped with stracciatella

PACCHERI SALCICCE

Italian sausage, ricotta cheese & lemon zest

LINGUINE ALLA BOTTARGA

fresh manilla clams in white wine & olive oil finished with shaved bottarga (salt cured & air dried fish roe)

MERLUZZO ALLA SICILIANA

cod, cherry tomatoes, pitted black olives, white wine & fresh herbs served with a side of our caponata

ANGELLO IN AGRO DOLCE

lamb stew, seedless grapes, onions, honey, red wine vinegar, mint & marsala wine over a little bed of couscous

INVOLTINI DI VITELLO

rolled veal, onions, breadcrumbs, cacio cavallo, garlic essence, parsley, pinenuts and raisins

Over centuries, Greek, Arab, Spanish, and Norman cultures have all left their mark on the island's cuisine, creating one of the most vibrant and distinctive food traditions in Italy.

Sicilian cooking is bold, sun-soaked, and deeply rooted in the island's landscape from volcanic soil near Mount Etna to the abundant surrounding seas.