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APERITIVO
Se c'è un momento della giornata in cui concedersi una pausa è l'ora dell'aperitivo. Non importa se prima di pranzo o cena, l'importante è godere al massimo dei piaceri del buon bere. Il Trovatore è il piatto che racchiude le nostre specialità tra mare e terra, abbinato alle Magie del Pane: crostini di pane casereccio di grano duro e ai grani antichi siciliani a lievitazione naturale.
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The Land Finder
Mortadella di Maialino nero dei Nebrodi, stracciatella di burrata and chopped pistachios
- Smoked angus and parmesan cheese
- Parma ham and fiordilatte cheese
- Rolled Pancetta di Maialino nero dei Nebrodi and fresh herb cheese
- Porchetta casereccia dei Nebrodi and lemon and ginger cream
- Capocollo di Maialino nero dei Nebrodi and tuna sauce -
The Mixed Troubadour
Chef's Selections
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The Sea Troubadour
Marinated Cantabrian anchovies, chickpea hummus with aromatic heather, pink bell pepper and Piquillo bell pepper.
Buffalo mozzarella, tuna roe, and citrus zest. Mackerel fillets green sauce reduction.
Cantabrian anchovies, cherry tomatoes, stracciatella di burrata Tuna carpaccio, Pantelleria capers battuta and mint.
Smoked salmon, creme fraiche and salmon caviar.
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The Vegetarian Troubadour
- Pesto of sun-drenched cherry tomatoes and orange clove
- Zucchinette with thyme and mint
- Cherry tomatoes and basil
- Chickpea hummus with aromatic herbs
- Eggplant pate and roasted almonds
- Native olive pate
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OYSTER BAR
Ostriche: Che passione! L’ostrica non ha mai lasciato indifferente nessuno, da millenni, nel corso di una storia lunga e movimentata ha affiancato l’uomo, che l’ha sempre considerata eccezionale. La nostra carta delle Ostriche vi darà la sensazione di “baciare” il mare, grazie ad un percorso sensoriale tra il dolce e il salato a seconda della provenienze e affinamento. Vi proponiamo una degustazione di 3 varietà di ostriche differenti per provenienza e caratteristiche o in alternativa la nostra selezione di ostriche Rare e Speciali. Come accompagnarle? Consigliamo vini aromatici secchi come una Malvasia o un Moscato secco. Se amate il Whisky, consigliamo di accompagnare la degustazione con un Whisky torbato che ne esalterà la nota iodata o in alternativa un Dry Martini che ne esalterà la dolcezza. Infine un classico di sempre, la nostra passione, oggi come ieri: Ostriche e Champagne!
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Bouzigues
THE OYSTER OF THE MEDITERRANEAN - PURE SEA
France Occitania,Bassin de Thau
Year-round
The intense iodized fragrance is reminiscent of a fresh sea breeze.
Upon tasting, we are pervaded by a salty explosion that carries
tasting in its long persistence. -
Emeraude
THE EMERALD OYSTER
France, Nouvelle Aquitaine, Charente-Maritime, Marennes Oleron,
Seasonal: October to April
Upon tasting, we will be captured by an unexpected taste, initially the savoriness
will be prevalent, after the first few seconds we will discover how the seaweed gives a taste
Slightly ferrous, similar to the blueing of the best French cheeses,
deep and persistent taste. -
Gauloise
THE IODIZED CONCAVE BELON WITH SUGARY AFTERTASTE
France, Brittany, Finistére, Riec-Sur-Belon
Year-round
Gauloise "La Gallica" is the essence of Breton production, considered to be
The Belon concave. Characterized by refining in the fresh waters
of the river of the same name as it joins the cold, savory ocean waters.
Intriguing brackish notes on the nose, savoriness soon fades on the palate
leaving us to appreciate the vegetable taste that will persist for a long time. -
Gillardeau
THE HISTORY, THE TASTE, THE LASER-MARKED OYSTER
France, Nouvelle Aquitaine, Charente-Maritime, Marennes-Oleron
Year-round, limited availability
The Gillardeau family is an institution in French oyster farming, this product
Is considered the "Dom Perignon" of oysters. The oyster is presented as hazelnut,
pulpy and succulent. Each sensation is balanced, the slight savoriness follows
one-of-a-kind sweetness. -
Tentation
SWEET AND CRISPY
France, Normandy, Calvados, Isigny-Sur-Mer
Year-round
It is an oyster that grows south of the slope from Normandy
an important almost balsamic savoriness will accompany us for
long seconds. -
The Pearl Fishers
Tasting of French Oysters (3 pieces)
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Le Tartare
Unicità e qualità, tra Mare e Terra. Serviti con pane casereccio e grissini stirati a mano.
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Daphne
Swordfish with red fruit and ginger sauce, Pantelleria capers.
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La Boheme
Red shrimp, strawberries, burrata stracciatella and sea plankton spheres
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Oberon
Trio of tartare: Norwegian salmon, swordfish and red shrimp
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The Duke of Alba
Fassona Madama Bianca tartare, lettuce, Meaux mustard,
Pantelleria capers, wild arugula, pine nuts, butter. -
The Ghost Vessel
Norwegian salmon, songino and avocado.
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The Knight Of The Rose
Bronuaise of marinated seasonal vegetables, edible flowers with lemon and
herb sauce.
On the Plate
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Piatti Gourmet
Un percorso tra eccellenze e cibi preziosi. Serviti con pane casereccio e grissini stirati a mano.
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Cantabrian anchovies
They come only from the Cantabrian Sea, a cold, clean sea that allows anchovies
to grow larger in size giving fleshier and thicker meat. -
Don John Smoked
Smoked Cantabrian anchovies 100g, artisanal butter from Normandy
and bread croutons. -
Don Juan
Cantabrian anchovies in olive oil 50g, artisanal butter from Normandy
and bread croutons. -
Parisina
Selection of French cheeses: raw milk Brie, Reblochon, 7-flower Tomme Aux,
Buche de Chévre, Comté 12 months. -
Pata Negra Ham
It is a prized Spanish ham, made from black Iberian pigs nicknamed
"Patanegra" that feed on sweet acorns that have fallen from trees. -
Prince Igor
Caviar Royal 10g, Normandy artisan butter and bread croutons
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Simon Boccanegra
100% Pure Bellota Iberian Pata Negra ham and hand-ironed breadsticks.
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The Corsair
1 French oyster, red shrimp tartare, smoked salmon carpaccio,
Tuna carpaccio, swordfish carpaccio, salmon caviar and crème crostini
fraîche, crostini with Cantabrian anchovies.
★Additions: 10g of Siberian Caviar Imperial -
The Fairies
3 Scallops seared in Laphroaig whiskey and truffle caviar.
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The Little Corsair
Smoked salmon carpaccio, tuna carpaccio, swordfish carpaccio, croutons
of salmon caviar and crème fraîche, crostini with Cantabrian anchovies.
★Additions: 1 Oyster.
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TAGLIERI
Salumi e Formaggi del Territorio. Serviti con una selezione di miele di Ape nera siciliana, confetture, frutta di stagione, pane casereccio e grissini stirati a mano.
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Aida
Crudo di Parma and buffalo mozzarella cheese
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Il Buon Del Monte Solo Salumi
Selection of cured meats from Nebrodi
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The Good of the Mount
Selection of Nebrodi cured meats and local cheeses
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The Shepherd King
Selection of local cheeses
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Turandot
Local classic and smoked burrata
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Una ricetta 3 espressioni
La nostra idea è quella di darvi la possibiltà di scegliere la vostra ricetta preferita ed esprimerla a vostro gusto, attraverso le nostre 3 espressioni
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Attila
Homemade porchetta, bell pepper caponata, cherry tomatoes, cucumbers,
herbs, Evo chili oil -
Cavalleria Rusticana
Cantabrian anchovies, cherry tomatoes, Palermo caciocavallo cheese, and red onion.
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Don Pasquale
Prosciutto Crudo di Parma, Mozzarella di bufala and misticanza.
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Don Quixote
Roast beef, cherry tomatoes, misticanza, Evo oil, salt and pepper.
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Fat Thursday
Nebrodi black pig salami, Madonie smoked provola cheese,
Green salad, mustard, and native black olives. -
Joan of Arc
Tuna carpaccio, roasted eggplant, sweet and sour onion, baked ricotta cheese flakes
and spearmint. -
Justin
Sliced radish, misticanza, pear, fresh goat cheese, Evo oil, salt and pepper.
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Madame Butterfly
Norwegian smoked salmon, crème fraîche, Smith apple, dill, citrus zest,
Evo oil, salt pepper -
Manon Lescaut
Norwegian Smoked Salmon, avocado, sprinkling of tuna roe, mozzarella cheese
of buffalo, lettuce, citrus zest, Evo oil, salt pepper -
Nabucco
Capocollo di Suino nero dei Nebrodi, fresh goat cheese with herbs, Smith apple
and lettuce. -
Norma
Swordfish carpaccio, stracciatella di burrata, roasted eggplant,
Truffle oil caviar and lettuce. -
Othello
Capocollo di Suino nero dei Nebrodi, burrata, cherry tomatoes, tuna sauce,
Evo oil, salt and pepper. -
Romeo and Juliette
Marsala seared foie gras, roasted zucchini, apple puree, seared onion
and misticanza. -
Siegfried
Carpaccio of Tuna, sheep cheese, cherry tomatoes, seared leek and misticanza
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Stiffelio
Mackerel in oil, cherry tomatoes, lemon zucchini carpaccio, and mint sauce.
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The Apothecary's Bell
Herbed ham, caramelized red cabbage, valerian, mustard,
salt and pepper. -
The Arlesian
Carpaccio of swordfish, smoked burrata cheese, pistachio grain and misticanza
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The Barber of Seville
Patanegra ham, semi-mature cheese, arugula and emulsion
Of red fruits. -
The Betrothed
Seared Fassona straccetti, grilled goat cheese tomino, cherry tomatoes,
lettuce and basil leaves. -
The Cairo Goose
Foie gras seared in Marsala wine, seasonal truffled mushrooms, dehydrated plums,
Balsamic vinegar caviar and green salad. -
The Cinderella
Tuna roe, buffalo mozzarella, lemon zest, spinach, Evo oil.
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The Grand Duchess
Homemade porchetta, caramelized onion and honey sauce
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The Great Flood
Salmon caviar, Girgentana goat cheese, walnuts, arugula, chives, Evo oil, salt pepper.
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The Gypsy
Roasted eggplant and zucchini, sheep's milk ricotta, arugula, basil leaves,
Evo oil, salt and pepper -
The Mona Lisa
Mortadella di Maialino nero dei Nebrodi, stracciatella di burrata,
chopped pistachios and seasonal vegetables. -
The Silk Ladder
Cantabrian anchovies, buffalo mozzarella, cherry tomatoes, Evo oil and oregano.
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The Simple Fake
Tomato, buffalo mozzarella, Evo oil, salt, pepper and oregano.
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THE THIEVING CUNT
Trifoliated mushrooms, fresh radicchio, blue cheese, rosemary oil spheres.
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The Valkyrie
Seared Fassona beef strips, mustard vinaigrette, pine nuts, radish petals,
Lettuce, Evo oil, salt pepper.
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