Enosteria Sicula Menu

Starter

• PINK SHRIMP TARTARE
  Pink Shrimp Tartare from Sciacca (**). Served with Sweet Anchovy Reduction, Sweet and Sour Red Onion, Guacamole Sauce, Confit Cherry and Crushed Walnuts
• PEPITE ENOSTERIA
  Unseasoned Ennese Primosale Nuggets in Batter, with Sweet Anchovy Reduction and Lemon Gel. Served with Cherry Confit - 5 pcs
• CAPONATA OF AMBERJACK
  Traditional Caponata with Celery, Green Olives, Onion, Aeolian Capers, Diced Amberjack and chopped Walnuts. Served with toasted durum wheat Bread and bitter Cocoa

Drinks

• WINE GLASS
• COCKTAIL
• BOTTLE OF WATER
• COFFEE 3 recensioni

Dessert

• ALMOND PARFAIT
  Chef's Parfait with Sandblasted Almonds and Chocolate Drizzle
• DISCOMPOSED SICILIAN CANNOLO
  Sicilian Cannolo Decomposed in the Glass with Fresh Sheep's Ricotta, Piana degli Albanesi (PA) Wafer, Dark Chocolate Drops and Pouring, Crunchy Wafer and Pistachio Powder
• CHEF'S BROWNIES
  Square of Milk Chocolate and Bitter Cocoa served with Berries Reduction, Dark Chocolate Pouring and Vanilla Ice Cream

Main Course

• TRIP TO THE SOUTH
  Carnaroli risotto creamed with saffron with pink prawns from Sciacca. Served with Zucchini Cream and Bluefin Tuna Tartare marinated in Sicilian Citrus
• MAMMOLI ENOSTERIA
  Purple Potato Gnocchi on PDO Parmesan Cream with Walnut Grains and Sauteed Spinach with Sage
• NORMA ENOSTERIA
  Fusilloni of fresh Egg Pasta with creamy Aubergines, Cherry Confit and Salted Ricotta with Saffron
• SEA AMATRICIANA
  Spaghetti Squares of Fresh Pasta with Octopus Ragout Reduction. Served with diced White Fish steamed with Malvasia delle Lipari, Nebrodi Black Pork Cheek and crunchy Onion Chips

• ENOSTERIA OCTOPUS
  Double cooked Octopus Tentacles served with Buffalo Stracciatella, Cherry Confit and traditional Panella medallions. Plated with Teriyaki Sauce Drops and Homemade Oyster Mayonnaise
• HOST PIG 2.0
  Pork fillet (Az. Agr. Mulinello) dressed with Nebrodi Black Pig Lard on a bed of yellow-fleshed Potatoes. Served with Chicory, Caciotta Fondue, Crunchy Onion and Nero D'Avola Brown Base (180 gr)
• BLUEFIN TUNA CUT
  Seared Red Tuna Sliced ​​in Pistachio Crust. Plated with Avocado and Guacamole Sauce and Homemade Oyster Mayonnaise
• ENTRECOTE ENOSTERIA
  Sliced Beef Sirloin (250 gr) with Fresh Baked Potatoes, Homemade Rosemary Mayonnaise and Nero d'Avola DOC Reduction