Sicilian Cooking inspired by the waters of the Caribbean, sun-soaked ingredients, farms of Puerto Rico, and house baked pastries. Our menu is a 3-course Signature Dining experience priced $74 per person, or 4-courses at $84 per person.
1st course
PER COMENCIARE “LET’S BEGIN”
ARUGULA CITRUS SALAD local citrus, fennel, kalamata, mint
ISLAND ROASTED SQUASH twenty-five year old balsamic, pomegranate, roasted pinenuts, chevre
TUNA CRUDO cucumber citrus jus, cipolini
BURRATA tangerine citrus, basil, pickled organic heirloom tomatoes, white truffle oil
STEAK TARTAR pistachios, truffle foam, caperberries, shoestrings
LOCAL OYSTER MUSHROOMS local goat cheese, twenty-five year old balsamic, frantoia olvie oil
VITTELLO TONNATO slow roasted veal tenderloin, tuna sauce, pantelleria caperberries
SICILIAN CAESAR parmigiano reggiano, anchovies, crouton
2nd course (+$10 per person/ $84 total)
PROSEGUENDO “CARRY ON”
BRODETTO SICILIANO shrimp, mussels, local catch, tomato, pantelleria caperberries
TRUFFLE SPAGHETTINI butter, parmegiano-reggiano, sea salt, winter truffles
RISI E BISI arborio rice, fresh green peas, vegetable broth, butter parmegiano-reggiano
LOCAL OCTOPUS CARPACCIO capers, rocket salad, frantoia
BUCATINI MEATBALLS onion, roasted garlic, tomato, basil
MEZZE RIGATONI BOLOGNESE beef & pork bolognese, tomato, parmegiano-reggiano
LOBSTER RISOTTO butter poached, arborio rice, seafood broth, basil
LINGUINI A LA VONGOLE clams, pancetta, garlic, red chili, sauvignon blanc
3rd course
IL PIATO PRINCIPALE “MAIN COURSE”
KUROBUTA PORK BELLY maple roasted, sweet potato polenta
SMOKED DUCK BREAST cherry gastrique
CHICKEN PAILLARD oyster mushrooms, arugula
CEDAR PLANK SALMON charred campari tomato, crisp asparagus
FILET MIGNON & TRUFFLES +14 roasted rapini, gorgonzola chianti sauce garlic butter
APRICOT LAMB CHOPS mustard glaze, pistachio crust, cauliflower puree
CARIBBEAN LOBSTER CARBONARA +14 roasted lobster, casarecce pasta, prosciutto migas
VEAL PICCATA bosco farro salad, lemon piccata sauce Please alert
4th course
PER FINIRE “WE’VE ARRIVED”
AFFOGATO AFFAIR house-made vanilla bean gelato, espresso martini infused with hazelnut liqueur, almond biscotti
CHOCOLATISSIMO hazelnut mousse layer crunch, chocolate sauce
FIG AND RICOTTA CANNOLI fresh fig compote and ricotta cannoli, raspberry
TIRAMISU coffee infused twinkie, espresso anglaise
