At Rosmarino we love to take care of everyone,

creating recipes fish and meat based, preparing vegetarian and vegan dishes and offering also to gluten free options...

from the starter to the dessert!



- - Starters - -

  

 

The “B&T” (burrata and tomato)

 creamy burrata cheese served with Pachino sundried tomatoes,

sliced fresh tomatoes and a delicate basil oil

 

Spicy guazzetto

Torrefaro mussels in a delicious and spicy tomato based broth,

accompanied by crunchy bread croutons

 

Beef tartare

dressed with extra virgin olive oil, mustard and lemon juice,

garnished with tasty ragusano caciocavallo cheese

 

Sardines “allinguate”

crispy fried sardines,

served with a refreshing yogurt and mint sauce

 

Vegan board

mini chickpea burger, aubergine mille-feuille, Sicilian caponata,

potato and seasonal vegetables croquette,

mini tomato and peas arancino

 

Octopus salad “Sicilian style”

tender steamed octopus with Pachino cherry tomatoes,

olives and Salina capers

 

Raw fish of the day – tasting selection

shellfish, tartare and carpaccio, carefully selected by our Chef.

A dive into the aromas and taste of our sea



- -First Courses- -

 

 

Cannelloni Norma

fresh pasta filled with cream of aubergine,

served with tomato passata and a sprinkle of salted ricotta cheese

 

 Grouper and wild fennel tagliolini

handmade tagliolini with diced grouper,

aromatic wild fennel “pesto” and toasted breadcrumbs

 

Caserecce with tuna ragout

handmade caserecce short pasta, tomato sauce, fresh tuna,

aubergines, raisin and toasted almonds flakes

 

Lemon and prawns risotto

semi brown organic Sicilian carnaroli rice, pink prawns, mint leaves,

zests and lemon juice

 

Spaghetti with meatballs

“chitarra” spaghetti from traditional grains

with tomato basil sauce, tiny meatballs,

 dusted with grated caciocavallo cheese

 

Carbonara…the Sicilian way

reinterpretation of a classic, Sicilian style:

handmade tagliolini pasta with diced tuna tartare,

bottarga (salted cured fish roe), and saffron

 

“L'aglio e olio” with the taste of the forest

“chitarra” spaghetti from traditional grains

with mushrooms, cherry tomatoes,

Nubia garlic, small red chilli peppers and black truffle flakes

 

Caserecce al sugo

handmade caserecce short pasta, traditional Nebrodi black pork ragout, 

rosemary and juniper berries


- -Main Courses- -

 

 

Traditional swordfish

swordfish steak “au gratin”, lightly coated with breadcrumbs,
capers, green olives and cherry tomatoes

 

Eggs with truffle

fried eggs with crunchy seeds and black truffle shavings,

served on potato puree

 

The fisherman’s soup

chunks of our fresh catch of the day, cooked with basil tomato sauce,

capers, olives and potatoes

 

Rolled beef “Messina style”

tasty rolled beef “involtini”, filled with spiced breadcrumbs, parmesan

and little chunks of provola cheese

 

White beans and sundried tomato balls

grilled in lemon leaves,

accompanied with a delicious vegan mayonnaise

 

Grilled chicken thigh

tender deboned chicken thigh marinated in citrus juice,

 cardamom, sage and rosemary

 

 Crazy for fried fish!

fried calamari and pink prawns,

with a refreshing yogurt and mint sauce on the side

 

Drunken veal cheek

juicy and tender veal cheek braised on a slow heat,

served with a Nero d’Avola wine sauce 



- -Dessert- -

 

 

 Strawberry-tastic panna cotta

with vanilla pods, served with lots of strawberries 

and basil sugar

 

  Tiramisù with Marsala wine

a traditional Italian classic, with a touch of Sicily

 

 Orange fairy cake

soft fairy cake made with Sicilian orange juice,

served with vegan whipped cream and almonds flakes

 

Traditional Sicilian cannolo

crunchy cannolo shell filled with tasty sheep’s ricotta cheese,

 as tradition dictates

 

Chocolate mousse

light dark chocolate mousse enriched with salted caramel

 and Avola almonds

 

 Lemon sorbet

creamy and delicate sorbet

 made with Sicilian lemon juice

 

 Pizzo Calabro artisan ice-cream truffles

hazelnut and cocoa with a creamy chocolate heart

or

Bronte pistachios filled with Nutella