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 - -
Farmer’s burrata
burrata cheese on a bed of baked aubergines, with dried cherry tomatoes
and Nero d’Avola (typical Sicilian wine) reduction
Spicy guazzetto
Torrefaro mussels in red broth, with toasted bread croutons
Sardines “allinguate”
crispy fried sardines with wine vinegar,
served with refreshing yogurt sauce
Vegan board
mini chickpea burger, aubergine mille-feuille,
lentil fritters, little arancino with seasonal vegetables
caponata with almonds and cocoa powder
Octopus Sicilian salad
steamed octopus with cherry tomatoes,
olives and capers
Tasting selection of raw fish of the day*
tartare and cuts of fresh fish selection by our chef…
a dive between the aromas and the tastes of the sea
Cannelloni Norma
fresh pasta filled with violet aubergines, tomato passata
and salted ricotta cheese
Prawns and lemon
handmade tagliolini pasta with pan-fried in olive oil prawns
and Sicilian lemon juice and zests
Meatballs caserecce
handmade caserecce pasta served with veal meat-balls, tomato sauce,
aubergines cubes and raisin
Carbonara…the Sicilian way
handmade tagliolini pasta following a traditional recipe
with raw diced red tuna, 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
Beef rolls
Messina style, filled with spiced breadcrumbs
Grilled chicken thigh
marinated in Sicilian citrus juice, juniper berries and rosemary
Swordfish roulades
filled with aubergines, baked in tomato and basil sauce,
served with a sprinkle of Ragusano cheese
Crispy sea-bass
Sea-bass fillet baked in a crispy crust of almonds from Avola
Aubergine and chickpea balls
grilled in lemon leaves
Eggs with truffle
with crunchy seeds, black truffle shavings, served on potato puree
Catch of the day
all the best from our sea
