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, fava beans omelette,
potatoes 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
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
Spaghetti with meatballs
“chitarra” spaghetti from traditional grains
with tomato basil sauce, tiny meatballs
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
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
in green zucchini hug,
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 truffle
hazelnut and cocoa with creamy choccolate heart
or
Bronte pistachios flavored filled with Nutella