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 Castelmola bread croutons

 

Vegan board

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

potato and seasonal vegetables croquette, mini red cabbage arancino

 

Alice’s bruschetta

marinated sardines in orange juice and dill,

served on sliced toasted homemade bread

 

Octopus salad “Sicilian style”

tender steamed octopus with Pachino cherry tomatoes,

olives and Salina capers

 

Raw fish of the day – tasting selection

tartare and carpaccio from our fresh catch of the day,

carefully selected by the Chef: a dive into the aromas and taste of our sea




- -First Courses- -

 

 

Cannelloni Norma

fresh pasta filled with tomato passata, cream of aubergine

and a sprinkle of salted ricotta cheese

 

Grouper and wild fennel tagliolini

handmade tagliolini with diced grouper, aromatic wild fennel “pesto”

and toasted breadcrumbs

 

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 red 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 with tuna ragout

handmade caserecce short pasta, tasty tomato sauce, fresh tuna,

aubergines, raisin and toasted almonds flakes




- -Main Courses- -

 

 

Traditional swordfish

swordfish steak “au gratin”, lightly coated with breadcrumbs,

capers, green olives and cherry tomatoes

 

Grilled chicken thigh

tender deboned chicken thigh marinated in citrus juice,

juniper berries and rosemary

 

Rolled beef “Messina style”

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

and little chunks of Ragusa provola cheese

 

Crazy for fried fish!

fried calamari and violet prawns from Riposto,

accompanied by a refreshing yogurt and mint sauce

 

Eggs with truffle

fried eggs with crunchy seeds and black truffle shavings,

served on potato puree

 

Aeolian style fish soup

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

capers, olives and potatoes

 

  Aubergine and chickpea balls

grilled in lemon leaves,

served with a delicious vegan mayonnaise


- -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