Menu à la carte – english

In questo menù abbiamo voluto raccogliere tutti i migliori piatti che hanno caratterizzato il nostro percorso.

27 anni di sperimentazione e voi ci avete aiutato a scegliere le pietanze che più ci rappresentano.

Abbiamo aggiunto un nuovo piatto che ci ha davvero entusiasmato, dandoci grandi soddisfazioni ed inserito il piatto più vecchio, che prepariamo da 17 anni!

Gabriella saprà sicuramente consigliarvi il vino giusto.

Vi auguriamo di godere dei nostri piatti coccolati da tutto lo staff.

Luca e Gabriella

Gli antipasti

  • CANNOLO DI TONNO ROSSO – € 25,00
    A cannolo of sushimi of red tuna, stuffed with Ragusan buffalo rico;a, glazed with cream of pumpkin with fried lenCls and grated Ibleo truffle (With grated white truffle from Alba €35,00)
  • TENTACOLI DI POLPO – €18,00
    Caramelised octopus’ tentacles with a reducCon of white wine vinegar, saffron, star anise, cinnamon and chilli pepper, served on a base of smoked creamed potato.
  • ZUPPA DI PORCINI – €20,00 
    Porcini mushroom soup served with croutons, quenelle of Ragusan buffalo rico;a, crunchy porcini and grated black truffle (palazzolo, acqualagna, mesentericum)
  • CAPONATA – €10,00 
  • Caponata served with pears, chilli pepper, chocolate from Modica, confiture of peppers, toasted pistachio nuts and mint.

I primi

I primi piatti

  • TAGLIOLINI – € 18,00
    Hand made pasta, cooked with a selecCon of mushrooms (pleurotus, cremini, galleD, porcini) Da;erino tomatoes, cream of pumpkin and roasted salted almonds
  • SPAGHETTI ALLA CHITARRA – € 18,00
    Hand made spagheD “chitarra” with a white Ragusan lamb ‘ragu’ with rosemary, served on a base of smoked potato.
  • TAGLIOLINO AL TARTUFO 
    Hand made pasta with Ibleo truffle €22,00 – With white truffle from Alba €35,00
  • LO N’CUCCIATO  – € 16,00

    Small balls of hand made pasta, pumpkin, prawns and a pesto of wild fennel.

I secondi

I secondi

  • PESCATO DEL GIORNO – € 25,00/30,00
    Fish steak served on a cream of sweet chestnut with herbs and roasted porcini.(Depending on the catch of the day)
  • LA PLUMA DI MAIALINO  – € 22,00

    A rack of Iberian pork ribs, marinated in spices, cooked and smoked at low temperature on the bbq “au graCn”, served with caramelised Tropea onion and cream of sweet chestnut.
  • IL CONIGLIO  – € 16,00
    Rabbit (c.b.t.) served with caponata and mint

Sentori d'autunno - €35,00 (Excluding drinks)

  • ZUPPA DI PORCINI 
    Porcini mushroom soup, served with croutons, quenelle of Ragusan buffalo rico;a, crunchy porcini mushrooms and grated black truffle (palazzolo, acqualagna, mesentericum)
  • TAGLIOLINI 
    Hand made pasta, with a selecCon of mushrooms (pleurotus, cremini, galleD, porcini….), Da;erino tomato, cream of pumpkin and roasted salted almonds.
  • LA PLUMA
    Rack of Iberian pork ribs, marinated in spices, cooked and smoked at a low temperature on the bbq “au graCn”, served with caramelised Tropea onion and cream of sweet chestnut.
  • LA MOUSSE
    Ragusan buffalo rico;a served with roasted pistachio nuts and olive oil

Sentori d'autunno Gourmet - €85,00 (Excluding drinks)

  • L’OVETTO
    Egg with white truffle from Alba, or from Acqualagna.
  • IL CANNOLO
    Sashimi of red tuna stuffed with Ragusan buffalo rico;a, glazed with cream of pumpkin, fried lenCls and grated black Ibleo truffle.
  • ZUPPA DI PORCINI 
    Porcini mushroom soup, served with croutons, quenelle of Ragusan buffalo rico;a, crunchy porcini and grated white truffle from Alba, or from Acqualagna.
  • LO N’CUCCIATO
    Small balls of hand made pasta, cooked with porcini mushrooms (or Ovuli mushrooms) with a dusCng of liquorice.
  • TAGLIOLINO
    Hand made pasta with white truffle from Alba or from Acqualunga
  • PESCATO DEL GIORNO 
    Fish steak, or a rack of Iberian pork ribs, served with cream of sweet chestnut and roasted porcini.
  • LA MOUSSE
    Mousse of ricotta with toasted pistachio nuts.

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