Hotel Signum Restaurant presents the Menu à la Carte for summer 2019.
A proposal for gourmet classy dishes. The recipes tell the scents, flavors and colors of the Aeolian cuisine interpreted by Martina Caruso, winner of the Michelin 2019 award as best female chef.

According to Regulation (EC 853/04) Some food is subject to felling of temperature, and then thawed.
In case of non-sourcing some items may be frozen.
Information about the presence of substances or products that may cause allergies is available with our staff.

Starters

Salina Red Prawn, Bloody Mary. Fruit and Salted Lemon
€ 32,00Button Text
Seared Alalunga Tuna, Figs and Wild Fennel
€ 32,00Button Text
Confit Mackarel with Green Olive soup, Buffalo Mozzarella and Candied Capers
€ 28,00Button Text
Barbecued Breaded Scabbardfish with Almonds and “Leche de Tigre”
€ 28,00Button Text
Chargrilled Moray Eel with Oil, Lemon and Oregan
€ 28,00Button Text
Soused Veal Sweetbread and Basil Pesto
€ 28,00Button Text
Lentils with Tomato, Chocolate and Hazelnuts
€ 28,00Button Text

First courses

Spaghetti with Garlic, Olive Oil and Chili in a Fish Broth with Parsley
€ 30,00Button Text
Pasta Mista with Mussels, Courgettes and Ragusano Cheese
€ 30,00Button Text
Mezzi Paccheri with Squid, Tuma Persa cheese and Crispy Chard
€ 30,00Button Text
Linguine with Almond Milk and Clams
€ 30,00Button Text
Cappelletti with a Rabbit filling, Onion, Saffron and Tuna sauce
€ 30,00Button Text
Aubergine Bottoni, Calamint broth, Caper leaves and Cherry Tomatoes
€ 30,00Button Text

Second Courses

Chargrilled Lobster, Celeriac, Escarole and Marsala
€ 70,00Button Text
Snapper, Marinated Lettuce, Orange and Anchovies
€ 38,00Button Text
Salted Codfish with Egg and Peppers
€ 38,00Button Text
Scorpionfish Cooked “A Ghiotta” with Tomatoes, Potatoes, Olives and Capers
€ 38,00Button Text
Red Mullett stuffed with its Offal, Cacciucco Sauce, Samphire Dressed in Oil and Lemon
€ 38,00Button Text
Veal Cheek with Fennel
€ 36,00Button Text
Beef with Potatoes and Grilled Rocket
€ 36,00Button Text