Hotel Signum Restaurant presents the Menu à la Carte for spring 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 Prawns in Spring. Broad beans, Peas and Coffee
€ 28,00Button 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
Veal Cheek with Fennel
€ 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
Paccheri with Squid, Tuma Persa cheese and Crispy Chards
€ 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

Red Mullett stuffed with its Offal, Cacciucco sauce, Samphire dressed in Oil and Lemon
€ 35,00Button Text
Amberjack, Marinated Lettuce, Orange and Anchovies
€ 35,00Button Text
Salted Codfish with Egg and Peppers
€ 35,00Button Text
Scorpionfish cooked “A Ghiotta”
€ 35,00Button Text
Beef with Potatoes and grilled Rocket
€ 35,00Button Text