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Starter

First Courses

Second Courses

Dessert

Wine List

STARTER

  • Raw Fish and Seafood
    33,00
    oysters, scampi, prawns, tuna
  • “Agghiotta” Octopus
    18,00
    tomatoes, onions, capers, olives, octopus, olive oil
  • Tuna cube
    18,00
    on a cream of sweet potato with Ragusano cheese fondue and wild fennel jelly
  • Squid with grilled peppers
    18,00
    dried green olives and black financier
  • “Salamureci” Scallops
    18,00
    with Tahina, Spirulina mayonnaise and grilled bread
  • Seasoned Amberjack
    18,00
    with fermented fresh fruit and marinated zucchini
  • Cottura confit Codfish
    18,00
    with caponata essence and local black lentils
  • Seasoned Beef Carpaccio
    17,00
    Sweet potato, Ragusano cheese fondue and wild fennel jelly
  • Hand-cut Fassona Steak
    17,00
    with Cardamom oil, Salamureci and Tahina

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FIRST COURSES

  • Mother ‘Nzina’ Cous Cous
    20,00
    with fried calamari
  • ‘Viniri’ Cous Cous
    20,00
    with three different consistencies of redfish
  • Basil Busiata (Pasta)
    18,00
    with red snapper, with pumpkin cream and ‘Milidda’
  • Spaghettoni (pasta) with scampi
    20,00
    with scampi bisque, dried fruit pesto and parsley jelly
  • Red Gnocchi stuffed
    18,00
    with grouper fish, smoked aubergine and its soup
  • Tumminia Pasta stuffed
    20,00
    with prawns and ricotta cheese on a cream of Sicilian courgette
  • Spaghettoni (pasta)
    20,00
    with lemon, acid butter and tuna botargo
  • Paccheri (Pasta) with shellfish
    18,00
    with grass pea cream and semi-candied pizzutello tomato
  • Saffron and Swordfish Risotto
    18,00
    with goat cheese and powdered Pantelleria capers
  • Paccheri (Pasta) with ragù
    17,00
    with (beef minced meat) and pumpkin cream
  • Saffron Risotto with goat cheese
    17,00
    powdered capers and crunchy bacon

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SECOND COURSES

  • Amberjack fish with horseradish
    22,00
    seared chard and Sicilian Scaccio (dried fruit) cream
  • Seared Tuna fish
    20,00
    with stir-fried zucchini and reduction of wort
  • Honey glazed Swordfish
    20,00
    with mustard seeds and aubergines
  • Fried calamari and prawns
    20,00
    with vegetables tempura
  • Grilled calamari on a pumpkin seed sauce
    20,00
    with crispy seaweeds and stir-fried seasonal vegetables
  • Aragostella (lobster)
    33,00
    with cedar cream, shrimp wafer, avocado and leek
  • Sea bream with almond soup
    22,00
    nocellara olive essence and Sicilian Ponzu fennel
  • Mulled wine Tenderloin
    22,00
    with chard and pumpkin seed sauce
  • Sirloin
    20,00
    with purple potato puree and tonka bean

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DESSERT

  • Maiorca Cannolo
    8,00
    with Marsala wine jelly and home-made marzipan
  • Vanilla cannelés
    8,00
    with salted caramel and mulberry ice-cream
  • Story of a life
    8,00
    (Almond Dobos, pistachio ganache, cinnamon cream and orange jelly)
  • Pistachio shell
    8,00
    with lemon curd, dark chocolate cream and Trapani salt
  • Yoghurt sponge
    8,00
    with coffee crumbs and green apple sherbet
  • Hazelnut icecream
    8,00
    on citrus biscuit crumbs

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Il pesce servito crudo è stato sottoposto ad abbattimento rapido (reg. CE 853/04)

I gentili clienti sono invitati a comunicare al personale di sala eventuali allergie o intolleranze, saranno lieti di guidarvi nella giusta scelta dei piatti. Per maggiori informazioni consultare la tabella allergeni esposta all’ingresso del locale.

Regolamento UE 1169/2011 del Parlamento europeo e del Consiglio 25 ottobre 2011

Ristorante Tannure

via R. Margherita n°91, 91010 – San Vito Lo Capo (TP)

+39 0923 974240 – info@hoteltannure.it