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Starter

First Courses

Second Courses

Dessert

Wine List

STARTER

  • Mince Fassona meat
    15,00
    with lemongrass oil and edible roots, marinated yolk and black sesame sauce
  • Beef carpaccio
    15,00
    with Ragusano cheese fondue, coriander and sweet potato
  • Cottura confit Codfish caponata essence
    16,00
    and mince aubergines
  • Scallops, edible roots
    18,00
    with lemongrass oil and toasted black sesame
  • Squid with grilled peppers
    16,00
    crunchy black olives and tomato bread
  • Tuna cube on a cream of sweet potato
    16,00
    with Ragusano cheese fondue and coriander
  • Agghiotta Octopus tomatoes
    16,00
    onions, capers, olives, octopus, olive oil
  • Il Crudo di Mare (Raw Fish and Seafood)
    30,00
    oysters, scampi, prawns, tuna

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FIRST COURSES

  • Saffron Risotto
    16,00
    with goat cheese fondue, powdered capers and crunchy bacon
  • Basil Paccheri (pasta)
    16,00
    with mince meat and pumpkin cream
  • Basil Paccheri (pasta)
    18,00
    with grouper fish and pumpkin cream
  • Spaghettoni (pasta)
    18,00
    with lemon acid butter, light garlic cream and tuna botargo
  • Tumminia Buttons (stuffed pasta with prawns and ricotta cheese)
    18,00
    on a cream of Sicilian courgette
  • Saffron and Swordfish Risotto
    16,00
    with goat cheese and powdered Pantelleria capers
  • Spaghettoni (pasta) with scampi and its bisque
    18,00
    Avola almond pesto and lovage jelly
  • Busiata (pasta) with codfish
    16,00
    wild fennel mousse and dried tomato breadcrubs
  • Viniri’ Cous Cous
    20,00
    with three different consistencies of redfish
  • Mother ‘Nzina’ Cous Cous
    18,00
    with fried calamari

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SECOND COURSES

  • Cardamom Rumpsteak
    18,00
    with tonka bean mash potatoes
  • Beef fillet with mulled wine sauce
    20,00
    grilled pak-choi and almond and thyme emulsion
  • Aragostella (lobster)
    32,00
    with cedar cream, shrimp wafer, avocado and leek
  • Grilled calamari on a pumpkin seed sauce
    18,00
    with crunchy seaweeds and stir-fried seasonal vegetables
  • Fried calamari and prawns
    18,00
    with battered vegetables
  • Honey glazed Swordfish
    18,00
    and mustard seeds with aubergines
  • Seared Tuna fish
    18,00
    with stir-fried zucchini and reduction of wort
  • Amberjack fish with horseradish
    20,00
    grilled pak-choi and almond and thyme emulsion

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DESSERT

  • Story of a life
    8,00
    (Almond Dobos, pistachio ganache, cinnamon cream and orange jelly)
  • Green tea Creme Brulee
    8,00
    bitter cocoa crumbs and red fruit namelaka
  • Icecream
    7,00
    on almond biscuit crumbs
  • Hazelnut cannellè
    8,00
    salted caramel and bee pollen ice-cream
  • Maiorca Cannolo
    8,00
    Marsala wine jelly and home-made marzipan
  • Sicilian Cassata
    8,00

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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