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English Menu

Welcome to the Corte!

In this menu, each dish is the fruit of a long journey that starts here, crosses the world and returns here.
Each course tells a story, a project, a territory, a story that evolves with passion and creativity.
Our cuisine combines tradition and progress, in a continuous balance between past and future, with a deep love
and unconditional respect for each ingredient.
Make yourself comfortable, let yourself be guided by taste and savor our dishes: each course is a stage of our journey designed to surprise you and make you discover new horizons.

Enjoy your meal… or rather, have a good trip!

Chef Peppe Agliano

Il Mare

  • Sorbetto di Ostrica e Lime
  • Tartare di Gambero

    served with stracciatella pugliese and Agliano sauce

  • Carpaccio di Orata

    on a pink salt tile

  • Vela di Pane ai Ricci

    crispy bread with shrimp sorbet and sea urchin eggs

  • Tartare di Ricciola

    orange scented

  • Risotto Gattopardo

    carnaroli risotto with cuttlefish ink served with warm pink shrimp sorbet and cascade of sea urchin eggs

  • Tonnarelli Razza e Salicornia

    fresh tonnarelli with skate fillets and salicornia and fish eggs

  • Gamberone Marinato al Garum

    Raw red prawn from Mazara del Vallo on a cream of potatoes with Garum

  • Ceviche di Ricciola e Capesante

    amberjack and scallops cut into pieces, marinated with lime and served with red onion and sea asparagus

  • Sorbetto Limone e Pera
  • Semifreddo Arancia e Zenzero

    with EVO oil and orange fleur de sel

  • Piccola Pasticceria Secca Marsalese

TASTING MENU 70 €

The tasting menu must be ordered individually by all the guests at the table and cannot be shared.

Ingredients e allergens: sulphites, alcohol/vinegar, garlic/onion, pepper/chili pepper, sesame, lactose, soy and derivatives, mulluscs, crustaceans, gluten, (*)

*The fish used for all preparations is thermally blast chilled according to regulations with specific blast chillers or the fish is frozen on board or in factories with guaranteed traceability.

WINE PAIRING SUGGESTIONS

Pairing with 3 premium wines by the glass 18 €
Pairing with 5 premium wines by the glass 25 €

The wines by the glass in the tasting menu will be served in combination with each individual course.

Raw Fish Starter

  • Belladonna 18€

    pink shrimp tartare, cinisara cow stracciatella and sprouts, sea urchin eggs and Agliano sauce
    Ingredients e allergens: sulphites, lactose, crustaceans, (*)

  • Duetto di Tartare 18€

    red tuna tartare with citrus fruits and mint and swordfish tartare with lime served with Agliano sauce and citrus emulsion
    Ingredients e allergens: fish, (*)

  • Trilogia di Gamberi 18€

    carpaccio of gobbetto shrimp, red shrimp from Mazara del Vallo, prawns, shrimp sorbet and sea urchin eggs with lime and green tea glaze
    Ingredients e allergens: sulphites, crustaceans, (*)

  • Ceviche di Ricciola e Capesante 18€

    amberjack and scallops cut into pieces, marinated with lime and served with red onion and sea asparagus
    Ingredients e allergens: molluscs, pepper/chili pepper, fish, garlic/onion, (*)

  • Vele ai Ricci 16€

    crispy bread with sea lettuce, shrimp sorbet and sea urchin eggs
    Ingredients e allergens: sulphites, gluten, crustaceans, (*)

  • Nudo e Crudo 26€

    “perle noir” oysters, red tuna tartare, pink shrimp tartare, sea bream carpaccio, purple shrimp carpaccio, red shrimp from Mazara del Vallo, squid strips on a pink salt stone, pink shrimp sorbet and sea urchin eggs. Served with citrus emulsion and Agliano sauce
    Ingredients e allergens: sulphites, fish, molluscs, crustaceans, garlic/onion, (*)

  • Gran Crudo di Mare 40€

    Recommended for 2 people
    tuna tartare, amberjack tartare, tuna carpaccio, gobbetti shrimp carpaccio, squid tagliatelle on pink salt stone, scampi, red shrimp from Mazara del Vallo, shrimps prawns, pink shrimp and sea urchin sorbet, “fine de claire” and “papillon” oysters. Served with citrus emulsion, Agliano sauce and deep sea water
    Ingredients e allergens: sulphites, gluten, fish, molluscs, crustaceans, garlic/onion, (*)

  • La Nostra Selezione di Ostriche

    Gillardeau 5 € cad.
    Fine de Claire 3,5 € cad.
    Perle Noir 3,5 € cad.
    Papillon 2 € cad.
    Ingredients e allergens: molluscs,

Cooked Fish Starter

  • Catalana di Crostacei 20€

    red prawn from Mazara del Vallo, prawns and scampi cooked in citrus courtbouillon with red onion, potatoes, sautéed cherry tomatoes. Served with drops of fruit puree and Agliano sauce
    Ingredients e allergens: sulphites, crustaceans, musterd/sauce, garlic/onion, (*)

  • Polpo, Cozze e Pomodorini 18€

    octopus spadelalto with mussels, cherry tomatoes and metuccia served on potato cream and drops of octopus mayonnaise
    Ingredients e allergens: molluscs, garlic/onion, (*)

  • Caponata di Pesce Spada 16€

    diced swordfish and vegetables stewed with onion, olives, celery, capers, basil and tomato in cooked wine
    Ingredients e allergens: celery, dried fruit, alcohol/vinegar, pepper/chili pepper, fish, garlic/onion, (*)

  • Spiedini Fritti di Polpo e Patate 16€

    octopus and potato skewers fried in crispy breading served with octopus mayonnaise
    Ingredients e allergens: molluscs, gluten, (*)

  • Burrata e Filetti di Sardine Affumicate 15€

    Apulian burratina and smoked sardine fillets from the Cantabrian Sea
    Ingredients e allergens: fish, lactose, (*)

  • Insalata di Seppia e Polpo 17€

    cuttlefish tagliatelle and octopus pieces scented with lemon with salicornia and seaweed crunchy marinade and citrus emulsion
    Ingredients e allergens: fish, (*)

  • Piccolo Fritto 16€

    fried cuttlefish, squid and octopus with its mayonnaise
    Ingredients e allergens: fish, gluten, (*)

  • Gran Piatto della Corte 20€

    Recommended for 2 people
    small tasting with: tuna and mackerel meatballs with liquid tomato salad, cod bites on potato cream, bread, butter and anchovies, tuna and sweet and sour red onion, steamed prawns on a nest of straw pasta and vegan mayonnaise, swordfish caponata
    Ingredients e allergens: lactose, dried fruit, molluscs, garlic/onion, sulphites, celery, alcohol/vinegar, fish, crustaceans, mustard/sauses, gluten, (*)

  • Tagliere Rais 20€

    Recommended for 2 people
    ed tuna bresaola, smoked red tuna fillet, swordfish ham, red tuna bottarga with lemon oil, “ficazza di tonno” (red tuna salami), black bread with bualo butter and anchovies from Sciacca
    Ingredients e allergens: fish, gluten, lactose, (*)

Rustici

  • Caponata con Mandorle e Cacao 10€

    sweet and sour eggplant caponata, olives, celery, capers and tomato extract, enriched with almonds and cocoa served with crispy bread slices
    Ingredients e allergens: pepper/chili pepper, garlic/onion, alcohol/vinegar, dried fruit, celery, gluten

  • Patate e Scamorza 8€

    baked yellow potatoes with rosemary and white onion au gratin with smoked scamorza
    Ingredients e allergens: garlic/onion, lactose

  • Cacio e Acciughe 10€

    medallion of semi-mature sweet provola with anchovy, oregano and garlic oil, oven-baked
    Ingredients e allergens: fish, alcohol/vinegar, lactose

  • Piccolo Casaro 14€

    burratina, lemon marmalade, pistachio goat cheese, grilled scamorza and honey primosale
    Ingredients e allergens: dried fruit, lactose

  • Ballarò 12€

    fried panelle and cazzilli, focaccina cunzata, aubergine caponatina with almonds and cocoa
    Ingredients e allergens: dried fruit, lactose, fish, gluten

  • Caprese di Burrata ai tre pomodori 12€

    Andria burratina with basil, cherry tomatoes, liquid tomato salad and yellow datterino sauce and tomato gel
    Ingredients e allergens: pepper/chili pepper, lactose, garlic/onion, gluten

Salads and Stir-Fry

  • Insalata Isula 9€

    sea asparagus, capers, cherry tomatoes, olives and onion
    Ingredients e allergens: garlic/onion

  • Misticanza 8€

    mixed salad of narrow-leafed herbs, carrots, cherry tomatoes

  • Insalata di Pomodoro 6€

    red tomatoes, red onions and oregano
    Ingredients e allergens: garlic/onion

  • Patate al forno 6€

    baked yellow potatoes with onions and rosemary
    Ingredients e allergens: garlic/onion

  • Spadellata di Ortaggi 6€

    sautéed carrots and courgettes

  • Verdure rosticciate 7€

    domestic eggplants, green courgettes, potatoes and peppers grilled and roasted with rosemary

Primi di Mare

  • Risotto Gattopardo 19€

    carnaroli rice Riserva San Massimo with cuttlefish ink served with warm pink shrimp sorbet and cascade of sea urchin eggs
    Ingredients e allergens: pepper/chili pepper, garlic/onion, crustaceans, molluscs, dried fruit, (*)

  • Risotto al Gambero rosso 24€

    carnaroli riserva San Massimo creamed with bualo butter in bisque, tartare and raw red shrimp, drops of sour cream and salicornia tips
    Ingredients e allergens: pepper/chili pepper, garlic/onion, crustaceans, lactose, (*)

  • Tagliolino Alghe, Gamberi e Ricci 20€

    fresh tagliolini with purple prawn, sea lettuce, sea asparagus and sea urchins
    Ingredients e allergens: pepper/chili pepper, garlic/onion, peanuts and derivatives, dried fruit, crustaceans, molluscs, gluten, (*)

  • Carbonara di Mare 18€

    long casereccia with saron and lemon, sautéed with almond pesto, bottarga and raw red tuna
    Ingredients e allergens: dried fruit, gluten, pepper/chili pepper, fish, (*)

  • Paccheri con Pescatrice, Pomodorini e Arancia 18€

    fresh paccheri with orange-flavored anglerfish, yellow datterino tomatoes and almonds on a cream of zucchini
    Ingredients e allergens: fish, garlic/onion, dried fruit, alcohol/vinegar, pepper/chili pepper, gluten, (*)

  • Tonnarelli Razza e Salicornia 20€

    fresh tonnarelli with skate fillets, salicornia and fish eggs
    Ingredients e allergens: dried fruit, gluten, pepper/chili pepper, fish, (*)

  • Tagliolini Nero e Crudo 20€

    fresh black tagliolini sautéed with pink shrimp, cuttlefish, lemon oil, served with raw pink shrimp, cuttlefish strips and sea urchin eggs
    Ingredients e allergens: sulphites, garlic/onion, crustaceans, molluscs, dried fruit, gluten, (*)

  • Tonnarelli Cacio, Pepe, Tartufo e Tartare 19€

    fresh tonnarelli cacio e pepe toasted with black truffle served with shrimp tartare, scampi and black truffle scorzone
    Ingredients e allergens: sulphites, pepper/chili pepper, lactose, crustaceans, gluten, (*)

  • Paccheri Seppia e Polpo 18€

    fresh paccheri sautéed with cuttlefish served on octopus ragù and cuttlefish ink with raw cuttlefish strips and lemon zest
    Ingredients e allergens: dried fruit, garlic/onion, molluscs, gluten, (*)

Primi di Terra

  • Busiate alla Trapanese 14€

    Sicilian wheat busiata with Trapani pesto with almonds, basil and tomato; served with potatoes and fried aubergines
    Ingredients e allergens: dried fruit, peanuts and derivatives, gluten

  • Norma d’Estate 14€

    fresh calamarata sautéed with baked eggplants, salted ricotta and basil served on yellow datterino and eggplant sauce
    Ingredients e allergens: garlic/onion, lactose, dried fruit, peanuts and derivatives, gluten

  • Carbonara della Casa 16€

    fresh tonnarelli with toasted bacon, black pepper, egg yolk and pecorino romano on a forty-eight-month parmesan fondue
    Ingredients e allergens: eggs, garlic/onion, pork and derivatives, lactose, gluten

Cous Cous

Il cous cous è un piatto dalle origini misteriose che si è diffuso rapidamente in tutto il bacino del Mediterraneo.
In Sicilia Occidentale, nelle città del trapanese, si è diffuso dopo aver incontrato il pesce, diventando un piatto tipico e ricercato.
Il cous cous richiede una lavorazione molto lunga e attenta, che inizia dalla “incocciatura” della semola di grano duro rigorosamente siciliano che viene lavorata con mani pazienti e attente alla ritualità della tradizione che lo caratterizza.
Il cous cous inizia a profumarsi quando incontra i suoi primi ingredienti che precedono la cottura a vapore nella “cuscusiera” e, solo dopo due ore di cottura lenta, raggiunge la sua prima evoluzione. Poi sarà la zuppa bollente che abbiamo scelto a completarne la ricetta.
A questo punto sarà il tempo a il giusto riposo a dar vita al nostro cous cous.

Tutti i nostri cous cous sono stati premiati in diversi concorsi nazionali e rassegne gastronomiche dell’Accademia Italiana Gastronomia e Gastrosofia.

  • Cous Cous alla Trapanese 18€

    Sicilian durum wheat semolina steamed with bay leaves, cinnamon and almonds, seasoned with red scorpion fish and grouper soup enriched with almonds, Nubia red garlic, pepper, chili pepper and parsley all served with fish pulp and its soup in a jar
    Ingredients e allergens: pepper/chili pepper, garlic/onion, fish, dried fruit, peanuts and derivatives, gluten

  • Cous Cous Mamma Africa 18€

    Sicilian durum wheat semolina steamed with bay leaves and turmeric, seasoned with Arab vegetable soup with potatoes, courgettes, carrots and sweet vegetables
    Ingredients e allergens: pepper/chili pepper, garlic/onion, crustaceans, fish, dried fruit, peanuts and derivatives, gluten, (*)

  • Cous Cous Pantesca 18€

    Sicilian durum wheat semolina steamed with bay leaves, cinnamon, almonds, garlic and parsley seasoned with fish soup enriched with pistachio pesto, olives, basil, capers, pepper and parsley served with monkfish pulp, golden vegetables, pistachio pesto paired with Marsala Vergine DOC
    Ingredients e allergens: pepper/chili pepper, garlic/onion, alcohol/vinegar, crustaceans, fish, dried fruit, peanuts and derivatives, gluten

Seafood Main Courses

  • Lingotto di Tonno 19€

    tuna fillet in black sesame crust, pistachios and herbs served on garum cream and rosemary potato cubes
    Ingredients e allergens: dried fruit, sesame, fish, (*)

  • Involtini di Pesce Spada 19€

    swordfish stuffed with potatoes, domestic aubergines, dried tomatoes and mint on a cream of baked aubergines and roasted potatoes
    Ingredients e allergens: pepper/chili pepper, garlic/onion, sulphites, fish, dried fruit, (*)

  • Gamberoni Scottati 25€

    red prawns from Mazara seared in coarse salt served with sea asparagus and citrus emulsion
    Ingredients e allergens: sulphites, crustaceans, (*)

  • Ricciola al Sale Grosso 20€

    amberjack steak au gratin with coarse salt served with mixed salad and citrus emulsion
    Ingredients e allergens: fish, (*)

  • Calamaro “Muttunato” 18€

    squid stued with couscous and green olives on a fish and potato soup
    Ingredients e allergens: celery, soy and derivatives, garlic/onion, molluscs, gluten, (*)

  • Scottata di Tonno 18€

    grilled Mediterranean red tuna fillet served with mixed salad leaves and citrus emulsion
    Ingredients e allergens: fish, (*)

  • Grigliata di Sicilia 28€

    mixed grill of fish and shellfish with red prawns from Mazara del Vallo, prawns, white fish fillet, red tuna, squid, served with baked potatoes
    Ingredients e allergens: sulphites, fish, crustaceans, (*)

  • Padella di Fritto 25€

    fried red prawns, cuttlefish, red tuna chunks, mixed fish, squid rings, served with our vegan mayonnaise
    Ingredients e allergens: sulphites, fish, crustaceans, mustard/sauces, gluten, (*)

Meat Main Courses

  • Tagliata di Scottona 20€

    grilled sliced heifer steak, cut into escalopes and served with fresh vegetables and balsamic vinegar glaze
    Ingredients e allergens: beef, alcohol/vinegar

  • Straccetti di Manzo con pomodoro e scaglie 20€

    strips of grilled seared beef, served on a liquid tomato and onion salad and flakes of pecorino cheese
    Ingredients e allergens: garlic/onion, pepper/chili pepper, gluten, beef, lactose

  • Arrosto Panato alla Palermitana 16€

    beef steak breaded with breadcrumbs and Ragusano caciocavallo cheese gratinated and served with baked potatoes
    Ingredients e allergens: pork and derivatives, pepper/chili pepper, gluten, beef, lactose

Our Sauces

  • Salsa Agliano

    ananas, peperoni, zenzero, menta, olio EVO, maizena
    Ingredients e allergens: garlic/onion

  • Salsa Agrodolce

    aceto, cipolla rossa, vino marsala, miele, sale
    Ingredients e allergens: alcohol, garlic/onion

  • Maionese Vegana

    latte di soia, mostarda, limone, sale, pepe, olio di girasole
    Ingredients e allergens: mustard/sauces, pepper/chili pepper, soy and derivatives

  • Emulsione agli agrumi

    olio EVO, arancia, limone, maizena, sale

  • Pesto Trapanese

    pomodoro, basilico, mandorle e frutta secca, prezzemolo, olio EVO, sale, pepe
    Ingredients e allergens: peanuts and derivatives, dried fruit, pepper/chili pepper

  • Pesto al pistacchio

    basilico, frutta secca, pistacchio, prezzemolo, olive, capperi, sale, pepe
    Ingredients e allergens: peanuts and derivatives, dried fruit, pepper/chili pepper

  • Brodo di pesce

    concentrato di pomodoro, aglio, cipolla, pesce, prezzemolo, alloro, sale, pepe, peperoncino
    Ingredients e allergens: peanuts and derivatives, dried fruit, fish, garlic/onion, pepper/chili pepper

  • Crema di patate

    patate, porri, sale, olio EVO, brodo vegetale
    Ingredients e allergens: garlic/onion

Service and Bar

WATER

  • Acqua della Corte Naturale e Frizzante ( 1 Lt ) 2,5€

    Biologically Micro-Filtered and Osmotized with a System Guaranteed by Lagrein as per Legislative Decree 23/06/2003 n°181, art. 13, paragraph 5

  • Acqua Panna ( 750 ml ) 3€

    Natural

  • Acqua San Pellegrino ( 750 ml ) 3€

    Sparkling

  • Acqua Ferrarelle ( 750 ml ) 3€

    Slightly Sparkling

SOFT DRINKS

  • Coca Cola e Coca Cola Zero (250 ml) 4€
  • Cedrata (250 ml) 4€
  • Spuma (250 ml) 4€
  • Limonata (250 ml) 4€
  • Mandarinata (250 ml) 4€
  • Chinotto (250 ml) 4€
  • Fentimans “Indian Tonic” Acqua Tonica (200 ml) 4€
  • Fentimans “Ginger Beer” (200 ml) 4€

COFFEE SHOP - Illy Coffee Selection

  • Caffè Espesso 2€

    Classic, Robusto, Decaeinated

  • Caffè Macchiato 2€
  • Caffè Corretto 4€
  • Caffè d’Orzo 3€
  • Caffè Ginseng 4€
  • Cappuccino 4€

TEA - Damman Frères - Thé Collection

  • Thé Noir Breakfast 5€

    Black tea

  • Thè Noir Darjeeling 5€

    Black Indian Tea

  • Thé Vert Yunnan Vert 5€

    Green Tea

  • Thè Noir Arimatisé “Earl Grey Yin Zhen” 5€

    Black Tea with Bergamot Essential Oil

HERBAL TEA - Damman Frères - Herbal Teas Collection

  • Tisane du Berger 5€

    Herbal Teas; Verbena, Linden, Peppermint, Orange Blossom, Lemongrass

  • Tisane Aromatisée alle Erbe 5€

    Herbal Flavored Teas

  • Tisane Aromatisée “Bali” 5€

    Herbal Teas; Linden and Verbena

  • Tisane Aromatisée “Tisane des Merveilles” 5€

    Flavoured Herbal Tea; Linden, Verbena, Flower Petals, Aromas and Rose Essential Oil

ANCIENT GRAIN SANDWICHES, ARTISAN BREADSTICKS AND COVER 3€

Service Notes

Our company uses mainly Sicilian raw materials at Km 0:

  • the salt provided at the table and the one used for all preparations is a “fleur de sel” collected in the Saline di Trapani “Ettore Infersa”;
  • the oil used in all preparations and the one provided at the table are Sicilian DOP EVO (Extra Virgin Olive Oil) oils;
  • the bread and all the baked goods are produced with ancient Sicilian grains according to our recipes by local bakers we trust;
  • the fresh pasta is artisanal production produced according to our recipes by local pasta factories we trust;

The water used for the ice is for food use treated with osmosis and ozone;

The sea water used for the treatment of raw fish and for cooking is for food use, pure and guaranteed, and is taken from a depth of 200 meters in the Tyrrhenian Sea by Certified Companies.

The catch of the day at the fresh counter is mainly of local origin and is traced as required by the traceability regulations with the indication of the FAO area and method of capture as per the label on display;

The fish used for raw fish and for all the recipes in this menu is thermally chilled according to current legislation with suitable chillers under our care, or chilled or frozen at origin with guaranteed traceability;

The seafood and molluscs are strictly fresh and come from certified farms with guaranteed traceability;

Both salted and smoked tuna products are strictly of Sicilian origin;

The red shrimp, scampi, prawns, pink shrimp and purple shrimp come from fishing boats and establishments in Mazara del Vallo that have carried out preventive slaughter at the origin;

Some preparations of this menu have required slaughter by us using thermal blast chillers and preserved and traced according to current health regulations.

Dishes made with products frozen at the origin (chips, spinach, etc.) are indicated in the menu with this symbol (**).