ZUPPA E ANTIPASTI
Minestra chi Cucuzzi 4.99/5.99 Rina Ianca
Sicilian zucchini soup with tomatoes, basil, onions and garlic; topped with caciocavallo cheese
(vegetarian; vegan without cheese)

Pumaroru cu Piacentinu Ennese
11.79
Rina Ianca
Organic heirloom tomatoes, Piacentinu Ennese cheese, onions, caperberries, black olives and extra-virgin
olive oil (vegetarian)
Arancini al Sugo 9.99 Bianco
Fried rice balls filled with meat ragu, peas, hardboiled egg and caciocavallo cheese; served with tomato coulis

PASTA
Pasta chi Purpetti 17.99 Nero d'Avola
Long ribbon pasta with small veal meatballs, peas, pecorino, Grana Padano and aged ricotta in a red wine-pancetta sauce
Aneletti al Forno 17.99 Cerasuolo
Pasta ringlets in tomato-eggplant sauce topped with Sicilian pecorino, roasted and served in an eggplant half
Spaghetti Mazara 26.99 Rina Ianca
Spaghetti with fresh half Maine lobster, Mediterranean mussels, shrimp and tomato sauce
Risotto o Casteddu 21.99 Bianco
Carnaroli rice with shrimp, crab, tomato, dill, smoked salmon oil, Grana Padano and Trebbiano wine

SECONDI
Pisci Spada cu Salmoriglio 26.99 Rina Ianca
Grilled swordfish steak topped with chopped tomato, cucumber, lemon and herb salmoriglio; served with grilled eggplant and couscous
Branzino alla Trapanese 26.99 Bianco
Wild sea bass roasted with fresh tomato sauce, green olives, pine nuts and golden raisins; served with mashed potatoes
Girelle con Filetto D'Agnello 27.99 Nero d'Avola
Grilled lamb tenderloin with mint salmoriglio; served with caponata and roasted potatoes

DOLCI
Cassatina della Contessa 7.99
Layered sponge cake with triple sec and lemon custard, glazed in white and dark chocolates with chopped pistachios; served with crème anglaise and
raspberry sauce
Rina Ianca, Grillo-Viognier,
Feudi di Santa Tresa, 2011

This delightful white is produced from Viognier and the indigenous Grillo grapes grown on the sun-soaked slopes of central Sicily. This blend results in a wonderfully fragrant white wine that has aromas and flavors of crisp apple and tangy citrus with a long and crisp finish. A nice match for the Spaghetti and Pisci.
$5 half glass $9 glass $35 bottle
Casa Planeta Bianco,
Grecanico-Chardonnay,
Planeta, 2011

Light-bodied, crisp and refreshing, this dry white is produced from a blend of Grecanico and Chardonnay grown in central Sicily. It has complex aromatics and luscious flavors of ripe peach, pear and apple. It pairs beautifully with the Risotto and Branzino.
$5 half glass $9 glass $35 bottle
Nero d'Avola, Donnafugata
Sedara, 2010

This supple and delicious red is produced from native Nero d'Avola grapes cultivated in the mountains of Sicily. It is complex and medium-bodied with intense aromas and flavors of fresh plum, blackberries, black cherries and spice. It has great balance and a long, soft, round finish and is an ideal complement for the Purpetti and Girelle.
$5 half glass $9 glass $35 bottle
Cerasuolo di Vittoria,
Feudo di Santa Tresa, 2010

Cerasuolo di Vittoria D.O.C.G., currently the only D.O.C.G. in Sicily, is named for its remarkable color (cerasuolo means "cherry red" in Italian). Made from two local grapes, the Frappato imparts ripe berry flavors and freshness while the Nero d'Avola lends a supple tannic structure, richness and intensity. It is an excellent pairing with the Tuma and Aneletti.
$6 half glass $11 glass $42 bottle
Averna, Amaro, Siciliano
Averna, an herbal liqueur derived from a Benedictine monk's recipe, is a favorite Italian "digestivo." It has hints of vanilla, apricot and chocolate and is delicious served neat or over ice with a lemon twist. Salute!
$6 glass


" Of course I can cook … I'm Sicilian!"
Giorgio Lo Verde was born in Palermo, the capital of Sicily, and raised with five brothers and one sister – all of them cook. "It's what Sicilians do. We don't just eat; we also enjoy cooking food and shopping for it … preparation is just as important as the meal itself. Almost all boys and girls in Sicily grow up spending time in the kitchen."

Giorgio's mother, Maria, and grandmother, Adele, were his first cooking teachers and instilled in him a sense of culinary adventure. "We learned to try all kinds of foods and ingredients – especially seafood and fresh vegetables; that's mostly what we ate in Palermo. How can you say you don't like octopus if you haven't tried it?" In addition to cooking daily meals, Giorgio's mom spent countless hours canning and preserving seasonal fruits and vegetables for the family to enjoy during winter, when fresh produce wasn't available. "My mother, brothers, sister and I spent a lot of time up-to-our-arms in tomatoes."

His career has taken Giorgio from culinary school in Palermo to restaurants in Toronto, California's San Joaquin Valley and San Diego, but his roots remain firmly in Sicily. Tonight's menu features several dishes from Giorgio's personal recipe file and others that remind him of home. "The Arancini al Sugo we serve are exactly like those my mother made for us – the traditional version, with meat, peas and rice. My brothers and I ate a LOT of these as kids."

Minestra chi Cucuzzi is made with "tennerumi" squash (Sicilian dialect for "tender"), unique to Sicilian cuisine; its texture works beautifully in soups. While meat is not commonly served in Sicily, Girelle con Filetto d'Agnello – roasted lamb in garlic-mint sauce with caponata – captures the Mediterranean's many influences on Sicilian cuisine. For dessert, Palermo's tradition of artfully decorated pastry has inspired Giorgio's own version -- Cassatina della Contessa, a decadent, singleserving cake worthy of royalty. Buon Appetito!
The largest island in the Mediterranean, Sicilia is a cultural melting pot. Its heritage – both historical and culinary – is as much Greek, Arab and Norman as it is Italian. These cultural influences, coupled with a sunny climate and fertile soil, give Sicilia its abundance of unique foods and culinary traditions.
Sicilia is home to over half of all of Italy's
registered fishing boats,
so much
of the Sicilian diet
is based on seafood.
Swordfish is found in many
dishes but so are lobster, mussels
and shrimp, which are featured in
our Spaghetti Mazara. We've specially
imported Piacentinu Ennese cheese
from Sicilia, imparting a unique flavor in
tonight's Pumaroru cu Piacentinu Ennese.
Eggplant, with its varying shapes and
sizes, and fava beans find their
way to the table
often in Sicilian pasta
dishes. Pasta, believed to
have originated in China, was introduced
to Italy by merchants that first arrived in Sicilia.

Many other ingredients, including semolina, were also introduced to Italy via Sicilian ports. Couscous, brought to Italy by Arabian merchants centuries ago, is featured as a complement to the Pisci Spada cu Salmoriglio.

Sicilia is known as the place where "the mountains meet the sea." It is home to many beautiful beaches, magnificent peaks and Mount Etna. Etna is one of the most active volcanoes in the world and is in an almost constant state of eruption. Its surrounding fertile volcanic soils support the vast vineyards and plentiful orchards spread across this dramatically beautiful island.