Sicilia Mia Menu

Sweet dates with smoky speck and Parmesan, served over a creamy Parmesan foam.

Grilled bread with cherry tomatoes, garlic, olive oil, balsamic, lemon zest, fresh basil and aged Parmigiano.

Thinly sliced New Zealand filet with truffle aioli and fried baby artichoke.

Lightly floured and fried calamari and Argentinian shrimp, served with lemon, Sicilian tomato sauce and garlic aioli.

Tempura zucchini blossoms with truffle mayo and 24-month-aged Parmigiano.

Nonna’s homemade meatballs in Sicilian tomato sauce, served with freshly baked bread.

Layers of eggplant, San Marzano tomato sauce, mozzarella and aged Parmigiano Reggiano.

Yellowfin tuna crudo with olive oil, citrus and soy, finished with roasted eggplant purée.

Focaccia with mozzarella and prosciutto, made for sharing.

A sweet and spicy focaccia from our sharing menu.

San Daniele focaccia from our sharing menu.

Traditional focaccia from our sharing menu.

Cucumbers, olives, heirloom and cherry tomatoes, and onion with mustard-lemon vinaigrette, burrata and croutons.

Wild arugula with truffle-garlic Caesar dressing and croutons.

Bucatini in a creamy cacio, Parmigiano and black pepper sauce, finished with seasonal fresh truffle.

Paccheri in pistachio cream sauce with pancetta, topped with burrata and crispy pancetta.

Rigatoni in a rich tomato and vodka sauce.

Pasta with slow-cooked Bolognese, aromatic herbs and spices, topped with ricotta.

Homemade tagliolini with clams in garlic-white wine sauce, finished with fresh lemon zest.

Homemade tagliolini with clams, mussels, shrimp and calamari in white wine, garlic and chopped tomatoes. Finished with olive oil.

Gnocchi in truffle-cacio sauce, finished with fresh truffle and 24-month-aged Parmigiano.

Butternut squash ravioli in sage butter, finished with Parmigiano.

Ravioli filled with white-wine portobello mushrooms, Parmigiano and sausage, in mushroom-butter sauce with spinach and sweet Modena balsamic.

Eggplant-filled ravioloni in cherry tomato sauce, finished with basil and ricotta.

Bucatini with cacio cheese, Parmigiano and black pepper, served without truffle.

A smaller pasta dish for our youngest guests.

32 oz bone-in ribeye with Sicilian chimichurri, served with broccoli and baked petite potatoes.

16 oz ribeye with truffle-mushroom butter, served with broccoli and baked petite potatoes.

10 oz filet mignon with delicate Gorgonzola sauce, served with broccoli and baked petite potatoes.

Filet with truffle.

Pan-seared king salmon with tomato, capers, olives, onion and oregano. Served with broccoli and baked petite potatoes.

Pan-seared branzino in lemon, sage, caper and butter sauce, topped with prosciutto and aged Parmigiano. Served with spinach and baked petite potatoes.

Breaded bone-in chicken breast baked with tomato sauce, basil, oregano and mozzarella. Served with broccoli and baked petite potatoes.

Our spicy pizza.

Pizza with truffle.

Pizza with sweet fig and savory prosciutto.

Our Capricciosa pizza.

Pizza with spicy ’nduja and Italian sausage.

Grilled artichoke with sea salt, truffle aioli and Parmigiano.

Mixed greens and heirloom tomatoes with lemon vinaigrette and aged Parmigiano.

Breaded chicken served with a lemon wedge and sea salt.

Spinach with Parmigiano and a drizzle of balsamic.

Espresso-soaked ladyfingers layered with mascarpone cream and a dusting of cocoa.

Crisp Sicilian pastry shells filled with sweet ricotta cream.

Cream-filled profiteroles dipped in chocolate ganache, served in a glass with whipped cream.

Tender olive oil cake with citrus notes, crema inglese and a hint of amaretto.

Lemon sorbet served in a hollowed whole fruit, finished with sea salt and honey.

Coconut sorbet served in a hollowed whole fruit.

Silky mascarpone layered with chocolate and topped with amaretto crumbles.

Choose pistachio gelato with pistachio crumble and Nutella ganache, or vanilla gelato with Nutella ganache.

Vanilla ice cream with pistachio cream and Lavazza coffee.