Our “Menu”

STARTERS:

•Selection of our local cold cuts
•Truffle-flavoured Pecorino cheese wrapped in gratinéed Sardinian carasau flatbread
•Beef tartar reinvented by our chef
•Shell-shaped pasta (made from shortcrust pastry) with octopus with Stracchino cheese and chives
•Squid in Carignano del Sulcis wine with arugula and shavings of Fiore Sardo cheese
•Red squid rings stuffed with shrimp with thyme on cold cream of celery

PASTA AND RISOTTO:

•Gragnano spaghetti with chopped red shrimp and botargo (salted cured fish eggs)
•Lorigghittas di Morgongiori (typical Sardinian pasta) with lobster with courgettes in julienne strips and candied orange peel
•Three-coloured Malloreddus pasta (mini Sardinian gnocchi) with boar meat in white sauce
•Fried potato and mint Kulurgiones (large Sardinian ravioli) with pecorino cheese cream and rocket
•Risotto in “Ichnusa” beer creamed with salted ricotta cheese
•Saffron-flavoured Fregola pasta (Sardinian small rolled balls) with scallops and lard

MAIN COURSES:

•Saltimbocca swordfish in Torbato wine sauce
•Morsels of spicy monkfish served on thick toasted garlic bread
•Cuttlefish hamburger flavoured with thyme and orange
•Catch of the Day to your liking
•Grille chicken supreme with parmentier potatoes and arugola pesto
•Sliced beef gratinéed with goat cheese

SIDE DISHES:

•Savoury spinach pie with soft Buffalo mozzarella centre
•Radicchio baked in foil with bacon and pine nuts
•French fries
•Salad of fresh seasonal vegetables

DESSERTS:

•Semifreddo with Sardinian Muscat wine and passion fruit
•Baked apple with saffron in an orange sauce
•Mille-feuille with whipped cream in Red Mirto liqueur
•Seadas (round Sardinian pastry with cheese) with a selection of honey
•Ice cream

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