dry Sardinian aperitif

Prosecco with white peach nectar

traditional Sardinian pasta parcels filled with veal in a clear broth

Sardinian bottarga with pickled white anchovies

buffalo mozzarella with tomatoes, anchovies & Taggiasche olives

chargrilled stuffed baby squids sautéed with fresh tomatoes & basil

chargrilled Trevisano radicchio with thinly sliced cured pork shoulder

baked Sardinian artichokes with sautéed prawns, tomatoes, garlic & basil

raw tuna escalope with thinly sliced fennel & bottarga and a lemon & oil dressing

white crab meat on a bed of shredded radicchio & celery with a spicy garlic dressing

raw beef slices with rocket, Parmesan shavings and a truffle oil dressing

fresh salt cod ravioli sautéed with chargrilled sweet peppers

small pasta shells sautéed with a traditional spicy Sardinian sausage and tomato sauce

fresh red tagliatelle with duck ragù

handmade trofie pasta with pesto, fresh tomatoes & pine nuts

spaghetti with Sardinian grated grey mullet roe

linguine with fresh sautéed crab meat, garlic, chilli and parsley

spaghetti with sea-urchins, garlic and a touch of chilli

risotto with Sardinian artichokes and Parmesan cheese

chargrilled veal escalope served with sautéed spinach

butterflied quails sautéed with balsamic vinegar & prunes with deep fried courgettes

oven-roast baby lamb served with an artichoke & potato stew

chargrilled Dutch calf’s liver served with green beans sautéed with ham & garlic

Sardinian chicken casserole with capers, rosemary and served with roast potatoes

chargrilled sliced beef entrecôte with chilli broccoli

steamed hake fillet with potatoes, garlic and chilli in a sweet vinegar sauce

seared yellow fin tuna with chargrilled King Oyster mushrooms and a tomato fricassee