dry Sardinian aperitif

Prosecco with white peach nectar

Sardinian artichoke and potato soup *VG

buffalo mozzarella cheese wrapped with Sardinian ham

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

red endive & artichoke salad, Parmesan shavings and truffle oil dressing

roast bone marrow served with mirto salt and crostini

poached, sliced veal fillet with caper and tuna mayonnaise

chopped beef tartare with grated bottarga and a touch of chilli

chicken livers sautéed with balsamic vinegar and pancetta on baby spinach leaves

orange and fennel salad with salted Sardinian ricotta cheese *V

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

mascarpone and ricotta gnocchi sautéed with courgettes and black truffle shavings

homemade wild boar ravioli with black truffle shavings

Sardinian pasta shells sautéed with homemade sausage and tomato sauce

flat spaghetti sautéed with artichokes, white wine, garlic and chilli *VG

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

risotto with prawns, garlic, chilli and a touch of tomato sauce

chargrilled sliced beef entrecôte with chilli broccoli

chargrilled bone-in rib eye steak served with homemade chips ``

fillet of beef sautéed with Vernaccia and rosemary served with roast potatoes

chargrilled sliced beef skirt with marinated fresh tomatoes & rocket salad

oven roasted marinated baby chicken with a breaded spicy herb crust

chargrilled veal sweetbreads with Sardinian couscous sautéed with artichokes

roast rack of lamb with chargrilled King Oyster mushrooms

chargrilled veal cutlet served with green beans sautéed with tomatoes and garlic

breaded veal cutlet with homemade chips

slow roasted ‘Sardinian style’ suckling pig with roast potatoes

braised duck breast with Anghelu Ruju wine served with chillied artichokes

oven roasted turbot served with rainbow chard

*V Vegetarian
*VG Vegan