Vegetarian Menu

€110p.p.

• Welcome amuse bouche with glass of prosecco

• AMUSE

  Home made bignè filled with 36 months aged parmesan foam, aceto balsamico

• STARTER

  CAVOLFIORE NOCCIOLE E TARTUFO BIANCO - Cauliflower in different preparations, butter & hazenut sauce, white truffle

• FIRST COURSE

  TORTELLI TARTUFO E FUNGHI MORCHELLA - Home made tortelli filled with fresh truffle and parmesan cheese, sauteed morille mushrooms, sweet wine reduction

• MAIN

  SFOGLIA  FUNGHI GALLETTI E RAPA ROSSA- Salty cake fille dwith chantarelle mushrooms, beetroot and spinach, poached wild egg and black truffle

• DESSERT

  TORTINO CIOCCOLATO FONDENTE E AGRUMI - Dark chocolate souffle, mandarin mousse, candied orange and hazelnut crumble

  or

  SEADAS E GELATO AL MIELE - Deep fried seadas (typical Sardinian dessert) filled with young cheese with honey ice cream

Meat Menu

€110p.p.

• Welcome amuse bouche with glass of prosecco

• AMUSE

  Fried polenta, fresh cotechino from Piemonte, black truffle

• STARTERS

  ANATRA E CAROTE - Grilled wild duck breast and its leg confit, carrot cream, duck demi glace

• FIRST COURSE

  COULURGIONES DI PATATE E RAGU DI MANZO- Home made coulurgiones (typical Sardinian ravioli) fille with potato and pecorino cheese, beef ragù, provola sauce

• MAIN

  CARRE DI AGNELLO RIPIENO - Grilled lamb rack filled with fresh herbs and dried fruit, cacciatora of artichoke and its sauce

• DESSERT

  TORTINO DI CIOCCOLATO FONDENTE E AGRUMI - Dark chocolate souffle, mandarin mousse, candied orange and hazelnut crumble.

  or

  SEADAS E GELATO AL MIELE - Deep fried seadas (typical Sardinian dessert) filled with young cheese with honey ice cream

Fish Menu

€110p.p.

• Welcome amuse bouche with glass of prosecco

• AMUSE

  Blue crab salad, celeriac, horseradish mayo, sweet and sour red onions

• STARTERS

  ASTICE E CAVIALE - Marinated and grilled lobster with a bell pepper and caviar sauce

• FIRST COURSE

  RAVIOLI CARCIOFI E GAMBERO ROSSO - Home made ravioli fille dwith artichoke, lightly smoked red prawns from Sicily, grey mullet bottarga and lemon oil

• MAIN

  CORVINA ZUCCA E RADICCHIO - Slow cooked corvina fillet, radicchio stew, pumpkin and vanilla cream, butter sauce

• DESSERT

  TORTINO AL CIOCCOLATO FONDENTE E AGRUMI - Dark chocolate souffle, mandarin mousse, candied orange and hazelnut crumble

  or

  SEADAS E GELAT AL MIELE - Deep fried seadas (typical Sardinian dessert)  filled with young cheese with honey ice cream