APPETIZERS

• Alghero’s agliata

• Mussel soup with croutons

• Ray mousse with raspberry vinegar and Bottarga

• Fried mussels with sweet-and-sour onions

• Octopus chunks with apple and ginger cream

• Recommended by the chef

  Sea tasting

  Fried mussels, octopus chunks and ray mousse

• Tuna tartare with marinated yolk and pistachio nuts

• Sauté Pulpuzza (regional sausage meat) with Carasau bread and Pecorino flakes

• Gratin asparagus and cheese fondue turnover

• Parmesan basket with stracciatella cheese and Oliena’s prosciutto

• Minced beef with egg and Pecorino cheese

• Cheese selection served with jams and fruit

Our fresh pasta dishes

• chef's new creation

  Spaghetti with mussels pesto, pachino tomatoes and pistachio nuts

• Potato gnocchi with clams, pachino tomatoes and Bottarga

• Fish ravioli with amberjack and almond flakes

• One-pot seafood caserecce

• Lobster linguine

• Local lobster linguine

• Tagliatelle with asparagus and cream of sardinian goat’s cheese

• Malloreddus with broccoli and Grana Padano flakes

• Risotto with Cannonau wine, sausage, Pecorino and rosemary

Main dishes

• Local fish

  stewed, salt covered, grilled, with Vernaccia (local wine)

• chef's new creation

  Tuna steak slices in pistachio nuts crust and mint pesto

• Grilled squid with vegetables

• Cod fillet with bacon on fava beans cream and Bottarga

• Amberjack steak in salt crust

• Mixed fried fish with tempura vegetables

• Local fish soup with croutons

• Catalan lobster

• Chicken orange and saffron escalope with season’s vegetables

• Grilled Pecorino with honey and jam

• Milanese veal cutlet with roast potatoes

• Perla Blu” beef tagliata with vegetables

• Sardinian suckling pig

  reservation only

• Sardinian dinner

  reservation only

From our vegetables garden

• Fried potatoes

• Mixed salad

• Steamed vegetables

• Grilled vegetables

Your favourite salad

• The Super Fresh

  Green salad, pepper, celery, carrots, tomatoes, fennel and basil

  Seasoning: extra virgin olive oil, salt, lemon

• The Nicoise

  Lettuce, tuna, boiled potatoes, tomatoes, green beans, olives, egg, red onion, anchovies

  Seasoning: olive oil, salt, balsamic vinegar

• The Italian Flag

  Green salad, mozzarella, tomatoes, avocado and basil

  Seasoning: extra virgin olive oil, salt

• The Caesar salad

  Lettuce, bacon, croutons, chicken, Parmesan slices, anchovies, egg.

  Seasoning: extra virgin olive oil, salt, pepper, egg, mustard, Worcester sauce, Parmesan.

• The Avocado

  Lettuce, avocado, tuna, chicken, red onion, tomatoes, capers.

  Seasoning: extra virgin olive oil, salt, lemon.

• new

  The Fish Salad

  Cuttlefish, salmon, mussels, green salad, fennel, boiled potatoes and hazelnuts

  Seasoning: extra virgin olive oil, ginger sauce

The Chef’s desserts

• vegetables flan

• Bruschetta with green sauté vegetables and chicory-almond mayo

• Season's creamy soup

• Banana risotto with hazelnuts and lavender flowers

• Flour gnocchetti with cream of avocado, zucchini and pistachio nuts

• Frattau bread with legumes and brewer's yeast

• Chickpeas hamburger with vegetable cream and sides

• Dessert of the day