Our Menu
Raw Fish and more
Marinated
Tuna at 5 peppers, amberjack with lemon and mirto and salmon with fennel and coffee -
(1,4,8)
Raw scampi and shrimps with melon extract and almonds and cardamom mayonnaise
(1,2)
Mussels, cockles, clams and razor-shells, cooked at low temperature with “pesto di Pilarda” with honey, lemon and thyme
(1,14)
Prawn tartare with avocado, lumpfish roe, mussels and lime
(1,2)
Tuna tartare, green apple, vanilla and lim with stracciatella and peanuts
(1,3,4,5,11)
Amberjack tartare with peaches, dehydrated olives and celery in ginger osmosis
(1,4,8)
Amberjack carpaccio, taggiasca olives, caper leaves in oil and lemon tomato cream
(1,4,8)
Oysters
Starters
Sea Caponata with sweet and sour vegetables
Octopus, Cuttlefish, Squid, home made giardiniera, corn salad pesto and watercress -
(1,2)
Salmon ceviche
Salmon, cucumber, watermelon, red onion, watercress, radish leaves and lentisk oil -
(1,4,11)
Steamed mussels cooked in white wine
(1,9,12,14)
Beef Tartare finely sliced with egg, parsley, cappers, and Guttiau bread with rosemary
(1,3)
Jamón ibérico “Cebo de Campo” with figs and peaches
(1)
First Courses
Linguine with lobster and fresh tomato sauce
(1,3,4,9,14)
Spaghetti with clams and fish roe
(1,3,4,14)
Paccheri in sea stock and asparagus with mussels, yellow tomatoes, salt and lemon yolk
(1,3,9,14)
Culurgiones (traditional sardinian pasta with potatoes and mint),fresh tomatoes from Pula and pecorino cheese cumble
(1,9,10,12)
Ricotta and spinach ravioli with tomatoes soup and saffron with basil cream
(1,3,9,10,12)
Fregola (traditional Sardinian handmade pasta grains) with clams, artichokes, Pilarda and vermentino wine
(1,4,9,14)
Spaghetti with fresh tomatoes from Pula
(1)
Second Courses
Amberjack mediterranean style, with potatoes, cherry tomatoes, red onion and olives
(4,7)
Tuna steak with sardinian herbs, tepid tomato juice, aubergines and peppers
(1,4,8,10,11)
Squid cooked in a pan served on its filling with cream of pecorino cheese and confit tomatoes
(1,4,9,12)
Octopus tentacles with grilled sardianian bacon on potato cream with thyme and lemon
(7,14)
Giant Red Schrimps from Mazara del Vallo (upon availability)
Scampi (upon availabilty)
Fish of the day (upon availability)
Beef fillet with sweet spices, eggplant cream, grapes and potatoes millefoglie
(1,12)
Deep Fried
Deep fried seafood
Shrimp tails, squid, mussels, Sardinian fish, vegetables and bread with yogurt sauce with white Port and chives -
(1,2,4,7,8,10,14)
Don Carlo Squid with sweet and sour red onions and almonds
(1,4,5,8,14)
Side Plates
Asparagus cooked in butter with parmesan cheese
(1,7)
Artichokes
(1,8)
Spinach, garlic and olive oil
(1, 8)
French fries
(1, 8)
Grilled vegetables
(1, 8)
Mixed salad
Salads – for lunch only
San Macario
Salad, cougettes, peppers, carrots, aubergines, basil and prawns -
(1,2,8)
Insalata del Pastore
Pecorino cheese, salad, rocket salad, walnuts thistles in oil and Bonarcado white pear with cannonau emulsion -
(1,3,7,8,12)
Greek salad
Green salad, feta, cucumbers, tomatoes, red onion, green peppers, olives, mint and oregano -
(1,7,8,12)
Caesar Salad
Salad, chicken, Pecorino Rapè, boiled eggs, guttiau bread, anchovy and egg sauce -
(1,3,7,8)
Caprese
Buffalo mozzarella, tomatoes, Basil oil -
(1,7)
Cold Cut Platter
Blue Pecorino cheese, Moliterno Pecorino cheese, Dolcesardo Arborea cheese, Dried Sardinian sausage, Seasoned pig cheek, Sheep ham, Villagrande ham, Figs form Chia with prickly pear jam and home made pickles
(1,7,8)
Dessert
Vanilla mousse with coffee
(1, 3, 7,8)
Exotic bavarian cream with mango, passion fruit, lime and coconut
(1,3,7,8)
Parfait with caramelized hazelnut
(1,3,7,8)
Seasonal fruit slices with fresh mint and white chocolate and lime cream
(7)
Raspberry mousse
(7)
1) Cereals and Derivates
2) Crustaceans
3) Egg
4) Fish
5) Peanuts
6) Soj
7) Milk
8) Fruit in shell
9) Celery
10) Mustard
11) Sesam
12) Sulphur
13) Lupine
14) Molluscs