GLI ANTIPASTI (STARTERS)
TARTARE DI SALMONE AL LIMONCELLO
Salmon tartar with limoncello, lime and ginger with Sardinian fregola and tomato shot.
POLPETTE DI CINGHIALE
Spicy pork and wild boar meatballs in a tomato and pancetta sauce served on Sardinian bread.
Ⓥ ARANCINI AI FUNGHI
Mushroom and arancini in a pesto sauce.
V CULURGIONES AL POMODORO FRESCO
Traditional sardinian pasta parcel filled with tomato and cheese served in a rich tomato and basil sauce.
I SECONDI (MAINS)
MAIALE CON LENTICCHIE
Crispy belly pork, braised pork cheek and roasted pork fillet with zampone, lentils potato croquettes .
PAPPARDELLE AI RAGU' DI AGNELLO
Sheets of fresh pasta bound with a lamb ragu'.
Ⓥ MALLOREDDUS A KENTANNOS
Malloreddus pasta in a cherry tomato, garlic, olive oil, veganella and spinach.
V GNOCCHI E FARFALLE CON ASPARAGI
Gnocchi and farfalle pasta in a pecorino, asparagus and cream sauce.
Chicken with sautéed chicory with truffle oil mashed potato and a Marsala sauce.
GAMBERI AL PROSSECCO
Prawns in a cream tomato and Prosecco sauce served with Sardinian pecorino and samphire risotto.
I DOLCI (DESSERTS)
CHEESCAKE AL CIOCCOLATO
Dark chocolate cheesecake served hazelnut ice cream and black cherry compote.
DOLCE ALL'AMARETTO (available as vegan option)
Hot amaretto and date pudding with vanilla ice cream and caramel sauce.
Traditional homemade Tiramisu’
3 COURSES £ 35.90